Belgian Waffles Recipe

I’m so pumped to whip up these waffles where I mix 2 cups of flour, some sugar, baking powder, salt, both yolks & whipped whites, milk, melted butter, and vanilla into a batter that somehow ends up being crispy on the outside and soft on the inside even when I mess up the folding sometimes.

I love making Belgian waffles. I use all-purpose flour, granulated sugar, large eggs separated for fluffiness, milk, melted unsalted butter and a bit of vanilla extract.

I think these ingredients provide a balanced mix of carbs, proteins and fats making it a hearty breakfast option.

Ingredients

Ingredient Quantities

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, separated
• 1 3/4 cups milk
• 1/2 cup melted unsalted butter
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your waffle iron to a medium-high setting while you gather all your ingredients.

2. In a large bowl, mix together 2 cups of all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

3. Separate the 2 large eggs so that the yolks go into one bowl and the whites into another.

4. In the bowl with the yolks, stir in 1 3/4 cups of milk, 1/2 cup melted unsalted butter, and 1 teaspoon vanilla extract until well combined.

5. Pour the wet mixture into the dry ingredients and stir until just combined; don’t overmix or your waffles might turn out tough.

6. Beat the egg whites until stiff peaks form and then gently fold them into the batter, taking care not to deflate the mixture.

7. Lightly grease your waffle iron with cooking spray or a bit of extra melted butter.

8. Spoon enough batter onto the heated waffle iron to cover the surface without overflowing.

9. Cook for about 4 to 5 minutes until the waffles are golden and crisp on the outside.

10. Remove the waffle carefully, let it cool just a bit, and serve warm with your favourite toppings. Enjoy!

Equipment Needed

1. Waffle iron
2. Large mixing bowl (for dry ingredients)
3. Two bowls (one for egg yolks and one for egg whites)
4. Measuring cups and spoons (to measure flour, sugar, milk, butter, and vanilla extract)
5. Whisk or fork (for beating eggs and mixing wet ingredients)
6. Spatula (for stirring batter and gently folding in egg whites)
7. Cooking spray or brush (to grease the waffle iron)
8. Ladle or large spoon (to scoop batter onto the waffle iron)

FAQ

• Q: Can I use buttermilk instead of milk?

  A: Yes you can, but it might make your waffles a bit tangier and you may have to adjust the baking powder a little.

• Q: How do I properly separate the egg whites from yolks?

  A: Just crack the egg gently, then pass the yolk back and forth between the shell halves, letting the white drip out. It takes a few tries to get it right.

• Q: What if I dont have a waffle iron?

  A: If you dont have one, you can use a grill pan or make pancakes instead. They wont be as crispy though.

• Q: Can I prepare the batter ahead of time?

  A: Sure you can chill it in the fridge for a day, but it might thickens a bit. Just give it a good stir before using.

• Q: How do I get my waffles extra crispy on the outside?

  A: Make sure your waffle iron is really hot before pouring the batter and try not overmixing it. A little extra melted butter in the iron can work wonders too.

Belgian Waffles Recipe Substitutions and Variations

• Instead of 2 cups of all-purpose flour, try using a mix of 1 cup all-purpose and 1 cup whole wheat flour for a nuttier, heartier taste.
• If you dont have 2 tablespoons granulated sugar, you can swap it out for an equal amount of light brown sugar; it gives a bit of a molasses flavor.
• In place of 1 tablespoon baking powder, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar; its a handy trick when you’re in a pinch.
• For 1 3/4 cups milk, almond milk or soy milk are good alternatives though the waffles might turn out slightly different.
• If you dont have melted unsalted butter, melted coconut oil works too and adds a little extra flavor.

Pro Tips

1. Make sure your waffle iron is really hot before you start battering; if its not hot enough the waffles can get soggy and undercooked so preheat longer than you think you need to.
2. Be careful not to overmix the batter when combining the wet and dry ingredients; a few lumps are fine and overdoing it might make your waffles tough.
3. When you beat the egg whites, really take your time folding them in gently so you keep all that air in the mix; this little step makes a big difference in getting the lightest, fluffiest waffles.
4. Have all your ingredients at room temperature if you can, especially the eggs and milk; this makes it easier for them to blend together and gives a smoother batter overall.