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    Home > Breads and Rolls

    Published: Feb 25, 2021 · Modified: Apr 21, 2023 by Helen S Fletcher · This post may contain affiliate links · 14 Comments

    Belgian Waffles with Berry Compote

    Jump to Recipe Print Recipe
    A Belgium waffle on a plate with a fruit compote and stacks of waffles in the background.

    This Belgian Waffles with Berry Compote blog was posted years ago.  Sometimes it is fun to revisit recipes I had forgotten about, and this is one of them.  It came directly from the International Food and Wine Festival at Epcot when we visited Disney World in Florida ten years ago.

    The runaway favorite was the Belgian Waffles with Berry Compote. Belgian waffle makers have been around for years, but what is put into them is not always Belgian waffles. Some recipes refer to any recipe made in a Belgian waffle iron, which makes deeper waffles as Belgian waffles.

    However, authentic Belgian waffles contain yeast.  These waffles were crisp on the outside and very tender and light on the inside. What differentiates the Belgian waffle from a regular waffle is the depth of the waffle. They are deeper, so hold more compote or syrup than a regular waffle.

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    Although I hadn't heard of it at the time I wrote the article, years ago, but a sprinkling of Belgian Pearl Sugar adds a great crunch and finish to the waffles.  Belgian Pearl sugar is chunky, white, sugar that doesn't melt under heat.  It is larger than Swedish Pearl Sugar, but oh so good as a finish!

    I initially thought egg whites were beaten and folded into the batter. Ugh! But these actually have two surprise ingredients that make them what they are – yeast and beer. So these become not just easy to make, but ridiculously easy!

    All you need is a big bowl, a whisk and some measuring cups. The dry ingredients go into the bowl and the wet ones are poured on top. A few turns of the whisk and they are done. Making these perfect for a morning brunch is the fact they have to be refrigerated overnight. In the morning, all you have to do is heat up the waffle iron and pour the batter in.

    The batter will have a grayish tinge the next day and will have a sweet but faint twang to it, which is as it should be.  The yeast and beer give them a sourdough taste which is fantastic.

    The berry compote is just as easy and can be made while the waffles are finishing or it can be made ahead and reheated. Fresh or frozen fruit can be used. I generally use a frozen berry mix found in my grocers' freezer. It is so much less expensive than the fresh fruit.

    At the festival, these were served with sweetened whipped cream. I have made that an option here.

    This is the official Belgian Waffles recipe from Disney, and I can't tell you how many times we returned for one more of these waffles. I am happy to be able to relive that event at home now because these truly are a different take on waffles.

    I have included some links to other blogs featuring yeasted Belgian Waffles.  None of them contain beer, but I think it adds to the crispness just as a beer batter for fried food does.

    Ingredients for Belgium Waffles

    Belgium Waffles

    2 ½ cups all purpose flour (350 grams or 12 ⅓ ounces)
    2 tablespoons granulated sugar (25 grams or 1 ounce)
    1 teaspoon active dry yeast
    1 ½ cups water
    ½ cup milk
    2 tablespoons beer
    1 egg
    1 tablespoon vanilla extract
    ½ cup butter, melted (114 grams, 4 ounces or 1 stick)

    Dry ingredients for belgium waffles

    Place the flour, sugar and yeast in a large bowl. Mix them together and make a well in the center. Set aside.

    Liquid ingredients being poured into dry ingredients
    Whisking batter for Belgium Wafles
    Finished batter for Belgium Waffles
    Pouring batter into waffle iron for Belgium Waffles
    Pile of waffles for Belgium Waffles

    Beat all of the remaining ingredients together and pour into the well. Whisk, just until blended. Do not worry about small lumps – they will disappear as it rests. Cover with plastic wrap and refrigerate overnight. To make the waffles: Bring the batter to room temperature. Ladle into the waffle maker and cook according to the manufacturers directions. Serve warm with berry compote and whipped cream if desired.

