Belgian waffles are known for their deep pockets, light texture, and crisp edges. Unlike regular waffles, these are often made with a yeasted or whipped egg white batter, which gives them their signature fluffiness. Whether served with whipped cream and berries or a drizzle of chocolate, they’re a crowd-pleaser from the first bite. This recipe makes 6 large waffles.
Ingredients
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2 cups all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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½ teaspoon salt
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2 large eggs, separated
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1¾ cups whole milk
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½ cup unsalted butter, melted and cooled slightly
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1 teaspoon vanilla extract
Optional toppings:
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Fresh berries
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Whipped cream
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Maple syrup
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Chocolate sauce
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Powdered sugar
Preparing the Batter
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, mix the egg yolks, milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir until just combined.
In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold them into the batter using a spatula—don’t overmix. The batter should be light and airy.
Cooking the Waffles
Preheat your waffle iron and lightly grease it with butter or cooking spray.
Scoop enough batter into the center of the waffle iron to fill it without overflowing—usually about ½ to ⅔ cup, depending on your machine.
Cook according to your waffle maker’s instructions, usually about 3–5 minutes, until golden brown and crisp. Avoid opening the lid too early or the waffle may tear.
Transfer cooked waffles to a warm oven (90°C/200°F) while you finish the rest, or serve immediately.
Serving
Top the warm waffles with your favorite toppings. A dusting of powdered sugar and a spoonful of whipped cream are classic, but fresh fruit or a splash of maple syrup work just as well.
Belgian waffles are as welcome on a lazy weekend morning as they are at a fancy brunch. They strike the perfect balance between light and rich, crisp and tender—easy to make, easy to love.
