Fluffy Belgian Waffles

★ 3.9 · Easy

Deep-pocketed, crisp-edged waffles with an airy interior thanks to whipped egg whites folded gently into the batter.

15 minPrep Time

20 minCook Time

35 minTotal Time

4 servings (about 4 large waffles)Yield

Why You'll Love This

Extra light and crisp thanks to whipped egg whites
Deep pockets perfect for holding syrup and butter
Great for a make-ahead brunch spread

Ingredients

2 cupsall-purpose flour
1 tablespoonbaking powder
1/4 teaspoonsalt
2 tablespoonsgranulated sugar
2large eggs, separated
1 3/4 cupsmilk
1/2 cupunsalted butter, melted and cooled
1 teaspoonvanilla extract
as neededcooking spray, for the waffle iron
as neededwhipped cream and berries, for serving

Nutrition (estimated per serving)

430Calories

11gProtein

22gFat

47gCarbs

1gFiber

460mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat a Belgian waffle iron according to the manufacturer's instructions until the ready light comes on.
In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and 2 tablespoons sugar.
In another bowl, whisk the 2 egg yolks with 1 3/4 cups milk, 1/2 cup melted butter, and 1 teaspoon vanilla.
Pour the wet mixture into the dry ingredients and whisk until just combined; small lumps are fine. Do not overmix.
In a clean, dry bowl, beat the 2 egg whites with a hand mixer on high speed for about 2 minutes, until stiff peaks form that hold their shape when the beaters are lifted.
Gently fold the egg whites into the batter in two additions using a spatula, folding just until no white streaks remain; this keeps the waffles light.
Lightly coat the waffle iron plates with cooking spray, then pour about 1 cup of batter onto the center of the iron, spreading slightly.
Close the lid and cook for 4 to 5 minutes, until steam stops escaping and the waffle is deep golden brown and releases easily from the plates.
Transfer to a wire rack (not a stacked plate) to keep the waffle crisp, and repeat with the remaining batter, respraying the iron each time.
Serve warm topped with whipped cream, fresh berries, and maple syrup.

Tips

Cooling waffles on a wire rack instead of stacking them on a plate keeps them from turning soggy.
Whip the egg whites just before folding them in so they don't deflate while you wait.