It’s time to dust off the ol’ waffle iron and let it shine with this amazingly delicious Belgian waffle recipe. Belgian waffles are a classic item on a brunch menu. What makes them so delicious is how they’re made. No one wants a dense brick of a waffle, overly doughy and soggy. A light, golden brown waffle that floats on our plates with a pat of creamy butter and warm sweet syrup – that’s what we want. Is there a better way to start off a weekend morning?

What makes these waffles stand out is their texture. To make the batter nice and fluffy, we separate the eggs, whip up the egg whites, and fold them gently into the batter. This will help create a lighter consistency to the batter by incorporating air – yes “air” is an ingredient, of sorts.

A good batter needs a little sweetness, so we substitute granulated sugar with light brown sugar because it seems to add a hint of richness. These two steps (beaten egg whites and light brown sugar) will create a subtly sweet batter, one that will be crisped and golden on the outside, light and airy on the inside. While it’s doubtful that you’ll have many waffles left over, if you do, cooked waffles can be frozen for later. Bonus! That means we can enjoy a Belgian waffle on a Wednesday instead of on a weekend.

Belgian waffles are a blank canvas for any topping, be it sweet, like warm syrup, fresh fruit, powdered sugar, and whipped cream – for extra decadence. And don’t forget the savory possibilities with Belgian waffles (drooling now thinking about chicken and waffles). Next time you want to make waffles, skip the boxed version from the grocery store and instead whip up your own mix. You’ll notice a difference at the first bite into these light and golden homemade Belgian waffles.