There are waffles and then, there are BELGIAN waffles.
Who can resist them, with their classic deep pockets, perfect for melted butter and warm syrup?
How yummy do these Belgian waffles look? Trust me, they’re sooo good.
This recipe produces super light and airy waffles, and I think you’re going to love them.
First, A Little History
Belgian waffles trace their origins to the Middle Ages, when they were first made as yeast-leavened cakes cooked over an open fire in ornate waffle irons in parts of Europe.
They started out cake-like and flat and made from flour and water. As the recipe evolved, chefs added eggs and yeast to make them sturdier and later, more butter and sugar were added to make them even sweeter.
They gained worldwide fame after being introduced at the 1964 World’s Fair in New York, becoming an instant favorite for their light texture and those trademark deep pockets.
In all fairness, the first time I made this waffle recipe (many years ago), I thought, “oh no, this is too much work”.
I say that to say, this recipe may initially seem just a little labor intensive the first time you make them, especially if you’re trying to rush out a fairly quick breakfast.
But trust me, they are doable. And I’ve made them so many times now, it’s very easy for me to whip through the steps.
Trust the process and I think you’ll return to this Belgian Waffle recipe, time and time again too.
Belgian waffles are the perfect weekend breakfast treat, with their golden, crispy edges and fluffy, airy centers.
Their light sweetness pairs beautifully with fresh berries, whipped cream, or a drizzle of rich chocolate, creating a dessert that feels both indulgent and I dare say, a bit romantic (especially if served on a breakfast tray).
You know, sometimes Belgian waffles can be a bit on the heavy side. Not so with this recipe, thanks to egg whites.
First, separated egg yolks are added to the initial batter and then, the egg whites that have been whipped up like a meringue are added to the mixture, as in the photo below.
It’s that fluffy, whipped meringue that gives these waffles a wonderfully, super light and airy texture.
Whether served as breakfast in bed or a sweet evening surprise, Belgian waffles bring warmth and love to the table any time of year, (consider this Valentineās Day weekend).
On a side note, I typically make these Belgian Waffles and serve them with assorted fruit and a heaping pile of bacon every Christmas morning for breakfast. It all goes over very well in my household.
Meanwhile, I continue to work on my food-on-the-move videography series, and I’ve included my latest Food in Motion video featuring these Belgian Waffles for your viewing pleasure.
You can watch the video fullscreen within this post, or you can click over and watch it full screen over on YouTube.
If you opt to watch this video on YouTube, please consider subscribing to my channel, as I’m trying to grow my audience on that platform too.
Thanks so much for the sweet support and enjoy the video (and the easy recipe that follows).
Food in Motion
Belgian Waffles
Equipment
- 1 Waffle iron
Ingredients
- 2 cups cake flour, sifted
- 2 tsp baking powder
- 1/2 tsp Kosher salt
- 4 eggs, separated
- 4 tbsp granulated sugar
- 2 tsp vanilla extract
- 4 tbsp unsalted butter, melted
- 2 cups whole milk
- 1 non-stick cooking spray
Instructions
- Preheat the waffle iron.
- Sift together flour, baking powder and salt and set aside.
- Separate the egg yolks from the egg whites and set aside.
- In a separate bowl, beat the sugar and egg yolks until sugar is dissolved.
- Add the vanilla extract, melted butter and milk to the eggs and whisk to combine well.
- Add the egg mixture to the flour and combine without over-mixing.
- Using the whip attachment on a stand mixer or a hand mixer, whip the egg whites until soft peaks form.
- Gently fold the egg whites into the flour mixture. Don't overmix.
- Spray your heated waffle iron with non-stick cooking spray.
- Use a cup to pour mixture into the waffle iron grid.
- Cook the waffles based on the manufacturer's instructions to desired darkness and/or crispness.
- Serve with heated syrup and fresh fruit.
There are many waffle makers on the market today, and you can easily find one that suits you via an online search.
You can find the Belgian waffle iron that I’ve been using for many years, HERE.
By the way, I have a few other recipes on this blog that use an iron, including:
This recipe will yield nearly a dozen waffles.
Don’t worry about them not getting eaten in one sitting, because they freeze up wonderfully.
Drop a few sets of two in sandwich baggies, and lay them flat in the freezer.
Pull them out anytime, and pop them in the toaster for a fast breakfast that’s as tasty as the first day you made them.
Here’s a Valentines Day (weekend) idea.
Consider cutting strawberries into the heart-shaped toppings and serve them with the Belgian Waffles along with a light dusting of powdered sugar for a mouth-watering presentation.
Oh, and don’t forget to slight heat the syrup.
All sounds really yummy, right?
I hope you’re inspired to try this Belgian Waffle recipe for yourself.
Happy (upcoming) Valentine’s Day.
See you back here next time.
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