Homemade Belgian Waffles
Thick, deeply pocketed, crispy on the outside, and pillowy soft on the inside – these Belgian waffles are made special by folding in beaten egg whites for an airy texture that stays crispy longer.
Equipment
- Belgian waffle iron - deep-grid, thick iron for signature pockets
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer - for beating egg whites
- Whisk
- Rubber spatula
- Liquid measuring cup
- Dry measuring cups and spoons
- Ladle or 1/2 cup measuring cup - for pouring batter
- Wire cooling rack - to keep waffles crispy
- Baking sheet
- Silicone Pastry Brush - for greasing iron (optional)
- OXO Good Grips Batter Dispenser - for mess-free pouring (optional)
Ingredients
- 2 cups all-purpose flour - 240g
- 2 tablespoons granulated sugar - 25g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups whole milk - 415ml, room temperature
- 1/3 cup unsalted butter - 75g, melted and slightly cooled
- 2 large eggs - separated
- 2 teaspoons pure vanilla extract
- non-stick cooking spray - or additional melted butter, for greasing waffle iron
Suggested Toppings
- maple syrup - real, for serving
- fresh berries - strawberries, blueberries, raspberries
- whipped cream - freshly made
- butter - softened
- powdered sugar - for dusting
- vanilla ice cream - for dessert waffles
- hot fudge sauce - for dessert waffles
Instructions
- Preheat your waffle iron to medium-high and grease grids with non-stick spray or melted butter.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- Separate eggs, placing yolks in a medium bowl and whites in a clean grease-free bowl. Set both aside.
- To the yolks, add milk, melted butter, and vanilla. Whisk until smooth and fully combined.
- Pour wet mixture into dry ingredients and stir with a spatula until just combined. A few small lumps are fine. Do not overmix.
- Beat egg whites with a hand or stand mixer on medium until foamy, then increase to high and beat to stiff peaks, about 2-3 minutes.
- Gently fold half the beaten whites into the batter with a rubber spatula using a scooping motion. Fold in the second half until just combined; some streaks are fine.
- Pour about 3/4 cup batter into the center of the preheated waffle iron, close the lid, and cook for 4-5 minutes until steam slows and waffle is golden brown.
- Transfer finished waffles to a wire rack placed on a baking sheet and keep warm in a 200°F oven while cooking remaining batches.
- Serve immediately with your favorite toppings like maple syrup, berries, whipped cream, or butter.
Notes
- Egg whites are essential: Beating and folding them in is the single biggest difference between a standard waffle and a true Belgian-style waffle. It creates that light, airy crumb.
- Rest the batter: If you have time, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate and the flour to hydrate.
- Grease every time: Even non-stick waffle irons benefit from a light coating of butter or spray before every waffle. This ensures a crispy crust and easy release.
- Room temperature dairy: Use room temperature milk and eggs. Cold dairy can cause the melted butter to solidify and clump in the batter.
- Don't open too early: Wait until the steam has mostly stopped before checking your waffle. Opening too early causes tearing.
- Use a wire rack: Placing finished waffles on a flat plate traps steam and makes them go soft quickly. A wire rack keeps air circulating and the bottom crispy.
- Make-ahead: Cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheating: The toaster is the best method to restore crispiness. The oven works too (350°F for 8-10 minutes). Avoid the microwave as it makes them rubbery.
- Variation – Blueberry: Gently fold 1 cup of fresh or frozen blueberries into the batter after adding egg whites.
- Variation – Chocolate Chip: Stir 1/2 cup of mini chocolate chips into the batter just before cooking.