Overhead photo of two plates with Belgian waffles on them, a small bowl of strawberries and pitcher of syrup. This light and fluffy Belgian Waffle recipe is so easy to make from scratch. Try adding fruit or other toppings and I think you will find that you will never need another waffle recipe! Homemade waffles were a staple of my childhood and made me very fluffy belgian waffle recipe about my waffles!
For light, fluffy, Belgian waffles, this recipe is the best! The special trick is to get the crisp on the outside, but light and soft in the center texture that we all love is to separate the egg yolks and whites, and to beat the egg whites! The beaten egg whites get folded into the batter at the end, and the result is absolutely amazing Belgian waffles! Belgian Waffles vs Regular Waffles: Belgian waffles are thicker and often larger than regular waffles because they are made with a waffle iron that has deeper grids.
These deep pockets are perfect for holding delicious pools of syrup! Different Belgian waffle pans cook square, rectangular, or round waffles. How to Make Belgian Waffles: In a small bowl mix the flour, baking powder, and salt together. Separate the eggs, dividing the whites and yolks into two different large mixing bowls. Be careful not to get any yellow egg yolk in with the egg whites or they wont beat to stiff peaks properly. Use a hand mixer to beat the egg whites on high speed until they form stiff peaks.
