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4.8 from 12 votes

Belgian Waffles

Made with just a few basic ingredients, these Belgian Waffles are soft and airy on the inside with a crisp, golden outside. Top with maple syrup or fresh fruit for an easy breakfast or enjoy as breakfast-for-dinner!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 large waffles
Calories: 410 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 3 large eggs at room temperature
  • 2 cups whole milk at room temperature
  • 8 tablespoons butter melted and cooled
  • 2 teaspoons pure vanilla extract

Instructions

    Cup of Yum
  1. Preheat waffle iron according to the manufacturer’s instructions.
  2. In a large bowl, whisk together the flour, sugar, and baking powder.
  3. In another bowl, whisk together the egg yolks, milk, melted butter, and vanilla.
  4. Add the wet ingredients to the dry, and mix just until no large lumps remain - do not overmix.
  5. Next add the egg whites to a clean bowl (or the bowl of a stand mixer fitted with the whisk attachment). Beat on medium-high speed until the egg whites hold a soft peak, about 4 minutes.
  6. Add the egg whites to the batter and fold them in gently, taking care not to deflate the egg whites as you fold.
  7. Once the waffle iron is preheated, grease it lightly with butter or non-stick cooking spray. Spoon ½ cup batter (large waffle irons may need 3/4 cup of batter or more) into the center of the iron and close the lid. When I use my large All-Clad waffle maker, I add 3/4 cup of batter to the middle of each of the 4 individual waffle squares. So you'll just need to test per your waffle maker.
  8. Cook for 3-6 minutes, depending on size of waffle and desired doneness, until the waffle is golden brown and crisp to your liking. Repeat with the remaining batter, re-greasing as needed.

Notes

  • There are so many different waffle makers out there! Be sure to test yours, to achieve your perfect waffle. Adjust the heat setting, amount of batter to use, cook time, etc.
  • Cooked waffles can be kept warm in the oven while you make more waffles. Place the cooked waffles in the oven at 200° F for up to 30 minutes. For crispiest results, I recommend placing a cooling rack on a baking sheet, with the waffles on top, without overlapping the waffles.
  • To refrigerate leftovers: Allow waffles to cool and then place in an airtight container in the fridge for up to two days.
  • To freeze leftovers: Allow waffles to cool completely, then transfer to a freezer-safe ziplock bag, separating waffles with a layer of wax paper or parchment paper. Freeze for up to 3 months.
  • To reheat in microwave: Heat in 30-second intervals until thoroughly heated.
  • To reheat in toaster: Toast straight from the fridge or freezer until heated through and crisp.
  • To reheat in oven: Preheat oven to 300° F. Place waffles on a cooling rack set on a baking sheet, without overlapping the waffles. Heat for 10 to 15 minutes, or until thoroughly heated.

Nutrition Information

Serving 1 Calories 410kcal (21%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 7g Trans Fat 1g Cholesterol 142mg (47%) Sodium 436mg (18%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 6large waffles

Amount Per Serving

Calories 410

% Daily Value*

Serving 1
Calories 410kcal 21%
Carbohydrates 45g 15%
Protein 10g 20%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 7g 41%
Trans Fat 1g 50%
Cholesterol 142mg 47%
Sodium 436mg 18%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.