Homemade Belgian Waffles with Egg Whites

Aerial photo of large scalloped plate with three large Belgian waffles with fresh fruit and a small container of maple syrup against a white counter.

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Homemade Belgian Waffles with Egg Whites

This is hands-down the best Belgian waffle recipe -- using egg whites to ensure the waffles are crunchy on the outside while soft and fluffy on the inside! Top these waffles with your favorite maple syrup and fruit, and you've got yourself one fine breakfast!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: belgian waffles, breakfast foods

Servings: waffles

Calories: 211kcal

Ingredients

2 ¼ Cups all-purpose flour
1 Tablespoon baking powder
2 Tablespoons granulated sugar
½ teaspoon salt
1 teaspoon cinnamon
2 large eggs, separated
½ cup vegetable oil
2 cups milk any kind
2 teaspoons pure vanilla extract

Instructions

Preheat your waffle iron and prepare with cooking spray (if needed - follow manufacturer's directions).
In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
In a medium bowl or the bowl of a stand mixer, beat the egg whites with a hand mixer until stiff peaks form. Set aside.
In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and pure vanilla extract. Add the egg yolk mixture to the dry ingredients and mix until combined.
Fold in the egg whites using a spatula. Be careful to not over mix here. You want to keep as much air in the batter as possible.
Pour the batter into your preheated iron, following manufacturer's directions. Remove the waffles when they are golden brown and crispy. Serve immediately and enjoy!

Notes

To freeze: Place compeltely cooled waffles in a freezer-safe bag, laying the waffles flat and stacked on one another.Â

To reheat: Take them out of the freezer (as many as you need) and toast directly from their frozen state on medium-high toaster heat. Toast until warmed throughout.Â

Nutrition