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Ingredients
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Waffle Batter
Optional Mix-ins & Toppings
Method
Waffle Batter
- 1
Preheat and prepare
Preheat your Belgian waffle iron according to manufacturer instructions to medium-high heat (usually until the ready light comes on). Lightly brush or spray the waffle iron with vegetable oil or nonstick spray.
- 2
Combine dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt until evenly distributed.
- 3
Separate eggs
Separate the 2 large eggs into yolks and whites. Place yolks in a medium bowl and whites in a clean mixing bowl for whipping.
- 4
Mix wet ingredients
To the bowl with egg yolks, add 1 1/2 cups whole milk, 1/2 cup buttermilk, 6 tablespoons melted (and slightly cooled) unsalted butter, and 1 teaspoon vanilla extract. Whisk until combined.
- 5
Make batter base
Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk just until combined. The batter should be slightly lumpy; do not overmix or gluten will develop and waffles will be tough.
- 6
Whip egg whites
Using a hand mixer or stand mixer, beat the reserved egg whites on medium-high speed until soft peaks form. This aeration is key to light, crispy Belgian waffles.
- 7
Fold whites into batter
Gently fold about one-quarter of the whipped egg whites into the batter to lighten it. Then carefully fold in the remaining whites in two additions, using a rubber spatula and a gentle cutting-and-folding motion to preserve air.
Cook & Serve
- 8
Portion and cook
When the waffle iron is hot and lightly oiled, pour an appropriate amount of batter (usually 1/2 to 3/4 cup for a standard Belgian waffle iron; adjust to your iron's size) onto the center of the lower plate. Close the lid and cook until golden brown and crisp, about 3 to 5 minutes depending on your iron. Avoid opening early; wait for the indicator or steam to decrease. Repeat until all batter is used, brushing or spraying the iron lightly between batches if needed.
- 9
Keep warm (optional)
If making multiple waffles, keep finished waffles warm and crisp by placing them in a single layer on a baking sheet in a 200°F (95°C) oven. Do not stack waffles or they will steam and lose crispness.
- 10
Serve
Serve waffles hot. Dust with powdered sugar, top with fresh berries and whipped cream, and drizzle with maple syrup to taste.
- 11
Storage
Leftover waffles: cool completely on a wire rack, then store in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Reheat frozen waffles in a toaster or oven until crisp.