Belgian Waffles

Belgian Waffles


8 eggs separated, room temperature
4 Tbsp sugar
1/2 Cup butter melted and cooled
2 Cups milk
1 1/4 Tbsp baking powder
1 tsp salt


  1. Beat egg yolks and sugar in a bowl until light. Add cooled, melted butter, milk and vanilla extract. Add flour, baking powder and salt. Beat well. Beat egg whites until stiff and gently fold into batter.
  2. Brush vegetable oil onto the waffler and preheat (setting 2.5 on the Peterson waffler).
  3. Use a ladle to add batter to preheated waffler. This ensures consistent waffle size.
  4. Do not add too much batter to the waffler. It's better to have a smaller waffle, than to have to spend all afternoon cleaning up batter that has spilled out of the waffler and into the hinge of the waffler.

Recipe Type

Food Groups

Total Time
15 min
Prep Time
5 min
Inactive Time
Cook Time
10 min
8 waffles