Waffles are the epic breakfast for a special occasion or when you really want a special treat. Belgian waffles have deeper pockets than regular waffles and that is dependent on the waffle maker that you use. Belgian waffles are also really crisp on the outside and fluffy, light and tender on the inside.
1 3/4 cups all purpose flour
1 Tablespoon cornstarch
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs, separated, room temperature
1 3/4 cup buttermilk, room temperature
6 Tablespoons butter, melted and slightly cooled
1 teaspoon vanilla extract
- Preheat the waffle iron before you start making the batter.
- In a large bowl, combine the flour, cornstarch, sugar, salt, baking powder, baking soda and salt. I usually use a whisk to mix it all together.
- In another bowl, combine the egg yolks, (put the egg whites in another bowl, which you will beat separately next) buttermilk, melted butter and vanilla extract and whisk together until the mixture is smooth.
- Use a hand mixer or a standing mixer to beat the egg whites for about 2 minutes, until stiff peaks form.
- Pour the liquid ingredients into the dry ingredients and mix to combine, making sure not to over mix, there should still be lumps and streaks of flour in the batter.
- Gently fold the beaten egg whites into the batter, until the batter is evenly mixed. Once again, be careful not to over mix the batter.
- Brush the preheated waffle iron with oil or butter. Pour in the appropriate amount of batter that your waffle iron needs (it should tell you in the instructions how much batter you need to use).
- Use a spatula or the back of the portion scoop to spread out the batter towards the edges of the waffles iron, about 1/2 inch from the sides.
- Close the waffle iron and cook until the waffle is golden brown on both sides.
- If you are using a double waffle maker, like mine, flip the waffle maker and pour more waffle batter into the second side, close and keep cooking until golden brown too.
- The time will depend on your waffle iron. As a general rule of thumb, I find that you need to wait for the steam to stop coming out of the sides of the waffle iron. I got exactly four waffles from this batter.
- Serve the waffles immediately, or keep warm in the oven. Serve with butter, honey, maple syrup, fresh fruit, jam, whipped cream, etc.
Keeping the Waffles Warm
If you are making a large batch of waffles, place the waffles on a wire rack and place in a warm oven set to 200 degrees Fahrenheit. Don’t do this for too long, or the waffles will dry out.
Waffles freeze really well. Store them in an airtight container or a large freezer ziplock bag. Freeze up to 6 months. You can defrost the waffles before serving, or place them, frozen, right into a toaster or the oven to defrost and reheat.
Keywords: Belgian Waffles, How To Make Waffles, Crisp and Tender Waffles, Buttermilk Waffles