Crisp on the outside, fluffy on the inside, Belgian Waffles are such a delicious way to start your day!
My mom makes the best Belgian Waffles. I mean, seriously, the best. Golden, fluffy, a gentle crispy crunch to them. They’re just amazing. Sitting in the family room or the back porch, gazing out at the lake and eating my mom’s food…the best memories.
So y’all know that these are the best Belgian waffles ever. Hands down, everybody else give it up and go home, these waffles win.
They are a weekend breakfast/brunch changer. We’re not doing plain ole pancakes in 2019, we’re leaving them in 2018 and we’re leveling up.
What are Belgian Waffles?
Belgian Waffles are like classic waffles, but they have deeper, larger pockets because of the waffle maker (very important to and were traditionally made with yeast to make them light and fluffy.
More modern recipes (like this one) use baking powder and whipped egg whites to ensure that the waffles are light and airy inside. This is easier than it sounds, especially if you have a stand or hand mixer (I prefer my hand mixer for this step. If you don’t have one, you totally should get one! They are really affordable and incredibly useful in the kitchen.)
Do you need to whip the egg whites? Yes. Yes, ya do. It’s an easy and necessary step; because if you don’t you won’t get nice crisp yet light and fluffy waffles. You’ll get dense waffles.
And nobody wants dense waffles. Sad, soggy, dense waffles. 🙁
The egg whites are whipped to stiff peaks and folded into the batter at the end before cooking. Don’t skip the egg whites.
Oh, and don’t think you can substitute pancake mix for waffles guys. I made that mistake once…don’t do it!
How to serve Belgian Waffles:
Serve them just like any other waffle: syrup, fruit, butter, powdered sugar, chicken (don’t sleep on chicken and waffles, you guys), with steak and eggs, bacon, orange juice, you know…breakfast stuff.
Can I freeze and reheat Belgian Waffles?
Yes, freeze them in a freezer safe zip top bag for about 3-4 weeks. As for reheating, you can reheat them in a toaster or you can reheat them in a toaster oven or regular oven at 350 degrees F for a few minutes until warm. Don’t use the microwave, because you’ll end up with mushy waffles. And just like the soggy, dense waffles, we don’t want those either. Keep them crisp, toaster or oven only!
Serve your Belgian waffles with some other tasty breakfast recipes:
shop this Belgian Waffle recipe
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- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 2 large eggs, separated
- 1/2 cup vegetable oil
- 2 cups milk
- 2 tsp vanilla extract
Being to preheat your Belgian waffle iron, spray with non stick cooking spray.
In a large bowl, whisk together flour, baking powder, sugar, salt, and cinnamon.
In a separate medium sized bowl or stand mixer, beat the egg whites with a hand mixer until stiff peaks form, do not go further once they make stiff peaks or they'll break. Set aside.
In a large measuring cup (or another medium sized bowl) whisk together the egg yolks, vegetable oil, milk, and vanilla extract.
Whisk the wet mixture into the dry ingredients and mix until most of the lumps are gone, then gently fold in the egg whites with a rubber spatula.
Pour the batter into your ready preheated waffle iron and cook according to the waffle iron's directions.
Serve immediately with favorite toppings.
The amount of batter needed per waffle will depend on your waffle iron! My waffle iron uses just about a full cup of batter to make one waffle.
To freeze, put them on a baking sheet in one layer in the freezer until frozen, then place into a freezer safe zip-top bag for up to 3-4 weeks.
Reheat in a toaster or in a 350 degree F oven.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 373 Total Fat: 19g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 59mg Sodium: 433mg Carbohydrates: 42g Fiber: 1g Sugar: 7g Protein: 8g