Fluffy Belgian Waffles Recipe
Light, crispy-on-the-outside, fluffy-on-the-inside Belgian waffles with deep pockets for maple syrup and toppings. This easy homemade waffle recipe uses whipped egg whites for the fluffiest texture — a classic American weekend breakfast.
About This Recipe
The difference between a mediocre waffle and a great one comes down to two things: resting the batter and whipping the egg whites separately. Folding whipped whites into the batter creates air pockets that expand in the hot waffle iron, giving you those impossibly light, almost hollow squares with deeply crispy edges. A touch of cornstarch in the batter keeps the outside shattering-crisp even as the inside stays soft.
Ingredients
Serves 4
- 250 gplain flour
- 2 tbspcornstarch
- 2 tspbaking powder
- 0.5 tspfine salt
- 1 tbspcaster sugar
- 2large eggs(separated)
- 350 mlwhole milk
- 80 mlmelted unsalted butter
- 1 tspvanilla extract
- maple syrup, berries, cream(to serve)
Instructions
- 1
Mix dry and wet separately
Whisk flour, cornstarch, baking powder, salt and sugar in a large bowl. In a jug, mix egg yolks, milk, melted butter and vanilla.
- 2
Whip the egg whites
Beat egg whites with a pinch of salt to stiff peaks — they should hold a firm shape when the beaters are lifted.
Ensure your bowl is completely grease-free — any fat prevents the whites from whipping.
- 3
Combine and fold
Pour the milk mixture into the flour mixture and stir until just combined (a few lumps are fine). Gently fold in the whipped egg whites in two additions, keeping as much air as possible.
- 4
Cook the waffles
Preheat a waffle iron and grease lightly. Pour in enough batter to fill (following your iron's instructions). Cook until the steam stops and the waffles are golden brown and crispy, about 4–5 minutes.
Pro Tips
- →
Cornstarch is the secret to extra-crispy waffles that stay crispy.
- →
Don't open the waffle iron before the steam stops — you'll tear the waffle.
- →
Keep finished waffles in a 120°C oven on a wire rack (not stacked) to stay crispy while you cook the rest.
Variations
- •
Blueberry waffles: fold in 150g fresh blueberries just before cooking.
- •
Savoury waffles: omit sugar and vanilla, add grated cheddar, chives and bacon bits — serve with fried chicken.
Storage
Cool completely and store in an airtight container for 2 days, or freeze for 2 months. Reheat in a toaster or 200°C oven for 5 minutes to restore crispiness.
History & Origin
Belgian waffles originated in Belgium — specifically the Brussels waffle (deep-pocketed, rectangular) introduced to America at the 1964 New York World's Fair. They quickly became a staple of American diners and weekend breakfast culture, eventually evolving slightly from the original Belgian version to include a sweeter batter.
Frequently Asked Questions
What makes Belgian waffles different from regular waffles?
Belgian waffles have deeper pockets, are larger, and typically use a lighter batter (sometimes with yeast or whipped egg whites). They're crispier on the outside and fluffier inside.
Can I make waffle batter the night before?
You can mix the dry and wet ingredients separately and refrigerate, but add the whipped egg whites just before cooking for the best texture.
Why are my waffles not crispy?
The batter may have too much moisture, or the iron isn't hot enough. Adding cornstarch and ensuring the iron is fully preheated solves most crispiness issues.
Can I freeze Belgian waffles?
Yes — cool completely, freeze on a tray, then bag them. Reheat directly from frozen in a toaster or oven for crispy results.
Nutrition Facts
Per serving (350g) · 4 servings total
Time Summary
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