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Fluffy Belgian Waffles

5 from 1 vote
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Servings: 6
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 4 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 2 cups milk
  • 1/2 cup vegetable oil or melted butter
  • 2 large eggs
  • 1 tsp. vanilla extract
For serving (optional):
  • Fresh strawberries + blueberries
  • Maple syrup
  • Sliced butter
  • Whipped cream

Equipment

  • Special equipment needed:Belgian or regular waffle maker (here's mine)

Method
 

  1. Coat the inside of your waffle iron with nonstick cooking spray. Preheat to medium-high.
  2. In a large bowl, whisk flour, baking powder, salt and sugar.
  3. Separate egg whites and yolks into individual medium-size bowls. With an electric mixer, beat egg whites until stiff peaks form.
  4. Whisk together egg yolks, vegetable oil, milk, and vanilla. Pour into dry ingredients and mix well. Fold in egg whites.
  5. Pour batter into waffle iron. Cook for 5-10 minutes, checking occasionally.
  6. Serve with fresh berries, butter, maple syrup and/or whipped cream.

Notes

To freeze, wrap each waffle in wax or plastic wrap. Place in a resealable container or bag. Freeze for up to 6 months. Defrost and warm up in a toaster oven (2 minutes) or low setting in your oven (10 minutes).
Adapted from Genius Kitchen