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Light & Crisp Belgian Waffles

  • Author: Taming of the Spoon
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 (4x4-inch) waffles 1x



  • 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


  1. Heat a belgian waffle iron. In a large bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.
  2. In a medium bowl, whisk together the buttermilk, butter, vanilla, and egg yolks. Set aside.
  3. In another bowl, beat the egg whites until stiff peaks form. Set aside.
  4. 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.
  5. 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.
  6. 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.