    Berry Compote and Whipped CreamCompote ingredients for Belgium Waffles

    1 tablespoon cornstarch
    1 tablespoon red wine vinegar
    ½ cup apple, orange or cranberry juice
    ¼ cup sugar (50 grams or 1 ¾ ounces)
    1 cup fresh blueberries
    1 cup fresh blackberries
    1 cup chopped fresh strawberries
    1 cup fresh raspberries
    OR
    1 – 1 pound bag of frozen mixed berries as they are
    1 cup 40% or heavy cream, optional
    ¼ cup powdered sugar (30 grams or 1 ounce), optional

    Cornstarch and red wine for Belgium Waffles
    Cornstarch and red wine vinegar for Belgium Waffles

    Frozen Fruit Directions
    Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.

    Frozen fruit for Belgium Waffles
    Berries in a pan for Belgium Waffles
    Berries boiling for Belgium Waffles

    Place the frozen fruit in a saucepan along with the sugar.  Heat to thaw the fruit. When it is thawed and juiced, add the cornstarch mixture. Bring to a boil and cook for 1 to 2 minutes until slightly thickened. Cool to warm and serve.

    Fresh Fruit Directions
    Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.

    Combine the fruit juice, sugar and lemon juice in a saucepan. Bring to a simmer. Add the cornstarch mixture along with the blueberries and blackberries. Cook 1 to 2 minutes until slightly softened. Add the strawberries and stir to combine. Remove from the heat and fold in the raspberries.   Cool to warm and serve.

    Whipped Cream
    Combine the cream and powdered sugar. Whip to the chantilly stage which is just thickened and holding its shape.

    A Belgium waffle on a plate with a fruit compote and stacks of waffles in the background.

    Belgian Waffles with Berry Compote

    Helen S Fletcher
    These golden Belgian Waffles with their deep holes are just made to carry the berry compote.
    4 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 274 kcal

    Ingredients

    Belgium Waffles

    • 2 ½ cups all purpose flour (350 grams or 12 ⅓ ounces)
    • 2 tablespoon granulated sugar (25 grams or 1 ounce)
    • 1 teaspoon active dry yeast
    • 1 ½ cups water
    • ½ cup milk
    • 2 tablespoon beer
    • 1 egg
    • 1 tablespoon vanilla extract
    • ½ cup butter, melted (114 grams, 4 ounces or 1 stick)

    Berry Compote and Whipped Cream

    • 1 tablespoon cornstarch
    • 1 tablespoon red wine vinegar
    • ½ cup apple, orange or cranberry juice
    • ¼ cup sugar (50 grams or 1 ¾ ounces)
    • 1 cup fresh blueberries
    • 1 cup fresh blackberries
    • 1 cup chopped fresh strawberries
    • 1 cup fresh raspberries

    or

    • 1 lb bag of frozen mixed berries as they are
    • 1 cup 40% or heavy cream, optional
    • ¼ cup powdered sugar (30 grams or 1 ounce), optional

    Instructions
     

    Belgium Waffles

    • Place the flour, sugar and yeast in a large bowl. Mix them together and make a well in the center. Set aside.
    • Beat all of the remaining ingredients together and pour into the well. Whisk, just until blended. Do not worry about small lumps – they will disappear as it rests. Cover with plastic wrap and refrigerate overnight.
    • To make the waffles:
      Bring the batter to room temperature. Ladle into the waffle maker and cook according to the manufacturers directions. Serve warm with berry compote and whipped cream if desired.

    Berry Compote and Whipped Cream

    • Frozen Fruit Directions
      Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.
    • Place the frozen fruit in a saucepan along with the sugar.  Heat to thaw the fruit. When it is thawed and juiced, add the cornstarch mixture. Bring to a boil and cook for 1 to 2 minutes until slightly thickened. Cool to warm and serve.
    • Fresh Fruit Directions
      Combine the cornstarch and red wine vinegar in a small bowl; stir to combine. Set aside.
    • Combine the fruit juice, sugar and lemon juice in a saucepan. Bring to a simmer. Add the cornstarch mixture along with the blueberries and blackberries. Cook 1 to 2 minutes until slightly softened. Add the strawberries and stir to combine. Remove from the heat and fold in the raspberries.   Cool to warm and serve.
    • Whipped Cream
      Combine the cream and powdered sugar. Whip to the chantilly stage, which is just thickened and holding its shape.

