If you don’t have a Belgian waffle maker, you don’t know what you’re missing! The deep pockets of a Belgian waffle (vs. a regular one) make them perfect for capturing more maple syrup or butter. And who doesn’t love more of a good thing (as long as these are only an occasional treat)! If I had to purchase one now, I’d go for a double waffle maker so I could speed up cooking time – and eat that much faster!
How Do You Like your Homemade Belgian Waffles?
Like your waffles crisp instead? This recipe is perfect for toasting (especially after freezing them). While these are billowy, I also have a ‘crispy’ version of this recipe coming soon.
When my sister recipe tested these with regular flour, she got 7.5 waffles. I got only 5.5 waffles when I did this with gluten free flour (we use Bob’s Red Mill). Not sure why there was a difference of two, but I have a feeling I was generous with the batter when I poured. If you make them, drop me a comment to let me know how many servings you got!
See that little crispy diamond piece in the middle below? As the chef, I always claim that bit! I like to eat them naked (the waffle, not me!) with a bit of butter. But they’re delicious with fruit as shown above too.