Belgian Waffles Recipe
You won't believe how light and delicious these fluffy Belgian waffles are! So easy to make and even better when topped with whipped cream, maple syrup, fruit, and more. With perfect texture, flavor, and simple ingredients, these really are the BEST Belgian waffles ever!
Servings:6 servings
Ingredients
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons sugar
- 2 large eggs, divided
- 2 cups milk
- ½ cups vegetable oil
- 1 teaspoon vanilla
- syrup, berries, Nutella, powdered sugar, for topping
Whipped Cream
- 1 cup very cold heavy cream
- 3 tablespoons pure maple syrup, may sub sugar
Instructions
- Preheat a waffle iron to medium-high heat.
- In a medium bowl whisk together flour, baking powder, salt, cinnamon and sugar.
- Separate your egg yolks into a large bowl, and your egg whites in a separate, smaller bowl.
- In a large bowl mix together egg yolks, milk, oil, and vanilla.
- Add dry ingredients to wet ingredients and stir until combined.
- Whip the egg whites for 2-3 minutes (I used an electric hand mixer on medium-high speed) until stiff peaks form. Fold (gently stir) whipped egg whites into the waffle batter.
- Spray your waffle iron generously with nonstick spray and pour batter into the iron (the amount of batter will vary based on the size of your waffle iron. For me, it was about 1 cup of batter per waffle).
- Cook according to your waffle iron's instructions (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should have a nice golden color but not be too crisp.
- Serve with your favorite toppings.
Homemade whipped cream topping (optional)
- In a bowl (preferably glass but not mandatory) combined your chilled cream and pure maple syrup.
- Whip (I used an electric hand mixer on medium-high speed) until stiff peaks form. Serve over fresh waffles.
Notes
Serving size: depending on the size of your waffle maker and how much batter you use, this recipe makes about 6 waffles.
For the whipped cream: If you are using maple syrup, be sure to use PURE maple syrup, not "maple flavored syrup". If you don't have any on hand, I recommend using the granulated sugar substitute option and adding 1/4-1/2 teaspoon vanilla, maple, or almond extract.
- Be sure to use heavy cream that is very cold. If it has been sitting on the counter a while, I recommend popping it in the freezer for 5-10 minutes. The colder your whipped cream, the quicker it will whip up and the longer it will stay firm before it starts to "melt".
Nutrition
Calories: 608 kcal, Carbohydrates: 73 g, Protein: 14 g, Fat: 29 g, Saturated Fat: 17 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 176 mg, Sodium: 824 mg, Potassium: 340 mg, Fiber: 2 g, Sugar: 22 g, Vitamin A: 1191 IU, Vitamin C: 1 mg, Calcium: 451 mg, Iron: 4 mg