Description
Fluffy Belgian Waffles Light, Crispy, and Perfect Every Time are your answer to soggy or dense waffle disasters. This quick, 30-minute recipe delivers crisp golden edges and a cloud-like interior every single time. Whether it’s a weekend brunch or a weekday treat, this versatile recipe never fails.
Ingredients
2 cups all-purpose flour
¼ cup cornstarch
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¾ cups buttermilk
2 large eggs, separated
½ cup melted unsalted butter
1 teaspoon vanilla extract
Nonstick spray or oil for waffle iron
Instructions
1. Preheat your Belgian waffle iron and spray with oil or butter.
2. Whisk together flour, cornstarch, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk egg yolks, buttermilk, melted butter, and vanilla.
4. In another bowl, beat egg whites until stiff peaks form.
5. Fold wet mixture into dry ingredients until just combined.
6. Gently fold in whipped egg whites until incorporated — don’t overmix.
7. Pour batter into the preheated waffle iron.
8. Cook for 4–6 minutes or until steam subsides and waffle is golden brown.
9. Transfer waffles to a wire rack to keep them crispy.
10. Repeat until all batter is used, reheating waffle iron between batches.
Notes
Use room-temperature eggs for better volume.
Don’t skip the cornstarch — it ensures a crispy outer crust.
Avoid stacking waffles while hot to maintain crispness.
Double the batch and freeze extras for up to 3 months.
To reheat, toast frozen waffles until hot and crispy.