Belgian waffles (Brussels-style)
Contains egg (no meat or fish)
Gaufres de Bruxelles
Light, crisp, deep-pocketed yeast waffles made with whipped egg whites — the rectangular Belgian waffle served with icing sugar, fruit or cream.
Belgian waffles (Brussels-style) is a Belgian dessert from Belgium, ready in about 1 hour 40 minutes and made with all-purpose flour and egg. It serves 6 and is rated intermediate to cook.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 1 h
- Total
- 1 h 40 min
- Serves
- 6
- Level
- Intermediate
- Calories
- 359
Method
Step 1
Stir the yeast and sugar (opens in a new tab) into the lukewarm milk (opens in a new tab) and leave for 5 minutes.
- 5 min
Step 2
Whisk (opens in a new tab) the flour and salt with the egg (opens in a new tab) yolks, melted butter (opens in a new tab), vanilla (opens in a new tab) and yeasted milk (opens in a new tab) into a smooth batter.
How it looks · Photo: Kampus Production on Pexels Step 3
Whisk (opens in a new tab) the egg (opens in a new tab) whites to stiff peaks and fold into the batter. Cover and leave to rise in a warm place until bubbly and doubled.
- 3 min
Step 4
Heat a Belgian (deep) waffle iron (opens in a new tab) and brush lightly with butter (opens in a new tab). Ladle in enough batter to fill the grid and cook until deep golden and crisp, 4–5 minutes. Repeat.
Food safety: The waffle iron and escaping steam are very hot.
How it looks · Photo: Mateusz Feliksik on Pexels Step 5
Serve hot dusted with icing sugar (opens in a new tab) and topped with strawberries (opens in a new tab).
- 1 min
How it looks · Photo: Willians Huerta on Pexels
About this dish
- Origin
- Brussels, Belgium · Well documentedAlso popular in France, Netherlands, United StatesMore food from Belgium
- Dish
- Breakfast · Brunch · Snack · Dessert · Desserts · Street food
- Cooking method
- Oven-baked
- Taste
- sweet, buttery, mild
- Diet
- Vegetarian (lacto-ovo) · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · Pork-free · Beef-free - Good for
- Child-friendly · Street food · Freezer-friendly
- Cook more with
- All-purpose flour · Egg · Milk · Dried yeast · Sugar · Butter
- Techniques
- Baking
Allergens
- Contains: Milkfrom milk, butter
- Contains: Eggsfrom egg
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
359 kcal per serving
Calculated1 serving ≈ 150 g · recipe makes 6
Where the energy comes from
- Protein 10%
- Carbohydrate 45%
- Fat 45%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 359 kcal | 239 kcal |
| Protein | 9.2 g | 6.1 g |
| Carbohydrate | 40 g | 26.6 g |
| Net carbohydrate | 38.5 g | 25.7 g |
| Sugars | 7.9 g | 5.3 g |
| Added sugars | 4.2 g | 2.8 g |
| Fibre | 1.4 g | 1 g |
| Fat | 17.8 g | 11.9 g |
| Saturated fat | 10.4 g | 6.9 g |
| Trans fat | — | — |
| Cholesterol | 105 mg | 70 mg |
| Sodium | 356 mg | 237 mg |
| Salt equivalent | 0.9 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 175 mg
- Calcium
- 98 mg
- Iron
- 2.3 mg
- Magnesium
- 19 mg
- Vitamin A (RAE)
- 172 µg
- Vitamin C
- 0 mg
- Vitamin D
- 1.2 µg
- Vitamin B12
- 0.5 µg
- Folate (DFE)
- 160 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: icing sugar, strawberries.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Don't open the iron early — wait until the steam has mostly stopped.
Common mistakes
- Stacking hot waffles makes them soggy; keep them in a single layer on a rack.
Serve with
- Top with whipped cream, fresh fruit or chocolate sauce.
Storage
- Freeze cooled waffles for up to 2 months.
Reheating
- Reheat in a toaster or hot oven until crisp.
Variations
- Liège waffles: A dense, brioche-like dough studded with pearl sugar that caramelises in the iron.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Milk, lukewarm400 ml · 412 g
- All-purpose flour250 g
- Egg, separated2 piece · 100 g
- Butter, melted, plus a little for the iron100 g
- Strawberries, hulled and halved (optional)200 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 15 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
First rise (bulk) · about 1 h
About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.
Bake · about 25 min
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
- Start to finish: about 1 h 40 min. Times are a guide — warmth changes everything; follow the cues.
If something goes wrong
Gummy or wet crumb
Likely causes
- Under-baked
- Sliced while hot
- Hydration too high for the flour
What to do
- Bake to 93–96 °C inside (cakes: clean skewer)
- Cool completely on a rack before slicing
- Reduce water by 3–5% or use a stronger flour
Collapsed or sunken middle
Likely causes
- Oven door opened too early
- Too much leavening or sugar
- Under-baked centre
- Over-proofed yeast dough
What to do
- Don't open the oven for the first two-thirds of baking
- Measure leaveners exactly with spoons, levelled
- Test the centre before removing
- Proof less
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Big holes or tunnels
Likely causes
- Overmixed batter (cakes, muffins)
- Air trapped while shaping bread
- Uneven proof
What to do
- Mix quick breads only until no dry flour shows
- Degas gently and shape tightly
- Proof covered in an even, warm place
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source
Reviews & corrections
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