Mom’s Belgian Waffles
This family-favorite recipe makes a generous batch, so it is perfect for weekend brunch, holidays, or anytime you want to gather people around the table. Whipped egg whites give the waffles their airy texture, while butter adds the classic richness that makes every bite taste homemade.
these Belgian waffles are rich, tender, and lightly crisp around the edges, with just enough vanilla and almond extract to make them feel special. They are the kind of breakfast that turns an ordinary morning into something memorable, especially when served with sweet strawberries, fresh whipped cream, and a drizzle of honey.
Key Ingredients
granulated sugar adds that great well needed sweet flavor for this dessert waffle.
Eggs are always important when fresh and at room temperature for this recipe.
Butter non salted, this is a must in these waffles, adds a wonderful buttery flavor to any waffles.
Almond extract makes these Belgium Waffles a bakery treat.
Milk needs to be whole milk or 2 percent milk for this recipe.
Fresh whipping cream is a taste of decadence with those waffles and berries!
Quick Recipe Details
Light and fluffy texture: Beaten egg whites are folded into the batter for a soft, airy interior.
Rich homemade flavor: Butter, vanilla, and a touch of almond extract create a warm, bakery-style taste.
·Great for entertaining: The recipe yields 12 waffles, making it ideal for brunch or family gatherings.
· Beautiful toppings: Strawberries, blueberries whipped cream, and honey make each serving feel special.
Mom’s Belgian Waffles
Author: Nicole Martineau
Yield: 12 waffles
Cook Time: 25–30 minutes
Ingredients You’ll Need
The ingredients are simple, but each one plays an important role. The butter gives the waffles richness, the separated eggs create lift, and the almond extract adds just a hint of bakery-style flavor.
You will need a waffle iron for this recipe! it can be round or square, even heart shaped!
· ¾ cup granulated sugar
· 1¼ cups unsalted butter, softened
· 6 eggs, separated
· 3⅓ cups all-purpose flour
· 1 tablespoon baking powder
· 1 tablespoon vanilla extract
· ¼ teaspoon almond extract
· 2 cups whole milk
· 2 tablespoons granulated sugar, for whipping the egg whites
Directions
For the best results, let the eggs and butter come to room temperature before you start. This helps the batter mix more evenly and gives the waffles a smoother, lighter texture.
1. Bring the eggs and butter to room temperature before beginning.
2. Separate the eggs, placing the yolks and whites in separate bowls.
3. Prepare the mixer and set a cooling rack nearby for the finished waffles.
Turn your waffle iron on to come up to room temp.
4. In the bowl of a mixer, cream the softened butter and ¾ cup sugar until light and smooth. Add the egg yolks one at a time, mixing well after each addition, until the mixture is creamy and fully combined.
5. Alternate adding the flour and milk to the butter mixture, mixing gradually until both are fully incorporated and the batter is smooth.
6. In a separate bowl, beat the egg whites until foamy. Add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
7. Gently fold the whipped egg whites into the batter with a spatula. Alternatively, use the mixer paddle on the lowest speed just until combined.
8. Fold in the vanilla and almond extracts. Use the almond extract sparingly, as a small amount provides noticeable flavor.
9. Cook the batter in a preheated waffle iron until the waffles are lightly golden brown. Transfer each waffle to the cooling rack as it finishes cooking.
Tips for my Belgian Waffles
· Do not skip separating the eggs. Whipping the egg whites is what gives these waffles their light, fluffy texture.
· Fold gently. Overmixing after adding the egg whites can deflate the batter.
· Use a cooling rack. Placing cooked waffles directly on a plate can make them steam and soften.
· Go easy on the almond extract. A little goes a long way and should complement, not overpower, the vanilla.
Strawberry Topping and Whipped Cream
The toppings make these waffles feel extra special. The strawberries become juicy and lightly syrupy as they sit with sugar, while fresh whipped cream adds a soft, creamy finish.
· 2 cups strawberries, washed and quartered
1 cup of fresh blueberries
· 2 tablespoons granulated sugar, or to taste
· Fresh whipped cream, preferred
· Honey, for drizzling
Combine the strawberries with the sugar and refrigerate until the berries release their juices and become lightly syrupy.
For the whipped cream, beat ½ cup heavy whipping cream with 1 teaspoon vanilla extract until soft peaks form. Add 1 tablespoon confectioners’ sugar if a sweeter topping is desired.
How to Serve
Place a warm waffle on a plate and top it with a generous spoonful of strawberries, a cloud of fresh whipped cream, and a drizzle of honey. Serve immediately while the waffles are still warm and lightly crisp.
Storage and Reheating
Store leftover waffles in an airtight container in the refrigerator. Reheat them in a toaster or oven until warmed through and lightly crisp again. For best results, store the toppings separately and add them just before serving.