Belgian Waffles
intro
Crisp on the outside, light and fluffy inside, these classic Belgian waffles have deep pockets perfect for holding syrup, fruit, and whipped cream for a cozy breakfast.
Ingredients
Steps
Preheat waffle iron
First, preheat your Belgian waffle iron to medium-high heat (375°F / 190°C), which takes roughly 5 minutes. Separate 3 large eggs, placing whites in a completely clean, dry small bowl and yolks in a separate dish, taking care not to let any yolk mix into the whites. Lightly brush the preheated iron grids with 1 tablespoon (15ml) vegetable oil to prevent sticking.
Whisk dry ingredients
In a large 3-quart mixing bowl, combine 2 cups (240g) all-purpose flour, 2 tablespoons (25g) granulated sugar, 1 tablespoon (12g) baking powder, and 1/2 teaspoon (3g) fine sea salt. Whisk for 30 seconds until fully blended, breaking up any small clumps of baking powder to ensure even leavening.
Mix wet batter base
Create a small well in the center of the dry ingredient mix, then add the reserved egg yolks, 1 3/4 cups (414ml) whole milk, 1/2 cup (113g) cooled melted unsalted butter, and 1 teaspoon (5ml) vanilla extract. Whisk gently for 45 seconds just until combined; the batter will be thick with small lumps, and overmixing at this stage will create tough waffles.
Whip egg whites
Using a clean, dry hand mixer set to medium speed, beat the reserved egg whites for 2 to 3 minutes until they form soft, glossy peaks that gently curl over when the mixer beaters are lifted. Stop before whites reach stiff, dry peaks, as this will cause uneven, crumbly waffle texture.
Fold whites into batter
Scoop one-third of the whipped egg whites into the batter and stir gently to lighten the thick base, then add the remaining whites in two equal batches. Use a silicone spatula to fold with a gentle cut-and-scrape motion for 1 minute, until no large white streaks remain; the finished batter will be light, airy, and pillowy.
Cook waffles until crisp
Pour 3/4 cup (180ml) of batter onto the exact center of the preheated waffle iron, close the lid, and cook for 3 to 4 minutes without opening the lid early. Waffles are done when they are deep golden brown, crisp to the touch, and no visible steam escapes from the iron edges. Repeat with remaining batter.
Keep warm and serve
As waffles finish cooking, transfer them to a wire rack set over a baking sheet in a 200°F (95°C) oven to stay crisp while you cook the remaining batch. Serve warm with desired toppings such as maple syrup, fresh berries, whipped cream, or melted butter.
Tips
2.Avoid stacking cooked waffles directly on a plate while you finish batches, as trapped steam will quickly turn crisp waffles soggy; use a wire rack in a low oven to maintain crunch.
3.Ensure your mixing bowl and beaters are completely grease-free when whipping egg whites, as even a tiny amount of oil or egg yolk will prevent whites from forming light, stable peaks.
OMG these were SO good! I made them for Saturday morning breakfast for my two boys and husband, and everyone asked for seconds! The outside is perfectly crispy, not soggy at all even when I loaded them up with strawberries and whipped cream. Total game changer, I’m ditching my old waffle recipe for good. Super easy to whip up too, even half-asleep before coffee 😂
Really solid waffle recipe! I was worried they’d turn out dense because I’ve had bad luck with homemade waffles before, but these were light and crispy just like the title says. I only knocked off a star because I added a teaspoon of vanilla extract and it made them even better, wish that was in the base recipe! Definitely making these again for our next neighborhood potluck.
These waffles freeze SO well! I made a double batch on Sunday, popped them in the toaster all week for quick breakfasts before work, and they stay just as crispy as the day I made them. No more sad frozen grocery store waffles for me! 10/10 for meal prep, so easy to throw together.
Just made these for my daughter’s sleepover breakfast and the whole crew of 10 year olds went wild! I thought I’d be stuck cooking all morning but the batter came together in 10 minutes flat, and the waffles cooked up perfectly crispy every time. Didn’t have a single soggy one, even when the kids dumped half a bottle of syrup on theirs. Will be making these every weekend from now on!
First time ever making waffles from scratch and these were way easier than I thought! The only issue I had was my first waffle stuck a little to the iron, but after I gave the plates a quick extra spritz of nonstick spray the rest came out perfect. Crispy, fluffy, so much better than the box mix I usually buy. My roommate ate three in one sitting lmao