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Belgian Waffle Recipe

Belgian Waffle Recipe

iamwinfred
These classic Belgian waffles are golden and crispy on the outside, with a light and airy interior thanks to one essential technique: folding whipped egg whites into the batter. Made with simple pantry staples like butter, whole milk, and pure vanilla extract, they come together in just 35 minutes and produce deep-pocketed waffles that are perfect for loading up with maple syrup, fresh berries, and whipped cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine German
Servings 6 waffles
Calories 340 kcal

Equipment

  • Belgian waffle iron Deep-pocket style; not a standard waffle maker
  • Large mixing bowl You will need 2 large mixing bowls
  • Hand mixer or stand mixer For whipping egg whites to stiff peaks
  • Whisk For combining wet and dry ingredients
  • Rubber spatula For gently folding egg whites into the batter
  • Measuring cups
  • Measuring spoons
  • Ladle or batter dispenser For pouring batter evenly onto the waffle iron
  • Baking sheet For keeping finished waffles warm in the oven
  • Wire rack Placed on top of the baking sheet to keep waffles crispy

Ingredients
  

  • 2 cups all-purpose flour 240g
  • 2 tablespoons granulated sugar 25g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups whole milk 480ml, at room temperature
  • 1/2 cup unsalted butter 115g (1 stick), melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 3 large eggs separated, yolks and whites divided

For Serving

  • cooking spray or melted butter for greasing the waffle iron
  • maple syrup for serving, to taste
  • unsalted butter for serving
  • fresh berries strawberries, blueberries, or raspberries, optional topping
  • whipped cream optional topping

Instructions
 

  • Preheat your Belgian waffle iron to a medium-high browning setting. Preheat your oven to 200°F (93°C) and set a wire rack over a baking sheet to keep finished waffles warm and crispy.
  • Carefully separate all 3 eggs, placing the yolks in one large mixing bowl and the whites in a second clean, completely dry large mixing bowl. Ensure no yolk gets into the whites, as even a small amount will prevent proper whipping.
  • Add the flour, sugar, baking powder, and salt to the bowl with the egg yolks and whisk briefly to distribute the dry ingredients.
  • Pour the whole milk, melted butter, and vanilla extract into the bowl with the dry ingredients and egg yolks. Whisk until just combined with a few small lumps remaining; do not overmix.
  • Using a hand mixer or stand mixer on high speed, beat the egg whites until stiff peaks form, about 2 to 3 minutes. The whites should hold a firm, upright peak when the beaters are lifted.
  • Gently fold one-third of the whipped egg whites into the batter to loosen it, then fold in the remaining whites using slow, sweeping strokes until no large white streaks remain. Do not overmix; a few small streaks are fine.
  • Lightly spray both plates of the preheated waffle iron with cooking spray, or brush with melted butter. This helps produce a crispier exterior and prevents sticking.
  • Pour approximately 3/4 to 1 cup of batter onto the center of the lower waffle iron plate, close the lid firmly, and cook for 4 to 5 minutes until deeply golden and steam has significantly slowed. Do not open the lid early.
  • Carefully remove the finished waffle and place it on the wire rack over the baking sheet, then transfer to the 200°F oven to keep warm and crispy. Repeat for remaining waffles, re-greasing the iron as needed.
  • Remove waffles from the oven and serve immediately with your choice of toppings such as butter, maple syrup, fresh berries, and whipped cream.

Notes

  • Room temperature milk is essential. Cold milk can cause the melted butter to seize and clump in the batter. Let milk sit out for 15 to 20 minutes before mixing.
  • Do not skip whipping the egg whites. This single step is what creates the signature light, airy interior of a true Belgian waffle. A regular waffle mix cannot replicate this texture.
  • Let the batter rest for 3 to 5 minutes after folding in the egg whites to allow the baking powder to activate and the batter to thicken slightly.
  • Resist opening the waffle iron early. Wait until steam has significantly slowed before lifting the lid. Opening too early can cause the waffle to tear.
  • To keep waffles crispy, place finished waffles on a wire rack in a 200°F oven rather than stacking them on a plate, which traps steam and causes sogginess.
  • For the most consistent results, weigh your flour at 240g rather than measuring by volume.
  • Storage: Cooled waffles keep in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • Reheat in a toaster or toaster oven for the best crispy texture. Avoid microwaving, which makes waffles soft and soggy.
  • To make the batter ahead, mix the dry and wet components separately the night before and refrigerate. In the morning, whip fresh egg whites and fold them into the pre-mixed batter.
  • For a dairy-free version, substitute whole milk with full-fat oat milk and replace butter with melted coconut oil or plant-based butter.

Nutrition

Serving: 1waffleCalories: 340kcalCarbohydrates: 40gProtein: 9gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 130mgSodium: 310mgPotassium: 180mgFiber: 1gSugar: 7gVitamin A: 12IUCalcium: 18mgIron: 10mg
Keyword belgian waffle recipe, crispy waffles, fluffy waffles, homemade belgian waffles, waffle iron recipe
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