At first, a Belgian waffle dusted with nothing but powdered sugar might not sound particularly exciting. Yet this simple topping is a classic way to serve Brussels waffles in Belgium.
Of course, I know tastes and habits differ. If you’re used to waffles with butter and maple syrup, or topped with strawberries and whipped cream, a little powdered sugar might sound like something is missing. I understand—I had my doubts, too. But give it a try. You might be surprised by how little a good waffle needs!
What Is the Original Belgian Powdered Sugar Waffle Like?
For one thing, it’s easy to make: simply dust the cooked waffle with powdered sugar (see the basic waffle recipe in the card below), and it’s ready to eat. And it’s inexpensive, too—precisely because it doesn’t need any other topping. No maple syrup, chocolate spread, or elaborate collection of extras. In this original Belgian version, a little powdered sugar is all you need.
For another, it tastes light and surprisingly good. I admit, the first time I made it was only for the sake of the original Belgian waffle recipe. If that’s how they eat it in Belgium, then this recipe should be here too. In fact, I thought I’d add some “real” topping after taking the photos. But I took a bite and ate the whole thing. In fact, I had another one.
With a little whipped cream added (a waffle with whipped cream and powdered sugar—I admit, I ate two more that way), it’s truly phenomenal!
Third, despite its sugary name, a waffle lightly dusted with powdered sugar can actually contain less sugar than the same waffle topped with a generous pour of syrup or a thick layer of chocolate spread. Though I wouldn’t even hint that it’s health food!
One tablespoon of pure maple syrup contains about 13 g of sugar, while a tablespoon of Nutella contains about 10 g. And it’s easy to use more than a tablespoon when those little waffle pockets are waiting to be filled. By contrast, I find that this Belgian version needs only about 1 teaspoon (2–3 g) of powdered sugar on an average-size waffle for a heavenly taste.
In short, try this original Belgian waffle recipe and let me know how you liked it!
Original Belgian Waffle Recipe with Powdered Sugar
Equipment
- Waffle iron
Ingredients
- 250 g all-purpose flour 2 cups
- 20 g baking powder 4 teaspoons
- 2 g salt ½ teaspoon
- 50 g sugar ¼ cup
- 2 eggs
- 500 ml milk 2⅛ cups
- 10 g vanilla sugar about 2½ teaspoons; or use a drop of vanilla
- 100 g butter 7 tablespoons; or 6 tablespoons plus 2 teaspoons (100 ml) oil
- Oil for cooking
- Powdered sugar for dusting
Instructions
- Mix the flour, baking powder, sugar, vanilla sugar, and salt in a bowl.
- Separate the eggs into two other bowls, setting the whites aside.
- Add the milk and melted butter to the egg yolks and mix.Note: You can use oil instead of melted butter, but the waffles taste better with butter!
- Beat the egg whites with a whisk.
- Pour the egg yolk and milk mixture into the dry ingredients in 2–3 additions, mixing until there are no lumps.
- Add the beaten egg whites in two additions and fold them in as gently as possible. The batter won’t be completely smooth, and that’s fine, but don’t overmix it or you’ll knock the air out of the egg whites! The waffle batter is ready.
- Cook the waffles in the waffle iron (6–10 minutes); see the tips below the recipe.
- Using a sugar shaker or a fine-mesh sieve, dust them with powdered sugar to taste.The original waffle recipe is this simple. Belgians don't complicate it with more toppings—just powdered sugar.
Notes
Cooking the Waffles
Waffles are one of the few foods you can’t make without a special tool. So you’ll definitely need a waffle iron, and since every iron is different, I suggest giving yourself time to get to know yours. Don’t worry if the first one or two waffles don’t turn out well. That’s how you figure out how much batter to use and how long to cook them.
To cook the waffles, first preheat the waffle iron completely, until it’s smoking hot. Have the batter ready in a bowl with a ladle. Use a pastry brush to coat the iron with a very thin layer of oil.
Pour in the right amount of batter—you’ll have to work this out through trial and error, since it depends heavily on the iron. For mine, it’s exactly one ladleful, but it may be a little different for yours. The amount is right when the waffle fills the mold completely as it cooks, with no gaps, but doesn’t spill out of the iron.
Close the lid and let the waffle cook. Don’t poke at it or disturb it until it’s done. If you have a waffle iron that rotates—professional irons are usually like this because the batter cooks more evenly—turn it over once right at the beginning, then turn it back halfway through the cooking time.
How long a waffle takes to cook depends on the iron, the heat setting, and the texture you want. If you cook it a little longer, it will be crispier, which some people like and others don’t. A waffle usually takes 6–10 minutes, but you’ll need to experiment with your own iron here too.
When the waffle is done, open the iron. If everything went well, it will release easily, and you can lift it out with a spatula.
