Belgian Waffles

I used to hate waffles. When I was little, I thought they were bland, slightly sweet clouds with no character. Pancakes and French toast have more substance and flavor, I argued.

Then, I learned a trick to making any waffle taste better: Lemon zest. I know there are arguments about why lemon zest is overused (see: Lottie + Doof’s rant). But in this case, lemon zest plays a key role. It cuts through the sweetness and gives the batter some tang. Pancakes and French toast have frying on their side, but waffles need the citrus to take them to the next level (imho).

Powdered sugar on top isn’t a requirement but I’d highly recommend it. So are a smattering of strawberries (I felt like being alliterative). Also, some high quality maple syrup is probably in order.

I feel like you can tell a lot about a person by how they pour the syrup on top: Are you a fill every square kind of person? Or are you like me, and you keep adding a little at a time to dip pieces in?

Here’s a song to get you started on your waffle-making adventure.

Belgian Waffles (slightly adapted from here)


2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4 cup sugar
2 eggs, separated
1⁄2 cup oil
2 cups milk
1 tsp lemon zest
sliced strawberries, powdered sugar and maple syrup for topping


Sift the dry ingredients together in a large bowl. Separate the eggs. In small bowl, beat egg whites until stiff. Mix together the egg yolks, milk, lemon zest and oil and stir slightly. Add to dry ingredients and mix well. Fold in beaten egg whites.

Cook in waffle iron. Serve with sliced strawberries, powdered sugar and maple syrup. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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