Authentic Belgian Waffle
These authentic Belgian waffles are the perfect balance of a crispy, deep-golden exterior and an airy, pillowy interior. Made with whipped egg whites and real butter, this is a from-scratch recipe that delivers a genuinely unforgettable breakfast experience.
Equipment
- Belgian waffle maker - With deep grids
- Large mixing bowls
- Electric hand mixer or stand mixer - For whipping egg whites
- Whisk
- Rubber spatula
- Ladle or batter dispenser
- Measuring cups and spoons
- Wire cooling rack - To keep finished waffles crispy
- Pastry brush or spray bottle - With cooking oil spray for greasing
Ingredients
- 2 cups all-purpose flour - 240g
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon baking powder - 12g
- ½ teaspoon fine salt - 3g
- 2 large eggs - separated
- 1 ¾ cups whole milk or buttermilk - 415ml
- ½ cup unsalted butter - 113g, melted and slightly cooled
- 2 teaspoons pure vanilla extract - 10ml
- 1 teaspoon white vinegar - 5ml, if using whole milk instead of buttermilk
For Serving
- Maple syrup - For drizzling
- Butter - For melting on top
- Fresh berries - Strawberries, blueberries, or raspberries
- Powdered sugar - For dusting
- Whipped cream
- Sliced bananas
- Honey - For drizzling
- Nutella
- Fried egg - For a savory waffle breakfast
- Crispy bacon
- Ice cream - For a waffle dessert
- Chocolate sauce - For drizzling
Instructions
- Preheat your Belgian waffle maker to medium-high. Set up a wire cooling rack over a baking sheet near the iron to keep finished waffles crispy.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.
- Carefully separate the eggs, placing the yolks in one small bowl and the whites in a clean, dry medium bowl.
- In a medium bowl, whisk the egg yolks, whole milk (or buttermilk), melted butter, vanilla extract, and vinegar (if using) until well combined.
- Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix; a few small lumps are fine.
- Using an electric hand mixer, beat the egg whites on medium speed until foamy, then increase to high speed and beat until stiff, glossy peaks form (2-4 minutes).
- Fold one-third of the whipped egg whites into the batter to lighten it. Gently fold in the remaining whites until just a few streaks remain.
- Lightly grease the preheated waffle iron. Pour about ¾ to 1 cup of batter onto the center of the lower plate. Close the lid and cook for 4-6 minutes, until deep golden brown and steam has mostly stopped escaping.
- Carefully remove the waffle and place it on the wire cooling rack. Repeat with the remaining batter, greasing the iron between each waffle.
Notes
- Don't skip separating the eggs; the whipped whites are crucial for an airy texture.
- Let melted butter cool slightly before adding to avoid scrambling the egg yolks.
- Use room-temperature eggs for the best volume when whipping the whites.
- Resist the urge to open the waffle iron early; doing so can cause the waffle to tear.
- Always place finished waffles on a wire rack, not a plate, to prevent steam from making them soggy.
- Lightly grease the waffle iron between each batch for a consistently crispy crust.
- Cook the batter immediately after folding in the egg whites to prevent deflation.
- Store cooled waffles in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat frozen waffles directly in a toaster or on a wire rack in a 350°F (175°C) oven for the best texture.
- Avoid microwaving waffles as it makes them steamy and soft rather than crispy.