For Christmas Adam and Brandie gave me a wonderful waffle iron for which I’ve had a few opportunities to use over the last couple of months.


Belgian waffles are great for any occasion, but I’ve added a little twist that definitely makes these my new go-to waffle recipe.



Using almond extract gives a great nutty sweetness to the batter that means this waffle can really stand on its own or complement whatever toppings you chose.


Almond Belgian Waffles
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6 servings
  • 2 cups flour
  • ¾ cup granulated sugar
  • 1 tablespoon + ½ teaspoon baking powder
  • 1½ cups milk
  • 1 cup melted butter
  • 2 eggs, separated
  • 1 teaspoon almond extract
  1. In a large bowl combine the flour, sugar, and baking powder.
  2. In a small bowl whisk together the milk, butter, egg yolks, and almond extract.
  3. Pour the wet ingredients into your dry, and stir until just combined.
  4. In another small bowl, whisk the egg whites until they are able to form stiff peaks, and then fold the whites into the batter gently until just combined.
  5. Use a ¼ cup measurement to spoon the batter into each square of a heated waffle iron and cook as your particular iron instructs.
  6. Serve as pictured with whipped cream and strawberries, or with butter and syrup, or any way that you like!




Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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