Easy Vegan Belgian Waffles Recipe Four Ways | My Plant-Based Friend (2024)

FAQs

What can I use instead of vegetable oil for Belgian waffles? ›

Butter: A Classic Choice

As a substitute for vegetable oil in waffles, it adds a luxurious flavor and a hint of richness. The smooth texture of melted butter blends seamlessly into the batter, resulting in a moist and tender waffle.

Try adding more oil to the grids–or add at least some oil if you didn't before, even with a nonstick coating. I find that already-pressurized spray cans of cooking oil work better than the self-fill-and-pump spray cans or applying oil with a paper towel or brush. It's important to have a thin, even coating.

The ingredients for both regular waffles and Belgian waffles are similar and include flour, milk, eggs, and butter or oil. However, Belgian waffles use egg whites to give a fluffier texture. Additionally, Belgian waffles have yeast in their recipe while regular waffles use baking powder.

While regular old waffles are made from a typical pancake-like batter, Belgian waffles are made from a brioche dough. The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch.

While butter is typically the fat of choice for any pan-fried cake, vegetable oil or rapeseed oil gives the waffle a better crisp. This is due to the difference in water content between butter and any neutral oil.

Substituting Shortening for Oil

To use shortening as a substitute for oil in baking, you can swap the two using equal amounts.

A thick batter is what allows the waffles to cook enough on the outside that they get golden brown and crispy, but not overdone in the center. For crispy edged waffles with fluffy soft insides, thick batter is key! That's in part why there's both cornstarch and buttermilk in this recipe.

You pour the batter in and then you take the waffle out when its done. You shouldn't need to spray or oil at all just put some butter in your batter and that will take care of it.

The pearl sugar is key to their slight crunch, while the yeast and egg whites contribute to their wonderfully fluffy texture (noticeably less dense than their American counterparts). The term “Belgian waffle” also encompasses several different varieties of this European treat.

On Belgium, we call it “gaufres” (in French) or “wafels” (in Flemish). This means in English just the word “waffles”.

What is another name for a Belgian waffle? ›

The Liège waffle named “gaufre de Liège” in French, is also known as “gaufre Liegeoise” (for its cinnamon flavour) or “sugar waffle” (pearl sugar). It is said to have been invented in Belgium by the cook of the Prince of the city of Liège in the 18th century.

Their process of operation works as follows: When you pour the batter onto the waffle maker, it starts to spread and cook on the bottom plates. Then you have to flip the machine over allowing direct contact so that the batter pours onto the top plates. This ensures both sides of the waffle brown evenly and cook faster.

Belgian waffles are tender and flavorful waffles made with yeast. They're great topped with butter, whipped cream and fresh fruit.

Wisk the eggs, buttermilk and olive oil together. Stir in flours, sugar, baking powder and salt until well mixed. Cover with plastic wrap and refrigerate batter for at least 30 minutes before using (batter can be refrigerated for up to 3 days).

To grease the pan, consider using a pastry brush and neutral oil like vegetable, canola or grapeseed oil to lightly grease the surface. For other terrific tips and hundreds of recipes, including dozens perfect for accompanying your waffles, visit my website (thetabletogether.com).

Neutral oils like canola and vegetable oil let the pancake flavours shine through, while oils like olive and coconut add unique flavours that can enhance specific recipes.