4.9 from 186 votes
Belgian Waffles
From the crisp golden exterior to the delicate, fluffy interior that melts in your mouth to the extra-deep pockets for puddles of maple syrup, my foolproof authentic Belgian Waffles recipe promises an indulgent breakfast experience like no other.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 servings
Calories: 668 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2¼ cups all-purpose flour (270g)
- 4 teaspoons baking powder
- ¼ cup sugar (50g)
- ¾ teaspoon salt
- 2 cups milk (480ml)
- ½ cup oil (vegetable or canola) (120ml)
- 2 large eggs separated
- 2 teaspoons vanilla extract
Instructions
- Preheat your waffle iron. If you can choose settings, I recommend doing darker for a crispier waffle.
- In a large bowl whisk together the flour, baking powder, sugar, and salt.
- In a medium bowl, whisk together the milk, oil, egg yolks, and vanilla together.
- In a separate mixing bowl, beat the egg whites on high speed until stiff peaks form.
- Stir the milk mixture into the flour mixture until almost combined, then fold in the egg whites until no streaks remain.
- Scoop about 1/3 cup of batter for each waffle into the hot iron. (This will depend on the size and settings of your waffle maker so feel free to experiment with amounts.) Cook according to the manufacturer's instructions. Serve hot with butter, syrup, berries, whipped cream, or your favorite toppings.
Cup of Yum
Notes
- Start with cold eggs. Separate the eggs while cold from the fridge so the egg yolks are less likely to break. Additionally, I recommend using a 3-bowl system — 1 bowl for your freshly separated egg white, 1 bowl for the yolks, and 1 bowl to pour the whites into. That way, if a yolk breaks into one white, it doesn’t ruin the whole batch!
- Use a clean mixing bowl. Make sure your equipment is squeaky clean before whipping the egg whites to lofty clouds. Any lingering oils from previous baking adventures will prevent them from setting into stiff peaks. If you’re not sure, I suggest running a cotton ball dipped in lemon juice on your beaters and bowl to clean them.
- Preheat the waffle iron. A crispy waffle is created in part from the batter, but most importantly from the hot iron. Turn it on before you start mixing up your batter so it’s nice and hot when you’re ready to start cooking. If you can choose settings on your Belgian waffle maker, I recommend opting for a darker setting to achieve a crispier waffle.
Nutrition Information
Calories
668kcal
(33%)
Carbohydrates
73g
(24%)
Protein
14g
(28%)
Fat
35g
(54%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
20g
Trans Fat
0.1g
Cholesterol
108mg
(36%)
Sodium
944mg
(39%)
Potassium
297mg
(8%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
333IU
(7%)
Calcium
410mg
(41%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 668
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 73g | 24% |
| Protein | 14g | 28% |
| Fat | 35g | 54% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 944mg | 39% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 333IU | 7% |
| Calcium | 410mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.