Belgian Waffles are similar to classic waffles, but they are thicker with deeper indentations. They tend be crusty on the outside and pillowy soft on the inside. These have an extra tablespoon of sugar in them too which makes them almost perfect to eat without any toppings. Almost.
Belgian waffles are also the perfect vessel to serve with fried chicken (for chicken and waffles), wafflewiches (any kind of waffle sandwich) or alone as plain old breakfast/brunch waffles.
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1.5 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs separated
- 1/2 cup vegetable oil
- 2 cups milk
- 1 teaspoon vanilla extract
- Preheat waffle iron (spray with cooking spray if needed) and set aside.
- In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
- In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon. Set aside.
- In another medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
- Add the egg yolk mixture to the dry ingredients and mix well. Fold in the egg whites.
- Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions. Serve immediately with butter, syrup, powdered sugar or any other favorite toppings. Enjoy!