Belgian Waffles Restaurant Style

Ingredients

• 2eggs
• 1 tablespoonwhite granulated sugar
• 2 tablespoonsmelted butter
• 95 g (¾ cup)plain flour
• 30 g (¼ cup)cornflour
• 1 teaspoonbaking powder
• ½ teaspoonbicarbonate of soda
• A pinchsalt
• 240 ml (1 cup)milk
• 1 teaspoonvanilla extract (optional)
• 2 tablespoonspearl sugar (optional)

Instructions

1. 1

   Separate the eggs

   Separate the eggs, putting the yolks in a mixing bowl and the whites in a clean glass or mixing bowl suitable for whisking.

2. 2

   Mix yolk and sugar

   Whisk the sugar into the egg yolks. Add the melted butter, ensuring it is not hot, and whisk until combined.

3. 3

   Sift dry ingredients

   Sift the plain flour, cornflour, salt, baking powder and bicarbonate of soda into the bowl.

4. 4

   Add the milk

   Pour in the milk and whisk to make the batter.

5. 5

   Whisk the whites

   Whisk the egg whites until they form stiff peaks.

6. 6

   Fold in the whites

   Gently fold the whisked egg whites into the batter rather than whisking. The batter should be thick but airy.

7. 7

   Add optional extras

   If using, add the vanilla extract and pearl sugar, then fold them in.

8. 8

   Heat the waffle maker

   Preheat the Belgian waffle maker. Depending on your machine, you may need to spray it with oil.

9. 9

   Cook the waffles

   Pour ¾ cup of batter into the waffle maker. While it cooks, have a wire cooling rack ready.

10. 10

    Cool on a rack

    When each waffle is done, place it warm on the rack while you prepare the remaining waffles.

11. 11

    Serve warm

    Enjoy the waffles while they are warm.

What are Belgian waffles?

Belgian waffles are known for their deep grid pattern and crisp outside, with a lighter centre. Waffles have a long European history, and Belgian-style versions became especially recognisable for their size and deep pockets.

This version uses separated eggs: the whites are whisked and folded into the batter. That gentle method helps make the inside airy while keeping the batter thick enough for the waffle maker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 9g protein, 39g carbs, 9g fat.

The flour, cornflour and sugars provide most of the carbohydrates; butter and egg yolks contribute much of the fat, while the eggs, milk and flour provide protein. Pair a waffle with fruit or yoghurt for a more balanced plate.

The flour combination

Plain flour: it gives the batter its main structure, while cornflour contributes to a lighter, delicate texture.

Raising agents: baking powder and bicarbonate of soda are sifted through the dry ingredients so they are distributed throughout the batter.

Handle the butter carefully

Cool the melted butter before adding it to the egg yolks. If it is very hot, it can cook the yolks rather than blending smoothly into them.

Whisk the yolks and sugar first, then add the butter and combine before introducing the dry ingredients and milk.

Keep the batter airy

Stiff peaks: whisk the egg whites until they hold their shape when the whisk is lifted. This gives them enough structure to be folded into the batter.

Gentle folding: use a light motion and stop once the whites are incorporated. Whisking at this stage can knock out some of the air; a thick, airy batter is the intended result.

Cook to suit your machine

Preheat the waffle maker before adding batter, and use a light spray of oil if your machine needs it. Waffle makers vary, so follow its usual filling and doneness cues rather than assuming every machine takes the same time.

The recipe uses ¾ cup of batter per waffle. If that amount is too much or too little for your machine, adjust to its capacity.

Keep the first waffles crisp

Set a wire cooling rack beside the waffle maker before you start cooking. Placing each finished waffle on the rack lets air circulate around it while you make the rest.

Serve them warm. The deep pockets work well with butter, fruit or syrup, though toppings are not included in the recipe ingredients.

Recipe notes & tips

• Let the melted butter cool before mixing it with the egg yolks.
• Use a clean bowl for whisking the egg whites so they can reach stiff peaks.
• Sift the dry ingredients together to distribute the raising agents.
• Fold the whites in gently rather than whisking the batter.
• Check whether your waffle maker needs oil before adding the batter.
• Use a wire rack to hold cooked waffles as you finish the batch.

Variations

• Vanilla: include the optional vanilla extract for a fragrant note.
• Pearl sugar: fold in the optional sugar for occasional sweet bites.
• Fruit topping: serve with fresh berries or sliced fruit.
• Yoghurt topping: add a spoonful of yoghurt alongside the warm waffles.
• Savoury pairing: leave out the optional sugars and serve with a savoury topping.

Common mistakes to avoid

• Hot butter: it can scramble the yolks; allow it to cool before mixing.
• Whisking after folding: this deflates the egg whites; fold gently until incorporated.
• Soft egg whites: continue whisking until they hold stiff peaks.
• Skipping the preheat: start with a hot waffle maker for more consistent cooking.
• Stacking cooked waffles: trapped steam softens them; keep them on a wire rack.

How to store

Cool leftover waffles completely and store in an airtight container in the fridge for up to 2 days. Reheat in a toaster or waffle maker until warm and crisp. They can also be frozen in a sealed container for up to 2 months and reheated from frozen.

Frequently asked questions