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featured belgian waffles.

Belgian Waffles Recipe

Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 waffles
Calories: 573kcal
Author: Becky Hardin
Belgian Waffles are both hearty and fluffy - the best of both worlds! This classic breakfast staple is made with a handful of ingredients you likely already have in your kitchen. Top them off with syrup, berries, and whipped cream for the best bite!
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Equipment

Ingredients

  • 2 cups all-purpose flour 240 grams
  • ¼ cup granulated sugar 50 grams
  • 1 tablespoon baking powder 12 grams
  • ½ teaspoon kosher salt
  • 2 large eggs 50 grams, room temperature and separated
  • 1½ cups milk 341 grams, room temperature
  • ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
  • 2 teaspoons pure vanilla extract 8 grams

Instructions

  • Preheat waffle maker.
    overhead view of ingredients for belgian waffles.
  • In a large mixing bowl, whisk the flour, sugar, baking powder, and salt together until combined. Create a well in the center of the bowl and set aside.
    2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
    overhead view of dry ingredients for belgian waffles in a glass bowl.
  • In a second, smaller bowl, mix the egg yolks, milk, butter, and vanilla together, whisking to combine. Add the contents of the bowl to the dry ingredients and whisk until combined.
    2 large eggs, 1½ cups milk, ½ cup unsalted butter, 2 teaspoons pure vanilla extract
    overhead view of wet ingredients for belgian waffles in a glass bowl.
  • Place the egg whites in a small bowl and whip with a whisk or hand mixer until stiff peaks form. Gently fold the whipped whites into the waffle batter.
    whipped egg whites on top of belgian waffle batter in a glass bowl.
  • Cook ½-¾ cup of batter in the hot waffle maker until cooked through and golden brown.
    an open belgian waffle iron with a cooked belgian waffle inside.

Notes

  • Easily double this recipe to feed up to 10 people!
  • Use room temperature ingredients for the best results.
  • For tangier, richer waffles, replace the milk with buttermilk.
  • Do not overmix the batter. This can lead to tough, chewy waffles.
  • Gently fold in the egg whites to avoid deflating them.
  • Serve the Belgian waffles hot as they come off the iron. Leaving them out will lead to soggy waffles.
  • Keep the waffles warm and crisp by placing them on a lined baking sheet in a 200°F oven until ready to serve.
  • Depending on the size of your waffle maker, this recipe can make up to 5 waffles, so nutritional information may vary.
Storage: Store Belgian waffles in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition

Serving: 1waffle | Calories: 573kcal | Carbohydrates: 66g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 679mg | Potassium: 245mg | Fiber: 2g | Sugar: 17g | Vitamin A: 976IU | Calcium: 318mg | Iron: 4mg