Belgian waffles are a family of Belgian griddled waffles, including light Brussels waffles and richer Liège waffles; this version is a crisp-edged, fluffy buttermilk waffle made in a deep-pocketed waffle iron. Whipped egg whites lighten the batter, while a short rest helps the flour hydrate, so the waffles hold their shape and are ready for butter, syrup, fruit, or other toppings.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 3/4 teaspoon (4.5 g) fine salt
- 2 large eggs, separated, at room temperature if convenient
- 1 3/4 cups (420 ml) buttermilk, well shaken
- 6 tablespoons (85 g) unsalted butter, melted and cooled slightly
- 2 teaspoons (10 ml) vanilla extract
- Neutral oil or softened butter, about 1 teaspoon (5 ml), for greasing the waffle iron as needed
Instructions
- Set out the ingredients and preheat a Belgian waffle iron according to its manufacturer’s directions. Give it about 10 minutes to heat while you mix the batter. A fully heated iron helps the outside set quickly instead of sticking or turning pale. If your machine has a browning dial, begin at a medium-high setting; you can adjust it after the first waffle.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. Break up any flour or baking powder lumps with the whisk. The cornstarch helps create a more delicate, crisp surface, while the two leaveners provide lift and balance the acidity of the buttermilk.
- In a second bowl, whisk the egg yolks with the buttermilk, melted butter, and vanilla until combined. Pour the wet mixture into the dry ingredients and stir gently just until no large pockets of dry flour remain. A few small lumps are fine. Mixing until perfectly smooth can develop too much gluten and make the waffles chewy.
- Let the batter rest for 10 minutes. This gives the flour time to absorb some of the liquid and allows the baking powder to begin working. During the rest, wash and dry the beaters you will use for the egg whites, and check that the waffle iron is hot. Keep the batter at room temperature; it does not need a longer rest.
- In a clean, dry bowl, beat the egg whites with a whisk or hand mixer until they form medium peaks. The peaks should hold their shape but curl slightly at the tip. Gently fold about one-third of the whites into the rested batter to loosen it, then fold in the rest with a spatula. Use broad, slow strokes and stop when only a few faint white streaks remain, so the batter keeps its airiness.
- Lightly grease the hot iron if its instructions recommend it, especially before the first batch. Spoon in enough batter to cover the lower grid without filling it to the edge; the amount depends on the iron, but about 1/2 cup per waffle is a useful starting point. Close the lid and cook until the steam has mostly subsided and the waffle is deeply golden, about 6 minutes per batch. Do not force the lid shut or lift it early, since either can tear a waffle that has not set.
- This quantity makes 8 waffles. If your iron cooks two waffles at once, cook four batches, allowing about 6 minutes per batch, for 24 minutes total. For food safety, cook the egg-containing batter until the center of a waffle reaches 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes; check a waffle with a clean instant-read thermometer when needed. Transfer finished waffles to a wire rack rather than stacking them, which traps steam and softens the crisp edges.
- Serve the waffles hot, or keep them crisp on a wire rack set over a baking sheet in a 200°F (95°C) oven while the remaining batches cook. Avoid covering them with foil. If the first waffle is too pale or soft, increase the iron’s heat slightly or cook the next one longer; if it is browning before the center sets, lower the setting a little.
Tips
- Measure flour lightly. Spoon flour into a dry measuring cup and level it rather than packing the cup into the bag. Too much flour makes a stiff batter and dense waffles. If you use a scale, the listed 250 g is the most consistent measure.
- Keep the whites clean and airy. Even a little yolk or grease can prevent egg whites from whipping well. A balloon whisk works, but an electric mixer is quicker. Fold gently; a few small streaks are better than beating out all the air.
- Use a practical buttermilk substitute if needed. Stir 1 tablespoon (15 ml) lemon juice or white vinegar into enough milk to make 1 3/4 cups (420 ml), then let it stand for 5 minutes. It will be thinner and less tangy than cultured buttermilk, but it supplies enough acidity to react with the baking soda.
- Do not rely on batter thickness alone. Waffle irons vary in depth and heat, so use the machine’s indicator as a guide, not a guarantee. Let the first waffle finish before opening the lid, and adjust the browning setting based on its color and texture.
Serving Suggestions
For a simple breakfast, serve each waffle with a pat of butter and warm maple syrup. The deep pockets also hold sliced strawberries, blueberries, peaches, or bananas; add fruit just before serving so its juices do not soften the waffle while it waits. A spoonful of lightly sweetened whipped cream is a good choice for brunch or dessert, while plain yogurt and fresh berries make a less-sweet topping.
