Belgian Waffles (Fluffy Belgian Waffles)
Light, fluffy Belgian waffles made with whipped egg whites, yogurt, and butter for the perfect crisp outside and tender inside. An easy homemade waffle recipe perfect for brunch or weekend breakfast.
Servings: 6 waffles
Cost: $15
Ingredients
- 2 large eggs
- 1 cup whole milk
- 1 cup yogurt
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Separate the eggs. Whip the egg whites to stiff peaks.
- In a bowl whisk the egg yolks, milk, yogurt, melted butter, sugar, and vanilla.
- Add flour, baking powder, and salt and gently mix until just combined. Do not overmix.
- Fold in the whipped egg whites gently until incorporated.
- Heat the waffle maker. Add about 1 cup batter, cook until golden and crisp.
Video
Notes
• Whipping the egg whites is the secret to fluffy waffles. Be sure to whip them to stiff peaks and gently fold them into the batter so the waffles stay light and airy.
• Do not overmix the batter. A few lumps are perfectly fine. Overmixing can make the waffles dense instead of fluffy.
• Let the waffle iron fully heat before adding batter. A hot waffle maker creates the best crisp golden exterior.
• Use about 1 cup batter per waffle in a Belgian waffle maker for thick, bakery-style waffles.
• Keep waffles warm while cooking the rest. Place finished waffles on a baking sheet in a 200°F oven until ready to serve.
• Serve immediately for the best texture. These waffles are crispiest right out of the waffle iron.
• Great topping ideas: maple syrup, fresh berries, berry compote, whipped cream, powdered sugar, or yogurt with honey.
Nutrition
Calories: 400kcal | Carbohydrates: 45g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 450mg | Potassium: 335mg | Fiber: 1g | Sugar: 13g | Vitamin A: 669IU | Vitamin C: 0.2mg | Calcium: 178mg | Iron: 2mg
