Forget about those soggy frozen waffles — real Belgian waffles are crispy on the outside, buttery and fluffy on the inside, and basically taste like pure happiness.
They’re thicker, lighter, and have deep pockets just begging for syrup, whipped cream, or a mountain of fresh berries.
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs (separated)
- 1/2 cup vegetable oil or melted butter
- 2 cups milk (whole milk preferred)
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Mix the dry ingredients.
In a big bowl, whisk together the flour, sugar, baking powder, and salt.
Set it aside while you work on the wet stuff.
2. Whisk the wet ingredients.
In another bowl, combine the milk, egg yolks, oil (or melted butter), and vanilla extract.
Mix until smooth.
3. Whip the egg whites.
In a clean bowl, beat the egg whites until stiff peaks form.
(Yeah, it’s an extra step — but this is the secret to that crazy fluffiness.)
4. Combine everything.
Add the wet ingredients to the dry ones and mix just until combined.
Gently fold in the whipped egg whites with a spatula — be patient and don’t overmix!
5. Cook the waffles.
Heat your waffle iron and lightly grease it.
Pour the batter in (don’t overfill) and cook until golden brown and crisp.
(Exact time depends on your waffle maker — usually 3–5 minutes.)
6. Serve immediately.
Top with your favorites: powdered sugar, syrup, berries, Nutella… go wild.
Tips for the Best Belgian Waffles:
- Whipping egg whites separately is key: It makes the waffles ridiculously light.
- Don’t overmix: A few lumps in the batter are totally fine.
- Serve right away: They lose crispiness if they sit around too long.
FAQs About Belgian Waffles:
Q1: What’s the difference between Belgian and regular waffles?
Belgian waffles are thicker, fluffier, and have bigger pockets — perfect for holding toppings!
Q2: Can I freeze leftover waffles?
Yes! Let them cool, freeze in a single layer, then pop in the toaster when you’re ready to eat.
Q3: Can I make the batter ahead of time?
It’s better fresh, but you can prep it a few hours early and keep it chilled.
Q4: What’s the best waffle maker?
A deep-pocket Belgian-style waffle iron works best. Look for nonstick plates and adjustable browning settings if you can.
Nutritional Information (per serving — rough estimate):
- Calories: ~350
- Protein: ~8g
- Carbs: ~40g
- Fat: ~18g
- Fiber: ~1g
(Yeah, it’s a splurge — and so worth it.)
