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–+ servings
belgian waffle with berries on a white plate

Belgian Waffles

Perfectly crispy, soft, light and fluffy Belgian waffles. Made with common pantry staples and ready in just 20 minutes!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

Equipment

  • Belgian waffle maker

Ingredients 

  • 1 3/4 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon Kosher salt
  • 2 large eggs , separated
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract

Optional Toppings: Berries, maple syrup, chocolate spread, nut butter, jam, buttermilk syrup, whipped cream, powdered sugar, caramel

    Instructions

    • In a large bowl, whisk together the flour, sugar, baking powder and salt.
    • Place the egg yolks into a small bowl. Then whisk in the milk, oil and vanilla. Then stir into the flour mixture.
    • Beat the egg whites until stiff peaks form, about 2 minutes. Then fold into the batter. Do not over mix.
    • Preheat your waffle iron on medium-heat, then spray with non-stick spray. Add about 1/2 cup of the batter to the grid and cook until the waffle iron goes off, about 3 minutes.

    Notes

    • To add a special touch, you can mix in 1/4-1/2 cup Belgian pearl sugar. 
    To keep warm: Place on a baking sheet in the oven at 175°F to keep warm.
    To store: Store leftovers in a zip top bag and place in fridge for 2-3 days.
    Freezing: Let cool, then place in a freezer bag. Store in freezer for up to 3 months.
    To reheat: Reheat in the microwave or toaster oven for 30 seconds, or until warm throughout. You can also place in the oven at 250°F for 5-10 minutes or until warm and crispy. 

    Nutrition

    Serving: 1waffle | Calories: 336kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 55mg | Sodium: 217mg | Potassium: 261mg | Fiber: 1g | Sugar: 6g | Vitamin A: 80IU | Calcium: 100mg | Iron: 2.1mg
    Author: Jamielyn Nye