Homemade Belgian Waffles
Homemade Belgian Waffles Recipe! Crispy exterior yet light and fluffy on the inside, these waffles are easily made from scratch without yeast - THE BEST!
Servings 12 Waffles
Calories 173kcal
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs seperated
- 6 tablespoons unsalted butter melted
- 1 and ¾ cup milk
For serving
- Maple syrup
- Fresh berries optional
Items used
Instructions
- Pre heat waffle iron.
- Mix first 4 ingredients (flour, sugar, baking powder and salt) in a large bowl and set aside.
- Add egg whites in a medium bowl and beat with a hand held electric beater, until thick peaks form, set aside.
- In a seperate medium bowl, add egg yolks, milk and melted butter, beat with the same electric beater (on the lowest setting), until lightly foamy. Pour into the flour mixture and mix until almost combined (don't over mix).
- Using a rubber spatula, fold in the egg whites (don't over mix).
- Make waffles according to manufactures instructions, until deep golden brown (it took about 6 minutes in my waffle iron).
Serve waffles hot with maple syrup and fresh berries.
Video
Notes
Keep waffles warm -Place cooked waffles on a wire rack lined baking sheet and keep in a 200° F oven, until serving time. The wire rack will ensure air circulation around the waffles, maintaining the crispness.
Color – Cook waffles until they get a deep golden brown for GUARANTEED CRISPNESS! It took 6 to 7 minutes in my waffle iron
Don’t over mix – As with all baking recipes, DO NO OVER MIX the batter
Milk – Whole milk if possible
Freeze leftovers - Place cooled waffles in a ziplock bag and freeze for several weeks.
Reheat frozen waffles - My favorite way to re heat them is to pop one or two waffles in a bread toaster, until hot and crisp.
Nutrition
Serving: 1 waffle | Calories: 173kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 228mg | Fiber: 1g | Sugar: 6g