Healthier Belgian Waffles
These light and fluffy Healthier Belgian Waffles are the perfect choice for a special breakfast or brunch with family and friends. Made the traditional way or our non dairy version, this recipe makes it easy to create thick and delicious waffles at home. These waffles are made extra fancy by using a Fleur-de-Lis Belgian Waffle Iron; however, a traditional Belgian waffle maker works great of course. Served with your choice of toppings, these crispy waffles will give you energy all morning without feeling weighed down!
We used classic ingredients for these deliciously crispy waffles, swapping out only two items to make them a bit healthier. Our recipe provides the classic ingredients along with healthy ones, to give you the ability to customize it to your preference. Read more about these tasty Healthier Belgian Waffles in our Blog Comments & Tips.
Sign up for a free subscription to our monthly newsletter and access to exclusive content.
To browse some of our favorite kitchen essentials, gadgets, and pantry items, visit our Recommended Products page.
RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe updated as of 3/26/22
HEALTHIER BELGIAN WAFFLES
Ingredients
Instructions
- In a large mixing bowl, add flour, flaxseed (optional - see Note #1), baking powder, sugar, salt, and cinnamon. Whisk to combine, and set aside.
- Separate eggs, and add egg whites to a medium mixing bowl, and set aside. Add egg yolks to a large measuring cup (4 cup - or a small bowl).
- To the large measuring cup, add almond milk (or dairy milk), vegetable oil, vanilla, along with the egg yolks. Whisk to combine the wet ingredients, and set aside.
- Lightly spray the inside top and bottom of your Belgian waffle iron, and wipe off excess with a paper towel. Preheat Belgian waffle iron.
- Using a handheld electric mixer, beat the egg whites into stiff peaks (about 2-3 minutes).
- Whisk the wet ingredients in the measuring cup once more, then add to the dry ingredients in the large mixing bowl. Using a silicone spatula, mix until just combined (mixture will be a little lumpy). Then add the stiffly beaten egg whites, and fold until combined (you will end up with some smaller lumps of egg whites). Pour into the large measuring cup (or use a ladle to pour the batter into the waffle iron).
- Once ready, pour batter onto your hot waffle iron, and cook until waffle iron indicator alerts you that it’s ready. Remove waffle, and repeat process (no need to grease iron again). Serve hot with a combination of your favorite garnishes.
Notes
- Flaxseed is not exactly a traditional ingredient in a Belgian Waffle recipe; however, it adds a nutty flavor to the batter. This ingredient is optional, but we think it’s delicious and adds a healthy element to these waffles!
- Using unsweetened vanilla almond milk adds a lovely flavor to this recipe, and doesn’t affect the texture. It also makes it non-dairy for those that have specific dietary requirements. However, if you would like to go traditional, we have found that using 2% dairy milk works best in this recipe.
- You can easily freeze these waffles for later. Just cook them, and let them cool completely on a wire cooling rack. Once cool, place them in an airtight container or Ziploc freezer bag, stacking them with wax or parchment paper in between each waffle, and freeze. To reheat, place frozen waffles in your toaster oven, and toast or bake until warmed through.
- Yields about 8 - 9 servings (1 waffle per serving).
Nutrition Facts
Calories
312.39Fat (grams)
16.71Sat. Fat (grams)
1.74Carbs (grams)
34.56Fiber (grams)
1.51Net carbs
33.06Sugar (grams)
6.54Protein (grams)
5.97Sodium (milligrams)
335.49Cholesterol (grams)
69.56Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations include flaxseed, but do NOT include dairy milk option, or any optional garnishes.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
In a large mixing bowl, add 2 ¼ cups all purpose flour, 1 tablespoon ground flaxseed meal (optional - see Note below), 1 tablespoon baking powder, ¼ cup granulated sugar, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk to combine, and set aside.
Note: Flaxseed is not exactly a traditional ingredient in a Belgian Waffle recipe; however, it adds a nutty flavor to the batter. This ingredient is optional, but we think it’s delicious and adds a healthy element to these waffles!
STEP 2
Separate 2 large eggs, and add egg whites to a medium mixing bowl, and set aside. Add the egg yolks to a large measuring cup (4 cup size - or a small bowl).
STEP 3
To the large measuring cup, add 2 cups unsweetened vanilla almond milk (or 2% dairy milk - see Note below), ½ cup vegetable oil, 1 teaspoon pure vanilla extract, along with the egg yolks. Whisk to combine the wet ingredients, and set aside.
Note: Using unsweetened vanilla almond milk adds a lovely flavor to this recipe, and doesn’t affect the texture. It also makes it non-dairy for those that have specific dietary requirements. However, if you would like to go traditional, we have found that using 2% dairy milk works best in this recipe.
STEP 4
Lightly spray the inside top and bottom of your Belgian waffle iron (see Note below), and wipe off excess with a paper towel. Preheat Belgian waffle iron (according to your product instructions).
Note: You can use a traditional Belgian waffle iron for this recipe, but we loved the unique Fleur de Lis design of this waffle maker!
STEP 5
Using a handheld electric mixer, beat the egg whites into stiff peaks (about 2-3 minutes).
STEP 6a
Whisk the wet ingredients in the measuring cup once more, then add to the dry ingredients in the large mixing bowl. Using a silicone spatula, mix until just combined (mixture will be a little lumpy).
STEP 6b
Then add the stiffly beaten egg whites, and fold until combined (you will end up with some smaller lumps of egg whites - see Note below). Pour into the large measuring cup (or use a ladle to pour the batter into the waffle iron).
