Belgian Waffles
This homemade Belgian Waffle recipe delivers restaurant-quality waffles with a crispy exterior and a fluffy, tender center in just 15 minutes. Made from scratch with simple ingredients and one secret technique, these are the best Belgian waffles you'll make again and again.
Servings: 6
Calories: 365kcal
Cost: 2
Recipe Link
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs , separated
- 1 3/4 cups milk or dairy-free milk
- 1/2 cup oil vegetable, canola, or melted coconut oil
Instructions
- Combine Dry Ingredients: In a large bowl, sift together flour, baking powder, and salt.1 3/4 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt
- Separate the egg yolks and whites into two different mixing bowls. (Be careful not to get any yellow egg yolk in with the egg whites or they wont beat to stiff peaks properly). Use a hand mixer to beat the egg whites until they form stiff peaks.2 large eggs
- Combine wet ingredients: Add the milk and oil to the bowl with the egg yolks and mix. Stir in the dry ingredients.1 3/4 cups milk, 1/2 cup oil
- Fold in egg whites, gently being careful not to over-mix.
- Cook waffles: Spoon batter into preheated and greased waffle iron and cook according to waffle maker instructions.
- Serve with syrup or your favorite toppings, like powdered sugar, nutella, strawberry jam, berries, bananas or whipped cream.
Video
Notes
Freezing Instructions: Allow waffles to cool completely, then store in a freezer-safe ziplock bag for up to 3 months. Rewarm in the toaster or microwave.
Gluten-Free Adaptations: use gluten-free all-purpose flour.
Nutrition
Calories: 365kcal | Carbohydrates: 32g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 457mg | Potassium: 169mg | Fiber: 1g | Sugar: 4g | Vitamin A: 206IU | Calcium: 220mg | Iron: 2mg
