There’s nothing better than my homemade Belgian waffles! they Crispy on the outsideThe inside is soft and fluffy, deep pockets For all the syrup and butter. The secret is whipping egg whites Light and airy texture!
Reader’s Reviews
I made this on a whim this morning and everyone in my family agreed that these were the best waffles ever! thank you This guy is a keeper.
Why I’ll never go back to Box Mix
- Light and fluffy every time: Whipping egg whites creates waffles with the perfect combination of crispy edges and soft, airy centers.
- Classic Belgian Texture: Thick dough and deep pockets create a Belgian style. Golden, fluffy, and ready to hold all the syrups and toppings.
- family approved: After making a ton of them, this recipe has become a family favorite. Consistent, reliable and better than box mixes!
Belgian waffle ingredients
- oil: You can achieve a richer flavor by using a neutral oil, such as vegetable or canola, or by replacing it with cooled, melted butter.
Homemade Belgian Waffles Recipe
I thought boxed mixes were an easy way to make pancakes and waffles until I made this waffle recipe! I have never looked back! You can do this without much effort, and the results are worth it!
- Dry Ingredients: Mix the flour, sugar, baking powder, and salt in a large bowl and set aside.
- Separate egg whites and yolks: Break 2 large eggs and separate them. Place egg yolks and whites into two separate mixing bowls.
- Whip the egg whites: Beat egg whites with a hand mixer until stiff peaks form. Be careful not to overmix! Set aside.
- Combine wet ingredients: Add the milk, vegetable oil and vanilla extract to the bowl with the yolks and mix well.
- Combining wet and dry ingredients: Add the flour mixture to the milk mixture and stir until completely combined.
- Fold and cook: Gently fold the beaten egg whites into the batter. Preheat your Belgian waffle maker according to instructions and spray with non-stick cooking spray. Pour the batter into a hot waffle iron and bake until golden brown on the outside. Add your favorite toppings!
Alyssa’s Expert Tips
Egg whites! Don’t skip separating the eggs or whipping the egg whites! Whisk the egg whites and add air to the batter to create fluffy waffles!
belgian waffles
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ingredient
- 2 cup all purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 big egg separated
- 1 ½ cup milk
- ½ cup vegetable oil or canola oil
- 2 teaspoon vanilla extract
guideline
- Mix together in a large bowl. 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powderand ½ teaspoon salt. set it aside
- Cracks and Separations 2 large eggs. Place egg yolks and whites into two separate mixing bowls.
- Beat egg whites with a hand mixer until stiff peaks form. Be careful not to overmix! Set aside.
- add 1 ½ cups milk, ½ cup vegetable oil or canolaand 2 teaspoons vanilla extract Add it to the bowl with the yolk and mix well.
- Add flour mixture to milk mixture and stir until combined.
- Gently fold the beaten egg whites into the batter.
- Preheat the waffle iron according to the manufacturer’s instructions and spray with nonstick cooking spray. Pour batter into hot waffle iron. Cook until golden on the outside.
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Storage and reheating instructions
- Refrigerated storage: Store waffles in an airtight container or ziplock bag for 3-4 days.
- to hang tightly: Let the waffles cool completely, then store them in a freezer bag for up to 3 months.
- Reheat: Microwave for 15 seconds, then cook until warm and crispy, 1 to 2 minutes.
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What should you put on Belgian waffles?
Belgian waffles are perfect with all the toppings on them! Fresh fruit with whipped cream or gourmet butters like cinnamon honey butter or apple butter are also great options. My favorite is the classic buttermilk syrup. Here are a few more syrups to try!
morning
Coconut Syrup
5 minutes
Dressings, sauces, dips
How to Make Homemade Blueberry Syrup
15 minutes
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cinnamon syrup
8 minutes
Dressings, sauces, dips
Homemade Imitation Maple Syrup
10 minutes
