Free recipe American

Belgian Waffles

Name: Belgian Waffles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour, spooned and leveled; 3 tbsp granulated sugar, divided; 1 tbsp baking powder; 1/2 tsp kosher salt; 2 large eggs, separated; 1 3/4 cups whole milk, at room temperature; 1/2 cup unsalted butter, melted and slightly cooled; 1 tsp vanilla extract; 1/8 tsp cream of tartar; 1 tbsp neutral oil, for the waffle iron; powdered sugar, for dusting; 2 cups fresh berries, for serving; whipped cream, for serving

Crisp, deep-pocketed waffles with a light, airy center thanks to whipped egg whites folded into the batter.

By Theo Brandt, Test Kitchen Lead & Cheese Specialist Published May 7, 2026

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Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Level: Easy

These waffles are all about contrast: a shatter-crisp exterior and a center so light it is almost custardy. The trick is separating the eggs and folding whipped whites into the batter at the end, which traps air and keeps every waffle tall.

Melted butter in the batter helps the outsides brown and crisp, and a little extra sugar in the whites gives them structure. Resist opening the iron early; when the steam slows down, the waffle is ready.

Pile the deep pockets high with berries and whipped cream, dust with powdered sugar, or go classic with butter and warm maple syrup. Leftovers freeze and reheat beautifully in the toaster.

Crisp outside, airy inside
Whipped egg white lift
Freezes and reheats well

Directions

Heat a Belgian waffle iron according to the manufacturer's directions. Heat the oven to 200 degrees F and set a wire rack on a baking sheet.
Whisk the flour, 2 tbsp sugar, baking powder and salt in a large bowl.
In a medium bowl, whisk the egg yolks, milk, melted butter and vanilla until smooth.
In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high until foamy. Add the remaining 1 tbsp sugar and beat until the whites hold firm, glossy peaks, about 3 minutes.
Pour the yolk mixture into the dry ingredients and stir just until combined. A few small lumps are fine.
Gently fold the egg whites into the batter in two additions until no large streaks of white remain.
Lightly brush the waffle iron with oil. Pour in enough batter to cover the grid to within 1/2 inch of the edge, usually about 2/3 cup, and close the lid.
Cook until the waffle is deep golden and the steam coming from the iron has mostly stopped, 4 to 6 minutes. Avoid opening the iron early or the waffle may tear.
Transfer the waffle to the rack in the oven in a single layer so it stays crisp, and repeat with the remaining batter.
Serve warm, dusted with powdered sugar and topped with berries and whipped cream.

Test-kitchen tips

Freeze cooled waffles in a single layer, then bag them for up to 2 months. Reheat in a toaster or a 350 degrees F oven until crisp.
Never stack hot waffles on a plate. Trapped steam softens them in minutes, so keep them in one layer on a rack.
Fold 1/2 cup mini chocolate chips into the batter, or swap 1/2 cup of the flour for whole wheat flour for a nuttier waffle.