Bring the taste of Belgium to your kitchen table with these fantastically fluffy waffles.
Belgian waffles have been around since at least the 19th century, but it wasn’t until the 1964 New York World’s Fair that Americans had a chance to taste this golden-hued delight. Personally, I ate my first Belgian waffle at a cute café in New York City. I remember it was a drizzly gray Manhattan morning, but when I bit into that Belgian waffle, I swear—the sun split through the clouds. I’m not even kidding. I suppose that’s why this authentic Belgian waffle recipe holds a special place in my heart. It’s my way of adding a little sunshine to my day, and perhaps it will be for you, too.
What makes Belgian waffles stand out above the rest is their balance of fluffiness and crispiness. They’re incredibly light, but I don’t mean light in calories (unfortunately). It’s the baking powder and whipped egg whites that give these waffles their inherent airiness. Belgian waffles are typically topped with fresh sliced strawberries, powdered sugar, whipped cream, and/or syrup. I’m not going to lie. These waffles are dangerously good. If you’re looking for a healthy breakfast, this isn’t it.
Are These Belgian Waffles Healthy?
In short, no. This recipe calls for butter, sugar, and whole milk. You know, basically, everything that makes these authentic Belgian waffles so darn tasty. But sometimes, the word “healthy” should be nuanced. Okay, refined sugar isn’t the best, but whole milk, butter, and eggs? I’m no nutritionist, but this tremendous trio has been nourishing humans for generations. If consumed in moderation and there are no allergies, I wouldn’t worry too much.
There are tweaks if you want to make the waffles healthier. Personally, I wouldn’t completely swap the all-purpose flour for whole-wheat flour, but substituting a half cup isn’t a bad idea. You get a bit more fiber, and the consistency won’t suffer too much. Non-dairy drinkers could also trade the whole milk for a creamy oat milk; just make sure it’s unsweetened. Almond milk can work, too, but I think oat milk tastes better. If you prefer almond milk, my pick is unsweetened vanilla.
Whisk Those Whites
One step in this recipe that may be new to you is separating the yolk from the egg whites. Believe it or not, this is a pretty important step to follow. Aside from the baking powder, the egg whites help give Belgian waffles their distinctive airiness. It’s pretty cool, actually. Whisking the egg whites and then gently folding them into the batter introduces tiny air bubbles, which then expand and rise as you bake the batter. So, this one simple act makes all the difference to the overall texture of your waffles. Don’t skip it.
How Do I Store Leftovers?
After letting your finished waffles cool, place them in an airtight container or resealable bag. They’ll last about 3 to 5 days in your fridge and 3 months in your freezer.
Serving Suggestions
Call me old-fashioned, but I like to eat my waffles with bacon and eggs. Though, if you want to try a few brunch-worthy options of these classic sides, check out Easy Cloud Eggs and Twisted Bacon. Looking for a more nutritious side? How about Yogurt Parfait or Fruit Salad? Oh, and if this is for brunch, serve some Bloody Mary cocktails and mimosas while you’re at it!
Recipe
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 1/2 teaspoons baking powder
- 2 large eggs separated, room temperature
- 1 1/2 cups whole milk
- 1 cup butter melted
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, sugar, and baking powder.
- In a separate bowl, lightly beat the egg yolks. Mix in the milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, stirring just until the mixture is combined. Do not overmix.
- In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.
- Preheat your waffle maker and lightly grease it if necessary. Pour the batter into the waffle maker and cook according to instructions. You want a golden-brown and crispy waffle.
- Serve hot with your choice of topping.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Can you please clarify about using baking powder or baking soda. The recipe says baking powder but when talking about the recipe I have seen baking soda as being said to use.
Hi Susan, Very good catch, it should read baking powder everywhere. Sorry for the confusion and thanks a lot for flagging.