Belgian Waffles Recipe

I perfected a Light And Fluffy Belgian Waffle Recipe that yields crispy edges and a pillowy interior using just pantry staples and is ready in minutes.

I never expected waffles to be this addictive but my Light And Fluffy Belgian Waffle Recipe changed that. I still get a weird little thrill watching hot squares come out crisp and tall, honestly they look like Restaurant Style Waffles though I make them at home with basic pantry staples like all purpose flour and unsalted butter.

They’re crispy on the outside, pillowy inside, and they somehow make weekday mornings feel like something special. I wont tell you my secret trick here but if you like big golden waffles you’ll want to read on, cuz these are stupid easy and worth it.

Ingredients

• All purpose flour: main source of carbs and structure, not much fibre or vitamins
• Granulated sugar: adds sweetness and browning, high in simple carbs, no real nutrients
• Eggs: provide protein, help bind and lift, yolks add fat and extra richness
• Whole milk: adds calcium and fat, keeps batter tender and gives flavor
• Unsalted butter: gives flavor and crispness, adds saturated fat and extra calories
• Baking powder: chemical leavener that makes waffles light, little to no nutrition
• Fresh berries: add vitamins, fiber and tart sweet contrast, brightens color and freshness

Ingredient Quantities

• 2 cups (240 g) all purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (15 g) baking powder
• 1/2 tsp fine salt
• 2 large eggs separated
• 1 3/4 cups (420 ml) whole milk
• 1/2 cup (115 g) unsalted butter, melted
• 1 tsp vanilla extract
• Powdered sugar for serving (optional)
• Maple syrup or honey for serving (optional)
• Fresh berries like strawberries or blueberries (optional)

How to Make this

1. Preheat your waffle iron so it’s really hot, and if you want keep finished waffles warm set the oven to 200 F. Melt the butter and let it cool a little. Separate the 2 eggs into yolks and whites.

2. In a large bowl whisk together 2 cups flour, 2 tbsp sugar, 1 tbsp baking powder and 1/2 tsp salt until evenly mixed.

3. In a separate bowl whisk the egg yolks with 1 3/4 cups whole milk, the cooled melted butter and 1 tsp vanilla until smooth.

4. Pour the wet mix into the dry ingredients and stir just until combined, a few lumps are okay, dont overmix or the waffles will be tough. Let the batter rest about 5 minutes so the baking powder wakes up.

5. While batter rests, beat the egg whites in a clean bowl until stiff glossy peaks form; this is the secret to extra fluffy insides.

6. Fold a third of the beaten whites into the batter to loosen it, then gently fold in the rest with a spatula until just combined, keeping as much air as you can.

7. Brush or spray the hot waffle iron with a little melted butter, scoop the batter (amount depends on your iron) and cook until the waffle is deep golden and steam mostly stops, about 3 to 5 minutes. Dont keep opening the iron, that wastes heat.

8. Transfer cooked waffles to a wire rack or the warm oven so they stay crisp, and repeat with the rest of the batter, re-greasing the iron as needed.

9. Serve right away with a dusting of powdered sugar and a drizzle of maple syrup or honey, and pile on fresh berries if you like. Leftovers reheat great in a toaster or oven for best texture.

Equipment Needed

1. Waffle iron (get it really hot before you start)
2. Oven set to 200 F to keep waffles warm
3. Large mixing bowl and a separate clean medium bowl for the egg whites
4. Measuring cups and spoons (or a kitchen scale for the flour)
5. Whisk plus an electric hand mixer or stand mixer for stiff, glossy egg whites
6. Rubber spatula for folding without deflating the batter
7. Ladle or ice cream scoop to portion batter evenly into the iron
8. Pastry brush or nonstick spray to grease the iron between batches
9. Wire cooling rack and baking sheet so waffles stay crisp while you finish the rest

FAQ

Belgian Waffles Recipe Substitutions and Variations

• All purpose flour: swap for a gluten free 1 to 1 flour blend at the same volume, it usually works straight across, add one tablespoon extra if the batter looks too thin.
• Whole milk: use buttermilk at the same volume for a tangy tender waffle, add 1/2 teaspoon baking soda to the dry mix so it rises nicely.
• Unsalted butter, melted: replace with neutral oil like vegetable or canola at the same volume for crisper edges, or try melted coconut oil for a faint coconut note.
• Eggs separated: if you dont want to separate, beat 2 whole eggs plus one extra egg white until frothy and fold in, you will lose a bit of lift but still good. For an egg free option use aquafaba three tablespoons per egg white and six tablespoons total for the two whole eggs, whip the aquafaba whites to soft peaks and fold in.

Pro Tips

1. Let the egg whites come to room temp and use a totally clean, dry metal or glass bowl before you beat them. They whip way easier that way, and a pinch of cream of tartar or a little lemon juice helps them hold their air longer, so your waffles stay extra fluffy.

2. Give the batter a longer rest, about ten minutes not just five, so the baking powder wakes up and the gluten relaxes. If it looks too thick after resting, add a splash more milk and fold it in gently, dont overmix or you’ll lose the air.

3. Preheat the waffle iron thoroughly and use a light coating of high smoke point oil or clarified butter instead of plain melted butter so the coating wont burn. Use the same scoop size every time for even waffles, close the lid and wait until the steam mostly stops before checking.

4. For crisper edges add one or two tablespoons of cornstarch to the flour before mixing, and keep finished waffles on a wire rack in a warm oven so they stay crisp. Leftovers freeze great if you flash freeze them single layer on a tray then store in a bag, reheat in a toaster or oven for best texture.