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Breakfast · Belgian

Belgian Waffles

Deep-pocketed waffles that stay light inside, thanks to egg whites whipped and folded in at the last minute.

Hands-on
45 min
Oven preheat
5 min
Total
45 min
Makes
9 waffles (8 to 10, about 10 x 10 cm / 4 x 4 in)
Serves
4

Each waffle takes 2 to 3 minutes, but there are 8 to 10 of them, so cooking takes about 30 minutes in a single iron. The iron heats (about 5 minutes) while you mix. Recipes often list 13 minutes total, which only covers one waffle. All 45 minutes are hands-on: 15 min mixing, about 30 min at the iron.

Oven 95 °C · 95 °C fan (200 °F)

  • medium
  • vegetarian
  • weekend-brunch
  • kid-friendly
  • freezer-friendly

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Belgian Waffles
Amount
Units
Oven

Ingredients

You need: Belgian (deep-pocket) waffle iron · 3 bowls · sieve · whisk · electric hand mixer · rubber spatula · wire rack set on a baking sheet

Contains: egg · milk · wheat

Method

  1. Heat the iron and a warm oven

    Switch on the waffle iron and heat it as its instructions say. Heat the oven to 95°C (200°F) and set a wire rack on a baking sheet inside.

    Ready when: The iron's ready light comes on (on most irons).

  2. Sift the dry ingredients

    Sift the 240 g (2 cups) cake flour, 2 tsp baking powder and 1/2 tsp salt into a bowl.

  3. Make the yolk mixture

    In a second bowl, beat the 4 egg yolks with the 25 g (2 tbsp) sugar until pale yellow. Whisk in the 1/2 tsp vanilla, 57 g (4 tbsp) melted butter and 480 ml (2 cups) milk.

  4. Combine, but only just

    Pour the yolk mixture into the flour and whisk until barely blended.

    Otto tried this firstOtto whisks until it's perfectly smooth. Overmixed batter makes tough waffles. Stop as soon as the flour disappears.

  5. Whip and fold in the whites

    In a clean third bowl, beat the 4 egg whites with an electric mixer to soft peaks, about 1 minute. Fold them gently into the batter with a rubber spatula in a few additions.

  6. Cook the waffles

    Spray the hot iron with cooking spray. Pour in just enough batter to cover the grid, close the lid and cook for about 2 to 3 minutes, or as your iron's instructions say.

    Ready when: Deep golden brown and crisp outside, with no wet batter in the middle. The waffle should lift out cleanly.

  7. Keep warm and repeat

    Move each waffle to the wire rack in the warm oven while you cook the rest. Spray the iron again if waffles start to stick. Serve hot.

    Ready when: Each waffle is golden and crisp before it comes out of the iron.

    Otto tried this firstOtto stacks the finished waffles on a plate. Trapped steam makes them soft. A rack lets the air around them.

Make ahead, store & reheat

Storage
Leftover waffles freeze well for a quick breakfast later. Cool them on a rack first.
Reheat
Reheat them straight from frozen until they're hot all the way through; no tested method or time is given, so check the middle.

If something goes wrong

  • Tough, chewy waffles Why: The batter was overmixed.
    Whisk the wet and dry together only until blended, and fold the whites in gently.
  • Waffles go soft while the rest cook Why: They were stacked or left on a plate.
    Keep them in a single layer on a wire rack in a 95°C (200°F) oven.

Good to know

  • The whipped egg whites are what make the inside light and airy. Fold, don't stir.
  • A standard Belgian iron takes about 3/4 cup (180 ml) of batter per waffle. Check your own iron's guide, since grids vary.
  • Serve with butter, maple syrup, powdered sugar or fruit.

Safety

  • Don't taste the raw batter: raw flour and raw eggs can carry harmful bacteria. Only the cooked waffles are safe to eat.
  • The iron's plates and the steam that puffs out when you open the lid can burn. Open it away from your face, and let an adult handle the iron.
  • Wash your hands, bowls and whisk with warm, soapy water after handling raw egg and flour.