vicious biscuit bird and belgian waffle recipe

You can easily freeze these waffles, in fact, my kids are such huge fans of these that I always make an extra batch or two to keep in the freezer so they can have a warm breakfast before school.

Turn it into a dessert with a scoop of ice cream and sprinkles.

Peanut butter and honey (my favorite as a kid).

Fresh fruit – strawberries, blueberries, or blackberries.

Whipped cream and chocolate syrup (my kids’ favorite – shocker, I know).

Serve immediately with your favorite fresh fruit and syrup, or you can freeze them and save them for a busy weekday morning!

Close and cook for about 2 to 3 minutes.

Coat the waffle iron with non-stick cooking spray and pour enough batter into the iron to just cover the waffle grid.

Using the rubber spatula, gently fold the egg whites into the waffle batter.

In a third bowl, beat the egg whites with an electric hand mixer until soft peaks form, about 1 minute.

Combine the wet mixture with the dry mixture and whisk just until blended.

In a medium bowl sift together flour, baking powder, and salt. In a second bowl beat together egg yolks and sugar, then add some vanilla extract, melted butter, and milk and whisk to combine.

I bought this double Belgian waffle iron last year and we absolutely LOVE it! I love that it cooks 2 waffles at a time, so feeding our family of 7 goes twice as fast! If you’ve tried our homemade pancake recipe, you’ll love this Belgian waffle recipe! Crispy outsides, fluffy insides, and they are so simple to make! The waffle in itself was spectacular but after brushing the cooked waffle with melted butter and dipping it into the cinnamon sugar it was nirvana. The batter was super thin unlike any other waffle batter I had used so I was certain I had done something wrong, but when I cooked the first waffle I knew everything was perfect. I was very nervous I had prepared the batter about 2 hours ahead of time and added the baking soda when I was ready to make the as directed. This recipe made exactly as written with the addition of the cinnamon/ sugar topping was simply amazing. I had never even heard of churro waffles but in my mind I had pictured a light, fluffy and crisp Belgian waffle with a sugar and cinnamon topping. I wanted to add a different dish to my annual Christmas morning buffet and had decided that churro waffles were going to be that new addition. So convenient and they taste almost as if they were fluffy waffles straight out of the waffle maker. Or you can do what I do and cook all of the batter at once and freeze the waffles to heat in the toaster.

One of those convenient, make-ahead breakfast recipes, not only can you make batter from this Belgian waffle recipe ahead of time, it will keep beautifully in the refrigerator for up to 3 days. The active yeast in the batter makes the waffles so light and crisp that they melt in your mouth. I've seen several recipes that call for whipping the egg whites separately to stiff peaks for fluffy Belgian waffles and I'm here to promise you that yeasted waffles are better and so much easier. I didn't realize how simple and incredibly wonderful waffles could be. Honestly, most of the waffles I'd eaten were either at a restaurant or made with a store-bought mix. I had never heard of using yeast in waffle batter until I happened upon the raised waffle recipe in my trusted Fannie Farmer Cookbook (originally published in 1896!).

With the make ahead batter, you'll have fresh waffles in minutes for up to 3 days (or freeze the cooked waffles to toast later)! With this Belgian Waffle recipe, you can count on feather light waffles that are crisp on the outside and tender on the inside.

Vicious biscuit bird and belgian waffle recipe