Incorrect water or egg measurement
Follow package directions when preparing Belgian waffle mix. If possible, use a scale to weigh the water and eggs.
Batter too warm or too cold
Batter temperature should be between 55 - 75°F.
Not enough batter placed in the waffle iron
Scale 6 oz. of batter per waffle.
Batter is too old
Batter should be held no longer than 3 days after preparing. Dispose of batter older than 3 days.
Waffle iron is not hot enough
Pre-heat waffle iron to 375 - 390°F.
Waffle iron was not “flipped” after batter was placed in it
Once batter is placed in the waffle iron, turn iron over. Most new Belgian waffle makers require the user to invert the iron once the batter is placed in it.
Incorrect waffle iron temperature
Incorrect bake time
Belgian waffles should take between 3 – 5 minutes to bake.
Waffle iron not tempered properly
Temper iron according to manufacturer’s directions.
Waffle iron is dirty
Clean iron properly.
Waffle iron has not been sprayed with pan release
Spray iron with pan release prior to depositing batter.
Waffle is not completely baked
Bake waffles until golden brown. Belgian waffles should take between 3 – 5 minutes to bake.
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