Belgian Waffle

Ingredients

• 240 g (2 cups)plain flour
• 50 g (4 tbsp)sugar
• 2.5 g (1/2 tsp)bicarbonate of soda
• 5 g (1 tsp)baking powder
• 1.25 g (1/4 tsp)salt
• 2eggs, separated
• 240 ml (1 cup)milk
• 120 ml (1/2 cup)whipping cream
• 50 g (5 tbsp)butter, melted
• 5 ml (1 tsp)vanilla extract
• To serveice cream
• To servefresh fruit, sliced

Instructions

1. 1

   Mix dry ingredients

   In a medium bowl, combine the flour, sugar, baking powder, bicarbonate of soda and salt, stirring until evenly mixed.

2. 2

   Make the batter

   Add the egg yolks, milk, whipping cream, melted butter and vanilla extract. Mix until the batter is smooth and free of lumps.

3. 3

   Whip the whites

   In a separate bowl, use a mixer to beat the egg whites until stiff peaks form.

4. 4

   Loosen the whites

   Gradually fold a small amount of the batter into the egg whites, then stir until evenly combined.

5. 5

   Fold together

   Add the egg-white mixture to the batter and fold until thoroughly combined.

6. 6

   Cook the waffles

   Pour 180 ml (3/4 cup) of batter into a waffle iron and cook until both sides are golden brown.

7. 7

   Use remaining batter

   Repeat with the rest of the batter.

8. 8

   Serve to finish

   Serve with ice cream and slices of fresh fruit.

What are Belgian waffles?

Belgian waffles are thick, crisp-edged waffles with a soft interior, commonly served sweet with fruit or other toppings. This version uses a rich batter and whipped egg whites to give the waffles a lighter texture.

The separate-egg method is the key distinction here: the yolks enrich the batter, while the beaten whites add air when folded in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 378 calories, 9g protein, 49g carbs, 17g fat.

The flour and sugar provide most of the carbohydrates, while the butter and whipping cream contribute much of the fat. Eggs and dairy provide protein; serve a waffle with fresh fruit for a more balanced plate.

The batter ingredients

Dry mix: flour, sugar, bicarbonate of soda, baking powder and salt are combined first so the raising agents are distributed throughout the batter.

Richness: milk, whipping cream and melted butter make a fuller-tasting batter, while vanilla adds a gentle sweet aroma.

Whipping and folding

Stiff whites: beat the egg whites until they hold firm peaks when the beaters are lifted. A clean bowl helps them whip properly.

Gentle folding: first mix a little batter into the whites, then fold that mixture into the main batter. Use broad, light strokes and stop once the mixture is combined.

Cooking to golden brown

Waffle irons vary, so use the appliance's normal heat setting and let it preheat before adding batter. The waffles are ready when both sides are golden brown.

The recipe measures 180 ml (3/4 cup) of batter per waffle. If your iron is smaller, use less so the batter does not spill over.

Serving ideas

Fresh fruit adds a bright contrast to the rich waffles, while ice cream makes them feel more like a dessert. Serve soon after cooking for the best contrast between crisp edges and a tender middle.

For a simple breakfast, serve with fruit and leave the ice cream for a treat-style serving.

Keeping the texture

Avoid stacking freshly cooked waffles while they are steaming, as trapped moisture can soften their surfaces. Keep them in a single layer until ready to serve.

Recipe notes & tips

• Separate the eggs while they are cold, then let the whites come closer to room temperature before whipping.
• Measure the batter so each waffle cooks at a similar rate.
• Preheat the waffle iron before adding the first portion of batter.
• Fold the egg whites in gently to preserve as much air as possible.
• Check the waffle iron's indicator or cooking guidance rather than opening it repeatedly.

Variations

• Berry topping: serve with sliced berries for a fresh, tart contrast.
• Cinnamon: add a little ground cinnamon to the dry ingredients for warm spice.
• Citrus: add finely grated lemon or orange zest to the batter for a fragrant note.
• Chocolate: scatter chocolate chips over the batter in the waffle iron for a sweeter variation.
• Dairy-free swap: use suitable plant-based milk, cream and butter alternatives, keeping in mind the texture may change.

Common mistakes to avoid

• Lumpy batter: mix the dry ingredients well first, then stir the wet ingredients in until smooth.
• Flat egg whites: use a clean, grease-free bowl and beat until firm peaks form.
• Overmixing after folding: stop as soon as the whites are evenly incorporated to avoid knocking out their air.
• Waffle sticking: preheat and prepare the waffle iron according to its instructions.
• Too much batter: start with 180 ml per waffle and reduce the amount if it spills over.

How to store

Keep cooled waffles in an airtight container in the fridge for up to 2 days. Reheat in a toaster or a warm oven until heated through and crisped; avoid storing them with the toppings.

Frequently asked questions