American · Breakfast · Easy
Belgian Waffles
Deep pocketed waffles, crisp outside and fluffy inside, with a hint of vanilla. Built for holding pools of syrup.
The whole recipe in 60 seconds
Belgian Waffles, in 5 ideas
- Whipped egg whites are what make Belgian waffles light and airy instead of dense.
- Do not overmix the batter. Lumps are fine and keep the waffles tender.
- A hot iron is critical. If it is not fully heated, the waffles stick and steam.
- The waffle is done when the steam stops. Opening early tears them.
- Keep finished waffles warm in a low oven on a rack so they stay crisp.
What you need
Ingredients
- 2 cups flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs, separated
- 1.5 cups milk
- 1/3 cup melted butter
- 1 tsp vanilla extract
- Butter and maple syrup for serving
How to make it
Directions
- Heat the waffle iron.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk the egg yolks, milk, melted butter, and vanilla.
- Beat the egg whites to soft peaks.
- Combine the wet and dry ingredients, then fold in the egg whites gently.
- Cook in the waffle iron according to the manufacturer directions, about 4 minutes, until golden and crisp.
- Serve hot with butter and syrup.
Separate the eggs while cold, then let the whites come to room temperature. They whip up much higher and more stable.