Photo of Belgian waffles by WW

Belgian waffles

Total Time
50 min
30 min
20 min
These fluffy Belgian waffles are well worth the extra time and effort it takes to make them. They are thicker than traditional waffles with a cakey texture. Waffles freeze really well. Double or triple this recipe and, after they have cooled, arrange the waffles that you wish to freeze in a single layer on a baking sheet and place the baking sheet in your freezer. Once the waffles are individually frozen, you can transfer them to a freezer bag to pull out as needed. Simply reheat them in the slot of a toaster or in the oven. Follow the recipe here, or slather with sugar-free jam and a dollop of fat-free whipped topping for a creamy garnish.



¼ oz

Fat free skim milk

3 cup(s), warmed in a microwave for 1 minute

Liquid egg substitute

¼ cup(s)

Vegetable oil

¼ cup(s)


¼ cup(s)

Table salt

½ tsp

All-purpose flour

4 cup(s)

Egg whites

3 large


5 cup(s), sliced

Powdered sugar (confectioner's)

10 tsp


  1. Sprinkle yeast over 1/4 cup milk and let sit 5 minutes.
  2. In a large bowl, whisk together 1/4 cup milk, egg substitute and oil. Whisk in yeast mixture, sugar and salt. Stir in flour in 3 parts (1 1/3 cups at a time), alternating with remaining 2 1/2 cups milk.
  3. Beat egg whites until soft peaks form, then fold into batter. Cover bowl and let rise until doubled, about 1 hour.
  4. Preheat a nonstick waffle iron. Stir batter. Spoon about 3/4 cup batter onto iron, close lid, and bake until brown, about 2 minutes.
  5. Serve each waffle with 1/2 cup sliced strawberries and 1 teaspoon powdered sugar. Makes ten 4- x 8-inch waffles.