Experience the ultimate morning delight with these fluffy Belgian waffles created using a careful blend of eggs, butter, and real vanilla extract. A light and airy batter meets a crispy golden exterior for a perfect balance of textures and rich flavors. Every bite promises an unforgettable taste of breakfast bliss.

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I’ve been workin on perfecting my absolutely simple Belgian waffle recipe that I think you’ll really enjoy. These waffles are amazingly fluffy and a legit choice when you’re looking for a quick meal that doesn’t skimp on homestyle flair.

I mix together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt to create the base, then blend in whole milk and a teaspoon of vanilla extract for richness and flavor. Separating 2 large eggs and whisking the whites to soft peaks not only adds extra lift but also ups the protein content making your breakfast satisfyin’ and balanced.

I like to stir in 1/3 cup melted, cooled unsalted butter for that smooth texture as well. This recipe is a perfect fit if you’re lookin for a homemade waffle that brings the best of quick and easy waffle iron recipes while giving you a dose of nutritional value.

Enjoy!

Why I Like this Recipe

I like this recipe cuz it’s super simple to follow and the instructions make it so easy to not mess up my batter even when I leave a few lumps here and there. I love how the waffles always turn out light and airy on the inside, but still get that perfect crispy edge on the outside. I also really dig that I can use pretty much common ingredients I already have in my kitchen so I don’t have to run out to the store every time I crave waffles. Lastly, I enjoy being creative with my toppings and adding my own twist on it, which makes every breakfast feel a bit more special.

Ingredients

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All-purpose flour gives essential carbs and a tender texture, though it lacks extra fiber.
Sugar adds sweetness and energy quickly, but overuse isn’t healthy and may spike blood sugar.
Baking powder and salt help the waffles rise and balance flavors with a mild kick.
Eggs bring protein and stability, and using yolks and whites adds lightness to texture.
Whole milk supplies fat and moisture, creating a rich flavor and smooth waffle crumb.
Melted unsalted butter makes waffles tender, infusing a rich, buttery flavor in every bite.
Vanilla extract deepens the flavor profile, adding a hint of aromatic sweetness to the mix.

Ingredient Quantities

2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs, separated

1 3/4 cups whole milk

1/3 cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

How to Make this

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1. Preheat your waffle maker until it’s hot enough to get a good crispy outside and a soft inside.

2. In a big bowl, mix 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

3. In another bowl, combine the 2 egg yolks, 1 3/4 cups whole milk, 1/3 cup melted and cooled unsalted butter, and 1 teaspoon vanilla extract.

4. Pour the wet ingredients into the dry ingredients and stir gently until it’s mostly combined but still a bit lumpy.

5. In a separate clean bowl, beat the 2 egg whites until soft peaks form.

6. Fold the beaten egg whites into the waffle batter using a spatula. Do it slowly so you can keep the mix light and airy.

7. Give your waffle maker a light spray of cooking oil or brush with a little melted butter to stop sticking.

8. Pour enough batter into the waffle iron so it covers the surface evenly. Don’t overfill it.

9. Cook until the waffles are golden brown and crisp on the outside. The time may vary so keep a close eye.

10. Serve your waffles hot with your favorite syrup, fruit, or a little sprinkle of powdered sugar and enjoy!

Equipment Needed

1. Waffle maker (for preheating and cooking the waffles)
2. Large mixing bowl (for combining all the dry ingredients)
3. Smaller bowl (for mixing the wet ingredients)
4. Clean bowl (for beating the egg whites until soft peaks form)
5. Measuring cups and spoons (to accurately measure ingredients like flour, sugar, salt, etc.)
6. Spatula (for gently folding the beaten egg whites into the batter)
7. Whisk or fork (for beating the egg whites if you arent using an electric mixer)
8. Cooking oil spray or a small brush (for greasing the waffle maker to prevent sticking)

FAQ

Q: How do I make sure the waffles come out extra fluffy?
A: The key is to gently fold the beaten egg whites into your batter just before cooking so they dont deflate. Also, make sure your butter is cool, its super important.

Q: What can I substitute if i dont have whole milk?
A: You can use 2% milk or even a mix of milk and cream, but the taste might change a bit. Just be careful as the texture could be a little different.

Q: Can I make the waffle batter ahead of time?
A: Yeah, you can make the batter ahead but try to cook the waffles within an hour or so, or else the rising power of the baking powder will drop.

Q: How do I avoid waffles gettin soggy?
A: Make sure your waffle iron is really hot before you pour the batter, and dont stack your waffles right away. Let them cool a bit on a rack so steam can escape.

Q: Do i have to separate the eggs?
A: Yes, its important to separate the eggs so you can beat the whites till stiff peaks form. This helps make the waffles light and airy, so dont skip that step.

Fluffy Belgian Waffles (Homemade & So Easy!) Recipe Substitutions and Variations

If you dont have all-purpose flour, you can use a gluten-free flour blend. Just keep in mind that it might change the texture a bit.
You can swap the granulated sugar with honey or coconut sugar. They are sweeter so you might want to use a little less.
If you are out of whole milk, try using buttermilk or almond milk as a replacement. The flavor may alter slightly but they work fine.
Instead of unsalted butter, melted coconut oil is an excellent substitute. It gives a nice hint of coconut flavor without overwhelming the waffles.
Not a fan of eggs? You can try whipped aquafaba as a replacement for the egg whites. It might take a bit extra time to whip, but it does the trick.

Pro Tips

1. Try beatin the egg whites just a little bit more than soft peaks so that when you fold ’em in the batter, your waffles come out extra fluffy. Sometimes I overdo it and they deflate, so it’s a bit of a balancing act.
2. Make sure your melted butter has cooled down completely before mixin it in; if it’s too hot, it might start cookin the egg yolks which can mess up the texture.
3. Preheat that waffle iron really well – if it ain’t hot enough, the waffles might turn out soggy instead of givin you that perfect crispy outside and soft inside.
4. For a fun twist, you could add a pinch of cinnamon or nutmeg into your dry mix. It adds a little warmth and flavor without messin up the recipe too much.