Pancakes & Waffles
Classic Belgian Waffles
Deep-pocketed waffles with a crisp shell and a light, airy center.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 6
- Level
- Easy
Whipping the egg whites and folding them in gives these waffles their lift. Don't open the iron early; wait until the steam slows. Hold finished waffles on a rack in a warm oven so they stay crisp.
Ingredients
Serves 6
Directions
- Heat a Belgian waffle iron and the oven to 200°F (95°C). Set a wire rack on a baking sheet in the oven.
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Whisk the egg yolks, milk, melted butter and vanilla, then stir into the dry ingredients until mostly smooth.
- Beat the egg whites in a clean bowl to stiff peaks, then fold them into the batter in two additions.
- Spray the iron and pour in the amount your manufacturer recommends, usually 3/4 to 1 cup.
- Cook 4 to 5 minutes, until the steam slows and the waffle is deep golden.
- Move to the oven rack and repeat with the remaining batter. Serve hot.
Tips and make-ahead notes
- Waffles freeze well; reheat in a toaster.
- Use a metal or wooden tool, not a fork, to lift waffles from the iron.
- Add a pinch of cinnamon to the dry ingredients if you like.
Nutrition per serving
- Calories
- 360
- Carbohydrates
- 41g
- Protein
- 9g
- Fat
- 18g
- Fiber
- 1g
- Sodium
- 560mg
Estimated. Values change with brands, portion sizes and substitutions.
