Waffles from Belgium that are crunchy on the outside and airy and light on the inside. Delicious! It won’t take you long to get the hang of heaping toppings high on your waffles, which makes them ideal for weekend breakfasts or brunches. Be sure to look over the recipe to find out what the special ingredient is that gives them that extra-crispy texture.
I cannot get enough of waffles, whether they be Belgian waffles, normal waffles, or chicken and waffles. In fact, if it has the word “waffle” in the title, count me in! At the breakfast table, these Belgian waffles are a highlight thanks to their thick and fluffy texture, as well as their deep pockets that are ideal for retaining ooey gooey maple syrup.
If I had to choose between waffles and pancakes, I’d go with waffles every time because they’re crispier and fluffier than their counterparts that are flattened. In addition to that, putting them together is a piece of cake. To make your dream of achieving your #breakfastgoals come true, all you need is a waffle iron and a few things that are cupboard staples.
You can either keep scrolling down to the printed recipe card to view the COMPLETE ingredient amounts and directions, or you can click the “Jump to Recipe” button located at the very top of the page!
I used flour that can be used for anything.
Cornstarch, also known as:
These waffles have a special component that keeps them from becoming soggy, and it is this one!
Baking Powder –
The basic ingredient found in every pantry.
For this recipe I used granulated sugar, but you could also use brown sugar, honey, agave syrup, or maple syrup instead.
Make sure that the egg whites and the egg yolks are kept separate! To ensure that our Belgian waffles are as airy and light as possible, we separate the egg whites.
Use either dairy or non-dairy products; the recipe will work either way.
Vanilla Extract –
because it gives the dish an extra sense of flavor.
The steps to making authentic Belgian waffles
Prepare the waffle maker by:
Warm up your waffle maker, spray it with cooking spray that prevents sticking, and set it aside.
Blend the Dry Ingredients Together:
Flour, cornstarch, baking powder, sugar, and salt should all be added to a large basin and whisked together until incorporated.
Blend the egg whites:
Egg whites should be placed in a separate basin and given a thorough beating with a hand mixer until they form stiff peaks. Set aside.
Mix the Ingredients Together:
In the same bowl as the flour mixture, add the egg yolks, melted butter, milk, and vanilla essence, and stir until everything is thoroughly incorporated. Using a rubber spatula, gently fold the egg whites into the mixture.
Cook the waffles in accordance with the instructions provided by the manufacturer by pouring the batter onto the heated waffle iron.
Complete and serve:
As soon as it is ready, serve it with maple syrup, whipped cream, and berries.
Various kinds of toppings and additions
The pockets in Belgian waffles are one of the things that make them the greatest. Because of this, the waffle will be able to hang on to whatsoever toppings you choose more securely. The most traditional method, in which they are served, is my personal favorite. I like to top them with plenty of whipped cream, butter, sticky maple syrup, fresh fruits, and blueberry sauce.
This gets me to my second point, which is that there is really no limit to the things that you can put on top of your waffles. Whether you want something sweet or savory, you have a wide variety of toppings and extras at your disposal when it comes to these puppies!
The remaining waffles can be kept in the refrigerator for up to four days if they are sealed in an airtight container and placed in the container.
If you want your Belgian waffles to keep for a longer period of time, you should first allow them to totally cool and then sandwich each waffle in a piece of parchment paper. After placing the waffle stack in freezer bags, squeeze out as much air as you can from the bags before placing them in the freezer. Put them in the freezer, and retrieve them between three and four months later.