Belgian Waffles

Overhead view of a Belgian waffle topped with a knob of butter. Fork and bowl of berries to the side.

From the crisp golden exterior to the delicate, fluffy interior that melts in your mouth to the extra-deep pockets for puddles of maple syrup, my foolproof authentic Belgian Waffles recipe promises an indulgent breakfast experience like no other.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 668kcal

Author John Kanell

Equipment

Mixing Bowls
Waffle iron
Electric hand or stand mixer or whisk

Ingredients

2¼ cups all-purpose flour (270g)
4 teaspoons baking powder
¼ cup sugar (50g)
¾ teaspoon salt
2 cups milk (480ml)
½ cup oil (vegetable or canola) (120ml)
2 large eggs separated
2 teaspoons vanilla extract

Instructions

Preheat your waffle iron. If you can choose settings, I recommend doing darker for a crispier waffle.
In a large bowl whisk together the flour, baking powder, sugar, and salt.
In a medium bowl, whisk together the milk, oil, egg yolks, and vanilla together.
In a separate mixing bowl, beat the egg whites on high speed until stiff peaks form.
Stir the milk mixture into the flour mixture until almost combined, then fold in the egg whites until no streaks remain.
Scoop about 1/3 cup of batter for each waffle into the hot iron. (This will depend on the size and settings of your waffle maker so feel free to experiment with amounts.) Cook according to the manufacturer's instructions. Serve hot with butter, syrup, berries, whipped cream, or your favorite toppings.

Video

Notes

Start with cold eggs. Separate the eggs while cold from the fridge so the egg yolks are less likely to break. Additionally, I recommend using a 3-bowl system — 1 bowl for your freshly separated egg white, 1 bowl for the yolks, and 1 bowl to pour the whites into. That way, if a yolk breaks into one white, it doesn’t ruin the whole batch!
Use a clean mixing bowl. Make sure your equipment is squeaky clean before whipping the egg whites to lofty clouds. Any lingering oils from previous baking adventures will prevent them from setting into stiff peaks. If you’re not sure, I suggest running a cotton ball dipped in lemon juice on your beaters and bowl to clean them.
Preheat the waffle iron. A crispy waffle is created in part from the batter, but most importantly from the hot iron. Turn it on before you start mixing up your batter so it’s nice and hot when you’re ready to start cooking. If you can choose settings on your Belgian waffle maker, I recommend opting for a darker setting to achieve a crispier waffle.

Nutrition

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