Belgian Waffles

Name: Belgian Waffles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp instant yeast; 2 tbsp granulated sugar; 1/2 tsp kosher salt; 1.5 cups whole milk, warmed to 110°F; 6 tbsp unsalted butter, melted and cooled; 4 large eggs, separated; 1 tsp pure vanilla extract; as needed nonstick cooking spray

Light, crispy-on-the-outside, fluffy-on-the-inside waffles made with a yeast-leavened batter and folded whipped egg whites. The deep pockets are made for pooling maple syrup, fresh berries, and whipped cream. Plan ahead: the batter rests 30 minutes before cooking.

45 minMediumServes 4420 cal/serving

AmericanBreakfastWaffle MakerVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

2 cups all-purpose flour
1 tsp instant yeast
2 tbsp granulated sugar
1/2 tsp kosher salt
1.5 cups whole milk, warmed to 110°F
6 tbsp unsalted butter, melted and cooled
4 large eggs, separated
1 tsp pure vanilla extract
as needed nonstick cooking spray

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp granulated sugar, and 1/2 tsp kosher salt.
2

Add the 1.5 cups warmed to 110°F whole milk, 6 tbsp melted and cooled unsalted butter, 4 separated large eggs yolks, and 1 tsp pure vanilla extract to the dry ingredients. Whisk until smooth. Cover and rest at room temperature for 30 minutes until the batter puffs slightly.
3

In a clean bowl, beat the egg whites with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
4

Using a rubber spatula, gently fold the whipped egg whites into the yeast batter in two additions, taking care not to deflate them.
5

Preheat your waffle iron and lightly coat the plates with nonstick cooking spray.
6

Pour about 3/4 cup of batter onto the hot waffle iron. Close the lid and cook until deep golden and crispy, about 4-5 minutes. Resist opening the lid early.
7

Transfer finished waffles to a wire rack in a 200°F oven to keep warm. Do not stack waffles.
8

Serve with maple syrup, fresh berries, and whipped cream.

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Questions

What temperature do I cook Belgian Waffles at?

For Belgian Waffles, the oven is set to 200 F (about 95 C) in step 7.

Why rest the batter for Belgian Waffles?

Step 2 reads: "Cover and rest at room temperature for 30 minutes until the batter puffs slightly." The pause in step 2 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

Is there a substitute for yeast in Belgian Waffles?

The entry for Belgian Waffles calls for 1 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Belgian Waffles gluten-free?

Yes. The gluten in Belgian Waffles is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Belgian Waffles contain eggs?

Yes: 4 large eggs, separated. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Belgian Waffles keep?

Refrigerate what is left of Belgian Waffles within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

Spiced Cranberry Apple Punch drink
Egg Salad side
Peanut Butter Banana Protein Smoothie drink

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