Belgian Waffles

Preheat the Waffle Iron

Preheat your Belgian waffle iron to medium-high heat according to the manufacturer's instructions.

Mix Dry Ingredients

Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl until combined.

Mix Wet Ingredients

In a medium bowl, whisk together the egg yolks, milk, melted butter, and vanilla extract until smooth.

Combine Wet and Dry

Pour the wet ingredient mixture into the dry ingredients and stir with a spatula just until no large streaks of flour remain — do not overmix.

Whip Egg Whites

Place the egg whites in a clean, dry medium bowl.

Beat the egg whites with a hand mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes.

Fold Egg Whites Into Batter

Scoop half of the whipped egg whites onto the batter.

Gently fold the egg whites in using a spatula with large, sweeping motions from the bottom of the bowl upward.

Add the remaining egg whites and fold again until just combined — a few white streaks are fine.

Grease the Waffle Iron

Lightly spray or brush the preheated waffle iron plates with cooking spray or melted butter.

Cook the Waffles

Pour about 3/4 cup of batter onto the center of the lower waffle plate.

Close the lid and cook until the waffle is deep golden brown and steam has nearly stopped escaping, about 4 to 5 minutes.

Carefully open the lid and lift the waffle out with a fork or tongs.

Keep Waffles Warm

Place finished waffles directly on the rack of a 200°F oven to keep warm while you cook the remaining batches.

Re-grease the waffle iron between each waffle and repeat cooking with the remaining batter.

Serve

Dust waffles with powdered sugar and serve immediately with maple syrup and fresh berries.