Belgian Waffles Recipe
Fluffy belgian waffles served with butter.
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Ingredients
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Waffle Batter
To Serve
Method
Waffle Batter
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly distributed.
Separate eggs
Separate the 2 large eggs into two bowls: yolks in one bowl and whites in another. (Separating and whipping the whites yields fluffier waffles.)
Mix wet ingredients
Whisk the egg yolks with 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk until just combined — small lumps are okay. Do not overmix.
Whip egg whites (optional but recommended)
Using a clean electric mixer or whisk, beat the egg whites until they form soft peaks (they should hold a loose tip). This usually takes 2–4 minutes with a hand mixer.
Fold in whites
Gently fold the whipped egg whites into the batter in two additions using a rubber spatula. Fold just until streaks disappear to preserve airiness.
Cook & Serve
Cook waffles
When the waffle iron is hot, pour an appropriate amount of batter into the center (amount depends on your iron; typically 1/2 to 3/4 cup per waffle). Close the lid and cook until deep golden and crisp, about 3–6 minutes depending on your machine. Avoid opening too early. Repeat with remaining batter, brushing the iron lightly with butter or oil between batches if needed.
Keep warm (optional)
If making multiple waffles, keep finished waffles in a single layer on a wire rack in a 200°F (95°C) oven to stay crisp while you finish cooking the rest.
Plate and finish
Serve waffles warm topped with a pat (about 1 tablespoon each) of unsalted butter per waffle and drizzle with maple syrup (about 1–2 tablespoons per waffle) or as desired. Sift powdered sugar over the top if using.