Pioneer Woman Belgian Waffle Recipe

You won’t believe how fluffy and light these Pioneer Woman Belgian Waffles are, not to mention how tasty they are! These truly are the best Belgian waffles that have ever been made since the texture, flavor, and ingredients are so straightforward.

Why You’ll Love This Recipe

• There is nothing fancy about in these waffles; in fact, you probably already have everything you need in your refrigerator or pantry.
• Because this recipe for light and airy Belgian waffles is so delicious, you will never want to try another one again for as long as you live. That resolute remark is supported by me as well.
• When it comes to putting things away, these simple Belgian waffles freeze really well and are a great option. As a matter of routine, I store them in Ziploc bags or some other type of airtight container. To defrost them, I remove the waffles from the freezer and place them in the toaster immediately after removing them.

Pioneer Woman Belgian Waffle Ingredients

• Flour. The best option would be all-purpose flour. For added lightness and airiness, sift the flour.
• Baking Powder. This recipe for Belgian waffles may be made with baking powder from any reputable brand.
• Salt. A very little amount of salt with very tiny grains will do.
• Cinnamon. In order to make delicious Belgian waffles, I use ground cinnamon from a well-known brand.
• Sugar. The best sugar to use in this recipe is white granulated sugar.
• Eggs. In this recipe, I use two eggs that are on the larger side. You might wish to use three eggs if the size of the eggs you have is on the smaller side.
• Vegetable Oil. It is important to use oil in this recipe because it keeps the waffles moist.
• Milk. It doesn’t matter what kind of milk you have, however most of the time I drink 2%.
• Vanilla. There is a noticeable difference when using real vanilla, but you can get away with using imitation if that’s all you have.
• Heavy Cream. In this recipe, I call for chilled heavy cream. Any brand will do.
• Pure Maple Syrup. Use whichever syrup you like best to drizzle on top of the waffles. If you want your whipped cream to taste authentic, you have to be sure you use real maple syrup. In the event that you do not have access to pure maple syrup, you can substitute granulated sugar for it and add between a quarter and a half teaspoon of either vanilla, maple, or almond extract.
• Toppings. When it comes to toppings on waffles, the possibilities are practically endless. Some examples include syrup, berries, Nutella, powdered sugar, peanut butter, and bananas.

What Is The Distinction Between A Belgian And A Regular Waffle?

The size of the holes in Belgian waffles is the primary characteristic that differentiates them from conventional (American-style) waffles. Belgian waffles feature larger pockets. In addition to this, the outside of Belgian waffles is often crisper than that of American waffles.

Is Waffle Mix The Same As Pancake Mix?

You could believe that the batters used to make waffles and pancakes could be identical, but the truth is that they include some subtly different components. Sugar and fat, typically in the form of oil or melted butter, are typically included in greater quantities in waffles than in other breakfast foods. Eggs that have been beaten to a stiff peak are frequently added to waffle batter in order to give the dish a crispier and fluffier texture.

Having said all of that, if you like the appearance of waffles and the simplicity with which they may be prepared, you can easily use a waffle iron to cook pancake mix. However, your waffles will have the texture and flavor of pancakes, and their edges will not be crispy. They won’t have the same amount of fluffiness, either.

How To Make Pioneer Woman Belgian Waffle

• Preheat a waffle maker to medium-high.
• In a medium mixing bowl, combine the flour, baking powder, salt, cinnamon, and sugar.
• Separate your egg yolks into a big mixing basin and your egg whites into a smaller mixing bowl.
• In a large mixing bowl, combine the egg yolks, milk, oil, and vanilla extract.
• Stir dry ingredients into wet ingredients until mixed.
• Whip the egg whites for 2-3 minutes (I used a medium-high speed electric hand mixer) until firm peaks form. Whip the egg whites and carefully fold them into the waffle batter.
• Spray your waffle iron liberally with nonstick spray before pouring batter into it (the amount of batter may vary depending on the size of your waffle iron). I used around 1 cup of batter for each waffle).
• Cook according to the directions on your waffle maker (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should be golden in color but not too crunchy.
• Serve with your preferred toppings.

Whipped cream made from scratch (optional)

• Combine your cold cream and pure maple syrup in a bowl (ideally glass, but not required).
• Whip until firm peaks form (I used a medium-high speed electric hand mixer). Serve with warm waffles.

Best Toppings For Belgian Waffles?

In addition to the whipped cream and berries that I spread on top of my light and fluffy Belgian waffles, the following items would also make excellent toppings:

• Maple syrup
• Chocolate sauce
• Nutella
• Powdered sugar
• Bananas
• Berries (any)
• Sprinkles
• Chocolate chips
• Crushed pineapples (drained)
• Cinnamon chips

How To Store Pioneer Woman Belgian Waffle?

