Can you even contain your excitement!? I mean- oh, the possibilities!
I saw an idea online for a waffle party, and thought it was the perfect idea for Jude’s 1st birthday.
I set out to find the perfect waffle recipe, but they all kept falling short.
We’re talking a dozen failed recipes.
Looked online. Looked through cookbooks. Tried it all! I adapted and adjusted, but for the life of me, couldn’t get the right balance! In my head, I wanted free-hotel-continental-breakfast waffles. Know which ones I mean? Well, a month later (just in time for the party), and after the 12th recipe, I’m here to share my secrets and the final version…
How to make Crispy Belgian Waffles
Here are my tips for making the BEST belgian waffles:
Perfect Belgian Waffle recipe ingredients
–cornstarch
How to make the Best Belgian Waffles
Preheat all the things
Start Making the Batter
Mix the flour, cornstarch, baking powder, salt and sugar using a whisk to combine well.
Whisk Egg Whites
Combine it all
Cook & Serve
Serve, or place waffles directly on the oven racks to keep warm until you’re ready to serve them. (And don’t stack them!)*
Perfect Crispy Belgian Waffles
Ingredients
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. sugar
- 2 eggs yolks divided from whites
- 2 TBSP butter melted
- 1 cup milk
- 1 tsp. vanilla
Instructions
- Preheat oven to 200 degrees F. Heat waffle maker.
- Mix the flour, cornstarch, baking powder, salt and sugar using a whisk to combine well.
- Beat the egg yolk with a whisk until smooth. Stir in the milk, vanilla, and butter.
- Combine the milk mixture with the dry ingredients. Stir until mostly smooth.
- Whisk the egg white until foamy using an electric mixer or blender.
- Carefully but thoroughly fold the egg whites into the batter. Cook waffles according to waffle maker instructions.
- Place waffles directly on the oven racks until ready to serve. (And don't stack them!)
Notes
Nutrition
*Since I was making these for a party, I needed 25 waffles. Taking 3 minutes per waffle to cook, I needed them to stay crisp while the others baked! This is kind of in impossible feat, or so I thought… The trick was to place the waffles in an oven set to 200, directly on the oven racks (not on plates or pans!). Each one was just right! I can’t believe it worked. It worked! I’ve made this recipe since the party, and the oven trick is the key- they always stay perfectly crisp.
^^ Waffle station.
^^ Ok, and now, my favorite way to eat waffles! My favorite restaurant growing up in Ohio had this on the menu, and my grandma would let me order it as my meal every time! (Grandmas are the best, yes!?) Warm waffles topped with ice cream and hot fudge. I mean, just the best. Making these at home for the first time was an out of body experience, let me tell you!
Need some new Breakfast Ideas? Here are several more Breakfast recipes:
Savory Breakfast Ideas:
- Protein Breakfast Wraps
- 3 Cheese Breakfast Casserole
- Loaded Breakfast Burrito recipe
- Bacon, Egg & Cheese Breakfast Pockets
- Best Ham & Cheese Scrambled Eggs
- Easy Breakfast Nachos
- Easiest Way to Cook Bacon
- Savory Breakfast Rolls
- Fiesta Egg Bites recipe
- Ham & Cheese Breakfast Casserole
Sweet Breakfast Recipes:
- Easy 15-Minute Maple Bars
- Baked Oatmeal Cups
- Best Blueberry Muffin recipe
- Nutella Banana Muffins
- Apple Bread Pudding
- Berry Protein Pancake Bites
- Oatmeal Waffle recipe
- Cinnamon French Toast Casserole
- Cinnamon Roll Breakfast Cake recipe
- One Hour Orange Rolls
- Easy 15 Minute Donut Recipes
- Vanilla Butter Syrup recipe
Crisp Belgian Waffle recipe with 4 tips that make these the BEST waffles ever! Simple waffle recipe that everyone loves.
Marlys Folly says
I make waffles all the time and I am going to try using cornstarch in my batter and see if it changes anything. I agree that egg whites need to be whipped .separately ~ it is the only way.. Thanks for sharing this at Foodie Friends Friday.
mickeydownunder says
G'day! Love waffles!<br />Thanks for sharing at this week's Foodie Friends Friday Foods We Loved from Childhood Party<br />Cheers! Joanne<br />http://whatsonthelist.net
Cheryl King says
You've really been cooking up a storm with recipes I would love to have your share at my Easter/Passover Recipe Roundup! I really hope to see you there @ http://mommasangelbaby.com
Sarah says
About how many waffles does this recipe make?
Jessica says
Depending on your waffle maker, it will yield 3-4 waffles.
Sanjana says
Is the reheating process the same as keeping them warm? Should I put them in a 200 degree oven to reheat or is there a different method?
