Light & Crisp Belgian Waffles

Crispy on the outside, cloud-like on the inside – these Belgian waffles are the breakfast upgrade you didn’t know you needed. Get ready for that perfect golden exterior that shatters under your fork to reveal airy, tender pockets ready to capture pools of maple syrup. Weekend brunch just got serious.

What makes these waffles special? The secret lies in the cornstarch (for that irresistible crisp factor) and whipped egg whites that create the lightest texture imaginable. Plus, they reheat beautifully, which means you can make a batch on Sunday and enjoy restaurant-quality waffles all week long. That’s breakfast meal prep we can all get behind.

Ingredients

• 1½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 cups buttermilk
• 12 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 large eggs, separated
• ¼ cup raw or turbinado sugar

For serving:

• Powdered sugar
• Maple syrup
• Sliced strawberries
• Sweetened whipped cream

Steps

1. Mix dry ingredients and preheat waffle iron. Set your Belgian waffle iron to preheat while you prepare the batter (most require 5-7 minutes to reach optimal temperature). In a large bowl, whisk together the 1½ cups flour, ½ cup cornstarch, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda until well combined. The cornstarch is crucial here – it’s what gives these waffles their signature crispy exterior.
2. Mix wet ingredients. In a medium bowl, whisk together the 2 cups buttermilk, 12 tablespoons melted butter (make sure it’s cooled slightly or it will cook the eggs), 1 teaspoon vanilla extract, and egg yolks until smooth. The buttermilk’s acidity will react with the baking soda to create extra lift in your waffles.
3. Beat egg whites. In another clean, dry bowl (any grease will prevent proper whipping), beat the egg whites using an electric mixer on medium-high speed for 2-3 minutes until stiff peaks form. You’ll know they’re ready when you lift the beaters and the peaks stand straight up without flopping over. This step incorporates air that makes the waffles exceptionally light.
4. Combine mixtures. Pour the buttermilk mixture into the dry ingredients and whisk until just combined – a few small lumps are fine. Over-mixing will develop gluten and make tough waffles. Using a rubber spatula, gently fold in the beaten egg whites with a cutting-and-turning motion until just incorporated – you should still see some white streaks. Finally, fold in the ¼ cup raw sugar, which adds a subtle crunch and caramelization.
5. Cook waffles. When your waffle iron indicator shows it’s ready (usually a green light), lightly coat with cooking spray if needed. Pour approximately ¾ cup batter onto the center of the hot waffle iron (or follow your specific waffle maker’s instructions) and close the lid. Cook for 3-5 minutes until waffles are golden brown and crisp. The steam should mostly stop when they’re done. Place each finished waffle directly on a cooling rack – not on a plate where condensation will make them soggy.
6. Serve immediately with your choice of toppings, or keep warm in a 200°F (95°C) oven while you finish cooking the remaining batter. For maximum crispness, place waffles directly on the oven rack rather than stacking them.

Smart Swaps

• Replace buttermilk with 1¾ cups milk + 2 tablespoons lemon juice or vinegar (let sit for 5 minutes before using)
• Substitute ½ cup whole wheat flour for equal amount of all-purpose flour for more fiber (texture will be slightly denser)
• Use 8 tablespoons butter + ¼ cup applesauce to reduce fat content while maintaining moisture

Make It Diabetes-Friendly

• Replace all-purpose flour with 1½ cups almond flour mixed with ¼ cup coconut flour to reduce carbs by approximately 60g per batch
• Substitute sugar with 3 tablespoons monk fruit sweetener for zero glycemic impact
• Add 1 teaspoon cinnamon to the dry ingredients to help regulate blood sugar response
• Serve with fresh berries instead of maple syrup to reduce sugar content by 50g per serving
• Keep portions to half a waffle (approximately 15g net carbs) paired with protein like Greek yogurt or eggs

Pro Tips

• For extra-crispy waffles, replace ¼ cup of the buttermilk with club soda right before cooking
• Let batter rest for 10 minutes before cooking to allow the leavening agents to activate fully
• Refrigerate leftover waffles in an airtight container for up to 4 days and reheat in a toaster for almost-fresh crispness
• The waffle iron is ready when a drop of water sizzles and evaporates immediately on the surface