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Best Crispy Brown Butter Belgian Waffles Recipe

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These crispy brown butter Belgian waffles are quick and easy to make, with a nutty flavor from browned butter and a perfect crispy exterior with a soft, airy center. Perfect for weekends or brunch, they’re a crowd-pleaser that tastes like it came from a fancy brunch spot.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • 1/2 teaspoon (3g) salt
  • 2 large eggs, separated
  • 1 3/4 cups (415ml) whole milk
  • 1/2 cup (1 stick or 113g) unsalted butter
  • 1 teaspoon (5ml) vanilla extract
  • Non-stick cooking spray or melted butter for the waffle iron

Instructions

  1. Brown the butter: Place the butter in a small saucepan over medium heat. Stir frequently as it melts. It will foam up, then the foam will subside, and you’ll see brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and is a deep amber color, remove it from the heat immediately and pour it into a heat-safe bowl to stop the cooking. Let it cool for 5 minutes.
  2. Separate the eggs: While the butter cools, separate the egg whites from the yolks. Place the whites in a medium bowl and the yolks in a large bowl. Let both come to room temperature if they aren’t already.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Whisk the wet ingredients: To the bowl with the egg yolks, add the milk, vanilla extract, and the cooled brown butter. Whisk until smooth and well combined. The mixture should look pale and slightly thickened.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. A few lumps are okay—overmixing will make the waffles tough. The batter should be thick but pourable.
  6. Whip the egg whites: Using an electric hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. This means when you lift the whisk, the peaks stand up straight without falling over. Don’t overbeat, or they’ll become dry and grainy.
  7. Fold in the egg whites: Gently fold about one-third of the whipped egg whites into the batter to lighten it. Then add the remaining whites and fold carefully until no white streaks remain. Be gentle—you want to keep as much air in the batter as possible.
  8. Preheat the waffle iron: While you’re folding, plug in your waffle iron and let it heat up fully. Most Belgian waffle irons have an indicator light. Spray generously with non-stick cooking spray or brush with melted butter.
  9. Cook the waffles: Pour about 3/4 cup of batter onto the center of the hot waffle iron (adjust based on your iron’s size). Close the lid and cook until golden brown and crispy, about 4-5 minutes. Don’t open the lid too early—let it steam and set. The waffle should release easily when it’s done.
  10. Keep warm: Place cooked waffles on a wire rack in a single layer (not stacked, or they’ll get soggy) in a 200°F oven while you cook the remaining batter.

Notes

Let the batter rest for 5 minutes after folding in the egg whites for a more tender waffle. Use room temperature eggs and milk to prevent the brown butter from solidifying. Don’t overmix the batter. Keep waffles crispy by placing them on a wire rack in a single layer, not stacked.

Nutrition

Keywords: Belgian waffles, crispy waffles, brown butter waffles, easy waffle recipe, brunch recipe

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