Belgian waffles are known for their deep pockets, crisp edges, and tender center. They make an easy weekend breakfast or a dessert with fruit and cream.
A simple batter with melted butter and vanilla gives these waffles a rich flavor, while a fully heated iron creates the golden crust and defined grid.
Keep cooked waffles on a rack in a 100°C oven instead of stacking them, which helps the edges stay crisp.
Serving Suggestions
Top with berries, whipped cream, powdered sugar, yogurt, or maple syrup. For dessert, add chocolate sauce or vanilla ice cream.
Recipe Notes
Freeze cooled waffles in a single layer, then transfer them to a bag for up to 2 months. Reheat directly in a toaster or oven.
Belgian Waffles with Berries
Crisp, deep-pocketed Belgian waffles with a tender center, fresh berries, whipped cream, and syrup.
Ingredients
Equipment
Method
Mix the Batter:
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- In a second bowl, whisk the egg yolks, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Beat the egg whites to soft peaks and fold them gently into the batter.
Cook the Waffles:
- Preheat the waffle iron and lightly grease it if needed.
- Add enough batter to cover the plates without overflowing. Cook until deeply golden and crisp, usually 3 to 5 minutes.
- Transfer each waffle to a wire rack and repeat with the remaining batter.
Serve:
- Top the waffles with strawberries, blueberries, whipped cream, and maple syrup. Serve immediately.
Nutrition
Notes
- Do not overmix the batter; a few small lumps are fine.
- For extra crisp waffles, replace 2 tablespoons of the flour with cornstarch.
