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Nanda’s Incredible Belgian Waffles

It doesn't matter if they are coming from abroad or out of the state, but when I know I will be having visitors over, this recipe is mandatory! According to my daughter these Belgian Waffles are an "eighteen thumbs up" good!



  • 2 Cups All-Purpose Flour

  • 3/4 Cup of Sugar

  • 3 1/2 Teaspoons of Baking Powder

  • 2 Eggs

  • 1 Teaspoon of Vanilla Extract

  • 1 1/2 Cup of Milk

  • 1 Cup (or two sticks) of Butter


Suggestion Combination I:

  • 365 Grade A Maple Syrup - Dark Color 

  • Freshly Cut Strawberries 

  • Whipped Cream 

Suggestion Combination II:

  • Butter

  • 365 Grade A Maple Syrup - Dark Color 

  • Freshly Cut Strawberries 

Suggestion Combination III:

  • Milk-Based Caramel - Dulce de Leche 

  • Freshly Cut Strawberries 

  • Whipped Cream 

Powdered Sugar


Start by separating the egg whites and yolks. Place the egg whites into the mixing bowl and beat until stiff peaks form. Reserve the egg yolks.

In a large bowl, combine all dry ingredients: flour, sugar and baking powder.

Place butter sticks into a glass measuring cup and place it in the microwave to melt for a bit over thirty seconds.

In another bowl add the lightly beaten egg yolks, milk, butter and vanilla extract, mixing it well.

Slowly stir into dry ingredients until well combined. Fold egg whites into batter.

In a preheated waffle maker (I usually set mine on number 4), using a small ladle, place batter in the center for about two minutes or until green light indicator turns on. They should be golden.

Stack them. This recipe should make about 10 waffles.

Freezing & pre-heating instructions: These waffles are even more delicious after frozen; tastier if you prefer them crispy!

Using wax paper, separate them individually. Stack them inside a ziplock bag and place in the freezer. To heat them up preheat oven to 385F and place them directly into a baking sheet for about 7 minutes, depending on the stove. Check to see it's its the desired temperature and crispiness.

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