Belgian Waffles Recipe
User Reviews
5
Belgian Waffles Recipe
Description
This Belgian Waffles Recipe involves mixing dry ingredients—including flour, baking powder, salt, cinnamon, and sugar—with a wet mixture of egg yolks, milk, vegetable oil, and vanilla. The egg whites are whipped separately until stiff peaks form and then folded gently into the batter to create a light, airy texture that distinguishes Belgian waffles.
The batter is cooked in a preheated waffle iron, yielding large, golden waffles with a fluffy interior. The recipe recommends using nonstick spray and adjusting batter quantity according to the waffle iron size. Suggested toppings include syrup, fresh berries, Nutella, and powdered sugar, with an option to serve with whipped cream made from very cold heavy cream and pure maple syrup.
Serving tips include cutting waffles into quarters right after cooking to allow multiple topping options and keep servings warm without waiting for the whole batch. For the whipped cream, ensuring the heavy cream is very cold shortens whipping time and stabilizes firmness.
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons sugar
- 2 egg divided, large
- 2 cups milk
- ½ cups vegetable oil
- 1 teaspoon vanilla
- syrup for topping
- Berry
- Nutella
- powdered sugar
Whipped Cream
- 1 cup heavy cream very cold
- 3 tablespoons pure maple syrup may sub sugar
Instructions
- Preheat a waffle iron to medium-high heat.
- In a medium bowl whisk together flour, baking powder, salt, cinnamon and sugar.
- Separate your egg yolks into a large bowl, and your egg whites in a separate, smaller bowl.
- In a large bowl mix together egg yolks, milk, oil, and vanilla.
- Add dry ingredients to wet ingredients and stir until combined.
- Whip the egg whites for 2-3 minutes (I used an electric hand mixer on medium-high speed) until stiff peaks form. Fold (gently stir) whipped egg whites into the waffle batter.
- Spray your waffle iron generously with nonstick spray and pour batter into the iron (the amount of batter will vary based on the size of your waffle iron. For me, it was about 1 cup of batter per waffle).
- Cook according to your waffle iron's instructions (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should have a nice golden color but not be too crisp.
- Serve with your favorite toppings.
Homemade whipped cream topping (optional)
- In a bowl (preferably glass but not mandatory) combined your chilled cream and pure maple syrup.
- Whip (I used an electric hand mixer on medium-high speed) until stiff peaks form. Serve over fresh waffles.
Notes
- Use pure maple syrup for the whipped cream sweetener; avoid maple-flavored syrups to maintain authentic flavor.
- Keep heavy cream very cold before whipping, chilling it in the freezer for 5-10 minutes if needed for best results.
- Cut waffles into quarters immediately after cooking to serve different toppings quickly and prevent cold waiting periods.
- Adjust batter amount per waffle iron size; about 1 cup of batter per waffle works for standard irons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 824mg | 34% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 451mg | 45% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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