Belgian Waffle Recipe
These Belgian waffles feature crispy golden exteriors and cloud-like interiors. Whipped egg whites folded into the batter create the authentic airy texture of restaurant-quality waffles, perfect for homemade brunch with endless topping possibilities.
Equipment
- Belgian waffle iron
- Medium mixing bowls
- Large mixing bowl
- Whisk
- Electric hand mixer
- measuring cups
- measuring spoons
- Rubber spatula
- Wire cooling rack
Ingredients
Main Ingredients
- 2 ¼ cups all-purpose flour 281g, spoon and level method
- 1 tablespoon baking powder 15g, fresh, not expired
- 3 tablespoons granulated sugar 38g, standard white sugar
- ½ teaspoon salt 3g, fine sea salt
- 1 teaspoon ground cinnamon 2g, optional
- 2 large eggs 100g, separated, room temperature
- ½ cup vegetable oil 120ml, neutral flavor preferred
- 2 cups whole milk 480ml, room temperature
- 1 teaspoon vanilla extract 5ml, pure
Instructions
- Preheat the Belgian waffle iron to medium-high heat and spray with nonstick cooking spray.
- Combine flour, baking powder, sugar, salt, and cinnamon in a large bowl. Whisk until evenly mixed.
- Beat egg whites in a medium bowl to stiff peaks using a hand mixer or whisk.
- Mix egg yolks, vegetable oil, milk, and vanilla extract in a separate medium bowl until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in whipped egg whites gently until only small streaks remain.
- Ladle 3/4 to 1 cup of batter onto the center of the preheated waffle iron. Close lid and cook for 4-6 minutes until golden and crisp.
- Remove waffle and transfer to a wire cooling rack. Serve immediately with desired toppings.
Notes
Use fresh ingredients, serve immediately for best texture, and experiment with variations like pumpkin spice, lemon blueberry, chocolate chip, or savory cheese waffles. Waffles can be frozen and reheated for convenience.