Belgian Waffles

Cook's Note: With the celebration of the 50th anniversary of the 1962 World's Fair in Seattle, we had to try our hand at a home version of the fair's famous Belgian waffles and came up with a winner.

Photo: Turner Classic Movies

makes about 16 waffles


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups buttermilk
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled to room temperature
  • 2 eggs
  • whipped cream and fresh strawberries or maple syrup for topping


Preheat your waffle iron. Heat your oven to 200 degrees to keep the finished waffles warm.

Blend flour, sugar, baking powder, baking soda and salt in a large bowl.

In a separate bowl, whisk buttermilk, melted butter and eggs. (If the melted butter hasn’t cooled it won’t blend evenly and may start to cook the eggs.) Whisk buttermilk mixture into flour mixture until just combined.

Prepare waffle iron according to manufacturer’s instructions, or spray with nonstick spray. Pour batter into waffle mold, spreading to the edges with a heatproof spatula. Cook waffles until golden and cooked through, about 3 minutes. Your waffle iron’s cooking time may vary. There should be a bit of steam escaping when the waffles are ready. Repeat with remaining batter.

Transfer cooked waffles to the oven rack. Use a heatproof metal cookie rack in the oven for more stability. As you make more waffles, keep them in a single layer so they won’t get soggy.

Serve topped with whipped cream and fresh strawberries, or drizzle with real maple syrup.



Ah, my first Belgian waffle at the worlds fair in 1962 10years old and loving it
as R overt Louis Stevenson wrote: it touched a virginity of sense


The eye of the photographer. Doing a close up of the waffles shows the strawberries in great detail as well as the whipped cream. The plate is presented in a nice manner. Using the strawberries in kind of a star pattern is a nice touch. The only thing I might have given though to is, a drizzle of strawberry puree as you mentioned but the picture seems to hide this fact. Other than that it looks appetizing and I look forward to trying these.

When I read this post presented by, “Guest” on 03/23/12 it brought to mind a segment of my childhood. I can remember a conversation or two when I grew up about how candy bars seemed to have shrunk. And you know that seemed right until I was reminded that looking at the world through a ten year olds eyes is much different. The adult world always looks larger. Even at ten…

I commend the person for submitting this mouthwatering recipe that I must try. It will make a nice breakfast or brunch for the family and or friends… Thank you.


Are you kidding? Your picture of the waffles looks sterile and unappetizing. I well remember them, as I was 10 years old. The belgian waffles of 1962 were the highlight for me at the fair. They were bigger and fatter. The picture you show for the strawberries look like you are using dry California berries! They used Washington strawberries that were the smaller, juicier, sweeter ones (they couldn't be shipped as they would turn to mush). You can't even get them in the stores anymore. You have to go pick them in the few fields left as u-picks. Finally, there was lots of juicy strawberry sauce on the waffles too! I swear they were 6 inches high waffles!

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