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How To Make Belgian Waffles Recipe

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This classic Belgian Waffles recipe yields light, airy waffles with a crisp golden exterior and a tender, fluffy inside. Utilizing a combination of all-purpose flour and cornstarch along with whipped egg whites helps achieve the perfect texture. Serve these waffles fresh with butter, syrup, whipped cream, or fresh berries for a delightful breakfast or brunch treat.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 3 large eggs, separated
  • 2 cups buttermilk
  • 1/3 cup vegetable or canola oil
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon vanilla extract
  • 1 tablespoon sugar (for egg whites)

Instructions

  1. Preheat Waffle Iron: Preheat your waffle iron thoroughly. Just before pouring batter, spray the waffle iron with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients — flour, cornstarch, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg — until evenly combined. Set aside.
  3. Separate Eggs: Separate the egg whites into a large bowl and the egg yolks into a medium bowl carefully to avoid contamination.
  4. Combine Wet Mixture: Whisk the egg yolks together with buttermilk, vegetable oil, melted butter, and vanilla extract. Add this wet mixture to the dry ingredients and whisk just until combined; a few lumps are okay for a tender waffle.
  5. Beat Egg Whites: Using a hand mixer, beat the egg whites with 1 tablespoon of sugar until stiff peaks form. The peaks should stand straight up when you lift the beaters, but avoid overbeating to keep them moist and easy to fold in.
  6. Fold Egg Whites: Gently fold the beaten egg whites into the batter using a spatula. Fold just until combined, ensuring the batter remains light and airy with slight lumps.
  7. Rest Batter: Let the batter rest for 10 minutes to allow the flour to hydrate, which improves the rise and texture of the waffles.
  8. Cook Waffles: Spoon the batter into your preheated waffle iron. Cook according to the manufacturer’s instructions until the waffles are deeply golden and crisp on the outside—not just cooked through.
  9. Serve Immediately: Transfer cooked waffles to individual plates without stacking to maintain crispiness. Serve warm with your preferred toppings like butter, syrup, whipped cream, and fresh berries.

Notes

  • If buttermilk is unavailable, you can substitute by adding 1 tablespoon of white vinegar or lemon juice to 2 cups of milk and letting it sit for 5-10 minutes to sour.
  • Do not overmix the batter to avoid tough waffles; lumps are okay.
  • Folding in the egg whites gently ensures a light and fluffy texture.
  • Do not stack waffles after cooking to keep them crispy.
  • Use melted unsalted butter cooled slightly to prevent cooking the eggs prematurely.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Belgian

Find it online: https://allyumcooks.com/how-to-make-belgian-waffles-recipe/