    Nutrition

    Serving: 1sliceCalories: 274kcalCarbohydrates: 28gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 70mgSodium: 145mgPotassium: 197mgFiber: 4gSugar: 22gVitamin A: 629IUVitamin C: 29mgCalcium: 55mgIron: 1mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Other variations for Belgian Waffles can be found at:
    https://cooking.nytimes.com/recipes/1016179-simple-yeasted-waffles
    https://www.foodnetwork.com/recipes/ina-garten/overnight-belgian-waffles.html
    https://smittenkitchen.com/blog/2013/05/essential-raised-waffles/- interesting background here.

    If you enjoyed these waffles here are some others:
    Stuffed Cinnamon French Toast with Orange Sauce
    Heavenly French Toast with Blueberry Compote
    Cream Biscuits

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    1. Terry says

      June 18, 2023 at 1:12 pm

      4 stars
      I love these waffles because of the make ahead factor! They always turn out great! I feel like there is something missing from the batter, however, salt maybe? If eaten plain they have not a lot of flavor. Perhaps it is the beer I'm using. Helen, can you advise?
      Thanks,
      Terry

      Reply
      • Helen S Fletcher says

        June 18, 2023 at 2:50 pm

        Hi Terry, I doubt it is the beer, there's only 2 tablespoons. You can add salt if you like, start with 1/2 teaspoon. Maybe you're looking for a sweeter waffle, in which case add more sugar. No one else has mentioned this and I don't print a recipe unless I like it. Maybe just chalk it up to differences in taste.

        Reply
    2. Patty Padawer says

      February 25, 2021 at 8:10 am

      Hi Helen...do you think I could sprinkle on some real Liege pearl sugar if i am using a Belgium waffle press? Brought the sugar back from Brussels. The kids are looking for that crunch...thoughts?

      Reply
      • hfletcher says

        February 25, 2021 at 9:11 am

        Hi Patty - absolutely. In fact, I'll mention it the article.

        Reply
      • Tara Coles says

        February 25, 2021 at 7:02 pm

        Belgium is the name of the country. Items from Belgium are Belgian, as in Belgian waffles, Belgian chocolates, etc. You wouldn’t say France baguettes, would you?

        Reply
        • hfletcher says

          February 25, 2021 at 7:27 pm

          I stand corrected. Point taken.

          Reply
    3. Eileen Murphy says

      February 25, 2021 at 7:10 am

      Hi Helen, may I ask what beer you used. In my house we have non alcoholic and Guinness, neither of which seem like they'd work here.

      Reply
      • hfletcher says

        February 25, 2021 at 9:17 am

        Hi Eileen, either is fine - there's only 2 tablespoons. We don't drink but I do use beer and alcohol in my recipes. When I have beer left over, I freeze it. I know, people are cringing now but I just need the flavor. It's great in chili.

        Reply
        • Eileen says

          February 25, 2021 at 3:52 pm

          I hear you. My husband drinks the non alcoholic and the Guinness has been there since Christmas 2019. But I do use alcohol in cooking and baking. I am always hitting the liquor store and checking out the mini bottles. I keep them in my pantry with my extracts.

          Reply
          • hfletcher says

            February 25, 2021 at 6:40 pm

            I love those mini bottles. Saves a ton of money.

            Reply
    4. Hilda says

      January 01, 2016 at 7:30 pm

      Helen, I made this for our New Year's morning brunch today. Very delicious. The waffle recipe makes reference to lemon juice, but it was not in the ingredient list. I added juice of 1/2 lemon for good measure. Happy New Year to you and Mike!

      Reply
      • hfletcher says

        January 04, 2016 at 10:41 am

        Thanks Hilda - I took it out since it wasn't in the photo and I used red wine vinegar. My thinking is I used the vinegar instead of lemon juice. Glad you liked it. Hope all is going well and Happy New Year.

        Reply
    5. wayne reed says

      December 28, 2015 at 9:06 pm

      Helen, this recipe looks simple and consistent.
      Can I make the waffles in a traditional waffle iron, don't have
      a Belgium waffle rion

      Reply
      • hfletcher says

        December 28, 2015 at 11:31 pm

        Hi Wayne - absolutely you can.

        Reply

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