These Thick and Fluffy Waffles are super easy, delicious, and quick, ready in about 30 minutes. They are crispy, light, and fluffy.
We use a double-sided flipping waffle iron so they are ready quicker.
Table of Contents
Why I love this recipe
These Belgian waffles are homemade from scratch and make a delicious breakfast, lunch, or dinner at home.
Expert Tips
Waffle batter should typically have a thick consistency, but not too thick. It should be thick enough to coat the waffle iron without spilling over, yet fluid enough to spread evenly. The ideal texture is often described as slightly thicker than pancake batter.
Recipe FAQ’s
Belgian waffles have deeper pockets than American-style waffles, which makes them great for holding lots of little pools of syrup and fruit toppings. The texture is lighter and crispier. They require a Belgian waffle maker with a deeper, larger grid pattern. Most Belgian waffle recipes are yeast-based, to get that crispy texture, but we are using a waffle batter that has baking powder for leavening and beaten egg whites for lightness.
Whipping the egg whites with a mixer adds extra air to the batter, helping to make them fluffy.
Recipe process shots
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Thick and Fluffy Waffles Recipe
Equipment
Ingredients
- 1 ½ cup all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large egg whites
- 2 large egg yolks
- 1 ½ cups whole milk
- 2 Tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- Optional – maple syrup, fruit, whipped cream, etc.
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Using a separate mixing bowl, whisk together the egg yolks, milk, oil and vanilla.
- Add the wet ingredients to the dry ingredients and stir in.
- In the mixing bowl of a stand mixer with the whisk attachment, whisk the egg whites until stiff peaks form.
- With a rubber spatula, gently fold the whipped egg whites to the batter. Stir until no white streaks remain.
To make 2 waffles at one time:
- Preheat a double-sided flipping waffle iron and spray both sides with non-stick spray.
- Pour half of the batter into each side of the double-sided waffle iron.
- Cook until the waffles are golden brown, about 7 – 10 minutes. Follow the cooking instructions for your specific waffle iron. Mine has lights on it that tell you when to flip it and when it’s done cooking.
- Repeat until all of the batter is used.
- Top with your favorite toppings like maple syrup, fruit, whipped cream, etc. Serve immediately.
Notes
- We use a double-sided flipping waffle iron so they are ready quicker.
- To store waffles in the fridge, allow them to cool completely on a wire rack. Once they are cool, place them in an airtight container and refrigerate for up to 2 to 3 days.
- To store waffles in the freezer, wrap each waffle individually in plastic wrap and then put them in a freezer bag or an airtight container. They can be frozen for up to 3 months. be frozen for up to 3 months.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other website Zona Cooks and serves 2.