Belgian Waffles
Thick waffles with deep pockets, crispy on the outside and airy on the inside thanks to beaten egg whites.
- Preparation
- 20 min
- Cook/bake time
- 20 min
- Total
- 40 min
- Difficulty
- Easy
- Calories
Thick waffles with deep pockets, crispy on the outside and airy on the inside thanks to beaten egg whites. The separately beaten egg whites are the difference between a dense waffle and one that yields easily when you bite into it. The classic weekend breakfast that works just as well as a dessert.
Step-by-step instructions
- 1
Mix the dry ingredients
Thoroughly mix the flour, baking powder, sugar and salt in a large bowl. The salt is not an afterthought here, as it enhances the sweetness and prevents the waffles from tasting flat. Form a well in the center for the wet ingredients.
- 2
Wet ingredients
Whisk the egg yolks, buttermilk, melted and slightly cooled butter, and vanilla extract. Pour the mixture into the well and stir only until everything is just combined. Small lumps are perfectly fine and will dissolve during baking.
- 3
Beat the egg whites
Beat the egg whites in a clean bowl until they form stiff peaks. Gently fold them into the batter in two portions using a spatula, without stirring. This air is the reason why Belgian waffles become so airy inside and not compact like a pound cake.
- 4
Prepare the waffle iron
Preheat the waffle iron completely and grease it lightly for the first batch. An insufficiently preheated iron is the most common reason for soft, pale waffles that stick to the iron. It should be noticeably hot before the first batter goes in.
- 5
Baking
Pour about a ladle of batter per waffle into the center and close the iron. Bake them for three to four minutes until no more steam escapes and they are deep golden brown. Place the finished waffles on a wire rack instead of stacking them, otherwise they will immediately soften in their own steam.
