Belgian Waffles
Crispy on the outside, soft and fluffy inside! These classic Belgian waffles are a family favorite and better than anything from a mix.
Servings: 6 waffles
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs separated
- 1 ¾ cups milk
- ½ cup vegetable oil or canola
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside
- Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
- Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over-mix! Set aside.
- Add 1 ¾ cups milk, ½ cup vegetable oil or canola, and 2 teaspoons vanilla extract to the bowl with the yolks, whisking well to combine.
- Add the flour mixture to the milk mixture and stir, just until incorporated.
- Gently fold the beaten egg whites into the batter.
- Preheat the waffle iron according to the manufacturer's instructions and spray it with non-stick cooking spray. Pour the batter into the hot waffle iron. Cook until golden on the outside.
Video
Notes
Storing & Reheating Instructions
- Refrigerate: Store waffles in an airtight container or ziplock bag for 3–4 days.
- Freeze: Let waffles cool completely, then store in a freezer-safe bag for up to 3 months.
- Reheat: Microwave for 15 seconds, then toast for 1–2 minutes until warm and crisp.
Nutrition
Calories: 413kcal | Carbohydrates: 44g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 455mg | Potassium: 174mg | Fiber: 1g | Sugar: 12g | Vitamin A: 195IU | Calcium: 220mg | Iron: 2mg
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