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Sunday mornings at my place wouldn't be the same without these Belgian waffles. The mix of super crispy outside and soft, fluffy inside has turned regular weekends into something we all look forward to.
I stumbled on this gem during a winter storm when the kids were bored and hungry for something different. What started as a way to kill time has turned into our family's favorite breakfast tradition. They even wake up early on random weekdays now when they're really wanting some.
Ingredients
- All Purpose Flour: Gives these waffles just the right texture - sturdy but still airy
- Baking Powder: Makes those awesome little air bubbles inside; try to get one without aluminum
- Sugar: Adds a hint of sweetness that's not too much; regular white sugar works best
- Salt: Brings out all the other flavors and balances the sweet stuff; kosher salt is my go-to
- Cinnamon: Gives a nice warm taste; Ceylon type has the most gentle flavor
- Eggs: You'll split them up for the perfect texture; make sure they're not cold from the fridge
- Vegetable Oil: This is what makes the outside get nice and crispy; any plain cooking oil will do
- Milk: Adds that creamy taste; full-fat works best but whatever you have is fine
- Vanilla Extract: Ties all the flavors together; the real stuff tastes way better than fake
Step-by-Step Instructions
- Get Your Waffle Maker Hot:
- Turn your waffle iron to medium-high while mixing everything up. It needs to be nice and hot before you start cooking. Give it a quick spray with cooking oil, even if it's supposed to be non-stick.
- Mix Your Dry Stuff:
- Grab a big bowl and stir together your flour, baking powder, sugar, salt, and cinnamon until they're all mixed up. Make sure you break up any flour lumps so your batter turns out smooth.
- Whip Up Egg Whites:
- In another bowl, beat just the egg whites with a mixer until they form stiff peaks. You'll know it's ready when you lift the beaters and the whites stand up straight. This usually takes about 2-3 minutes and is what makes your waffles super fluffy.
- Blend Wet Ingredients:
- In a third bowl, mix the egg yolks, oil, milk, and vanilla until they're completely combined. The color should be the same throughout with no streaks of yolk.
- Put Wet and Dry Together:
- Pour your egg yolk mixture into the bowl with the dry ingredients. Stir just until everything is wet - a few small lumps are actually good. Don't mix too much or your waffles will end up tough.
- Add the Egg Whites:
- Carefully fold your beaten egg whites into the batter. Cut down through the middle with your spatula and scoop up from the bottom. Stop when it's just mixed - you want to see a few white streaks still. This keeps them light and airy.
- Make Your Waffles:
- Pour about 3/4 cup batter onto your hot waffle iron, close the lid, and let it cook. Most Belgian waffle makers need about 4-5 minutes, or until you don't see much steam coming out. Don't open it too early or your waffles might fall flat.
- Eat Right Away:
- Put finished waffles straight onto plates or a wire rack. They taste best fresh when the outside is still crispy and the inside is warm and soft. Top with butter, syrup, fruit, or a sprinkle of powdered sugar.
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The touch of cinnamon was actually something my grandma always added. She told me it brought just enough warmth without taking over the taste. I can still picture her separating eggs with just her hands when I was little, never once breaking a yolk. These days, my kids stand on kitchen stools next to me, waiting eagerly for that first perfect waffle to be ready.
Make Ahead Options
These Belgian waffles work great for busy mornings. To save them for later, let them cool completely on a wire rack, then lay them out on a baking sheet and stick them in the freezer for about 2 hours until they're hard. Then move them to freezer bags, pushing out as much air as you can. When you want to eat them, put the frozen waffles directly on your oven rack at 250°F for 10 minutes. Don't use the microwave or they'll get all soggy instead of crispy. They'll stay good in the freezer for up to three months.
Perfect Substitutions
You can switch up several ingredients and still get awesome waffles. If you don't do dairy, almond or oat milk works just as well as regular milk. You can swap the vegetable oil for melted coconut oil or even melted butter if you want richer flavor. For a healthier version, you can use half all purpose flour and half whole wheat pastry flour. If you're watching your sugar, just use the same amount of your favorite granulated sweetener instead. No matter what you change, don't skip separating the eggs - that's the real secret to these waffles.
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Serving Suggestions
There are so many ways to enjoy these waffles. For a simple breakfast, just add warm maple syrup, soft butter, and fresh berries. If you want something fancier, try whipped cream, chocolate sauce, and sliced bananas on top. They're also great in a savory way - try adding fried chicken, spicy honey, and pickles for a twist on chicken and waffles. You can even make breakfast sandwiches by putting egg, cheese, and bacon between waffle quarters. For special occasions, set out a bunch of toppings like fruit sauces, nut butters, chocolate chips, and whipped cream so everyone can build their own perfect waffle.
Frequently Asked Questions
- → What makes Belgian waffles different from regular ones?
They're thicker and fluffier with deeper grooves to hold toppings like syrup or butter. The unique batter includes whipped egg whites, giving their light texture.
- → Can I make Belgian waffles with pancake mix?
Pancake mixes aren't the best fit as they're thinner and lack the same fluffiness or structure. Belgian waffles call for a richer batter with whipped egg whites added.
- → How do I stop waffles from sticking to my waffle maker?
Heat your waffle iron fully and lightly coat it with oil or non-stick spray. That way, the waffles should release smoothly once they’re ready.
- → What are some favorite waffle toppings?
Go with syrup, fresh fruits, whipped cream, powdered sugar, or even savory sides like eggs or crispy bacon to match your mood.
- → What’s the best way to store and reheat waffles?
Refrigerate leftovers for two days, or freeze to keep longer. To crisp them up again, warm them in the oven at 250°F for about 10 minutes.
- → Why are these waffles fluffy and airy?
Separating the eggs and whipping the whites before folding them in gives the batter lots of air, making the waffles rise and stay super light.