Note: The little lumps of eggs whites help puff up these Healthier Belgian Waffles when they are cooking and give them their fluffiness.
STEP 7
Once ready, pour batter onto your hot waffle iron, and cook until the waffle iron indicator alerts you that it’s ready. Remove waffle and repeat the process with remaining batter (no need to grease iron again).
SERVING
Serve hot with a combination of your favorite garnishes.
SERVING SUGGESTIONS
We recommend salted butter, pure maple syrup, and fresh berries.
Try serving with fresh raspberries and blueberries, then dusting with powdered sugar.
Serve the traditional way with whipped cream and strawberries.
For an even healthier option, try some agave syrup and fresh berries.
Notes:
To make this recipe with all traditional ingredients, just omit the flaxseed and swap out the almond milk with dairy milk. For details, see the “Notes” in Step 1 and Step 3.
Leftovers? You can easily freeze these waffles for later. Just cook them, and let them cool completely on a wire cooling rack. Once cool, place them in an airtight container or Ziploc freezer bag, stacking them with wax or parchment paper in between each waffle, and freeze. To reheat, place frozen waffles in your toaster oven, and toast until warmed through.
Yields about 8 - 9 servings (1 waffle per serving).
VIDEO
How to Make these Light, Fluffy & Healthier Belgian Waffles in Minutes!
Blog Comments & Tips
Light, Fluffy & Crispy Belgian Waffles!
Making these Healthier Belgian Waffles in the symbolically French fleur de lys pattern was a bit of a stretch, I know, but we really couldn’t resist. They are just so pretty! And, I figured if my Belgian godparents don’t mind, then hopefully no one else will.
I inherited this fancy French Fleur-de-Lis Waffle Iron from my parents a few years ago. It was given to them as a Christmas gift by my close friend Rebecca. Every time I make waffles, it brings back so many wonderful memories of weekend breakfasts with my parents.
I first tasted Belgian waffles many years ago when I was traveling in Europe with my parents and godparents. We happened to be in Brussels and street vendors were selling these delightful waffles from carts on virtually every street and sidewalk. The street vendors would make them fresh to order, then would hand them wrapped in paper to eager customers. Hot and crispy, and sprinkled in mounds of powdered sugar, it was plain to see why these waffles quickly became one of my favorite food memories from Belgium.
Belgian waffles are surprisingly a fairly “new” invention. First showcased at the World Expo (World’s Fair) in Brussels, Belgium in 1958, Belgian waffles were later introduced to the US (and eventually the world) to become known as a traditional Belgian treat.
You might be wondering what makes Belgian waffles different from regular waffles?
Whipped egg whites are the key to making really great Belgian waffles!
We used all the classic techniques, but tweaked the recipe for our Healthier Belgian Waffles just enough to make them a bit more healthy. The great news is we were able to retain the original texture and look of the traditional Belgian waffle, without compromising on flavor. The addition of ground flaxseed and unsweetened almond milk actually gave these waffles a nutty and delicious flavor that was unexpected. Of course, you can easily make them the traditional way by omitting the flaxseed and using regular dairy milk. Whichever way you make it, this recipe is truly a classic!
Now you have the recipe, ingredients, and equipment, but how do you ensure the best results from our recipe?
Our 5 tips to making great Healthier Belgian Waffles:
A good Belgian waffle maker that provides even distribution of heat, and thick waffles. A Belgian waffle iron makes bigger and deeper pockets, along with a thicker waffle. Don’t use a regular waffle maker, as it will produce thinner waffles.
Don’t overmix your dry and wet ingredients. It should be just barely combined (when the flour just disappears). It’s okay that it’s lumpy!
Beat the egg whites into stiff peaks.
Fold the egg whites into the batter very slowly. You want to retain the air that has been whipped into the egg whites. Again, don’t overmix. You will end up with smaller lumps of egg whites in your batter, which is good. It’s those little lumps of egg whites that make these waffles thick and fluffy!
Serve them hot with your favorite toppings. And, if you have made too many, just take a look at the Pimp Our Recipe Section below for tips on how to freeze them.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it Traditional: Omit the ground flaxseed. And, instead of using unsweetened vanilla almond milk, use the same amount (2 cups) of 2% dairy milk. We feel the 2% milk keeps the batter on the lighter side.
Make it Dairy Free: This recipe IS dairy-free! You can use your choice of toppings, but if you like the flavor of butter and syrup on waffles, just swap out the butter for a plant-based butter.
Have Leftovers? You can easily freeze these waffles for later. Just cook them, and let them cool completely on a wire cooling rack. Once cool, place them in an airtight container or Ziploc freezer bag, stacking them with wax or parchment paper in between each waffle, and freeze. To reheat, place frozen waffles in your toaster oven, and toast until warmed through.
Enjoy and let us know what you think by commenting below, rating our recipes, subscribing, following, and liking us on Pinterest, Instagram, Facebook, and YouTube! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to not overmix your batter. Leave the batter a bit lumpy, especially when it comes to folding in the egg whites. That will make these waffles super fluffy!
Adapted from the Homemade Belgian Waffle Recipe by The Salty Marshmallow, we’ve taken this traditional waffle recipe and changed a few ingredients to make it extra flavorful and a little healthier.
Every editorial product is independently selected. We may be compensated or receive an affiliate commission if you purchase products via our links. As Amazon Associates, we earn from qualifying purchases.
