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Belgian Waffles

This waffle recipe is my go to for breakfast and dinner, I use arrow root powder instead of cornstarch as a healthier option. They hold up perfectly for chicken and waffles!
Course: Breakfast

Ingredients

  • 3/4 Cup Flour
  • 1/4 Cup arrowroot
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tsp Sugar
  • 2 Eggs room temperature and yolks separated from whites
  • 2 tbsp Melted Butter
  • 1 Cup Buttermilk
  • 1/2 tsp Vanilla

Instructions

  • Preheat your waffle iron according to the manufacturer's instructions. Preheat your oven to 200°F to keep the waffles warm.
  • In a medium bowl, whisk together the flour, arrowroot powder, baking powder, salt, and sugar.
  • In a separate bowl, beat the egg yolk, milk, vanilla extract, and melted butter until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk just until incorporated. Do not overmix.
  • Using an electric mixer, beat the egg white until soft peaks form.
  • Gently fold the whipped egg white into the batter, being careful not to deflate it.
  • Cook the waffles according to your waffle maker's instructions until golden brown and crisp.
  • Place the cooked waffles directly on the oven racks to keep warm while you finish the remaining batter.
  • Serve immediately with butter, maple syrup, fresh berries, whipped cream, or your favorite toppings.

Notes

  • Placing the waffles directly on the oven rack helps keep them crisp while the remaining waffles cook.
  • For extra flavor, add a pinch of cinnamon or a splash of almond extract to the batter.
  • This recipe makes approximately 4–6 waffles, depending on the size of your waffle iron.