Belgian Waffles

Belgian waffles are a breakfast game-changer. Unlike their thinner American counterparts, they are characterized by their deep pockets—perfect for holding pools of maple syrup—and a wonderfully light, airy interior with a crisp, golden exterior. The secret to their fluffiness is folding in stiffly beaten egg whites, which gives them their signature lift. They feel like a luxurious, special-occasion breakfast, but they come together quickly enough for a lazy weekend morning. Serve them warm from the waffle iron, topped with fresh fruit, a dusting of powdered sugar, or a generous dollop of whipped cream. The batter for Belgian waffles is typically a bit thicker than a standard pancake batter, and it’s the separation of the eggs that is the key technique here. The egg yolks are mixed in with the wet ingredients, adding richness, while the egg whites are beaten separately to stiff peaks and then gently folded in at the very end. This incorporates a significant amount of air into the batter, which translates to an incredibly light and airy waffle when cooked. A dedicated Belgian waffle iron with its deeper grids is what creates those iconic deep pockets. Make sure your waffle iron is well-preheated before you add the batter to ensure a crispy exterior.