Brussels waffles are a balancing act. To achieve the lightest possible texture means carefully blending a batter that’s neither too wet nor too dry and thick. If it’s not wet enough, the waffle isn’t sufficiently fluid in the iron and turns out too dense. If the batter is too wet, then the batter is weighed down by itself and can’t let off enough steam during the cook time; the outcome is the same — too dense. With just the right level of hydration, the batter can spring fully to life in the iron and come off exquisitely light and crispy, with the most tender interior. While the ingredient ratios were never mastered by the earliest proponents of the Brussels style, they’ve been thoroughly worked out in the recipe below.

Brussels Waffle with Powdered Sugar

Using pastry flour here is key — both for texture and as a nod to tradition. The same goes for the blend of milk and water, in 1:1 proportion to one another. Where true Brusselse Wafels are concerned, there can be no other way. And of course the batter is completely without sugar. A healthy dusting of powdered sugar, post-bake, is all the sweetness you’ll need.

Brussels Waffle Recipe
Serves 2
With the exception of using dry ale yeast (vs. wet ale barm fresh from your local brewer) this may be the most traditional Brussels waffle recipe available anywhere, online or in print — yet updated with modern techniques.
Write a review
Prep Time
15 min
Total Time
12 hr
Prep Time
15 min
Total Time
12 hr
  1. 124.0g unbleached white pastry flour
  2. 0.33g Safbrew T-58 ale yeast (or instant yeast)
  3. 91.0g whole milk (room temperature)
  4. 91.0g mineral water (room temperature)
  5. 50.0g egg (warmed in-shell in a water bath) and then lightly beaten
  6. 2.6g fine salt
  7. 56.0g melted European style butter (at 38ºC/100ºF)
  1. In a medium bowl, sift together the flour and yeast. Stir lightly to blend.
  2. Add the milk and water to the flour/yeast mixture. Stir to moisten all of the flour, and then cover the bowl with plastic wrap. Let it rest 3 hours at room temperature, and then place it in the fridge for 8 hours.
  3. Take the chilled batter from the fridge and allow it to warm at room temperature for 1 hour. Then add the egg, salt and butter. Mix to blend completely, but do not overmix.
  4. Transfer the batter to a 1000ml or 4 cup measuring cup with volume markings. The batter should be around 390ml in volume.
  5. Allow the batter to rise for about 3 hours, until it reaches 700ml in volume.
  6. Pour your batter into a preheated iron at 202ºC/396ºF, and cook for 3 minutes 25 seconds.
  1. Allow the cooked waffle to cool until it reaches 49ºC/120ºF, and then place it back on the iron to cook for 10 seconds. Dust the finished waffle liberally with powdered sugar and enjoy.
Waffle Recipes: Professional Formulas for Artisanal Waffles