Nellie says
You can put them in a warm oven to reheat. I really like to put leftover waffles in the toaster to reheat – it warms them up and makes them a little more crispy too!
Alli says
I just made these for the kids (ok and me) after a disappointing visit to a ‘great’ cafe left us all thinking we could do better ourselves…. and yes, perfect recipe. I’ve used some cornstarch before but using that much made it delicious and crispy. And the syrup did not soak in but sat on top, yum.
Thank you!
Alison says
We love this recipe too! Way to be super mom and do better than the cafe! So glad you were able to have a better experience at home!
Manpreet Ruberte says
Are these suppose to be sweet?
I made these and although my husband and kids like them, I’m not a fan. They tasted very eggy. Is it suppose to be like that? I think I may have messed up
Jessica says
They’re not dessert waffles, if that’s what you’re asking. Did you cook them long enough for them to get crispy?
Manpreet says
Oh I see, that makes sense, I honestly didn’t know there was a difference.
I think I cooked them for long enough, they were a golden brown colour, I will try and cook them for longer next time
Jessica says
I hope you like them!
Ashley says
I know that this is an old thread, but I’m mid making this recipe & I NEED some help!
like you I’ve been on the hunt for a perfect Belgian waffle recipe just like you would get at a hotel breakfast bar but to my dismay I’ve gone through several again just like you end they’re all lackluster, to put it lightly. I figured since you seem to have gone through the same trials and tribulations that I have while attempting to find a recipe that’s worth putting in the keepsake box, that I would try yours!
Though I followed your recipe and your tips/tricks, I am having a problem with this oozing out EVERYWHERE!
I’m used to a MUCH thicker better to be honest with you ESPECIALLY for waffles made using a waffle iron. Is this supposed to be THIS thin?! We’re talkin like pancake batter consistency NOT waffle batter consistency. I really dug the fact that you use cornstarch but I’m thinking that there’s way too much milk in this, like half a cup too much?!
PLEASE PLEASE help me because I WANT this to work!
Jessica says
Yes, the batter is thin. It sounds like you’re putting too much in the waffle iron. So it’s thin, but IT EXPANDS! There are about a billion variations of waffle maker out there, so it’s difficult for me to estimate how much you’d need. I use about 1/3 cup. Spray the waffle iron too beforehand. These are worth it!!
Carrie says
This is a terrible recipe!!! Not fluffy at all. Soggy and lacking flavor. I had to tweak it multiple times and still not a good waffle.
Jessica says
It sounds like things didn’t go quite right at all- not sure what to tell you.
Donna Bee says
Then you did something wrong. Mine turned out crispy, yet fluffy on the inside. Delicious!
Victoria says
The cornstarch is not listed in the instructions.
These waffles came out fluffy and had somewhat good taste. The eggs whites that got folded in created a strong flavor in the waffles.
Jessica says
I fixed it- thank you!
Elise says
I love, love, love this recipe! Waffles are crispy and light, and slightly sweet, just the way I like them. Makes the perfect amount for the two of us, two to eat and two to freeze for later. (I have one of the round Belgian waffle makers – maybe 8″ diameter?) They reheat beautifully, just as good as freshly made. Just heat oven to 200-250 degrees and place frozen waffle directly on the oven rack. I eat them plain – they’re that good! The batter is only slightly thinner than other recipes I’ve used. If it’s too thin, you probably didn’t beat the egg whites stiff enough or you overmixed them into the batter.
Natnatginger says
Fantastic recipe! I didn’t have cornstarch in hand and it’s difficult to run to the store lately, so I subbed arrowroot flour and it was perfect! Also I beat the egg whites until stiff. Wondering if that would help the people who’s didn’t turn out. Anyway this is a keeper my kids loved them and it’s super easy:) thank you for the wonderful recipe!
Nellie says
So glad you enjoyed them!
Madison says
This is the best waffle I’ve ever had. Crispy, light, fluffy and not too sweet. Thank you!
Alison says
Wow thank you so much Madison!
Jessika says
am i missing something why is there 1/4 cup of cornstarch this was an awful recipe i asked like 3 people in my house if i’m reading correctly? these taste like cornstarch?
Jessica says
Did you actually make them or are you just making assumptions? They don’t taste like cornstarch at all. I encourage you to actually make them!
Donna Bee says
I have been hunting for a good recipe for “hotel” waffles for YEARS. THIS IS IT! I just made them for dinner, and the minute I smelled the steam from the waffle maker I knew this was the one. Thank you SO much. To the reviewers who said the batter was thin, just make sure so whip the egg whites until you get soft peaks and I guarantee they’ll be perfect!
Kaylie says
Thank you, Donna!