As far as I know, the only difference between Belgian waffles and regular waffles is in the waffle baker and the fact that you beat the egg whites separatly from the whole egg and fold it in to the batter.
But I just use my regular recipe for waffles and beat the whites separatly.....and of course use the deeper waffle baker.
Linda C

Here you go:

{{!gwi}}

2 eggs, separated
1 1/2 cups milk
1/2 cup vegetable oil
1 3/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon vanilla

Lightly brush grids with oil and preheat waffle iron. In a small bowl beat egg whites until stiff but not dry; set aside. In a large bowl beat egg yolks until thick and lemon color. Continue beating adding milk and oil. Add dry ingredients and beat until smooth. Fold in beaten egg whites along with vanilla. Cook about 3 to 5 minutes or until waffle steaming stops. Keep warm and crisp: Set oven to warm, {{!gwi}}. Makes 6 large waffles.

Marilyn

Thank you! I will try yours tonight, Marilyn!

I don't have a favorite regular waffle recipe, so to LindaC's point, if there are others of you who do, please post and I'll handle them the way she recommended.

Suzieque

I always thought Belgian waffles had a little malt in them... That's what makes them taste a little different too.

Why do I think the recipe I use came from Marilyn? Its because everything I've tried from her is wonderful! The recipe she gave is the one I use--the waffles are light & wonderful! We wouldn't use any other recipe!

Beachlily, that is so nice of you! Thank you.

Marilyn

Hey Beachlily, good to see you again! I finally made a version of your Tom Kha last year. Tastes just like the one at the neighborhood Thai restaurant. Thanks for the help!

My pleasure! Thanks for the good words!