Belgian Waffles
These Belgian waffles get a deep, nutty flavor from browned butter and a tangy tenderness from buttermilk. The batter rests briefly to hydrate the flour, yielding waffles that are crisp outside and fluffy inside. Perfect for a weekend breakfast.
These Belgian waffles get a deep, nutty flavor from browned butter and a tangy tenderness from buttermilk. The batter rests briefly to hydrate the flour, yielding waffles that are crisp outside and fluffy inside. Perfect for a weekend breakfast.
Ingredients
10 ingredients- Fat
- 26g
- Carbs
- 48g
- Protein
- 12g
Whole recipe (4 servings): 1920 kcal
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups buttermilk
- 2 large eggs, separated
- 6 tablespoons unsalted butter, browned and cooled slightly
- 1 teaspoon vanilla extract
Method
8 steps- In a small saucepan, melt the butter over medium heat. Continue cooking until the milk solids turn golden brown and smell nutty, about 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg yolks, browned butter, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine. Let the batter rest for 10 minutes to hydrate the flour.
- Preheat a Belgian waffle iron according to manufacturer's instructions.
- In a clean bowl, beat the egg whites with a hand mixer or whisk until stiff peaks form. Gently fold them into the batter in three additions until no white streaks remain.
- Lightly grease the preheated waffle iron. Pour about 1/2 cup batter onto the center of the iron (adjust based on your iron's size) and spread slightly. Close and cook until the waffles are golden brown and crisp, about 3-5 minutes. Repeat with remaining batter.
- Serve immediately with maple syrup, fresh berries, or a dusting of powdered sugar.
Recipe notes
Helpful tips
- For extra crispness, keep cooked waffles in a 200°F oven while finishing the batch.
- Letting the batter rest allows the flour to absorb liquid, resulting in a more tender waffle.
- Brown the butter ahead of time and refrigerate; just melt again before use.
Equipment
- Belgian waffle iron
- Small saucepan
- Mixing bowls
- Whisk
- Hand mixer or stand mixer (optional)
- Measuring cups and spoons
- Spatula
Storage
Cooled waffles can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven until crisp.
Additional tips
- Be careful when browning butter; it can go from golden to burnt quickly. Use a light-colored pan to monitor color. Ensure egg whites are free of yolk for proper whipping.
Recipe inspiration
Inspired by Preppy Kitchen
Estimated nutrition
Per serving: 480 calories
Fat: 26 g · Carbs: 48 g · Protein: 12 g
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