Belgian Waffles

Published May 1, 2025

Recipe Overview

• Total Time: 35 minutes (5 minutes prep + 30 minutes cook)

• Servings: 6–8 waffles (adjust based on batter quantity)

Ingredients

• 2 large eggs (50g each, room temperature)

• 2 cups (480ml) whole milk (room temperature)

• ½ cup (113g) unsalted butter, melted and cooled to room temperature

• ¼ cup (50g) granulated sugar

• 1 tablespoon vanilla extract

• 2 cups (256g) all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• Cooking spray (optional, per waffle iron instructions)

• Garnishes: Powdered sugar, maple syrup, or whipped cream

Step-by-Step Preparation

Step 1: Preheat the Waffle Iron

Preheat the Belgian waffle iron to 375°F (190°C) (highest setting) using the "deep brown" or "high" mode. This ensures even heat distribution and a crisp, golden exterior.

Step 2: Prepare the Batter (Yolk Mixture)

Separate eggs: Add yolks to a medium bowl and set whites aside (reserve in a clean, grease-free bowl).

Whisk yolks with milk, melted butter, sugar, and vanilla extract until smooth.

Add flour, baking powder, and salt. Whisk gently until just combined—do not overmix (small lumps are acceptable to maintain texture). Set aside.

Step 3: Stabilize Egg Whites

Using an electric mixer (or whisk), beat egg whites on medium speed until stiff, glossy peaks form (tips stand upright when whisk is lifted), about 2 minutes. This aerates the batter for light, fluffy waffles.

Gently fold egg whites into the yolk-flour mixture with a rubber spatula: Lift from the bottom, scrape over the whites, and rotate the bowl to ensure even incorporation. Stop when no white streaks remain (overmixing deflates the batter).

Step 4: Cook the Waffles

• Nonstick Caution: Most modern waffle irons do not require spray (follow manufacturer instructions). If using spray, lightly coat the grid (avoid excessive application, as residue can reduce nonstick performance over time).

• Batter Application: Pour 1–1.5 cups of batter into the waffle iron’s wells, spreading evenly to fill the entire grid. Close the lid and cook until deep golden brown (4–6 minutes; check for steam reduction, as steam indicates undercooked waffles).

• Repeat: Use remaining batter, ensuring even distribution each time.

Step 5: Storage & Reheating

Cool leftover waffles completely on a wire rack. Transfer to a resealable plastic bag and freeze for up to 1 month.

To serve: Toast frozen waffles on medium heat for 6 minutes until crisp and warmed through.

Pro Tips & Community Feedback

Traditional vs. Quick Recipe

• Note: This quick yeast-free waffle is a modern adaptation. For a traditional Belgian yeast waffle (authentic, containing cognac, eggs, and 24+ hour rising), refer to the author’s family recipe (shared with her Belgian husband).

Troubleshooting

• Wet Batter: If batter is too liquid (waffles steam excessively and are limp), reduce milk by 2–3 tablespoons per cup. Aim for a thick, spoonable consistency.

• Butter Coagulation: Cool melted butter to room temperature before adding to wet ingredients to prevent fat separation. If minor clumping occurs, proceed—the batter will still cook evenly.

• Sticking: If the first waffle sticks, lightly brush with oil or use a thin spray. Avoid overspray, as residue can damage nonstick surfaces.

Flavor Adjustments

• Vanilla Intensity: Reduce vanilla to ½ teaspoon if it overpowers the profile.

• Alternative Garnishes: Drizzle with chocolate sauce or top with fresh berries for variation.

Final Note: All waffle irons differ—test the first batch for doneness and adjust time/temperature per your model. Enjoy!