Light & crisp Belgian waffles are my ultimate weekend breakfast. They feel a little luxurious and fancier than pancakes. Maybe it’s the topping of strawberries and sweetened whipped cream that make it feel like I’m getting to eat dessert at breakfast. Or maybe it’s the extra time required to make the waffles. Between the multiple steps and all the dirty bowls, waffles have only ever been a weekend-only kind of undertaking. That is until now.
No, I didn’t come up with a one bowl waffle recipe nor am I offering you a recipe with fewer steps. What I am offering you though is a recipe for waffles that are not only amazingly light and crisp when they are freshly made but also re-heat to be almost as good. This means I can make a double batch of waffles one weekend and freeze or refrigerate the extras so I can have light & crisp Belgian waffles any day I want.
Other waffle recipes I have tried were fine as soon as they came out of the waffle iron but then they quickly became soft and limp and trying to keep them crisp or re-heat them in the oven never worked very well. These Belgian waffles are actually slightly soft when they first come out but then they crisp up as they cool leaving a crispy exterior and a pillowy light interior. I have refrigerated and frozen these waffles numerous times and they always crisp back up beautifully after a few minutes in the toaster-oven.
I don’t know if it’s the cornstarch or the slightly insane amount of butter that gives these waffles their perfectly crisp exterior but I wouldn’t omit them or try changing the amounts.
Waffle Wednesdays? Done.
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 12 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 1/4 cup raw or turbinado sugar
- For serving – powdered sugar, maple syrup, sliced strawberries, and/or sweetened whipped cream as desired
- Heat a belgian waffle iron. In a large bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
- In a medium bowl, whisk together the buttermilk, butter, vanilla, and egg yolks. Set aside.
- In another bowl, beat the egg whites until stiff peaks form. Set aside.
- Pour the buttermilk mixture into the dry ingredients and whisk until just combined. Fold in the beaten egg whites with a spatula until just incorporated. Fold in raw sugar.
- Pour the batter onto the hot waffle iron and cook following the manufacturer’s instructions until waffles are golden brown. Set the waffle on a cooling rack. Repeat with the remaining batter.
- Serve with your choice of toppings.
Recipe adapted from A Cozy Kitchen.
Regarding the sugar – if you don’t like a sweet waffle, you can omit or reduce the sugar without affecting the texture.