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Orange Spice Belgian Waffles
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
These are wonderful light and crispy waffles with the familar flavor of pumpkin pie spices and orange zest. Use fresh ginger if you have it. Fresh ginger tastes a lot better than ground ginger, and is not too strong in this recipe. Feel free to adjust the ground spices as you wish. Keep in mind, cinnamon has a strong flavor and will also affect the appearance of your waffles. For me, the original recipe from Meyers and Chang At Home, made 2 large Belgian style waffels. For them, using their waffle iron, the batter made 3 waffles. So, depending on what type of waffle iron you have will depend on how many waffles this recipe makes. Fortunately, this recipe is easily doubled, but adjust the amount of spices as you prefer. Serving size depends on what size waffles your waffle iron produces. One half of a large Belgian waffle is a reasonable serving. One whole Belgian waffle is a generous serving which I believe teenagers have no prolem chowing down.
Servings: 2 large Belgian style waffles
Author: Ginger
Ingredients
  • 2 TB 28 g of granulated sugar
  • 1 TB orange zest
  • 5 TB 63 g butter melted and cooled
  • 1 cup 144 g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp Kosher salt
  • ½ tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground ginger (or 1 TB fresh ginger, grated)
  • tsp ground clove
  • 1 egg room temperature and separated
  • 1 cup 250 ml buttermilk room temperature (or ¾ cup of yogurt, sour cream, or creme fraiche with ¼ (60 ml) cup milk to thin it out.)
Instructions
  1. Remember to bring all your ingredients to room temperature before starting.
  2. Preheat oven to 250°F / 120°C / Gas Mark ½. Place a wire cooling rack in a sheet pan, then place the sheet pan in the oven to warm up.
  3. Measure the granulated sugar into a small dish and grate the orange zest over the sugar. Mix the sugar and zest with your fingers to combine and get the sugar coated with orange zest. Set aside.
  4. Melt the butter and set aside to cool.
  5. In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground spices. Then whisk together until evenly combined. If using fresh ginger, mix that in with the wet ingredients.
  6. In a small bowl, mix the egg yolks, buttermilk, melted and cooled butter, orange sugar, and (if using fresh ginger.) Stir until combined.
  7. Make a well in the center of the flour mixture and pour in the wet ingredients. Fold in until just combined. Be careful not to overmix the batter. It is ok to have some lumps. Over-mixing the batter makes dense and tough waffles.
  8. Heat up the waffle maker.
  9. Whip the egg whites in a small bowl with a hand-held beater or wire whisk, until soft peaks form. Carefully fold in the egg whites into the batter.
  10. Lightly baste the waffle iron with vegetable oil or shortening.
  11. Cook the waffles. Follow the instructions given with your waffle iron. For my waffle iron I poured one cup of batter into the hot waffle iron. Other waffle makers will use less batter.
  12. Keep waffles warm in the oven while you cook the remaining batch.
  13. Serve immediately with maple syrup and fresh fruit.