The Best Belgian Waffles
I am OBSESSED with Belgian waffles, regular waffles, chicken and waffles – anything with the world “waffle” attached to it, sign me up! Thick, fluffy, with deep pockets perfect for holding ooey gooey maple syrup, these Belgian waffles are a standout at the breakfast table! Crispier and fluffier than their flattened counterpart, I would hands down choose waffles over pancakes any day! Plus, they are SO easy to put together. All you need is a waffle iron and a handful of pantry staple ingredients to make your #breakfastgoals dream come true!
Belgian waffles vs regular waffles
Regardless of which waffle I’m eating, I’ll enjoy it; BUT, there is a difference when it comes to “types of waffles.” Belgian waffles are thicker and typically larger than regular waffles because they are made with a waffle iron that has deeper grids ( if you don’t have a waffle iron I suggest you stop reading right now and go buy one, trust me – it’s worth it 😉 ) They also have a crispier, lighter texture than your typical waffle. The batter for Belgian waffles is also made a little differently by using a leavening agent or egg whites ( like I used in this recipe) to make the batter extra light and fluffy! The secret ingredient to get them extra crispy is the cornstarch! So there you have it, the more you know.
Flour – I used all-purpose flour. Cornstarch – This is the secret ingredient that makes these waffles extra crispy! Baking Powder – The pantry staple. Sugar – I used granulated sugar, you can substitute with brown sugar, honey, agave or maple syrup. Salt – To taste. Eggs – Make sure the whites are separated from the yolks! We separate the whites to make our Belgian waffles extra light and fluffy. Butter – Unsalted, melted. Milk – Use your preference, dairy or non dairy will work. Vanilla Extract – For that added hint of flavor.
Making these Belgian Waffles is surprisingly easy, and the results? Absolutely heavenly. Imagine a weekend morning with these beauties on your plate; it’s like a little bit of brunch paradise at home. Alright, let’s get to it: First things first, let’s tackle that waffle iron. Heat it up, and don’t forget to give it a quick spritz with non-stick spray. This little step is a game-changer – trust me, it makes everything easier. First, mix your dry ingredients together. We’re talking flour, cornstarch, baking powder, sugar, and a pinch of salt. Now, take those egg whites and beat them until they look like fluffy clouds – we’re going for stiff peaks here. Next up, in the bowl with the dry mix, add your egg yolks, melted butter, milk, and a dash of vanilla extract. Give it a good mix – you want everything to be well acquainted. Once that’s done, gently fold in your egg whites. This part’s important – be gentle, we don’t want to lose that fluffiness! Pour the batter onto your hot waffle iron and cook according to your manufacturer’s instructions here; each waffle maker is a bit different.
Storage
Place leftover waffles in an airtight container and store them in the refrigerator for 3 to 4 days.
Freezing
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.
Reheating Your Waffles
There are a couple options when it comes to reheating waffles. My favorite thing about them – you do not need to thaw them out! Simply take them out of your freezer and use one of the following methods:
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