Belgian Waffle
Breakfast • Singapore
How to Make Belgian Waffle (Traditional & Healthy Version)
Belgian waffles have become a beloved breakfast treat in Singapore, especially in bustling kopitiams and trendy cafés where East meets West. Traditionally crisp on the outside and fluffy inside, Singapore’s rendition of the Belgian waffle is often enjoyed with a local twist—think kaya (coconut jam), pandan flavors, or even a drizzle of gula melaka syrup. These waffles perfectly embody the island’s vibrant hawker culture, serving as a delightful fusion that brings together European technique and Singaporean creativity. For health-conscious foodies, this lighter Belgian waffle recipe uses wholesome ingredients and less sugar, making it suitable for anyone tracking their calories. Whether you’re grabbing breakfast before work or enjoying brunch with friends at a neighbourhood kopitiam, these waffles are a guilt-free pleasure. Their subtle sweetness and gentle crispness make them a versatile base for both classic and Singapore-style toppings. This recipe is vegetarian, easy to adapt, and pays homage to Singapore’s love for global flavours with a local flair.
Ingredients(for 1 large waffle (approx. 6-inch diameter))
- 1 cup All-purpose flour (plain flour)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3/4 cup Low-fat milk (or oat milk for vegan)
- 1 large Egg (fresh kampung egg if available)
- 2 tablespoons Light olive oil (or canola oil)
- 1 teaspoon Vanilla extract
- 1 tablespoon Brown sugar (replace with gula melaka for local flavour) - optional
- 1/2 teaspoon Pandan essence (optional, for local twist) - optional
- as needed Cooking spray (for waffle iron)
Instructions
- 1
Preheat your waffle iron according to the manufacturer’s instructions. Lightly spray with cooking spray.
5 minutes
A hot iron ensures a crisp exterior.
- 2
In a large bowl, whisk together flour, baking powder, and salt.
2 minutes
Sifting the flour helps avoid lumps.
- 3
In another bowl, beat the egg lightly. Add low-fat milk, olive oil, vanilla extract, and brown sugar (or gula melaka). Mix until combined.
3 minutes
Do not overbeat to keep waffles light.
- 4
Pour the wet ingredients into the dry ingredients. Stir until just combined. Add pandan essence if using.
3 minutes
A few small lumps are okay; overmixing results in tough waffles.
Why This Dish is Healthy
By using low-fat milk, minimal oil, and less sugar, this recipe is a lighter alternative to traditional Belgian waffles. It’s baked, not fried, and uses wholesome, natural ingredients. The recipe is easily adaptable for dietary needs, making it weight-loss and diabetic-friendly when modified. It’s a great choice for anyone looking to enjoy Singaporean-style waffles with fewer calories and more nutrition.
This healthy Belgian waffle is made with low-fat milk and light olive oil, reducing saturated fat content. Using less sugar keeps the calorie count lower, while whole ingredients like eggs and flour provide protein, B vitamins, and minerals such as calcium and magnesium. Add fruit toppings for extra fiber and antioxidants. This recipe supports a balanced breakfast and is suitable for vegetarians.
Pro Tips
- 💡For extra crispness, let cooked waffles cool on a wire rack.
- 💡Add a dash of pandan paste for a uniquely Singaporean flavour.
- 💡Don’t overmix the batter—gentle folding creates fluffier waffles.
Storage & Serving
Store leftover waffles in an airtight container in the fridge for up to 2 days. Reheat in a toaster or oven for best texture. Avoid microwaving to maintain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
