You know that waffle mix you buy in grocery stores? Just because it says “Belgian waffles” on it doesn’t mean they’re real belgian waffles. In fact, they don’t even come close to resembling what this Belgian waffle recipe will give you. These aren’t Eggo Waffles you’re making with this recipe.
This belgian waffle recipe is going to produce waffles that are more like pastries than what we’re used to getting at restaurants and from the box mixes, and once you try them you won’t be able to go back to the old fare again. We promise, these are going to completely change how you think about waffles, and this will go down as your favorite Belgian waffle recipe ever. They’re flakey, buttery and come with little sugar clusters that will leave you begging for more.
Just a word of advice here: buy real Belgian pearl sugar for this recipe. Without the right sugar you’re not going to get the same results, and the little sugar clusters mentioned above can only be achieved with the pearl sugar.
Ingredients
- 3 ½ cups of all purpose flour
- 1 packet of active dry yeast
- ¾ cup of milk, heated to 110°F
- 2 sticks of butter, room temperature
- 2 eggs, room temperature
- ½ teaspoon salt
- 1 teaspoon vanilla
- 8 ounces of Belgian pearl sugar
Directions
- Dissolve yeast in warmed milk.
- Cream butter, eggs and vanilla together.
- Add milk, flour and salt to the butter & egg mixture, blending until a dough (not a batter) forms. Set aside and let rise on the counter for 30 minutes.
- Cover with plastic wrap and refrigerate overnight.
- Preheat waffle iron to medium heat and remove dough from the fridge at least 30 minutes before cooking.
- By hand, add pearl sugar to dough, working it into the dough with your hands. When combined, split into 3-4 ounce dough balls
- Cook each dough ball in waffle iron until they are cooked through and golden brown.
**WARNING** Sugar may be extremely hot after cooking, so allow the waffles a minute or two to cool before eating.
Serving Suggestions
Keep it simple with powdered sugar or just a little maple syrup. Skip the butter and cheap syrups. The waffles are delicate and buttery enough without the butter, and the overload of sugar from your store-bought syrup won’t do anything but hide the deliciousness that makes these waffles so perfect on their own.
You can always pair these with fresh seasonal fruit, but they’re also fantastic as dessert with vanilla bean ice cream or a little chocolate drizzle.
