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Classic Belgian Waffles

Classic Belgian Waffles prepared dish

These belgian waffles are crisp on the outside, tender and airy inside, and lightly sweetened with vanilla. Whipped egg whites give the batter lift, while melted butter adds rich flavor and a golden finish.

This recipe is world style, breakfast, scaled for 6 servings, with 20 min prep and 20 min cook.

Prep: 20 min · Cook: 20 min · Total: 40 min · Serves: 6

Quick cooking notes

  • Core ingredients include fine salt, baking powder, maple syrup, whole milk.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.5 tsp fine salt
  • 1 tbsp baking powder
  • 6 tbsp maple syrup (for serving)
  • 1.75 cups whole milk (room temperature)
  • 1 tbsp neutral oil (for brushing the waffle iron)
  • 0.5 cup unsalted butter (melted and cooled slightly)
  • 1 tsp vanilla extract
  • 1.5 cups fresh strawberries (sliced, for serving)
  • 3 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 2 large large eggs (separated)

Instructions

  1. Place a rimmed baking sheet fitted with a wire rack in the center of the oven, then heat the oven to 200°F (95°C) for 10 minutes to create a warm holding area for finished waffles.
  2. Heat a Belgian-style waffle iron according to the manufacturer's directions on medium-high heat for 5-8 minutes, until a drop of water sizzles and evaporates quickly on the grid.
  3. Whisk 2 cups all-purpose flour, 3 tbsp granulated sugar, 1 tbsp baking powder, and 0.5 tsp fine salt in a large mixing bowl for about 30 seconds, until the dry ingredients are evenly combined with no visible clumps of baking powder.
  4. Whisk 2 large egg yolks, 1.75 cups room-temperature whole milk, 0.5 cup melted and slightly cooled unsalted butter, and 1 tsp vanilla extract in a medium mixing bowl for 45-60 seconds, until the mixture looks smooth and pale yellow.
  5. Pour the milk mixture into the flour mixture, then stir with a silicone spatula for 30-45 seconds, just until the dry flour disappears; the batter should be slightly lumpy rather than perfectly smooth.
  6. Beat the 2 large egg whites in a clean medium bowl with a hand mixer on medium-high speed for 2-3 minutes, until they hold soft peaks that gently curl when the beaters are lifted.
  7. Fold the beaten egg whites into the batter with a silicone spatula in 3 additions for about 1 minute total, turning the bowl as you fold, until no large white streaks remain and the batter looks light and aerated.
  8. Brush the top and bottom grids of the hot waffle iron lightly with 1 tbsp neutral oil, using a heatproof pastry brush; the oil should shimmer but not smoke.
  9. Ladle about 0.75 cup batter onto the center of the waffle iron, close the lid gently, and cook on medium-high heat for 4-5 minutes, until the waffle is deeply golden, crisp at the edges, and steam has mostly stopped escaping.
  10. Open the waffle iron carefully with tongs or a fork, lift the waffle onto the prepared wire rack in the 200°F (95°C) oven, and hold it for up to 20 minutes while you cook the remaining batter; the waffle should feel set in the center and register at least 160°F (71°C) if checked with an instant-read thermometer because the batter contains eggs.
  11. Repeat brushing the waffle iron lightly as needed and cooking the remaining batter in 0.75-cup portions for 4-5 minutes per waffle, adjusting the heat down slightly if the outside browns before the center sets.
  12. Serve the waffles hot on plates with 6 tbsp maple syrup and 1.5 cups sliced fresh strawberries divided evenly over the top, while the edges are still crisp and the centers are tender.

Nutrition (per serving)

  • Calories: 493
  • Protein: 11 g
  • Fat: 23 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Sugar: 24 g
  • Sodium: 443 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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