BreakfastContinental Recipe

Crispy Belgian Waffles

Crispy Belgian Waffles

These light and delicious fluffy Belgian waffles are so easy to make and even better when topped with whipped cream, maple syrup, fruit, and more.

With perfect texture, flavor, and simple ingredients, these really are the BEST Belgian waffles ever!

 

 

WHAT IS THE DIFFERENCE BETWEEN A BELGIAN WAFFLE AND A REGULAR WAFFLE?

The main thing that sets Belgian waffles apart from regular (American) waffles is the size of their holes. Belgian waffles have deeper pockets.

In addition, Belgian waffles tend to be crispier on the outside.

 

 

ADDITIONAL RECIPE NOTES

Freezing Instructions: Allow waffles to cool completely, then store in a freezer-safe ziplock bag for up to 3 months. Rewarm in the toaster or microwave.

 

 

INGREDIENTS NEEDED TO MAKE WAFFLES

Flour: All-purpose flour is great here. Sift the flour for extra fluffiness.

Baking powder: Any name-brand baking powder will work in this Belgian waffles recipe

Salt: Just a pinch of fine-grain salt will do.

Cinnamon: I use ground cinnamon for these Belgian waffles.

Sugar: White, granulated sugar works best in this recipe.

Eggs: If you have eggs on the smaller side, you might want to use 3 eggs.

Vegetable oil: The oil helps the waffles stay moist, don’t skip it.

Milk: Any milk you have is great, but I do usually use 2%.

Vanilla: Real vanilla does make a difference.

Heavy cream: I use cold heavy cream here. Any brand will do.

Pure maple syrup – For topping the waffles, use your favorite syrup. If you don’t have pure maple syrup, then use granulated sugar with a 1/4-1/2 teaspoon of vanilla, maple, or almond extract. 

READ ALSO:   Ontbijtkoek( Dutch Breakfast Cake)

Toppings – syrup, berries, Nutella, powdered sugar, peanut butter, bananas

 

 

DIRECTIONS ON CRISPY BELGIAN WAFFLES

Preheat your waffle iron to medium-high heat.

 In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and sugar.

Next, separate the eggs by putting the yolks into a large bowl, and the whites in a separate, smaller bowl.

In a large bowl, mix together the milk, egg yolks, oil, and vanilla.

Gently, add the dry ingredients to the wet ingredients and stir until just combined.

Turn your attention to the egg whites. Whip them for 2-3 minutes (I used an electric hand mixer on medium-high speed), or until stiff peaks form. Then, fold the egg whites into the waffle batter.

Spray your waffle iron generously with nonstick spray and pour the batter into the hot iron (the amount of batter will vary based on the size of your waffle iron).

Cook according to your waffle iron’s instructions (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should have a nice golden color but not be too crisp.

Serve hot with your favorite toppings!

 

 

MORE BREAKFAST TO TRY ON:

BAKED HOT CHOCOLATE DONUTS

EASY EGGS COCHON

HOW TO MAKE OATS

HOW TO MAKE RICE PORRIDGE

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Crispy Belgian Waffles

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 100 calories 5 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Flour
  • Baking powder
  • Salt
  • Cinnamon
  • Sugar
  • Eggs
  • Vegetable oil
  • Milk
  • Vanilla
  • Heavy cream
  • Pure maple syrup
  • Toppings:
  • Syrup
  • berries
  • Nutella
  • powdered sugar
  • Peanut butter
  • Bananas

Instructions

  • Preheat your waffle iron to medium-high heat.
  • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and sugar.
  • Next, separate the eggs by putting the yolks into a large bowl, and the whites in a separate, smaller bowl.
  • In a large bowl, mix together the milk, egg yolks, oil, and vanilla.
  • Gently, add the dry ingredients to the wet ingredients and stir until just combined.
  • Turn your attention to the egg whites. Whip them for 2-3 minutes (I used an electric hand mixer on medium-high speed), or until stiff peaks form. Then, fold the egg whites into the waffle batter.
  • Spray your waffle iron generously with nonstick spray and pour the batter into the hot iron (the amount of batter will vary based on the size of your waffle iron).
  • Cook according to your waffle iron’s instructions (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should have a nice golden color but not be too crisp.
  • Serve hot with your favorite toppings!

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