When I was young, I thought of Belgian waffles as a special food exclusive to diners and restaurants. This is because, despite my mother being an excellent cook and baker, the only waffles we had at home were store-bought, pop-in-the-toaster frozen waffles. As I got older, I was pleasantly surprised to learn that classic waffles (and, specifically, extra-thick, fluffy Belgian waffles) are not hard to make and, besides needing a waffle maker, don’t even require specialty ingredients.

There are two camps of Belgian waffles. Overnight yeasted waffles are chewier, with a toasty bread flavor and aroma. This recipe falls into the other category and skirts around all that advance planning, relying on baking powder and whipped egg whites for lift and structure.

I know there can be dread around separating and beating eggs, so know that I never include it in a recipe unless it’s absolutely necessary. Here, the extra step guarantees a stack of very thick, fluffy, and crisp homemade Belgian waffles. Besides enjoying them for breakfast, load them up with ice cream, hot fudge, or caramel sauce for dessert, or make a fried chicken sandwich for lunch or dinner using waffles instead of a bun.

Why you’ll love it

Key ingredients in Belgian waffles

Helpful swaps

What to serve with Belgian waffles

Belgian Waffles

Makes about 5 waffles; serves 4 to 5

1 1/4 cups whole milk

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces

2 cups all-purpose flour

1/2 cup powdered sugar

1 tablespoon baking powder

1 teaspoon kosher salt

3 large egg yolks

3 large egg whites

2 teaspoons vanilla extract

1 tablespoon melted unsalted butter, or cooking spray

1. Place 1 1/4 cups whole milk and 1 stick cut-up unsalted butter in a medium microwave-safe bowl or large measuring cup. Microwave in 30-second intervals, stirring after each, until the butter is just melted and the mixture is warm but not hot, 1 to 2 minutes total. (Alternatively, heat in a small saucepan over medium-low heat.)

2. Whisk 2 cups all-purpose flour, 1/2 cup powdered sugar, 1 tablespoon baking powder, and 1 teaspoon kosher salt together in a large bowl. Make a well in the center of the flour mixture. Pour the butter mixture into the well, then add 3 large egg yolks and 2 teaspoons vanilla extract.

3. Whisk the wet ingredients together in the center of the bowl until smooth. Then, working from the inside out, gradually whisk in the dry ingredients until thick and mostly smooth. A few small lumps are fine, but avoid large pockets of dry ingredients.

4. Beat 3 large egg whites in a medium bowl with an electric mixer on medium speed or by hand until stiff, glossy peaks form, about 2 minutes with the mixer. Fold about one-third of the egg whites into the batter with a flexible spatula to lighten it. Fold in the remaining whites until no streaks remain.

5. Heat the oven to 250 F. Fit a wire rack onto a rimmed baking sheet. Heat a Belgian waffle maker according to the manufacturer's instructions. A drop of water should sizzle and evaporate when it’s hot enough.

6. Lightly brush the top and bottom of the iron with melted butter, or coat lightly with cooking spray. Add about 3/4 to 1 cup of the batter (depending on your machine) to the waffle iron. Gently spread until the surface is almost totally covered. Close the lid and cook until well-browned and crisp, 5 to 7 minutes or according to the manufacturer's instructions.

7. Serve immediately, or transfer the waffle to the wire rack and keep warm in the oven. Repeat making more waffles with the remaining batter, greasing the waffle iron before each waffle.

Recipe notes

General Tips: It’s easy to over-whip egg whites, especially when working with a small amount. To achieve perfect peaks and avoid dry, clumpy whites that won’t evenly fold into the batter, stop the machine once the egg whites begin to thicken to check the consistency. Beat just a few seconds more and check again. You can even finish whipping them by hand once they are close to stiff because sometimes it only takes a final turn or two with a whisk to reach stable, shiny peaks.

Ingredient/equipment variations:

Storage: Once cooled, pack the waffles in a resealable bag or container and seal well. Refrigerate for up to five days, or freeze for up to three months. Reheat waffles in the 350-degree oven or toaster oven (no need to thaw first, if frozen) until warmed through and crispy, or heat thawed waffles in a skillet over medium heat, turning occasionally, until crisp.

(Melissa Gaman is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

©2024 Apartment Therapy. Distributed by Tribune Content Agency, LLC.