Light & Fluffy Belgian Waffles
These are the waffles that get requested on slow weekend mornings. Whipping the egg whites feels fussy the first time, but it's the whole trick, so don't skip it.
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: 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.
Notes
- 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.