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Delicious Belgian Waffles with a crispy exterior and light fluffy interior. Perfect for a weekend breakfast or brunch, you'll be piling your waffles high with toppings in no time!
Prep Waffle Iron: Preheat your waffle iron, spray with non stick cooking spray and set aside.
Mix Dry Ingredients: To a large bowl add the flour, cornstarch, baking powder, sugar, salt and whisk until combined.
Mix Egg Whites: In another bowl, add the egg whites and beat them with a hand mixer until stiff peaks form. Set aside.
Combine Ingredients: Add the egg yolks, melted butter, milk and vanilla extract to the bowl with the flour mix and mix until well combined. Fold in the egg whites with a spatula.
Cook: Pour the batter onto your hot waffle iron and cook according to manufacturer's directions.
Finish & Serve: Serve immediately with maple syrup, berries and whipped cream.
- Place leftover waffles in an airtight container and store them in the refrigerator for 3 to 4 days.
- If you want your Belgian waffles to last longer, let them cool completely, then place each waffle between a layer of parchment paper. Place the stack of waffles in freezer bags and squeeze out as much air as possible! Place them in the freezer and store for 3 to 4 months.
Serving: 1waffle | Calories: 307kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 194mg | Potassium: 279mg | Fiber: 1g | Sugar: 8g | Vitamin A: 521IU | Calcium: 148mg | Iron: 2mg