Belgian Waffles

Belgian Waffles

Light, airy waffles with deep pockets and a crisp golden crust.

Total 35 min Makes 6 waffles Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These Belgian waffles get their signature height and crunch from whipped egg whites folded into a rich, buttery batter. Made in a Belgian-style waffle iron with deep pockets, they're ideal for weekend breakfasts topped with whipped cream, fresh berries, or warm syrup.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Method

  1. Preheat a Belgian waffle iron according to manufacturer instructions.

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. In a separate bowl, whisk together the milk, melted butter, egg yolks, and vanilla extract.

  4. Pour the wet ingredients into the dry ingredients and whisk until just combined; a few small lumps are fine.

  5. In a clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

  6. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them.

  7. Lightly grease the preheated waffle iron with nonstick spray or melted butter.

  8. Pour about 3/4 cup of batter onto the center of the iron, close, and cook until golden brown and crisp, about 4 to 5 minutes.

  9. Carefully remove the waffle and repeat with remaining batter, keeping finished waffles warm in a 200°F oven if desired.

  10. Serve warm with whipped cream, fresh berries, or maple syrup as desired.

Rate this recipe

★ 4.2 (1)

Comments

    Log in to comment.

    Belgian Waffles

    These Belgian waffles get their signature height and crunch from whipped egg whites folded into a rich, buttery batter. Made in a Belgian-style waffle iron with deep pockets, they're ideal for weekend breakfasts topped with whipped cream, fresh berries, or warm syrup.

    35 min 6 waffles 365 cal

    Ingredients

    • 2 cups all-purpose flour
    • 1 tablespoon granulated sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 2 cups whole milk
    • 1/2 cup unsalted butter, melted and cooled
    • 2 large eggs, separated
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon cream of tartar

    Method

    1. 1

      Preheat a Belgian waffle iron according to manufacturer instructions.

    2. 2

      In a large bowl, whisk together the flour, sugar, baking powder, and salt.

    3. 3

      In a separate bowl, whisk together the milk, melted butter, egg yolks, and vanilla extract.

    4. 4

      Pour the wet ingredients into the dry ingredients and whisk until just combined; a few small lumps are fine.

    5. 5

      In a clean bowl, beat the egg whites with the cream of tartar using an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

    6. 6

      Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them.

    7. 7

      Lightly grease the preheated waffle iron with nonstick spray or melted butter.

    8. 8

      Pour about 3/4 cup of batter onto the center of the iron, close, and cook until golden brown and crisp, about 4 to 5 minutes.

    9. 9

      Carefully remove the waffle and repeat with remaining batter, keeping finished waffles warm in a 200°F oven if desired.

    10. 10

      Serve warm with whipped cream, fresh berries, or maple syrup as desired.