The Best Belgian Waffles

Submitted by Marie

"These waffles are super crisp on the outside, light as a feather inside and so scrumptious! Avoid removing them from the waffle iron too soon; they should be a golden brown. Enjoy!"

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 6 waffles
• Serves: 4-6

ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup sugar
• 2 eggs
• 1⁄2 cup vegetable oil
• 2 cups milk
• 1 teaspoon vanilla

directions

1. Oil the waffle maker.
2. Sift the dry ingredients together in a large bowl.
3. In separate bowl, separate egg whites and beat until stiff peaks form.
4. In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.
5. Add to dry ingredients and mix well.
6. Fold in egg whites.
7. Cook in waffle iron on medium-high heat for around 5-10 minutes.

Reviews

[maggie-the-cat]

LOVED IT!! <br/><br/>I searched high and low for a great recipe for my new Belgian waffle iron and I found the best with this one. After making it exactly by the recipe a few times, I modified it slightly (though it was already delicious the way it was :-) They are light, crispy on the outside, soft on the inside when freshly made. <br/><br/>My modifications were:<br/><br/>1) adding 1 tsp vanilla<br/>2) adding 1 Tb malted milk powder<br/>3) being more generous with the sugar with a heaping scoop, not a leveled-off cup<br/><br/>My kids both love these waffles and the recipe is easy to follow and even turns out well when you goof, LOL.... I mistakenly added twice as much oil with one batch and they were still wonderful! <br/><br/>I make a half recipe of these which still makes 4.5 large waffles on my George Foreman grill/waffle iron. (And I cook the waffles according to my appliance's instructions, 425 for 7-8 minutes.) What we don't eat then gets stored in a freezer bag for later. They do get soft/chewy after they cool down or are stored in refrigerator, but they are still delicious! Just microwave for a few seconds and enjoy. My toddler likes them plain as a snack, they are that sweet and tasty. And I like that they aren't "crumby" for him to eat when not in his high chair.

 

[Little Easy Cabins]

GREAT Recipe, Very quick and easy!!! Thank you. <br/><br/>I have a Magic-Chef TSK-240B. This recipe makes 5 (1 cup batter) or 6 (3/4th cup batter) Waffles. I cook for 2 minutes, then, I manually flip for an additional minute. <br/>PERFECT every time! <br/><br/>If I plan to freeze I only cook for 2 minutes (no flipping). <br/><br/>The substitutions I made (and will continue to use) are:<br/>Add up to 2 Teaspoons Vanilla<br/>Replace 1/2 cup of the Milk for 1/2 cup Ginger Ale <br/>(This ensures a light and fluffy batter, plus adds an extra wee bit of flavor)<br/>If you are using Self Rising flour, only add 1 Teaspoon of Baking Powder.

 

[Jujubegirl]

I was looking for a recipe to use in my new Kitchenaid Pro Line waffle maker. I chose this one because someone said that this one is so good they don't want to try any others, and that it's crisp outside and so light inside. It's true! I feel no need to try any other recipes, and that is unusual for me! I used half cake flour and half white whole wheat. I did add about a tsp of vanilla and 2 tbsp malted milk powder. I ended up with a waffle as good as any I've had at a restaurant--where I'd pay $6-$8 for it. The whole family was delighted, and my boys asked if I'm make them every night. I had to say no to that but we will be making them often!!!! I got 6 waffles from my Kitchenaid.

 

[Glenise H.]

Really tasty & light.

 

[Sophia D.]

YES! Finally I found my go-to recipe. I have tried countless other recipes to use with my waffle maker that I got for Christmas and they were so bad that I was starting to think about returning it and sticking with frozen waffles. That is until I found this one. The waffles came out so light and crispy and my 4 year old loved them. One thing I will say is that it drove me crazy that I had to do the conversions from grams and mLs to cups. I had to look it up on 3 different conversion websites (I know, I'm bad at math). So for anyone else who may need help like I did, it's 2 cups of flour and 1/4 cup of sugar.