Belgian Waffle Batter

Belgian Waffle Batter

25 mins total time

10 mins active time


Makes 12



  • 3 large eggs


  • 2 cups (16 fl oz) milk
  • 10½ tbsp (5¼ oz) unsalted butter

    melted and cooled

  • 1½ tsp vanilla extract
  • 2¼ cups (11¾ oz) self-rising flour
  • ¼ cup (1¾ oz) superfine sugar

To serve:

  • Ice cream
  • Blueberries
  • Shaved coconut
  • Caramel fudge sauce


  • 1Place the egg yolks, milk, butter and vanilla in a medium bowl and whisk until well combined.
  • 2Combine the flour and sugar in a large bowl and make a well in the center.
  • 3Whisk the egg mixture into the flour mixture to form a smooth batter.
  • 4Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into batter.
  • 5Select CLASSIC setting and dial up LIGHT/DARK indicator dial to suit your preference.
  • 6Preheat until the orange light flashes and the word HEATING disappears.
  • 7Pour ½ cup of batter into each waffle square and close the lid to cook.
  • 8Repeat with the remaining batter.
  • 9Serve topped with ice cream, blueberries, coconut and caramel fudge sauce.

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