Take your next brunch up a notch with these homemade Belgian waffles. This is truly the best Belgian waffle recipe around. The waffles are golden, crispy, and fluffy on the inside.
When I was a kid, I had an Eggo waffle pretty much everyday for breakfast, and as I grew up, sometimes I would have two. My love for waffles runs deep, you guys, but as I got older, I came to appreciate a really good waffle. And I don’t know about you, but homemade waffles never quite stacked up, in my opinion.
That’s when I set out on a homemade waffle making adventure. I read, and researched, and read some more. I ended up making some 14 different recipes and still, I didn’t have a single recipe that I loved. Who knew making waffles was SO HARD! I mean come on you guys, it’s a stinking waffle!
Well, as you would guess, reading all these waffle recipes and making so many batches on my own did teach me a few things. Important things that will change the way you mae waffles forever.
Things everyone should know about making waffles:
- The kind of waffle iron you use matters. Hugely. If you have a crappy waffle iron, you’re going to make crappy waffles. That has been my experience anyway.
- For the lightest, most fluffiest waffles possible, you should separate the eggs and whip the egg whites to stiff peaks before folding them into the batter. You don’t have to do this step, but the waffles will be more dense if skipped.
- For extra rich waffles, use melted butter instead of vegetable oil.
- You need to measure your dry ingredients accurately, even a little extra flour can change the final results of the waffles.
- Using actual buttermilk is much better than milk. In a pinch, milk will do, but for a fancy brunch, go with buttermilk.
- Adding cornstarch to the batter will help absorb some of the moisture from the steam, helping to keep the waffle light and fluffy, not weighed down with excess moisture.
- Lumps are your best friend. You want your waffle batter to remain lumpy, so try not to overmix it.
Let’s discuss waffle irons a little bit more. I have tried so many different kinds, and to be totally honest, I never got the results I wanted until I broke down (and yes, it was a painful decision, haha) and invested in a flip waffle maker.
For the first time, using the flip waffle maker, I was able to get the outside of the waffle to brown consistently and even come out crispy. That was something I had struggled with in the past. In fact, my kids always said homemade waffles were heavy and soggy, which is the opposite of what a waffle should be!
The day I finally made a waffle I could be proud of was the day I literally jumped for joy in my kitchen. I really did. I’ve been trying to nail a waffle recipe for YEARS, you guys! This one is definitely a keeper. The waffles are nice and crispy on the outside, but light and fluffy on the inside and they have a slightly sweet, buttery flavor. They are seriously delicious.
Oh, and I did make them both ways, with the whipped egg whites folded in at the end and without; and while I did notice a slight difference in the consistency of the waffle, it wasn’t a deal breaker. I devoured them both ways, so there’s that.
Well, there you have it. My favorite waffle ever. I truly love everything about this Belgian waffle recipe, from the texture of the waffle, to the crunch, to the lightly sweet flavor they have and I hope you do too!
And if you have tons of waffles leftover, make sure to read my 10 things you never knew you could do with a waffle post! There are some tasty ideas in it!
- 1-1/2 cups flour
- 1/2 cup cornstarch
- 4 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teasoiib sea salt
- 1/3 cup unsalted butter, melted
- 2 large eggs *see note below
- 2 cups buttermilk
- 2 teaspoon vanilla extract
- Preheat oven to 200 degrees and place an aluminum baking sheet in the oven.
- In a medium bowl, combine flour, sugar and baking powder and stir to combine.
- In another bowl, lightly beat the eggs. Then add the milk, melted butter, and vanilla extract and mix.
- Stir wet ingredients into dry ingredients until just combined. Batter should be lumpy.
- Let the batter rest for 5-10 minutes prior to cooking.
- Scoop batter into preheated waffle iron. Bake until golden brown, approximately 3-4.
- Remove waffle from iron and place on a wire rack in a 200 degree oven to keep warm. Top with your favorite fruit or syrup and serve.
For the fluffiest waffles, seperate the eggs. Add the yolks at step three, as instructed. Whip the egg whites to stiff peaks and fold in after the resting time, just before cooking.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 406 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 111mg Sodium: 744mg Carbohydrates: 56g Fiber: 1g Sugar: 15g Protein: 10g
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