Belgian waffles are a staple recipe in the breakfast world, and they may look strange to those who have never seen them before. You can easily find them in brunch restaurants as a quality alternative to pancakes. They feature deep pockets for holding toppings such as maple syrup and blueberries. They are generally more popular than regular waffles because they have the unique combination of crispiness and fluffiness, which not many breakfast foods are able to replicate.
In addition to the traditional Belgian waffle recipe, this recipe will also show you ways to incorporate protein to create a healthier meal. Waffles are already high in carbohydrates, so the inclusion of protein makes waffles work even better as a filling and complete breakfast meal. The combination of these two macronutrients may help you lose weight because you will be feeling full over a longer period of time, which staves off cravings. On top of this, it’s a great way for bodybuilders to up their protein intake for the day. Oats, protein powders, and yogurts all work as viable mix-ins to your waffle batter to get some quality protein in.
Differences between waffles and pancakes
Waffles are similar to pancakes in their taste and nutritional value. However, unlike pancakes, which have a spongy, fluffy texture, waffles are more solid and crispy. Waffles feel almost like a really thin cracker when chewing them, and they tend to melt in your mouth. They are a fantastic, tried-and-true breakfast main course that stood the test of time. You can pair it with smaller foods like eggs and yogurt to make a complete breakfast.
The main difference between waffles and pancakes, however, is the presence of cup-shaped holes on the top of the waffle. They are purposefully designed that way so that you can pour delicious maple syrup inside each of these holes. So, unlike pancakes, which tend to be extremely runny when topped off with syrup and butter, waffles have an easy time retaining these liquids.
Having built-in cups makes waffles a more organized food than pancakes. They may also be more aesthetically pleasing and minimalistic than pancakes when paired with foods like whipped cream and berries. In terms of speed, waffles are usually faster to make than pancakes because you need to use a waffle iron.
Belgian waffles vs. normal waffles
Belgian waffles are unique types of waffles that were introduced in a fair in Brussels, Belgium, in 1958. They were brought to Seattle, Washington in the U.S. in 1964, and subsequently the rest of the country followed. However, some speculate that the recipe for true Belgian waffles may have originated way back in ancient Greece, despite the lack of sugar in ancient waffles. Either way, Belgian waffles are a mainstay in our culture and exist almost everywhere as a popular variation to traditional waffles.
Belgian waffles are different from normal waffles because they have a thicker dough and their cups are way deeper than normal. They may take longer to cook than their regular counterparts, but their extra fluffiness is well worth the wait.
You must have a Belgian waffle iron to create this recipe. After you have acquired one, you may begin the recipe. The recipe does contain a lot of ingredients, but the reward is well worth the patience.
High Protein Belgian Waffles
Equipment
- 3 medium sized bowls
- 1 or 2 whisk(s)
- 1 Belgian waffle iron
Ingredients
- 2 cups AP flour or 2⅘ cups oat flour for extra protein and gluten free users
- 3 tsp baking powder
- ½ tsp salt
- 2 tbsp granulated white sugar
- 1¾ cups any milk or non-dairy milk
- ½ cup Greek yogurt or Skyr
- 2 large eggs, separated
- ½ cup vegetable oil or melted coconut oil
- 1 scoop protein powder, any flavor
- 1 tsp ground cinnamon
- non-stick cooking spray
Instructions
- Preheat your Belgian waffle iron and spray it with non-stick cooking spray. Set it aside.
- Carefully separate the egg yolks and egg whites and put them in 2 separate medium-sized bowls.
- Combine all dry ingredients (flour, baking powder, salt, sugar, cinnamon, protein powder) in a third medium bowl. Use a whisk to make the job easier.
- Beat the egg whites, either by whisk or by a hand mixer, until stiff peaks form and set it aside.
- In your bowl that has egg yolks, add all remaining ingredients (oil, yogurt, milk) into it and mix them together. Then, pour the wet mixture in the bowl of the dry ingredients and mix everything together.
- Fold the egg whites into your mixture. Do not mix too much or too fast. You should have a nice, thick batter in your bowl after this step.
- Pour your batter into your preheated waffle iron and let them cook until they turn solid and golden-brown.
- If there is more batter left after the waffles finish cooking, repeat the previous step until all the batter is finished.
- Once done, serve the waffles on a dish and add your favorite toppings.
What can you serve with Belgian waffles?
The most common toppings for Belgian waffles are maple syrup and powdered sugar, but they are far from the only ones. Almost any topping can work with Belgian waffles, as long as they are small enough to fit in the pockets. You can also serve many foods with your waffles if they happen to be common breakfast side dishes.
Whipped cream and certain fruits like blueberries, sliced strawberries, and sliced bananas are great at complementing the crispy taste of waffles. Chocolate syrup, brownie pieces, peanut butter, unsalted butter, cinnamon dusting, and even ice cream are great toppings to use for your waffles.
If you want to add chocolate chips or nuts, I recommend adding them during the cooking process. After pouring your waffle batter into the iron, dip the chips/nuts into the batter and let the waffles cook. This way, you can infuse them into the body of the waffles to give you a mighty flavor boost.
For side dishes, the best ones would be foods that help you get macronutrients that the Belgian waffles are lacking. For example, sunny-side up eggs are great because they can give you extra protein. Avocado toast, hash browns, breakfast sausage, bacon, Greek yogurt, milk, and scrambled eggs are all great side dishes for your waffle recipe.
Storing your Belgian waffles
For refrigerating leftovers, wrap the waffles in plastic wrap and/or store them in an airtight container. Afterward, place them in the fridge. They can only last up to a week, so don’t forget about them.
For freezing, wrap them very tight in aluminum foil and then place them in a freezer-safe container. It is important that you don’t let any air in, as this will ruin the pancake’s moisture. You may store them in the freezer for up to 6 months. When taking them out to eat again, make sure they fully thaw out over room temperature. This may take a bit of time, usually around a minimum of 1 hour. Then, warm them up either by microwave or in a pan over light to medium heat on a stove.
