Light and airy Homemade Belgian Waffles, cooked to a crispy light golden brown. Drizzle fresh homemade waffles with maple syrup, or spoon sweetened strawberry compote overtop with a dollop of buttercream frosting or whipped cream. If looking to be more savory, top it with eggs benedict, yummy poached eggs drizzled with hollandaise sauce. The gooey runny yolk will ooze all over the crispy waffle, into those deep pockets. Mmm, so savory and delicious. Serve with sausage, bacon, or a slice of ham for some extra salty goodness.
Make Homemade Belgian Waffles From Scratch
Preheat waffle iron. Gather all ingredients.
- 2 cups all purpose flour
- 3 Tbs sugar
- 1 Tbs baking powder
- 3/4 tsp salt
- 2 large eggs, separated
- 1/2 cup unsalted butter, melted
- 2 cups whole milk
- 1 1/2 tsp vanilla extract
In a large bowl, whisk together flour, sugar, baking powder, and salt. The flour is measured by scooping the flour right out of the bag using the measuring cup and then leveling off. Set aside.
In a medium sized bowl, beat egg whites together on medium-high speed using a hand or stand mixer until stiff peaks form, about 4-6 minutes. Set aside.
In another medium sized bowl, whisk together egg yolks, melted butter, milk, and vanilla extract. Let your butter slightly cool before adding into the ingredients. If your butter is too hot and straight out of the microwave, it could result in cooking your eggs and becoming an uneven clumpy mixture. You don’t want scrambled eggs IN your waffles, you only want them ON TOP or NEXT to your waffles. 🙂 If you don’t have unsalted butter, you can use salted butter instead, just decrease the salt to 1/2 tsp. Depending on the brand of butter you use, salted butter can contain anywhere from 1/4 to 1/2 tsp salt. When using unsalted butter in your recipes, you can control the saltiness without any of the guess work.
Make a well in the center of the flour mixture, add in the milk mixture and mix until just combined using a large spoon. Batter will be slightly lumpy, and that’s ok, try not to overmix. Gently fold in the whipped egg whites, being careful not to overmix as well.
Spray waffle iron with cooking spray. Ladle in about 1/3 to 1/2 cup batter at a time, depending on your waffle maker and size. Be careful not to overfill it as it will leak out the sides when closing the lid. Cook waffles until a nice golden brown. The waffles will be ready when it stops steaming. Wait a few minutes between batches so that the iron can get piping hot again before starting the next batch. You want that sizzle when ladling in your batter, oh the sweet sounds of food cooking. They will be a gorgeous light golden brown, crispy on the outside, soft and fluffy on the inside.
Serve immediately or place on a wire rack to cool. To keep them warm while cooking, place them in a preheated oven at 200F on a sheet pan lined with wire rack. If stacked on a plate, the moisture and steam will get trapped between the waffles causing them to get soggy. To reheat waffles, simply pop them in the toaster until warmed and crisped nicely. To reheat multiple waffles at once, preheat oven at 350F. Place waffles on a wire rack on top of a foil covered sheet pan and bake in oven for 5-10 minutes until heated through and a lovely crispy golden brown. Enjoy your delicious and scrumptious fresh Homemade Belgian Waffles!
Waffles freeze very well. Let waffles cool completely, then place them on a sheet pan in a single layer and freeze them for at least 1 hour. If waffles don’t completely cool before placing them in the freezer, ice crystals can form on the waffles causing extra moisture on the waffles when reheating, which will result in soggy waffles. After waffles have been flash frozen for at least an hour, put them in a large ziploc baggie and keep frozen until ready to eat. Flash freezing helps with waffles not sticking together when storing in the freezer in a baggie. Waffles will keep fresh in the freezer for about 2-3 months.
Drizzle with maple syrup, finished with sprinkled powdered sugar.
Try topping your Homemade Belgian Waffles with Buttercream Frosting served with fresh fruit such as strawberries and blueberries on the side. Or add on any other fresh fruit or berries that come to mind, waffles are versatile and will taste great with just about anything. If you are having a savory tooth, serve with poached eggs drizzled with hollandaise sauces on top. When breaking open the egg, the gooey egg yolk will spill out into all the little nooks. It’s so scrumptious, trust me!
Or drizzle strawberry compote, dusted with powdered sugar. Oh, so decadent and lovely! Dessert heaven!
Homemade Belgian Waffles
Description
Rich and buttery Homemade Belgian Waffles with a crispy outside and light and airy on the inside. Top with your favorite syrup, fruits, or go with the savory approach and serve with fried chicken or poached eggs and ham.
Ingredients
Instructions
-
Preheat your waffle iron.
-
In a large bowl, whisk together flour, baking powder, sugar, and salt.
-
In a medium sized bowl, beat egg whites together on medium-high speed using hand or stand mixer until stiff peaks form, set aside.
-
In another medium sized bowl, whisk together egg yolks, melted butter, milk, and vanilla extract. Let the melted butter cool slightly before adding in with the wet ingredients. If the butter is too hot, it could start cooking your eggs while mixing in resulting in an uneven clumpy mixture.
-
Make a well in the center of the flour mixture. Pour in the milk mixture and mix using a large spoon until just combined. Batter will be lumpy, try not to overmix. Then gently fold in the whipped egg whites being careful to not overmix as well.
-
Spray waffle iron with cooking spray. Ladle about 1/3 to 1/2 cup batter at a time depending on your type of waffle maker and size. Be careful to not overfill as it could leak out the sides when closing the lid. Cook waffles until a nice golden brown. The waffles will be ready when it stops steaming. Repeat with the remaining batter, wait a few minutes in between batches to allow the iron to get piping hot again.
-
Serve immediately or place on a wire rack to cool to enjoy at a later time. Letting them cool on a wire rack will result in crispier waffles as the moisture will not get trapped causing soggy waffles.
-
To reheat, simply pop them in the toaster or place them on a wire rack in a preheated oven at 350F for 5-10 minutes or until heated through and a crispy light golden brown. Top with your favorite syrup, fresh fruit and berries, whipped cream, or even a dollop of buttercream frosting. Finish with a dusting of powdered sugar for a beautiful added touch.
Note
- To freeze waffles, cool completely before placing in a single layer on a wire rack in the freezer to "flash freeze" for about 1 hour. Then place waffles in a large ziploc baggie and put back into the freezer to enjoy another time. When placing waffles in the freezer while they are still hot, the moisture and steam from the hot waffles can cause ice crystals to build up resulting in soggy waffles when reheating. Flash freezing in a single layer will also prevent them from sticking to each other.
- Waffles will keep fresh in the freezer for about 2-3 months.
- Enjoy delicious Homemade Belgian Waffles with any of your favorite toppings that come to mind, sweet or savory.