Delicious Belgian Waffles

Makes 6 Waffles
Create light fluffy waffles with deep pockets for filling with syrup and fruit by taking the extra step of separating the egg yolks from egg whites while making the batter.
serve with:
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  • 2¼ cups (280g) flour
  • 1½ teaspoons (6ml) baking powder
  • ½ teaspoon (2ml) baking soda
  • ½ teaspoon (2ml) salt
  • ¼ cup (60ml) sugar
  • 2 eggs
  • ¼ cup (60 ml) vegetable oil
  • 2 cups (500ml) milk
  • 1 teaspoon (5ml) vanilla


Lightly brush the waffle maker with oil.  In a large bowl, sift dry ingredients together.  In two separate bowls, separate the egg whites and egg yolks.  Beat the egg whites till fluffy and stiff peaks form.  Set aside.  

Add milk, oil and vanilla to the egg yolks and combine.  Next, add the dry ingredients to the egg yolks mixing until combined and then fold in the egg whites.  

Cook waffles and serve immediately.


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