There’s something truly special about food that connects us to our memories. For me, Brussels Waffles with strawberries and whipped cream are more than just a delicious treat—they’re a nostalgic trip back to my childhood. Growing up, my family and I would often visit Valkenburg aan de Geul in Limburg, near the Belgian border. One of our traditions was to take the train to Houthem St-Gerlach, and our very first stop would be at De Geulhemermolen. There, we’d indulge in warm Brussels Waffles topped with fresh berries and whipped cream before heading off on our walk to Valkenburg.
These waffles have a unique light and airy texture with just the right amount of crispiness, making them the perfect base for sweet strawberries and fluffy whipped cream. While the exact origins of Brussels Waffles are unclear, we do know they were introduced in Brussels, Belgium, sometime in the nineteenth century, and didn’t make their way to the U.S. until 1962. It was then, at the Century 21 Exposition in Seattle, that these waffles were first topped with strawberries and whipped cream, instead of syrup.
In this recipe, I’ll show you how to make these delightful waffles from scratch, so you can bring a little bit of Belgium—and a lot of my family’s favorite tradition—right into your own kitchen. Whether you’re enjoying them for breakfast, dessert, or just as a special treat, these Brussels Waffles are sure to become a favorite in your home too. Don’t forget to share your creations on Instagram with the hashtag #toineskitchen—I’d love to see how you top your waffles!
Ingredients
Waffles
- 225 ml water
- 225 ml milk
- 7 g instant yeast
- 275 g all-purpose flour
- 2 eggs separated
- 1.5 g salt
- 125 g unsalted butter
- 1 g superfine sugar
Whipped cream
- 200 ml heavy cream
- ½ tsp Vanilla bean paste
- 25 g powdered sugar
Topping
- 650 g fresh strawberries
- Powdered sugar
NUTRITION
Nutrition Facts
Brusselse Wafels: Brussels' Waffles with Strawberries and Whipped Cream
Serving Size
1 Waffle
Amount per Serving
Calories
386
% Daily Value*
Fat
24
g
37
%
Saturated Fat
15
g
94
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
106
mg
35
%
Sodium
111
mg
5
%
Potassium
256
mg
7
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
876
IU
18
%
Vitamin C
48
mg
58
%
Calcium
81
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Making the Batter
- Begin by melting your butter over low heat. Keep an eye on it to ensure it doesn’t brown—just melt it until it’s liquid. Once melted, remove it from the heat and let it cool slightly. This cooling step is crucial because if the butter is too hot when added to the batter, it could affect the yeast’s activity, leading to dense waffles instead of the light and airy texture we’re aiming for.
- In a small saucepan, combine the water and milk. Gently heat this mixture over medium-low heat until it reaches 44ºC (110ºF). You can use a kitchen thermometer to check the temperature. The liquids should be warm but not hot, as this is the optimal temperature to activate the yeast without killing it. Properly activated yeast will help your waffles rise, giving them a fluffy interior.
- In a large mixing bowl, pour in the warm milk and water mixture. Add the sugar and yeast, then stir gently to combine. Allow this mixture to sit for a few minutes to let the yeast dissolve and start to activate—look for small bubbles forming on the surface. Next, add the flour, egg yolks, and salt to the bowl. Using a whisk or hand mixer, blend these ingredients until the batter is smooth and free of lumps. The batter should be thick but pourable.
- Slowly pour the melted butter into the batter while mixing. Make sure to combine it thoroughly so that no butter is visible on the surface. The butter adds richness to the waffles, contributing to a tender crumb and slightly crisp exterior. Ensuring that the butter is fully integrated will also help prevent greasy spots in the final waffles.
- Before whipping the egg whites, clean your beaters thoroughly to ensure they are free from any grease or residue—this step is important as any fat can prevent the egg whites from whipping properly. In a separate, clean bowl, add the egg whites and beat them until stiff peaks form. This means that when you lift the beaters, the peaks should stand up straight without collapsing. Whipped egg whites will add lightness to the batter, helping the waffles rise and giving them a delicate texture.
- Gently fold the whipped egg whites into the batter in two batches. Use a large spatula to carefully incorporate the egg whites, lifting the batter from the bottom and folding it over the top. Be gentle to avoid deflating the egg whites, as this airiness is what will give your waffles a light, fluffy texture. The batter should look slightly airy and hold its shape when ready.
- Cover the bowl with a damp towel to prevent the batter from drying out, and place it in a warm spot to rest for 45-60 minutes. This resting period allows the yeast to work, fermenting the dough slightly and creating bubbles that will expand during cooking. As the batter rests, it will thicken and develop a slightly spongy texture, which is key to achieving the perfect Brussels waffle.
Making the Whipped Cream
- While the batter is resting, prepare your whipped cream. In a clean, chilled bowl, combine the heavy cream, vanilla paste, and sugar. The cold bowl helps the cream whip faster and better. Use a hand mixer to begin whipping the cream on medium speed.
- Gradually increase the speed of your mixer to high as the cream begins to thicken. Continue whipping until the cream forms stiff peaks. This means that when you lift the beaters, the cream should hold its shape firmly. Once whipped, cover the bowl and refrigerate the cream to keep it chilled until you’re ready to serve.
Preparing the Strawberries
- Start by thoroughly washing your strawberries under cold water. Remove the green tops by slicing them off with a paring knife. Then, cut each strawberry into quarters, creating small, bite-sized pieces that are perfect for topping the waffles. Place the prepared strawberries in a bowl, cover them, and keep them in the refrigerator until it’s time to serve. Chilled strawberries add a refreshing contrast to the warm waffles and rich whipped cream.
Baking the Waffles
- Preheat your waffle iron to the highest heat setting. A hot iron is crucial for achieving that golden, crispy exterior while keeping the inside light and fluffy. The higher temperature also helps create those signature deep pockets that Brussels waffles are known for, perfect for holding the whipped cream and strawberries.
- Lightly grease the waffle iron plates with melted butter using a pastry brush. This helps prevent sticking and adds extra flavor to the waffles. Once the iron is ready, scoop a generous amount of batter (about three scoops) onto the center of the waffle iron. Close the lid and cook the waffles for 4-6 minutes, or until they are golden brown and crisp on the outside. The exact cooking time may vary depending on your waffle iron, so keep an eye on them as they cook.
Serving
- Place a warm waffle on a plate and dust it with a little bit of powdered sugar. Then, top it with a generous handful of the prepared strawberries. Add a dollop of the freshly whipped cream on top, letting it melt slightly into the waffle’s deep pockets.
- Serve the waffles immediately while they’re still warm and the whipped cream is cold. The combination of the warm, crispy waffle, the sweet and juicy strawberries, and the rich, airy whipped cream is truly irresistible. Enjoy this delicious treat with your family, just like I did growing up.
Recipe How-To Video
Private Notes
If you made this recipePost a photo, and use tag #toineskitchen!
I just made Toine’s Brussels Waffles with Strawberries and Cream for my grandkids, and they were such a hit! The waffles turned out just like I remembered from my time in the Netherlands—crisp on the outside, soft on the inside, and absolutely delicious. We never had them in Houthem St-Gerlach, but these brought back memories of family brunches in Amsterdam. The recipe was easy to follow, and the kids loved topping their waffles with the strawberries and whipped cream. It was a perfect treat for a cozy morning together!