This Belgian Waffles Recipe makes the best waffles that are incredibly light, fluffy, and perfectly sweet. Drowning them in butter and syrup is an absolute must!
Breakfast is by far my favorite meal of the day, and this Belgian waffles recipe is at the top of my list. It’s so indulgent and seriously addicting!
Belgian Waffles Ingredients:
Melted butter: Unsalted and slightly cooled. Some waffle recipes call for vegetable oil, which is fine. I prefer using melted butter because it helps make the exterior extra crispy.
Cinnamon: I love the flavor the cinnamon adds in this recipe. Just a heads up, it makes the waffle look like it was made with whole wheat flour. So leave it out if you want a more golden yellow waffle.
Eggs: Yolks and whites separated: Beat the egg whites in a separate bowl until stiff peaks form. Then gently fold them into your waffle batter right before cooking the waffles. This is a classic waffle making technique that makes the waffles crispy as well as super light and fluffy.
How to Make Belgian Waffles:
- Preheat your waffle iron so that it’s really hot when the batter is ready to be baked. Whisk together the dry ingredients, making sure there are no clumps.
- Separate the egg whites into a small bowl and set aside.
- In a large bowl, combine the milk, egg yolks, melted butter, and vanilla extract. Whisk until combined and smooth.
- Whisk the wet ingredients into the dry ingredients until no more pockets of flour remain. Be careful not to over-mix the batter, which can over-develop the gluten and make the waffles tough and chewy.
- Beat the egg whites with an electric mixer until stiff peaks form, this should take about 5 minutes or so. Gently fold the egg whites into the batter until combined.
- Spray the waffle iron generously with non-stick cooking spray and add the batter. Spray with more non-stick spray before cooking each waffle. Serve the waffles topped with butter and syrup. Fresh fruit and whipped cream are also delicious toppings.
How to Freeze Belgian Waffles:
This is a perfect recipe to make a huge batch of and then store in the freezer for later use. To freeze: Cook the waffles and allow them to cool. Place individually on a baking pan lined with parchment paper and place the pan in the freezer. Once the waffles are frozen add them to a large plastic bag, keep in the refrigerator for up to 3 months. Cook waffles from frozen in the toaster oven or microwave for a quick and easy breakfast.
More Breakfast Recipes:
- Waffle Iron
- 2 cups all-purpose flour
- ½ tsp. salt
- 1 tsp. cinnamon, (optional)
- 1 tbsp. baking powder
- ½ tsp. baking soda
- 2 tbsp. sugar
- 2 cups milk
- ½ cup butter, melted
- 2 large eggs, separated
- 1 tsp. vanilla
- Preheat your waffle iron and spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, and sugar. Make sure there aren't any clumps.
- Separate the egg whites into a small bowl and set aside. In a medium bowl, whisk the milk, melted butter, egg yolks, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and whisk until smooth.
- Using a hand-held or stand mixer, beat the egg whites until stiff peaks form. This will take about 5 minutes.
- Fold the egg whites into the batter until combined.
- Cook in the preheated waffle iron, spray again with non-stick spray between each.