Recipes

Belgian Waffles with Fresh Fruit & Eggs (Serves 3-4)

Base serves 2 with leftovers — slide to scale the ingredients.

Light, crispy Belgian waffles made with beaten egg whites for extra fluffiness. Served with fresh berries, maple syrup, and scrambled eggs alongside.

Prep Time: 15 minutes Cook Time: 20 minutes

Ingredients

Waffles

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, separated
  • 1¾ cups whole milk (or buttermilk for extra tang)
  • 1/3 cup unsalted butter, melted
  • 1 tsp vanilla extract

Scrambled Eggs (serves 3)

  • 5 large eggs
  • 2 tbsp butter
  • 2 tbsp whole milk
  • Salt and pepper to taste

Toppings

  • 1 cup fresh strawberries, sliced
  • 1/2 cup fresh blueberries
  • Maple syrup
  • Powdered sugar (optional)
  • Whipped cream (optional) I was

Instructions

Make the Waffle Batter

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Separate the eggs — yolks into a medium bowl, whites into a clean mixing bowl.
  3. Whisk yolks with milk, melted butter, and vanilla until combined.
  4. Pour wet ingredients into dry and stir until just combined (small lumps are fine — don't overmix).
  5. Beat egg whites with a hand mixer or whisk until stiff peaks form.
  6. Gently fold egg whites into batter in two additions. This is what makes Belgian waffles light and fluffy!

Cook the Waffles

  1. Preheat waffle iron and lightly grease with butter or nonstick spray.
  2. Pour batter per your iron's capacity (usually about 3/4 cup for a Belgian iron).
  3. Cook until golden brown and crispy, about 4-5 minutes.
  4. Keep finished waffles on a wire rack in a 200°F oven — don't stack or they'll go soggy.

Make the Scrambled Eggs

  1. Whisk eggs, milk, salt, and pepper in a bowl.
  2. Melt butter in a nonstick pan over medium-low heat.
  3. Add eggs and cook low and slow, folding gently with a spatula until softly set. Pull off heat just before fully done — residual heat finishes them.

Serve

  1. Top waffles with sliced strawberries and blueberries.
  2. Serve with maple syrup, and powdered sugar or whipped cream as desired.
  3. Plate scrambled eggs alongside.

Tips

  • Folding in beaten egg whites is the key to that fluffy Belgian texture — don't skip it.
  • Buttermilk instead of milk adds a slightly richer, tangier waffle.
  • For the toddler: cut waffles into bite-sized pieces, serve with a small side of maple syrup for dipping.
  • Leftover batter keeps covered in the fridge 1-2 days — just re-whip if it separates.