How To Make Belgian Waffles

Belgian waffles stacked on a plate showing how fluffy they are, served with syrup, whipped cream, and berries

These Belgian waffles boast a crisp, golden exterior and a light, airy interior, thanks to a carefully balanced batter complete with my secret ingredient! Every bite is rich, fluffy, and deeply flavorful, AKA the best waffles you'll ever make from scratch!

Course Breakfast

Cuisine Belgian

Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings -6 full waffles

Author [email protected]

Ingredients

DRY INGREDIENTS

2 cups (250g) all-purpose flour
1/2 cup cornstarch
1/4 cup granulated sugar
1 TBSP + 1 tsp 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 (See Notes for sour milk)
1/3 cup vegetable or canola oil
4 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon vanilla extract
1 tablespoon sugar

Instructions

Preheat your waffle iron. Spray with non-stick cooking spray right before adding the batter.
In a large mixing bowl, whisk together the Dry Ingredients. Set aside.
Separate the egg whites into a large mixing bowl, and the egg yolks into a medium mixing bowl.
Whisk the YOLKS with the buttermilk, vegetable oil, butter, and vanilla extract. Add this mixture to the Dry Ingredients, and whisk just until combined (it should be lumpy). Set aside.
In a separate bowl, beat the egg whites with 1 tablespoon sugar using a hand mixer until stiff peaks form—the peaks should stand straight up when the beaters are lifted. Be careful not to overbeat, or the egg whites can become dry and difficult to fold in.
Gently fold the egg whites into the batter just until combined; the batter should remain light, airy, and slightly lumpy.
Let the batter rest for 10 minutes (hydrates the flour for better rise and texture).
Spoon the batter into your waffle iron and cook according to the manufacturer's directions. Cook until deeply golden, not just done, that's where the crisp happens.
Transfer waffles to individual plates - do not stack for ultimate crispiness. Serve immediately with your favorite toppings such as butter, syrup, whipped cream, and berries.

Notes

DIY BUTTERMILK: Add 2 tablespoons lemon juice or white vinegar to a liquid measuring cup, then pour in enough milk (whole milk is best) to equal 2 cups total. Whisk to combine, then let it sit for 10 minutes.

I have an inexpensive Black and Decker Belgian Waffle Iron, and it works great!

Other Belgian Waffle Irons on Amazon with great reviews: