Belgian Waffles
Published May 1, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2large eggs
- 2cups/480 milliliters whole milk
- ½cup/113 grams unsalted butter, melted and cooled slightly
- ¼cup/50 grams granulated sugar
- 1tablespoon vanilla extract
- 2cups/256 grams all-purpose flour
- 2teaspoons baking powder
- 1teaspoon kosher salt (such as Diamond Crystal)
- Cooking spray, if needed
- Powdered sugar, maple syrup or whipped cream, or serving
Nutritional analysis per serving (5 servings)
509 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 11 grams protein; 490 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat a Belgian waffle maker until very hot.
- Step 2
Separate the eggs into two medium bowls (reserve bowl with whites for the next step). To bowl with yolks, whisk in milk, melted butter, granulated sugar and vanilla. Add the flour, baking powder and salt and whisk gently to just combine. Do not overmix; some lumps are OK. Set aside.
- Step 3
Using a clean whisk, beat the egg whites until stiff peaks form, about 2 minutes. Add the egg whites to the batter and, with the whisk or a large rubber spatula, fold into the batter by gently scooping up some of the batter from the bottom and folding it over the whites on the top, rotating the bowl and repeating until no streaks are visible.
- Step 4
If your waffle iron is not well-seasoned, lightly coat with cooking spray. Pour 1 to 1½ cups of batter into the well of the waffle maker (making sure to fill the well completely) and spread it out evenly. Cook according to the manufacturer’s directions until the waffle is a deep golden brown, 4 to 6 minutes. Repeat with remaining batter. Serve immediately with powdered sugar, maple syrup or whipped cream, if desired.
- 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 until warmed through and crisp, about 6 minutes.
Private Notes
Comments
My husband is Belgian. He makes great waffles. Maybe I will share his recipe, which was his great grandmother’s. It contains yeast, gobs of eggs, and cognac, and takes a few hours rising time.
Most manufacturers of nonstick waffle irons have a recommendation on whether or not to use a cooking spray - recommend you read those directions. Some sprays can, over time, create a coating that makes the nonstick surface sticky. Or, if you make your first waffle and it sticks, use a spray or brush with oil. But it shouldn't be a problem with a 4:1 ratio of flour to butter.
Asking honestly here - aren't all waffle makers made with nonstick surfaces now? (other than some vintage finds). How do you get a well-seasoned surface with nonstick?
I doubled this recipe and believe I measured carefully, but the batter was to wet, I think. The waffles took forever in the waffle iron to stop steaming (that's how I know when they are done, when the steam stops) and they were still quite soft and limp. I would pull back on the milk a bit.
For me, the vanilla came through a little too strong, otherwise a very good recipe. I will reduce vanilla to 1/2t next time.
Any tips on keeping the melted butter from coagulating as soon as it contacts the other cold wet ingredients? Is it an issue?
The same thing happened to me! The coagulated butter got all gummed up in the whisk. I just shook it out and it seemed alright. My issues was that the batter was too wet. I'd pull back on the milk.