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Classic Belgian Waffle Batter

Close-up of golden brown Belgian Waffles fresh from the iron, sitting on a white plate.
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Follow these steps to make authentic Belgian waffle batter, resulting in waffles that are crispy outside and light inside.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, separated
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk the egg yolks, milk, vegetable oil, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter.
  4. In a clean bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the batter in two additions. Fold until no white streaks remain, being careful not to deflate the air.
  6. Cook the batter immediately in a preheated, well-greased Belgian waffle iron according to the manufacturer’s directions until golden brown and crisp.

Notes

  • For a slightly richer flavor, you can substitute melted butter for the vegetable oil.
  • If you prefer a yeast-leavened waffle, substitute 1 teaspoon of active dry yeast dissolved in 1/2 cup of warm milk for 1/2 cup of the cold milk, and let the batter rest for 30 minutes before proceeding with the egg white folding step.
  • You can store leftover batter in the refrigerator for up to 24 hours. Stir gently before using.

Nutrition

Find it online: https://delishdiarist.com/belgian-waffle-batter-recipe-easy-scratch/