Belgian Sugar Pearl Waffles Recipe

Preheat and prepare

Preheat a Belgian waffle iron to medium-high heat according to the manufacturer's instructions. Brush or spray the grids lightly with neutral oil or melted butter to prevent sticking.

Dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined.

Separate eggs

Separate the 3 large eggs into two bowls: yolks in one, whites in the other. Set whites aside for now.

Wet ingredients

Whisk the egg yolks with the whole milk, melted and cooled butter, and 1 teaspoon vanilla extract until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; small lumps are fine.

Beat egg whites

Using a hand mixer or whisk, beat the reserved egg whites to soft peaks. This will make the waffles lighter and crispier.

Fold in whites and pearl sugar

Gently fold the beaten egg whites into the batter with a rubber spatula until mostly incorporated. Fold in the pearl (Belgian) sugar gently so it distributes but doesn't fully dissolve.

Spoon or pour the recommended amount of batter for your waffle iron (about 3/4 to 1 cup for 4' Belgian squares) onto the preheated grids. Close the lid and cook until golden brown and crisp — typically 3 to 5 minutes depending on your iron. The pearl sugar will caramelize and create sweet pockets and slightly crisp edges. Avoid opening the iron too early.

When waffles are done, carefully remove them with a heatproof spatula and place on a wire rack in a warm oven (about 200°F / 95°C) while you cook remaining waffles. This keeps them crisp. Brush the iron with a little oil or butter between batches if needed.

Make whipped cream

Chill a medium bowl and whisk or beaters for 5–10 minutes if possible. Pour 1 cup heavy whipping cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip to soft-medium peaks. Taste and adjust sweetness if desired.

Plate and top

Place two 4" Belgian waffles on each plate. Spoon or pipe a generous dollop of whipped cream onto each waffle. Sprinkle 1 tablespoon powdered sugar over the waffles and whipped cream for a light dusting. Top with fresh berries or fruit as desired.

Serve

Serve immediately while waffles are hot and crisp so the contrast with cold whipped cream and caramelized pearl sugar is at its best.