Belgian Waffles
These authentic Belgian waffles feature a crisp, golden exterior and a light, fluffy interior that makes for an unforgettable weekend breakfast.
Ingredients
- •2 cups all-purpose flour (250g)
- •1 tablespoon granulated sugar
- •2 1/4 teaspoons active dry yeast (1 standard packet)
- •1/2 teaspoon salt
- •1 3/4 cups warm milk (420ml)
- •1/2 cup unsalted butter, melted and cooled (115g)
- •2 large eggs, separated
- •1 teaspoon pure vanilla extract
Instructions
- 1
In a large bowl, whisk together the flour, sugar, yeast, and salt.
- 2
In a separate medium bowl, whisk together the warm milk, melted butter, egg yolks, and vanilla extract.
- 3
Pour the wet ingredients into the dry ingredients and whisk until smooth and no lumps remain.
- 4
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- 5
Gently fold the whipped egg whites into the batter using a spatula until just incorporated, being careful not to deflate the batter.
- 6
Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 45 minutes until doubled in volume and bubbly.
- 7
Preheat your waffle iron according to the manufacturer instructions and lightly grease it with oil or butter if needed.
- 8
Pour the batter onto the hot waffle iron, spreading it gently toward the edges if necessary.
- 9
Cook for 4 to 6 minutes, or until the waffles are golden brown and crisp.
- 10
Transfer the cooked waffles to a wire rack to keep them crisp while you cook the remaining batter.
💡 Chef tips
- For dairy-free or pareve waffles, substitute the milk with oat or almond milk and use melted margarine or coconut oil instead of butter.
- Leftover baked waffles can be cooled completely, frozen in a zip-top bag, and reheated in a toaster for a quick weekday breakfast.
- Do not skip whipping and folding the egg whites, as this is the secret to getting that classic light and airy Belgian waffle texture.
✅ How it should turn out
The finished waffles should be deep golden brown with a satisfyingly crisp crust, soft and airy on the inside, and smelling richly of vanilla and buttery yeast.