Breakfast is my favorite meal of the day, and I don’t subscribe to the idea that it can only be eaten in the morning. I often make pancakes or stuffed French toast for dinner because who has the motivation for that kind of thing in the morning?
My favorite breakfast is Belgian waffles. But not just any Belgian waffles. I’ve become a bit of a waffle snob and most just don’t make the cut. Restaurant waffles are generally too heavy and many people make “homemade” waffles from a mix. I almost never make anything from a mix because it kind of feels like cheating. Except with pudding, because you just can’t beat 5 minutes from box to spoon.
These waffles are light, fluffy, and overall delicious. My favorite way to top them is with fresh berries and homemade whipped cream, although chocolate chips and peanut butter is a close second.
It’s a fairly large recipe, so if you’re just cooking for one or two, you’ll want to cut in half. The batter keeps for a few days in the fridge (just give it a good stir) and will be just as delicious, but they won’t be quite so fluffy after day one. I frequently make a batch and eat one for breakfast (and lunch and dinner…) for the next several days.
Below is my family’s recipe for the best Belgian waffles ever (as named by my mom), as well as one for homemade whipped cream.
I hope you enjoy them as much as I do.
Best Belgium Waffles Ever
5 large eggs, separated
4 1/2 cups flour
1/2 cup oil
2 Tbsp baking powder
4 cups milk
1/2 tsp. salt
- Prepare and preheat your waffle iron according to its instructions.
- Separate egg white into a large bowl (the one for your stand mixer, if you have one) and the egg yolks into another large bowl. Beat egg whites on high speed until light and fluffy.
- Add oil and milk to egg yolk and beat lightly. Whisk together flour, baking powder and salt and stir gently into wet ingredients until well blended. Let rest for 10 minutes.
- Gently fold in egg whites until mostly blended. Some fluffs of egg white should remain.
- Add 3/4 cup batter to waffle maker and cook to desired doneness. Garnish with toppings of choice and enjoy!
Vanilla Whipped Cream
1 cup heavy cream
2 tsp. vanilla
1/4 cup sugar (I generally used powdered but granulated works fine)
- Whip cream on high speed to very slightly less than desired consistency.
- Add vanilla and sugar and beat until combined.
Notes: If you want to pipe your whipped cream, whip it slightly longer. Spoon it into a frosting bag with your tip of choice (I like a large star) and twist it shut with a plastic bread clip. I find it easiest to set it in a pint glass to store in the fridge.