Whenever we make Belgian Waffles, this is our go-to recipe for a moist and fluffy waffle.
2 1⁄4 cups
2 1⁄4 cups
- baking soda
- baking powder
- light brown sugar
- egg yolks
- egg whites
- Preheat waffle iron.
- In a medium bowl, sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy.
Creamed Butter and Brown Sugar
- Beat egg yolks into the butter and brown sugar mix.
Butter, Brown Sugar and Egg Yolks
- Blend in flour mixture alternately with buttermilk, about 1/3 at a time.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
- Fold 1/3 of the whites into the batter.
Folding in egg whites
- Gently fold in remaining until no streaks remain.
Waffle batter is ready
- Ladle the batter on a preheated waffle iron. Cook the waffles until golden and crisp. On our iron it takes 3 minutes and 30 seconds.
Serve with fresh berries and whip cream.
Don’t spray or brush oil directly onto your waffle iron! The non-stick surface on modern waffle irons releases the waffle nicely. We just wipe ours down after use with a damp cloth and have not had sticking problems. This will help keep it clean and working well for years to come.
To avoid scratching the surface of the waffle iron, I use a wooden spatula to get a corner started and the rest lifts easily away.
If you do find the waffles sticking more than you’d like, try increasing the amount of butter in the recipe slightly.