Fluffy Belgian Waffles

Fluffy Belgian Waffles are crispy on the outside, tender on the inside, and so easy to make. Just a few ingredients is all it takes to whip up these golden waffles, all with ingredients you have in your kitchen!

Course Breakfast

Cuisine American

Keyword breakfast, waffles

Prep Time 10

Cook Time 15

Total Time 25

Servings waffles

Calories 417

Author Gayle

Equipment

Ingredients

2 cups all-purpose flour
4 tablespoons granulated sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs
1½ cups milk (I used 2%)
6 tablespoons unsalted butter melted
1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

Preheat waffle iron. Spray with non-stick cooking spray right before pouring batter inside.
In a large bowl, combine flour, white sugar, baking powder, and salt. Use the back of a spoon to create a well in the center. Set aside.
In a small bowl, whisk together eggs and milk. Add in butter and vanilla bean paste/extract and whisk to combine.
Pour wet ingredients into the well of the flour mixture and whisk until blended. Be careful not to overmix, as the batter should be lumpy.
Scoop the batter into the preheated waffle iron and cook until waffles are golden brown and slightly crispy. Repeat with rest of batter. Serve immediately or refrigerate or freeze until ready to serve.

Notes

Leftover waffles will keep in the refrigerator for up to four days.
To reheat: While a microwave will work for reheating, you will lose some of that crispy texture. To keep your waffles crisp, reheat in a 300℉ oven until waffles are warmed.
To freeze: store leftover waffles in a freezer-safe container or bag for up to three months. When ready to eat, let thaw completely in the refrigerator.
I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
See my tips for making these waffles above the recipe box.
Recipe from Comfort Food Cookbook Magazine - Spring 2019

Nutrition