Belgian Waffles

If you've never had classic Belgian Waffles made with whipped egg whites and yeast, you're in for a REAL treat! This Belgian waffle recipe makes waffles that are perfectly fluffy and light with a crisp exterior and a soft, airy interior. Top them with whipped cream, fresh berries and a drizzle of maple syrup for the best breakfast or brunch!

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 5

Resting time 45

Total Time 1 5

Servings waffles

Calories 374

Author Kim

Ingredients

2 cups lukewarm milk
1 package dry active yeast
2 1/2 cups all-purpose flour spoon in cup and level without shaking the cup
1/2 teaspoon salt
1 tablespoon sugar
4 large eggs separated
1 teaspoon vanilla extract
1/2 cup melted butter

Instructions

Sprinkle yeast over warm milk; stir to dissolve; set aside. In a large bowl, combine flour, salt and sugar; set aside. Beat egg yolks and stir into yeast mixture with vanilla. Pour the liquid ingredients into the flour mixture. Stir in melted butter and combine thoroughly. Some small lumps are fine.
Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form; carefully fold into batter. Let mixture stand in a warm place, about 45 minutes or until mixture doubles in size.
Preheat waffle iron. Give the batter a gentle stir and then pour or spoon batter into waffle maker to mostly fill the surface completely and close the lid. Cook the waffles until golden brown and crisp, about 5 minutes. Transfer the cooked waffles to the wire rack. To keep warm, place wire rack on a baking sheet in a 200ºF oven as you cook the rest. Repeat to cook the remaining batter. Serve the waffles immediately with butter and maple syrup, or your choice of toppings.

Notes

Leftovers: These waffles will keep well in the fridge for up to 5 days or in the freezer for up to 3 months. To keep waffles in the refrigerator, store them in an airtight container. To store waffles in the freezer, place them into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and freeze until solid (about 1-2 hours) and then store stacks of waffles in freezer bags.

Reheating: For best results, reheat waffles in the toaster oven. The waffles will come out crunchy and golden brown. If you’re starting with frozen waffles, you’ll want to add an additional 1-2 minutes to the toasting time. I find that with my toaster oven, a refrigerated waffle needs to toast for 5 minutes, and a frozen waffle will cook in about 8-10 minutes.

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