Belgian Waffles
User Reviews
5.0
54 reviews
Excellent
Belgian Waffles
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Top these fluffy Belgian waffles with some whipped cream and syrup for a morning breakfast they will love!
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Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 3 eggs separated
- 2 ½ cups buttermilk
- ⅓ cup melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the Belgian waffle iron according to the manufacturer's directions.
- Place dry ingredients in a bowl and whisk to combine.
- Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat with a hand mixer on medium high speed until stiff peaks form, about 4 minutes.
- Combine the egg yolks with buttermilk, melted butter, and vanilla.
- Add the buttermilk mixture to the flour mixture. Stir just until the mixture is moistened.
- Gently fold in the egg whites. Do not overmix the batter, it should be slightly lumpy.
- Lightly grease the waffle maker with vegetable oil. Add about ¾ cup of batter to the waffle maker and close the lid. Cook for 3-5 minutes or until the lid opens easily and the waffles are golden brown.
- Repeat with the remaining batter.
Notes
- This should make about 4 Belgian waffles, it may vary based on the size of the waffle maker.
- If you do not have buttermilk, add 2 tablespoons lemon juice or white vinegar to 1 ¾ cups milk. Stir and let rest 5 minutes. The milk will sour and thicken. Stir before adding to the recipe.
- Beating the egg whites and folding them in makes the fluffiest waffles. This recipe can be made without beating the egg whites as well. If you do not beat the egg whites, reduce the buttermilk to 1 1/2 cups, and add whole eggs to the butter mixture.
- Don't overmix the batter, it should be slightly lumpy. Preheat the waffle maker and lightly oil with vegetable oil. Do not use cooking spray. Put enough batter in the iron so the waffle is almost full, it will run out to the edges a little bit.
- To Make BatchesPreheat the oven to 225°F and place a baking pan in the oven lined with a baking rack. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles.
- To Store
- Stack them in a covered container in the refrigerator for up to 4 days and reheat them in the toaster (the bagel setting) or an air fryer to restore their crisp exterior.
- Freeze them for up to 2 months, thaw them in the refrigerator, or pop them straight from the freezer into the toaster or air fryer.
Nutrition Information
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Calories
657
(33%)
Carbohydrates
89g
(30%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
180mg
(60%)
Sodium
757mg
(32%)
Potassium
557mg
(16%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
898IU
(18%)
Calcium
297mg
(30%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657 | 33% |
| Carbohydrates | 89g | 30% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 180mg | 60% |
| Sodium | 757mg | 32% |
| Potassium | 557mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 898IU | 18% |
| Calcium | 297mg | 30% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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