Ingredients
Equipment
Method
- Preheat your Belgian waffle iron according to manufacturer's instructions. Spray with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon until evenly combined.
- Separate the eggs, placing egg whites in a medium bowl and egg yolks in another medium bowl.
- Using a hand mixer, beat the egg whites until stiff peaks form. Set aside.
- To the egg yolks, add the vegetable oil, milk, and vanilla extract. Mix well to combine.
- Pour the egg yolk mixture into the dry ingredients and stir just until combined. Don't overmix - the batter should be slightly lumpy.
- Gently fold in the beaten egg whites using a rubber spatula, being careful not to deflate them completely.
- Pour approximately 3/4 cup of batter onto the hot waffle iron (amount may vary by iron size). Cook according to manufacturer's directions until golden brown and crispy.
- Serve immediately with butter, maple syrup, powdered sugar, or your favorite toppings. Keep finished waffles warm in a 200°F oven if making multiple batches.
Notes
Storage Tips: Leftover waffles can be refrigerated for up to 3 days or frozen for up to 3 weeks. Reheat in a 250°F oven for 10 minutes to restore crispiness.
Waffle Iron Note: Batter amount may vary depending on your waffle iron size. Start with 3/4 cup and adjust as needed.
Make-Ahead Tip: You can prepare the dry ingredients the night before. Separate eggs and beat whites just before cooking for best results.