And, just in case you’re wondering what the difference is between the two, let me explain.īelgian waffles typically have deeper pockets than regular waffles. I’ve shared waffles with you before (remember these Pumpkin Spice Waffles?), but have never made fluffy Belgian waffles.
If you love waffles, you need to try these Belgian Chocolate Waffles! Plus, easy breakfast ideas just make everything better, don’t you think? Perfect for the hubster! He can skip the frozen kind and just microwave these as needed. Not only do they serve as a delicious homemade breakfast, but you can also double the batch and have them ready for the upcoming week. Yes, frozen ones aren’t the best, but they sure are convenient, especially during the week.Īnd since I’m trying to branch out and expand my breakfast horizons, I decided to whip up these easy Belgian waffles. In fact, he eats waffles (frozen ones) almost every morning for breakfast. I do love waffles and so does the hubster. Especially on the weekends.Īnd since school is now in session for the kiddos, I thought it would be the perfect time to share my latest breakfast recipe. Say hello to the best Fluffy Belgian W affles, friends! You know, something simple like coffee, yogurt, or cereal. Plus, my breakfasts usually aren’t too complicated. And the reason why I never make them is even worse…I just don’t like cleaning the waffle iron! And that’s really not an excuse, so much as it is laziness. Just a few ingredien ts is all it takes to whip up these golden waffles, all with ingredients you have in your kitchen!īe honest…how often do you make waffles at home? I hardly ever make them.
Avoid stacking waffles, which can cause sogginess.These Fluffy Belgian Waffles are crispy on the outside, tender on the inside, and so easy to make. When making waffles, set your oven to 250 degrees F and place finished waffles on a baking rack, in a single layer, to keep warm in the oven. Resist the urge to peek: Once the steam from the waffle iron dissipates, it is a good indication that the waffle is finished cooking. Overmixing will develop the gluten in the flour and result in a tough waffle. Gently mix when combining the wet and dry ingredients. Incorporating the egg whites in thirds helps to prevent deflation of the whites while folding them into the batter. Waffle making tips: Separate the yolks from the whites Whipping the whites separately creates waffles with light and airy interiors. Let the waffle iron reheat before making another waffle. Transfer the waffles as done to the sheet pan in a single layer and keep warm in the oven while you make the remaining waffles. Add about 1/2 cup batter to the hot waffle iron and cook until golden and crisp. Lightly brush or spray the top and bottom of the waffle iron with oil if necessary. It’s okay to have some white streaks do not overmix. Add the remaining egg whites in two additions, folding into the batter until just incorporated. Add a third of the beaten egg whites to the batter and beat until smooth. Add the milk mixture to the dry ingredients and stir just until combined. In a separate large mixing bowl, stir together the flour, salt and baking powder. Add the sugar and continue beating until stiff peaks form. In a large mixing bowl, add the egg whites and beat with an electric mixer fitted with the whisk attachment until soft peaks form. Add the whole milk and oil and whisk until combined. In a medium bowl, add the egg yolks, vanilla and buttermilk together until smooth. Fit a sheet pan with a wire rack and set aside. Heat a waffle iron while you prepare the batter.
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