Quick Belgian Waffles!

Quick Belgian Waffles // The Sugar Hit


WAFFLES! One of my favourite foods of all time. Probably because I was denied them for so long (there is a serious waffle iron shortage in Australia, imho), I am now very passionate about waffles.


And it’s my strong feeling at this time, that the Belgian Waffle, with it’s gooey pockets of caramelised sugar, and it’s buttery, brioche-like texture, is the king of waffles.


Quick Belgian Waffles // The Sugar Hit


But, like a lot of good things in this world, the traditional Belgian Waffle takes time. Usually two rises in fact, sometimes totaling upwards of 3 hours. Aaaaaaand I wanna eat these waffles for breakfast, yo. (Yes, there is ice cream on these. Yes, I eat ice cream for breakfast)


SO – I have devised a quick-time recipe that fulfills my need for waffled, Belgian goodness, and I thought hey, you might like it too! A few things, though: these are not quite as fully buttery as a traditional Belgian babe. They’re buttery, alright, just not as buttery. I just want you to know what we’re working towards here.


Quick Belgian Waffles // The Sugar Hit


These are the perfect thing to make if you’ve got some homies coming over for breakfast. They’re really no more difficult that any super-easy one bowl pancake or waffle recipe. You just stir it all together – they only difference is that these guys hang around for half an hour.


They’d be perfect alongside some fresh fruit, or some stewed rhubarb (since it’s in season now!), and a pig pot of black coffee. Buy the fancy beans, yo. You’re most definitely worth it.


Quick Belgian Waffles // The Sugar Hit


And here’s where I ask you a real-talk question. Hypothetically…if I were to start a YouTube channelllllll…..what might you like to see on there? Would you even be interested in watching it? Do you watch other Youtube cooking channels? What’s your favourite one?


Personally I’m obsessed with Jamie Oliver’s FoodTube, Cupcake Jemma and Munchies by Vice. But would you wanna see me chatting about my favourite cookbooks, and whipping up the same brand of sugary nonsense that you get here? Let me know lovely people, let me know!


xx Sarah.


Quick Belgian Waffles // The Sugar Hit

Quick Belgian Waffles!
Crispy-edged, chewy, hearty, buttery belgian waffles and they won't take you days to make!
Serves: 6 waffles
  • 2 cups (300g) plain flour
  • 1 fat pinch of salt
  • 1 tbsp caster sugar
  • ½ tsp cinnamon
  • 1 tsp vanilla bean paste
  • ¼ tsp nutmeg
  • 2 tsp dry active yeast
  • 1 stick, less 1 tbsp (100g) butter
  • 1 cup (250ml) milk
  • 2 eggs
  • ½ cup pearl sugar (optional)
  1. Place the flour, salt, sugar, yeast, cinnamon, vanilla and nutmeg into a large bowl.
  2. Place the butter in a small pan over a low heat. When it's melted, remove from the heat, and pour in the milk, stirring well (this should bring it down to a just-warm temperature - if it's still too warm to stick your finger in, let it cool a while.
  3. Whisk the eggs into the milk and butter, then pour it all into the dry ingredients and stir together thoroughly with a wooden spoon. Cover the bowl with plastic, then set aside to rise for half an hour.
  4. When the time is up, the mixture should be all bubbly. Stir through the pearl sugar (if using) but only just - don't overmix that sucker.
  5. Bake the waffles in your waffle iron, according to the manufacturer's instructions - I baked mine on a medium-high setting.
  6. Serve with whatever you like - blueberries and ice cream is a solid choice.



  1. I love these pictures. These waffles look perfect and my breakfast now looks sad because it isn’t a waffle.

  2. These look awesome! Quick question, what kind of waffle maker do you use?
    And about the youtube channel, yes definitely!

    • I have a lil’ round Cuisinart brand waffle maker – nothing fancy but it does the job!

  3. The ice cream! Those blueberries! That gorgeous gold rimmed plate! I’m in love with these photos. Those waffles looks perfect for brunch.
    Hmm I don’t really watch Youtube cooking channels but if I were to watch one, I think both of your suggestions would be totally great! Maybe some sights of where you go to eat as well, if you have any favorite spots around town?

  4. Delicious!!!! Aussies have been out of the waffle loop for too long; so you can never have too many waffles.

  5. DaYUM! You can never go wrong with waffles. :)

  6. YEESSS x like a million!!

    Also, i love Jamie Olivers foodtube too!

  7. Hey Sarah they look great! I am from belgium and if you want i can send you the real and authentic recipe for belgian (liege) waffles :-)

  8. Yum! They look so perfect!

  9. This is the best breakfast i’ve ever heard :)

  10. Here’s a pun for you. Ummm yummm! Well, it could be a pun. ^_~ I love how you described belgian waffles–brioche like….

  11. Love the photo’s, typography, colours, and stop-motion!!… not to mention the delicious recipe :-P

  12. These were delicious!
    I did notice that my mixture did not get bubbly after it set and the waffles were a bit crumbly. Why might this have happened?
    Also, any tips on cleaning the waffle maker? I had such a hard time cleaning it.
    As I said, these were still delicious!

    • Hey Heather! First of all, I’m glad you liked them! Secondly, it sounds like maybe your yeast didn’t activate – which would explain the crumbly texture and lack of bubbles. It might be out of date, or just dead – check the date, or you can test it by adding a pinch to some warm water and seeing if anything happens (after 10 minutes it should be foamy and bubbly). And sadly, on the waffle iron cleaning, I don’t have any advice, other than to say that sugar is water soluble. So if you turn off the waffle iron and let it sit with a little water in there, any melted sugar should dissolve in about 10 minutes, and you can just pour it away. xx Sarah

      • Thank you for your response. I noticed that when I stuck my finger in the butter/milk mixture after adding in the milk it was nearly cold. Would it be OK to heat the mixture up to a warm temperature and then add the yeast?

        • Hey Heather – yeah of course! For me, when I melt the butter and then add the milk, the butter is really hot, and the milk is cold, so it averages out to just warm, which is perfect. If for some reason yours is really cold, just heat it up to warm – but not too hot that you can put your finger in there. xx

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