This Belgian waffle recipe takes just minutes to prepare and yields delicious, fluffy waffles with a crisp golden exterior that are perfect for breakfast or lunch. All you need is a few pantry staples and a waffle maker, and you're ready to go!
Start to preheat your Belgian waffle iron and grease it with nonstick cooking spray or melted butter.
Whisk the flour, baking powder, sugar, salt, and cinnamon together in a large bowl.
In a separate medium-sized bowl or stand mixer, beat the egg whites with a hand mixer until stiff peaks form, do not go further once they make stiff peaks, or they'll break. Set aside.
Using another bowl or measuring cup, whisk the egg yolks, vegetable oil, milk, and vanilla extract.
Pout the wet mixture into the dry ingredients and mix until most of the lumps are gone, then gently fold in the egg whites with a rubber spatula.
Pour part of the waffle batter into the preheated waffle iron until the batter fills the waffle maker and cook according to the waffle maker instructions.
Continue this step until all of the batter is used.
Serve the warm fresh waffles with maple syrup, fresh berries, and whipped cream. Or set aside to assemble with the fried chicken.
Recipe Notes
Don't overbeat the waffle mix.If you overwork the batter, the waffles will become dense and rubbery rather than light and fluffy. Once the egg whites are just incorporated into the batter, that is when you should stop mixing.Keep the waffles warm.To keep the cooked waffles warm while making the remaining waffles with the rest of the batter, preheat your oven to its lowest setting, and place the waffles inside on a baking sheet.Don't forget to grease the waffle iron.Before pouring the waffle mix into the iron, make sure to spray it with nonstick cooking spray to ensure they don't stick to the iron and keep your waffles crispy.Preheat your waffle maker.If you want to avoid soggy waffles, don't skip the preheating the waffle iron step, as this will ensure that once the batter is ready, the waffle will cook instantly and fast.