For a savory plate, leave out the syrup and pair a waffle with crisp bacon, breakfast sausage, or scrambled eggs. You can also serve the waffles alongside fried chicken or roasted vegetables, then offer hot sauce, gravy, or a herby sauce at the table. Keep toppings separate when serving a group, so each person can choose how sweet or savory to make their portion.
Variations
Make them more vanilla-forward: Increase the vanilla to 1 tablespoon (15 ml), or add 1/4 teaspoon ground cinnamon. The cinnamon brings a warm flavor without making the waffles taste like a different pastry. For a citrus note, add 1 teaspoon finely grated lemon or orange zest to the sugar before mixing it into the dry ingredients.
Use whole-wheat flour: Replace up to 1/2 cup (60 g) of the all-purpose flour with whole-wheat flour. The waffles will taste a little nuttier and may be slightly denser. If the batter seems unusually thick after its rest, stir in 1 to 2 tablespoons (15 to 30 ml) extra buttermilk before folding in the egg whites.
Add chocolate or nuts: Fold 1/2 cup (85 g) mini chocolate chips or 1/3 cup (40 g) finely chopped toasted pecans into the batter after folding in the egg whites. Use a light hand so the additions do not weigh down the batter, and distribute them evenly to avoid pockets that stick to the iron.
Make a dairy-free batch: Use an unsweetened plain plant-based milk mixed with lemon juice as the buttermilk substitute and replace the butter with an equal amount of melted neutral oil or dairy-free butter. The waffles may be a little less rich and may brown differently, so check the first batch early and adjust the iron if necessary.
Storage and Reheating
Let leftover waffles cool on a rack, then refrigerate them in a sealed container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator, though the edges soften. For longer storage, freeze cooled waffles in a single layer until firm, then move them to a freezer-safe bag with parchment between layers. They are best within 2 months for flavor and texture; label the bag with the date.
To reheat refrigerated or frozen waffles, place them in a toaster or toaster oven until hot and crisp. A conventional oven also works: arrange them in a single layer on a rack and heat at 350°F (175°C), turning once if needed. Reheat leftovers to 165°F (74°C), as recommended for food safety. Avoid microwaving unless softness is acceptable, because it warms the center quickly but usually leaves the outside limp. Do not thaw frozen waffles first; reheating straight from frozen helps restore their crisp surface.
Frequently Asked Questions
What makes a waffle Belgian? Belgian waffles are associated with Belgium, but there is more than one style. Brussels waffles are light and rectangular, while Liège waffles are richer and traditionally made with a yeasted dough containing pearl sugar. This home recipe is a buttermilk, baking-powder waffle inspired by the tall, airy style commonly called Belgian in many waffle-iron instructions; it is not a claim to be the only traditional version.
Can I make the batter ahead? It is best to cook this batter soon after mixing because the baking soda and baking powder begin working once they meet the wet ingredients, and the whipped whites gradually lose volume. You can measure the dry ingredients and refrigerate the separated eggs and buttermilk in advance. For the freshest texture, combine the batter, let it rest for 10 minutes, fold in the whites, and cook it in the same session.
Why are my waffles soft instead of crisp? Common causes are an iron that is not fully heated, opening it before the waffle has set, or stacking finished waffles while they are hot. Let the iron preheat completely, cook until the steam has mostly stopped, and hold finished waffles in a single layer on a wire rack. If your machine is set low, raise the browning level slightly for the next batch.
Can I use this batter in a regular waffle iron? Yes. A standard iron can cook the batter, though its shallower grid will make thinner waffles with less of the deep-pocketed shape associated with Belgian waffles. Add batter only to the amount your machine recommends, since an overfilled iron can leak. Cooking time may be shorter, so start checking when the steam slows and the waffle looks golden.
Can I freeze the waffles? Yes. Cool them completely on a rack first so steam does not become ice crystals in the freezer bag. Freeze them in a single layer, then stack with parchment between the waffles once firm. Toast or oven-reheat them from frozen rather than thawing; that helps keep the outside crisp while the middle warms through.
Related
- Belgian Blonde Recipe: A Bright, Spiced Homebrew
- Malted Belgian Waffle Recipe with Crisp, Tender Centers
- Belgian Waffle Batter Recipe for Crisp, Fluffy Waffles
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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