Belgian Waffles
User Reviews
5
Belgian Waffles
Description
This Belgian Waffles recipe combines dry ingredients like flour, baking powder, baking soda, salt, and sugar with a wet mixture of buttermilk, melted butter, vanilla, and egg yolks. Separately whipped egg whites are folded in gently to introduce air and produce a fluffier texture. The batter remains slightly lumpy and should not be overmixed.
The waffles are cooked in a preheated waffle iron until the tops are golden brown and the lid opens easily, usually around 3-5 minutes per waffle depending on the iron and batch size. The resulting waffles have crisp edges with a soft, airy interior featuring pockets that hold syrup or fruit well.
They are commonly served warm with butter, syrup, fruit, or whipped cream for breakfast or brunch. Stored leftovers can be refrigerated or frozen and reheated in a toaster or air fryer to restore crispness, making them convenient for make-ahead meals.
For best results, use buttermilk or a milk and lemon juice mixture to sour the milk. Avoid overmixing to prevent toughness, and always fold in beaten egg whites gently. To keep waffles warm before serving multiple batches, use a low oven with a rack.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 3 egg separated
- 2 ½ cups buttermilk
- ⅓ cup unsalted butter melted
- 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 recipe yields approximately 4 waffles depending on waffle iron size.
- If you lack buttermilk, combine milk with lemon juice or vinegar and let it rest before use.
- Folding in whipped egg whites creates a lighter texture; if skipped, adjust wet ingredients accordingly.
- Do not overmix batter; some lumps are normal and help keep waffles tender.
- Lightly grease the waffle iron before cooking; avoid cooking sprays if possible.
- Cook waffles until golden and the lid opens easily, about 3 to 5 minutes.
- To keep waffles warm during cooking of additional batches, place them in a 225°F oven on a rack inside a baking pan.
- Refrigerate leftovers up to 4 days or freeze up to 2 months. Reheat in a toaster or air fryer for best texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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