PERFECT FLUFFY BELGIAN WAFFLES
Light, crispy outside, cloud-like inside – a breakfast game-changer.
KEY INFO:
Prep Time: 15-20 minutes
Cook Time: 5-10 minutes
Total Time: 20-35 minutes
Servings: 8-10 waffles
Difficulty: Easy
Dietary: Vegetarian (adaptable)
EQUIPMENT NEEDED:
- Belgian waffle iron (or standard waffle maker)
- Large mixing bowl
- Electric mixer
- Rubber spatula
- Measuring cups/spoons
- Whisk
INGREDIENTS:
Dry:
- 2 cups (240g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 3½ tsp baking powder
- ½ tsp salt
Wet:
- 2 large eggs, separated
- 1½ cups (360ml) whole milk
- 1 cup (230g) melted butter
- 1 tsp vanilla extract
METHOD:
- Preheat your waffle iron to medium-high heat.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Crucial Step – Beat egg whites until stiff peaks form (about 3 minutes).
- In a separate bowl, combine egg yolks, milk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients, mixing until just combined.
- Key Technique – Gently fold in whipped egg whites using a rubber spatula. Don’t overmix!
- Let batter rest for 10 minutes.
- Pour ¾ cup batter into preheated iron. Cook until golden brown and steam stops (about 5 minutes).
CRUCIAL TIPS:
- Never overmix the batter – lumps are okay!
- Room temperature ingredients work best
- Don’t lift the waffle iron lid while cooking
- Keep finished waffles warm in oven at 200°F/95°C
STORAGE & SCALING:
- Freezes well for up to 3 months
- Reheat in toaster for best results
- Recipe halves or doubles easily
COMMON MISTAKES:
- Opening waffle iron too early
- Overmixing the batter
- Using cold ingredients
- Skipping the resting time
VARIATIONS:
- Add 1 tsp cinnamon for warmth
- Replace vanilla with almond extract
- Use buttermilk instead of regular milk
- Add chocolate chips or blueberries to batter
These waffles have transformed my Sunday brunches from basic to spectacular. The secret? Those whipped egg whites create pockets of air that make each bite impossibly light. Trust me, once you master this technique, you’ll never go back to box mix waffles again.
Remember: A good Belgian waffle should be golden and crispy outside, but when you cut into it, the inside should be as light as a cloud. That’s what we’re aiming for here, and this recipe delivers every single time.
