Belgian Waffles

belgian waffles

I’ve had this recipe since I was 17 years old. The original recipe came straight out of the original booklet (now long gone) that came with my Toastmaster waffle iron (still in use today – weekend duty only). The secret to perfect waffles is to separate the eggs. This method is more involved but worth every bite. Serve with warm maple syrup, seasonal fruit, and sifted powdered sugar. Pair with a lovely cup of black tea.

Belgian Waffles
Prep time
Cook time
Total time
Serves: 4
  • 1¾ cup flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 7 tablespoon vegetable oil
  • 1½ cup milk
  • 1 teaspoon vanilla extract
  • 3 eggs, separated
  1. In a large bowl, sift together dry ingredients.
  2. Mix in the oil, milk, and eggs (yolks only).
  3. In a separate mixing bowl, beat egg whites until stiff peaks form (it will look like latte foam).
  4. Preheat the waffle iron.
  5. Combine all ingredients folding in the egg whites.
  6. Lightly butter the top and bottom of the iron and pour about a cup of batter per waffle. Close lid and monitor for doneness.
  7. Gently remove from iron and serve on warm plates.