• In The Fridge. The easiest way to store Belgian waffles is to first let them cool to room temperature, then place them in an airtight bag or container. If you do this, you may keep them in the refrigerator for up to or for up to three days without their going bad.
• In The Freezer. After allowing your Belgian waffles to cool, place them in bags that are appropriate for the freezer and store them there for up to three months.
• To Reheat. The easiest approach to reheat Belgian waffles is to remove as many as you wish to eat from the bag or container they were stored in and place them back in the microwave for a few seconds. Place them on a baking sheet that has been lined with parchment paper (there is no need to oil the paper), and then place the baking sheet in an oven that has been warmed to 350 degrees for approximately ten minutes, or until they are barely warm.

Top Tips for Delicious Belgian Waffles

• This recipe yields around 6 waffles, however, the number of servings per waffle might vary greatly depending on the size of your waffle maker and the amount of batter you use.
• If you are going to utilize maple syrup, you need to be sure that you get real maple syrup and not “maple flavored syrup.” If you don’t have any on hand, the granulated sugar replacement is a great alternative to consider utilizing.
• Be sure that your heavy cream is very cold before using it. I would suggest placing it in the freezer for five to ten minutes if it has been out on the counter for a considerable amount of time. Your whipped cream will whip up more quickly and remain firm for a longer period of time before it begins to “melt” if you keep it in the refrigerator.
• In most households, there is just a single waffle iron available for use. The problem with this is that while everyone waits for the waffles to be finished, the waffles have a tendency to go cold. As soon as your waffles come off the iron, chop them into quarters so that you can address this problem. Because they are so big and fluffy, you feel as though you are receiving a substantial amount with even one-quarter of a waffle, and you may try new toppings with each serving as they come off the iron, hot and ready to go.

Pioneer Woman Belgian Waffle Recipe

Erin Table for Seven

You won’t believe how fluffy and light these Pioneer Woman Belgian Waffles are, not to mention how tasty they are! These truly are the best Belgian waffles that have ever been made since the texture, flavor, and ingredients are so straightforward.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 6

Calories 563 kcal

Ingredients

  

1x2x3x

• 2 cups flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground cinnamon
• 2 tablespoons sugar
• 2 large eggs divided
• 2 cups milk
• ½ cup vegetable oil
• 1 teaspoon vanilla
• syrup, berries, nutella, powdered sugar for topping

Whipped Cream

• 1 cup very cold heavy cream
• 3 tablespoons pure maple syrup may sub sugar

Instructions

 

• Preheat a waffle maker to medium-high.
• In a medium mixing bowl, combine the flour, baking powder, salt, cinnamon, and sugar.
• Separate your egg yolks into a big mixing basin and your egg whites into a smaller mixing bowl.
• In a large mixing bowl, combine the egg yolks, milk, oil, and vanilla extract.
• Stir dry ingredients into wet ingredients until mixed.
• Whip the egg whites for 2-3 minutes (I used a medium-high speed electric hand mixer) until firm peaks form. Whip the egg whites and carefully fold them into the waffle batter.
• Spray your waffle iron liberally with nonstick spray before pouring batter into it (the amount of batter may vary depending on the size of your waffle iron). I used around 1 cup of batter each waffle).
• Cook according to the directions on your waffle maker (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should be golden in color but not too crunchy.
• Serve with your preferred toppings.

Whipped Cream

• Combine your cold cream and pure maple syrup in a bowl (ideally glass, but not required).
• Whip until firm peaks form (I used a medium-high speed electric hand mixer). Serve with warm waffles.

Notes

• This recipe yields around 6 waffles, however, the number of servings per waffle might vary greatly depending on the size of your waffle maker and the amount of batter you use.
• If you are going to utilize maple syrup, you need to be sure that you get real maple syrup and not “maple flavored syrup.” If you don’t have any on hand, the granulated sugar replacement is a great alternative to consider utilizing.
• Be sure that your heavy cream is very cold before using it. I would suggest placing it in the freezer for five to ten minutes if it has been out on the counter for a considerable amount of time. Your whipped cream will whip up more quickly and remain firm for a longer period of time before it begins to “melt” if you keep it in the refrigerator.
• In most households, there is just a single waffle iron available for use. The problem with this is that while everyone waits for the waffles to be finished, the waffles have a tendency to go cold. As soon as your waffles come off the iron, chop them into quarters so that you can address this problem. Because they are so big and fluffy, you feel as though you are receiving a substantial amount with even one-quarter of a waffle, and you may try new toppings with each serving as they come off the iron, hot and ready to go.

Nutrition

Calories: 563kcalCarbohydrates: 48gProtein: 10gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 109mgSodium: 541mgPotassium: 249mgFiber: 1gSugar: 15gVitamin A: 794IUVitamin C: 0.2mgCalcium: 309mgIron: 3mg

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