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Belgian Waffles with powdered sugar Recipe

Belgian · Breakfast · 30 min total

Light and crispy Belgian waffles with deep pockets, perfect for holding melted butter and a dusting of powdered sugar. This recipe uses yeast for an authentic texture.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 2 large eggs, separated
• 1 3/4 cups warm milk (110°F)
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. In a separate bowl, beat egg yolks with warm milk, melted butter, and vanilla. Pour into dry ingredients and whisk until smooth.
3. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold into batter until just combined. Let rest for 10 minutes.
4. Preheat Belgian waffle iron. Lightly grease with nonstick spray or butter.
5. Pour about 1/2 cup batter onto the hot iron (or according to manufacturer's instructions) and cook until golden brown and crisp, about 3-4 minutes.
6. Transfer waffle to a plate and dust generously with powdered sugar. Serve immediately.

Tips

• For extra crispiness, keep cooked waffles on a wire rack in a warm oven (200°F) while cooking the rest.
• Leftover waffles can be frozen and reheated in a toaster.
• Serve with fresh berries, whipped cream, or maple syrup if desired.

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