Name: Browned Butter Belgian Waffles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: European
Ingredients: 8 tbsp (1 stick) Danish Creamery unsalted European-style butter, melted and browned; 1 1/2 cup warm whole milk; 3 eggs, separated; 1 packet active dry yeast; 3 tbsp granulated sugar; 1 tsp vanilla extract; 1 tsp kosher salt; 2 1/4 cup all purpose flour; 1 tsp baking soda; 1/4 cup maple syrup; 3 tbsp Danish Creamery unsalted European-style butter

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Golden and crisp on the outside, light and fluffy on the inside, these homemade Browned Butter Belgian Waffles are easy and delicious. The best and only recipe you’ll ever need!

This post is sponsored by Danish Creamery. All opinions are my own.

When it comes to cooking & baking, the quality of your ingredients matters. If you’ve been following me for a while, you know how much I love recommending high quality products that I can stand behind. When Danish Creamery approached me to work together, I took my time to research who they were and what differentiated them from other brands.

I was happy to find that their recipe hasn’t changed since 1895! Two simple ingredients: high-quality cream from California pasture-raised cows, and a touch of sea salt. Danish Creamery rBST-Free European Style Butter (free from genetically engineered hormones) has an 85% butter fat, perfect for baking delicious browned butter Belgian waffles!

DIFFERENCE BETWEEN EUROPEAN-STYLE BUTTER & REGULAR BUTTER

European-style butter refers to cultured butter that has been churned to at least 82% butterfat, as opposed to an all-American butter which contains 80% fat and isn’t cultured. So, what does this mean for you? Well, although you can use them interchangeably, more fat means flakier crusts, fluffier biscuits and butterier cakes! If you aren’t using European-style butter you’re definitely missing out.

Now, let’s talk waffles. And Mother’s day! As you know, and if you’ve been reading me for a while, the food I make almost always has a story behind. When I was thinking what to make for Mother’s Day, I couldn’t help but think of my favorite breakfast growing up – Belgian Waffles. Yup, my mom would get up on a Saturday morning and start whipping up some delicious waffles for us. She’s always been a great cook, plus she lived in Brussels, so she had a few delicious Belgian recipes up her sleeve. So, why not make them for her on Mother’s Day? I’m sure she’s gonna love them.

BELGIAN WAFFLES VS TRADITIONAL WAFFLES

Belgian waffles, also known as liege waffles, originated in Belgium in 1958. They typically have a yeasted batter which makes them lighter and fluffier yet crispy on the outside. My recipe also includes whipped egg whites which is considered a “true” Belgian waffle.

Traditional or American waffles have a denser batter and are made in a smaller waffle maker, so they cook up faster. They don’t have that crispy and golden outside so they can get soggy real quick.

HOW TO MAKE BROWNED BUTTER BELGIAN WAFFLES

This no-fail recipe is pretty simple. Make sure you read through the instructions before you start baking, I always do that no matter the recipe.

First, you’d want to start activating the yeast with warm milk (at 110F, to be exact). Next, melt and brown the butter so it has time to cool before adding it to the batter. Whisk the egg whites until peaks form and set aside. Combine the yolks, sugar, melted and cooled butter and a splash of warm milk, and beat until well mixed.

Add the yeast mixture, vanilla and salt and continue mixing. Next you’re going to alternate between the flour/baking soda mixture and milk – while the mixer is still beating. Always start with flour and end with flour, and beat until smooth. Gently fold in egg whites using a spatula – don’t over mix! Cover with plastic and rest for 1 hour.

Heat your waffle maker following the instructions, and pour 1/2 to 3/4 cup of batter. Cover and cook until golden brown, about 4-5 minutes. Top with your favorite toppings (more on this below). Recipe makes about 8. Enjoy!

THE BEST TOPPINGS FOR BELGIAN WAFFLES

I love indulging from time to time, but I also love finding ways to indulge with healthier alternatives. Here are a few of my favorite toppings that include healthy and not-so-healthy alternatives:

Start with fruits: berries are always my go-to topping, but also love sliced bananas (especially with maple syrup or chocolate sauce!).
If you love whipped cream (who doesn’t!) but are trying to keep it light, try greek or coconut yogurt instead.
Chocolate sauce: you know I can’t forget about chocolate. Make a quick chocolate sauce with 1 cup chocolate chips and 1 tsp of coconut oil. Microwave for 30 second intervals until chocolate melts. YUM!
Maple butter syrup: you know that warm maple they serve at diners? It’s super easy and incredibly delicious (recipe below!).
Or, keep it simple with just powdered sugar.

The perfect Belgian Waffle toppings? Whipped cream with berries and warm maple butter syrup!

There you have it friends! The most delicious breakfast ever! As always, if you loved this recipe, leave a comment and rate. Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day.

Happy Baking! x

Browned Butter Belgian Waffles

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Author: Rosana | Yoga of Cooking
Total Time: 25 minutes
Yield: 8 Belgian Waffles

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Description

Golden and crisp on the outside, light and fluffy on the inside, these homemade Browned Butter Belgian Waffles are easy and delicious. The best and only recipe you’ll ever need!

Ingredients

8 tbsp (1 stick) Danish Creamery unsalted European-style butter, melted and browned
1 1/2 cup warm whole milk
3 eggs, separated
1 packet active dry yeast
3 tbsp granulated sugar
1 tsp vanilla extract
1 tsp kosher salt
2 1/4 cup all purpose flour
1 tsp baking soda

For the Warm Maple Syrup:

1/4 cup maple syrup
3 tbsp Danish Creamery unsalted European-style butter

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Instructions

In a small bowl, dissolve the yeast with warm milk (at 110F). Let stand for about 10 minutes.
In a small saucepan over medium heat, start melting the butter until it foams. The color will go from yellow to light brown to toasty/medium dark brown. Once you smell the nutty aroma, it’s ready. Remove from heat and allow to cool.
Measure and sift the flour and baking soda and set aside.
In the bowl of a stand mixer with the whisk attachment, whisk the egg whites until stiff peaks form and transfer to a separate bowl.
In the bowl of your stand mixer fitted with the paddle attachment, combine the yolks, sugar, melted and cooled butter and a splash of warm milk, and beat until well mixed.
Add the yeast mixture, vanilla and salt and continue mixing.
Stir in the remaining milk alternating with the
Next you’re going to alternate between the flour/baking soda mixture and milk – while the mixer is still running. Always start with flour and end with flour, and beat until smooth.
Gently fold in egg whites using a spatula – don’t over mix!
Cover with plastic wrap and rest for 1 hour.
Heat your waffle maker following the instructions, and pour 1/2 to 3/4 cup of batter. Cover and cook until golden brown, about 4-5 minutes.
Top with your favorite toppings*.
Enjoy!

For the Warm Maple Syrup:

In a small saucepan over low heat, combine the syrup and butter. Whisk until all the butter has melted and the mixture is fully incorporated. Remove from heat and allow to cool slightly before serving.