Crispy Belgian Waffles

A golden waffle topped with strawberries, blackberries, blueberries, cream, and syrup sits on a white plate.

These homemade Belgian waffles are crisp and golden on the outside, light and fluffy on the inside, and topped with a silky maple mascarpone cream. Whipped egg whites and cornstarch make them extra airy and crunchy. Serve with warm maple syrup and fresh berries for an easy, special brunch.

Course Breakfast

Cuisine American

Keyword Belgian Waffle Recipe, Belgian Waffles, Brussels Waffles

Prep Time 20

Cook Time 30

Total Time 50

Servings large waffles

Calories 561kcal

Author Julia

Ingredients

For the Belgian Waffles

1 ¾ cups whole milk (420ml)
3 large eggs separated
3 tablespoons unsalted butter (43g), melted and slightly cooled
3 tablespoons neutral oil (45ml), such as vegetable or canola oil
1 tablespoon vanilla extract
1 ½ cups all-purpose flour (188g)
½ cup cornstarch (64g)
¼ cup granulated sugar (50g)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine salt

For the Maple Mascarpone Cream

4 ounces mascarpone cheese (113g), cold
½ cup heavy whipping cream (120ml), cold
2 tablespoons pure maple syrup
1 tablespoon powdered sugar
½ teaspoon vanilla extract
pinch fine salt

For Serving

warm pure maple syrup
fresh berries or other fruit

US Customary - Metric

Instructions

In a medium bowl, whisk together the milk, egg yolks, melted butter, oil, and vanilla until well combined.
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
Pour the wet ingredients into the dry ingredients and gently whisk just until combined and no large pockets of dry flour remain. The batter may look slightly lumpy at this stage. Do not continue whisking in an attempt to make it completely smooth.
Whip the egg whites: In a clean mixing bowl, use an electric mixer to beat the egg whites until glossy, medium-stiff peaks form. The whites should hold their shape when the beaters are lifted, but should still look soft and glossy rather than dry or clumpy.
Add about one-third of the whipped egg whites to the waffle batter. Fold them in with a rubber spatula to lighten the batter, breaking up any larger pieces of egg white as you go. Add the remaining egg whites in two additions, folding more gently after each addition. Continue just until the whites are incorporated. A few very small streaks are fine, but there should not be large pieces of egg white remaining in the batter.
Let the batter rest while you preheat the waffle maker according to the manufacturer's instructions. The batter will hydrate and thicken slightly as it sits.
Make the maple mascarpone cream: While the batter rests and the waffle maker heats up, add the cold mascarpone, heavy whipping cream, maple syrup, powdered sugar, vanilla, and salt to a medium mixing bowl. Beat with an electric mixer on medium speed just until the mixture thickens and holds medium peaks. Take care not to overbeat. Refrigerate until ready to serve.
Cook the waffles: Lightly grease the plates of the waffle maker with neutral oil or nonstick cooking spray (even if the waffle maker has a nonstick surface). Pour the waffle batter into the preheated waffle maker, filling it generously enough for the batter to reach most of the waffle grid while still leaving a little room for expansion. Close the waffle maker and cook according to the manufacturer's instructions until the waffle is well risen, crisp, and deep golden brown. Depending on the waffle maker, this will take approximately 5 to 7 minutes.
Carefully remove the waffle and transfer it directly to a wire rack. Repeat with the remaining batter, lightly greasing the waffle maker between batches if needed. Do not stack the cooked waffles while they are hot, as trapped steam will soften their crisp exterior.
Serve the waffles immediately. Top with maple mascarpone cream, warm maple syrup, and fresh fruit, if desired.

Notes

Belgian waffle maker: This recipe is written for a deep-pocket Belgian waffle maker. Preheat it fully before adding the batter. If using a rotating model, flip it immediately after closing the lid. The waffle is done when it’s deep golden brown, releases easily, and the steam has slowed.
Standard (thin) waffle maker: Use less batter per waffle. The waffles will be thinner, cook a little faster, and the recipe will make more of them.
Use a wire rack, not a plate: Place each cooked waffle in a single layer on a wire rack. Don’t stack them—a plate or stacked waffles trap steam and quickly soften the crisp exterior.
Keep waffles warm: Place the wire rack over a baking sheet in a 200°F (95°C) oven while you cook the remaining batter. Don’t cover the waffles, so they stay warm and crisp.
Special Tools: Belgian waffle maker, electric mixer, rubber spatula, wire cooling rack, mixing bowls, whisk.
Make Ahead Instructions: Whisk the dry ingredients together up to 1 day ahead and store covered at room temperature. The maple mascarpone cream can be made up to 1 day ahead and refrigerated. Mix the batter right before cooking so the egg whites stay light and airy.

Maple Mascarpone Cream Tips

Keep the cream ingredients cold: Cold mascarpone and cold heavy cream whip up thicker.
Mascarpone Substitute: Full-fat block cream cheese, softened, can replace the mascarpone.
Use dark, robust pure maple syrup for a stronger maple flavor. Avoid pancake syrup, which has a different flavor and is generally much sweeter.
Stop beating as soon as the cream holds medium peaks. Overbeating mascarpone can cause the mixture to become grainy or split.

Storage and Reheating

Fridge: Waffles are at their best freshly cooked, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before storing so condensation does not make them soggy.
Freezer: The waffles can also be frozen for up to 3 months. Let them cool completely, then freeze them in a single layer before transferring them to a freezer-safe bag or container.
To reheat, place the waffles in a toaster or a 350°F oven until heated through and crisp again. Frozen waffles can be reheated directly from frozen. Avoid reheating them in the microwave if you want to preserve the crisp exterior.
Store the maple mascarpone cream separately in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving if necessary. I would not recommend freezing the mascarpone cream.

Nutrition