Fluffy Belgian Waffles with Strawberries & Maple Butter

Belgian waffles take their name from the deep-grid irons of Brussels, prized for crisp edges and airy centers. Folding whipped egg whites into the batter keeps these ones cloud-light, ready for fresh strawberries and a swirl of maple butter.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 580 cal
• 13g protein
• 68g carbs
• 29g fat
• 4g fiber

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Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs, separated
• 1.75 cups whole milk
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 1/3 cup, plus more for serving maple syrup
• 3 tbsp softened unsalted butter
• for dusting powdered sugar

Instructions

1. 1Preheat a Belgian waffle iron according to manufacturer instructions (usually medium-high). In a large bowl whisk flour, sugar, baking powder, and salt.
2. 2In a separate bowl whisk the egg yolks with milk, melted butter, and vanilla until smooth. Pour wet ingredients into dry and stir just until combined; a few small lumps are fine—do not overmix.
3. 3In a clean bowl, beat the egg whites with a hand mixer or whisk until soft peaks form, 2 to 3 minutes. Gently fold the whites into the batter in two additions to keep it light and airy.
4. 4Make maple butter: mash softened butter with maple syrup until creamy; set aside at room temperature.
5. 5Toss sliced strawberries with remaining maple syrup in a bowl and let macerate while you cook.
6. 6Lightly grease the waffle iron if needed. Scoop about 3/4 to batter (depending on iron size) onto the center, close the lid, and cook until deep golden and crisp, usually 4 to 6 minutes. Steam will slow when done.
7. 7Transfer finished waffles to a wire rack set over a baking sheet in a 200°F oven to keep warm and crisp while you cook the rest.
8. 8Serve two waffles per person topped with a spoonful of maple butter, a generous pile of macerated strawberries and their juices, a dusting of powdered sugar, and extra maple syrup on the side.