Light & Fluffy Belgian Waffles
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- ½ tsp salt
- 2 large eggs, separated
- 1¾ cups whole milk
- 6 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Steps
Preheat waffle iron to medium-high. A hot iron is what gives you that crispy exterior.
Mix dry ingredients: whisk together flour, baking powder, sugar, and salt in a large bowl.
Mix wet ingredients: whisk egg yolks, milk, melted butter, and vanilla in a separate bowl until combined.
Combine wet and dry: pour wet into dry and stir until just combined. A few lumps are fine. Don’t overmix.
Whip egg whites: beat reserved egg whites on high speed until stiff peaks form, about 2–3 minutes.
Fold in whites: gently fold whipped egg whites into the batter in two additions using a spatula, keeping as much air as possible.
Cook waffles: grease iron lightly, pour about ¾ cup batter per waffle, cook until golden and steam slows, about 4–5 minutes.
Keep warm & serve: place finished waffles on the rack of a 200°F oven to keep warm and crispy. Never stack them. They’ll steam and go soggy.
Toppings: Fresh strawberries + whipped cream, maple syrup + butter, or Nutella + banana are all great options.
Make ahead: Separate the eggs and mix the dry ingredients the night before to speed up morning prep.
Leftovers: Waffles freeze well. Reheat in a toaster for crispy results.