Crisp on the outside, fluffy on the inside β these classic Belgian waffles are made with whipped egg whites for that iconic texture. Serve sweet or savory, for breakfast or dessert. A timeless European favorite π§
Belgian Waffles β Light, Crisp & Golden π§
Stefie
4
15 minutes
15-20 minutes
Belgian
Dessert / Brunch
Ingredients
- 2 eggs (separated)
- 250 g (2 cups) all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 pinch salt
- 350 ml (1 Β½ cups) milk
- 75 g (5 tbsp) melted butter
- 1 tsp vanilla extract
- Butter or oil for greasing the waffle iron
Directions
- Separate the eggs
Place the yolks in one bowl and the whites in another. Set aside the whites to whip later. - Mix the wet ingredients
To the yolks, add milk, melted butter and vanilla extract. Whisk until smooth. - Combine dry ingredients
In a separate bowl, mix flour, baking powder, sugar and salt. Gradually add this to the wet mixture and stir until smooth β donβt overmix. - Whip the egg whites
Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. This will give the waffles their airy, fluffy texture. - Fold in the egg whites
Gently fold the whipped whites into the batter using a spatula. Use large, gentle movements to keep as much air in the batter as possible. - Preheat the waffle iron
Turn on your Belgian waffle iron and let it heat up. Lightly grease with butter or oil. - Cook the waffles
Pour in about Β½ cup of batter (depending on the size of your waffle iron) and cook for 3β5 minutes, or until golden brown and crisp. Avoid opening too early β wait until the steam slows or stops. - Keep warm or serve
- Serve immediately or keep warm in a low oven (80β―Β°C / 175β―Β°F). Repeat with remaining batter.
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