Why You’ll Love It
- You don’t need special ingredients. This recipe relies on pantry-friendly ingredients (you won’t see any buttermilk here), so no need for a special shopping trip before whipping up a batch.
- The batter is forgiving. The batter can be set aside before cooking for about a half-hour on the counter or even longer in the fridge so you can whip it up and then cook when it’s almost time to eat.
- Powdered sugar makes them extra crispy. With cornstarch, it’s the key to the crispy exterior. (The inside is still tender and fluffy!)
Key Ingredients in Belgian Waffles
- Whole milk: Has just enough richness to keep the waffles tender without making them heavy or greasy.
- Butter: Melted unsalted butter gives the exterior of the waffles a nutty, slightly caramelized flavor. You can swap in salted butter; just reduce the salt by half to keep the batter balanced.
- Powdered sugar: This powdery blend of sugar and cornstarch performs double-duty here as a sweetener as well as an ingredient that promotes a crisp exterior.
- Eggs: Separating the eggs keeps the waffles light and crispy. Hot tip: It’s easier to separate eggs when they are cold, ensuring no broken yolk in the whites that can hinder proper whipping.
- Vanilla extract: There is just enough vanilla to enhance the moderate sweetness of the batter, but if you happen to be out of vanilla, it’s not a deal-breaker if you leave it out.
Helpful Swaps
- After testing both ways, I determined that butter made a superior-tasting waffle with a more tender interior. If you prefer oil, choose a neutral oil, like vegetable or avocado, and reduce the amount to 1/3 cup, as oil lacks the water that’s in butter.
- To add whole grains, you can replace some of the all-purpose flour with whole-wheat. Start by swapping out 1/2 cup of all-purpose flour for whole-wheat so the waffles stay light and tender.
- Although the waffles won’t be as crispy, you can use granulated or superfine sugar instead of powdered sugar. Because the grain sizes are so different, you will need less—about 3 to 4 tablespoons of granulated instead.
- Use a different extract in place of vanilla like almond, coffee, coconut, or maple. Start with 1/2 teaspoon, as these extracts have a stronger, more distinct taste.
What to Serve With Belgian Waffles
- Fruit Jam (along with a smear of butter or a dollop of Greek yogurt or cottage cheese)
- Warm Cinnamon Apples
- Homemade Peanut Butter and a drizzle of honey or maple syrup
- Whipped Cream and sprinkles
- Fried Egg and Crispy Air Fryer Bacon
Belgian Waffles
Makes about 5 waffles; serves 4 to 5- 1 1/4 cups whole milk
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 large egg yolks
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 tablespoon melted unsalted butter, or cooking spray
Whisk 2 cups all-purpose flour, 1/2 cup powdered sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt together in a large bowl. Make a well in the center of the flour mixture. Pour the butter mixture into the well, then add 3 large egg yolks and 2 teaspoons vanilla extract.
Whisk the wet ingredients together in the center of the bowl until smooth. Then, working from the inside out, gradually whisk in the dry ingredients until thick and mostly smooth. A few small lumps are fine, but avoid large pockets of dry ingredients.
Beat 3 large egg whites in a medium bowl with an electric mixer on medium speed or by hand until stiff, glossy peaks form, about 2 minutes with the mixer. Fold about one-third of the egg whites into the batter with a flexible spatula to lighten it. Fold in the remaining whites until no streaks remain.
Heat the oven to 250 degrees F. Fit a wire rack onto a rimmed baking sheet. Heat a Belgian waffle maker according to the manufacturer’s instructions. A drop of water should sizzle and evaporate when it’s hot enough.
Lightly brush the top and bottom of the iron with melted butter, or coat lightly with cooking spray. Add about 3/4 to 1 cup of the batter (depending on your machine) to the waffle iron. Gently spread until the surface is almost totally covered. Close the lid and cook until well-browned and crisp, 5 to 7 minutes or according to the manufacturer’s instructions.
Recipe Notes
General Tips: It’s easy to over-whip egg whites, especially when working with a small amount. To achieve perfect peaks and avoid dry, clumpy whites that won’t evenly fold into the batter, stop the machine once the egg whites begin to thicken to check the consistency. Beat just a few seconds more and check again. You can even finish whipping them by hand once they are close to stiff because sometimes it only takes a final turn or two with a whisk to reach stable, shiny peaks.Ingredient/Equipment Variations: You can use the same batter in a regular waffle maker as well, using less batter per waffle. Vanilla extract subtly perfumes the batter, but for a more assertive taste, use the same amount of vanilla bean paste instead.
Storage: Once cooled, pack the waffles in a resealable bag or container and seal well. Refrigerate for up to five days, or freeze for up to three months. Reheat waffles in the 350-degree oven or toaster oven (no need to thaw first, if frozen) until warmed through and crispy, or heat thawed waffles in a skillet over medium heat, turning occasionally, until crisp.
