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Belgian
Crispy Belgian Waffles Breakfast
35 min total15 prep20 cook4 servings430 cal
VegetarianClassicContains glutenContains dairyContains egg
Deep-pocketed Belgian waffles that are shatteringly crisp on the outside and light and custardy within, thanks to whipped egg whites folded through the batter. Serve with berries, whipped cream, or a dusting of powdered sugar.
Ingredients
pantry
- 2 cupall-purpose flour
- 0.25 cupcornstarch
- 3 tbspgranulated sugar
- 2 tspbaking powder
- 1 tspvanilla extract
- 0.5 tspsalt
dairy
- 1.75 cupmilk
- 2eggs
- 0.5 cupunsalted butter
Steps
- Melt the butter and let it cool while you prepare the other ingredients.
- Separate the eggs, placing the whites in a clean grease-free bowl and the yolks in another.
- Whisk the flour, cornstarch, sugar, baking powder, and salt together in a large bowl.
- Whisk the milk, egg yolks, vanilla, and melted butter into the dry ingredients until just smooth.
- Beat the egg whites with a hand mixer until they hold soft peaks.
- Gently fold the whipped whites into the batter in two additions, keeping it airy.
- Preheat the waffle iron and brush it lightly with oil or butter.
- Ladle batter into the center of the iron, close the lid, and cook until steam slows and the waffle is golden, about 4–5 minutes.
- Carefully lift the waffle out and place it on a wire rack to stay crisp.
- Repeat with the remaining batter, keeping cooked waffles warm in a low oven if needed.
- Serve topped with berries, whipped cream, or a dusting of powdered sugar.
Tips
- Whip the egg whites to soft peaks and fold them in last for the crispest, lightest waffles.
- A little cornstarch in the flour mix helps guarantee a crunchy exterior.
- Do not open the waffle iron too early — wait until steam slows to a trickle.
- Rest finished waffles on a wire rack, not a plate, so trapped steam does not make them soggy.
