Description
This classic Belgian Waffles recipe produces light, fluffy, and crispy waffles perfect for breakfast or brunch. Made with a tender batter enriched with melted butter, vanilla, and whipped egg whites for extra volume, these waffles cook quickly in a waffle maker to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ¼ cup granulated sugar (50 grams)
- 1 tablespoon baking powder (12 grams)
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs (50 grams, room temperature, separated)
- 1½ cups milk (341 grams, room temperature)
- ½ cup unsalted butter (113 grams, melted and slightly cooled – 1 stick)
- 2 teaspoons pure vanilla extract (8 grams)
Instructions
- Preheat Waffle Maker: Start by preheating your waffle maker to ensure it reaches the ideal temperature for cooking the waffles evenly and achieving a crisp exterior.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until thoroughly combined. Make a well in the center of this dry mixture and set it aside for the wet ingredients.
- Combine Wet Ingredients: In a separate smaller bowl, whisk the egg yolks together with the milk, melted butter, and vanilla extract. Pour this wet mixture into the well of the dry ingredients and whisk until the batter is smooth and combined without overmixing.
- Whip Egg Whites: In a clean small bowl, beat the egg whites with a whisk or hand mixer until stiff peaks form. This step is crucial because folding them into the batter will give your waffles additional lightness and fluffiness.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula. Be careful to combine them gently to maintain as much air as possible in the batter for a tender texture.
- Cook Waffles: Pour ½ to ¾ cup of the batter onto the heated waffle maker. Close the lid and cook until the waffle is cooked through and golden brown, about 3-5 minutes depending on your machine. Remove carefully and repeat until all batter is used.
Notes
- For crispier waffles, you can cook them a little longer or place finished waffles in a warm oven on a rack to keep crisp while cooking remaining waffles.
- Make sure ingredients are at room temperature to help the batter mix evenly and rise properly.
- Do not overmix the batter once wet and dry ingredients are combined; overmixing can cause tough waffles.
- Folding in whipped egg whites gently is key to getting the light and fluffy texture typical of Belgian waffles.
- Use fresh baking powder to ensure good rise and texture.
- If you don’t have a waffle maker, you can try cooking the batter in a well-seasoned cast iron or nonstick skillet, but the texture will be different from traditional waffles.
