Ingredients
Equipment
Method
- Preheat and Prepare: Plug in your Belgian waffle iron to preheat. The iron needs to be nice and hot to create that instant, crispy crust. Set it to a medium high setting, or according to your manufacturer's instructions.
- Whisk the Dry Ingredients: In a large bowl, gently whisk together the flour, sugar, baking powder, and salt. Sifting them together is a lovely extra step if you have the time; it makes the final batter even lighter. This creates the foundation of our Belgian waffle batter.
- Separate the Eggs: This is the most important step for achieving those signature fluffy Belgian Waffles. Carefully separate the egg yolks from the egg whites into two different medium sized bowls. Make sure no trace of yolk gets into the whites, as it can prevent them from whipping up properly.
- Mix the Wet Ingredients: To the bowl with the egg yolks, add the whole milk, cooled melted butter, and pure vanilla extract. Whisk them together until just combined. The mixture will be a pale, creamy yellow.
- Combine Wet and Dry: Pour the wet yolk mixture into the bowl of dry ingredients. Gently whisk until everything is just moistened. It's very important not to overmix here! A few small lumps are perfectly fine. Overmixing develops the gluten in the flour and will make your waffles tough instead of tender.
- Whip the Egg Whites: Using an electric hand mixer or a stand mixer with a whisk attachment, beat the egg whites on high speed. Continue beating until they form stiff, glossy peaks. This means when you lift the beaters, the peak of egg white that forms will hold its shape and not flop over. This airy cloud of egg whites is the secret to a light waffle.
- Fold the Egg Whites Into the Batter: Gently add about one third of the whipped egg whites into the batter and fold them in with a spatula to lighten the mixture. Then, add the remaining egg whites and continue to fold gently until just combined. Use a gentle, sweeping motion, cutting down through the middle and bringing your spatula up along the side of the bowl. Be careful not to deflate the air you just whipped into them. The final waffle batter should be thick, airy, and billowy.
- Cook the Waffles: Lightly grease your hot waffle iron with butter or a non stick spray if needed. Pour the recommended amount of batter onto the center of the iron (my iron takes about 2/3 cup). Close the lid and cook for 3 to 5 minutes, or until the waffle is deeply golden brown and crisp. The steam will have mostly stopped coming out of the iron when it’s ready.
- Serve and Repeat: Gently remove the waffle with a fork or tongs and place it on a plate to serve immediately, or on a wire rack in a warm oven (200°F) to keep it crisp while you cook the remaining batter. Repeat the process until all the batter is used.
Nutrition
Calories: 320kcalCarbohydrates: 46gProtein: 8gFat: 12gSaturated Fat: 7gCholesterol: 75mgSodium: 250mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 80mgIron: 1.5mg
Notes
For a classic taste, serve with butter and maple syrup. For a sweet twist, mix in cinnamon or nutmeg into the batter. For savory options, try adding cheese and herbs. Ensure your waffle iron is well preheated for best crusty results.
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