Easy Belgian Waffle Recipe
This easy Belgian waffle recipe delivers deep, golden pockets with a perfectly crispy exterior and light, airy interior. The secret is separating the eggs and folding in stiffly beaten egg whites, creating waffles that are far superior to dense versions. Made with simple pantry staples in about 30 minutes, it's ideal for weekend brunches or busy mornings and works with any Belgian waffle maker.
Equipment
- Belgian waffle maker - round or square, with deep pockets
- 2 large mixing bowls
- Electric hand mixer or stand mixer - for beating egg whites
- Whisk
- Rubber spatula
- Ladle or measuring cup - for pouring batter
- Pastry brush or paper towels - for greasing the iron
- Cooling rack - to keep waffles crispy
- Cuisinart Belgian Waffle Maker - recommended for deep pockets and even heating (optional but recommended)
- OXO Good Grips Batter Dispenser - for clean pouring (optional)
- Norpro Stainless Steel Ladle - for portioning batter (optional)
- Silicone Pastry Brush - for greasing (optional)
Ingredients
- 2 cups all-purpose flour - 240g
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon baking powder - 12g
- 1/2 teaspoon salt - 3g
- 2 large eggs - separated
- 1 3/4 cups whole milk - 415ml (or 2% milk)
- 1/2 cup unsalted butter - 115g, melted and slightly cooled
- 2 teaspoons pure vanilla extract - 10ml
- non-stick cooking spray - or additional butter for greasing the waffle iron
For serving (optional)
- maple syrup
- fresh strawberries - blueberries, or sliced bananas
- whipped cream
- powdered sugar
Instructions
- Preheat your Belgian waffle maker to medium-high heat for at least 5 minutes. Lightly grease the plates with non-stick cooking spray or melted butter.
- Separate the 2 large eggs, placing the whites in a clean bowl and the yolks in another.
- Beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a medium bowl, whisk the egg yolks, milk, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry and stir gently until just combined, leaving a few lumps.
- Gently fold the whipped egg whites into the batter in two additions, being careful not to deflate them.
- Lightly re-grease the iron. Pour about 3/4 to 1 cup batter onto the center. Close and cook for 4-6 minutes until golden and steam subsides.
- Transfer to a wire rack in a 200°F oven to keep warm and crispy. Repeat with remaining batter.
- Serve immediately with maple syrup, fresh berries, whipped cream, or powdered sugar.
Notes
- Don't skip separating and whipping the egg whites for the light, airy texture.
- Let the batter rest 5 minutes after mixing for better rise.
- Preheat the waffle iron fully for crispy edges.
- Use whole milk for richer flavor and tender crumb.
- Cool melted butter slightly before adding to avoid scrambling yolks.
- Do not overmix the batter—lumps are good.
- Re-grease between each waffle for best release and crispiness.
- Store cooled waffles in the refrigerator up to 3 days or freeze up to 3 months.
- Reheat in a toaster or oven at 350°F to restore crispiness; avoid microwave.
- Batter can be prepped partially the night before, but fold whites just before cooking.