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.
Ingredients
- 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
Tried this recipe?Let us know how it was!