In a large bowl, whisk together the flour, sugar, baking powder, and salt. This helps the waffles rise evenly and prevents clumps
In another bowl, whisk the egg yolks with the milk, melted butter, and vanilla. The butter adds richness and helps the waffles crisp in the iron.
Pour the wet ingredients into the dry ingredients. Stir gently until the batter comes together. A few small lumps are fine — overmixing makes waffles tough.
Using a hand mixer or whisk, beat the egg whites until soft peaks form. They should look glossy and hold their shape without collapsing.
Gently fold the whipped egg whites into the batter with a spatula. Don’t rush. Slow folding keeps the air inside.
Preheat your Belgian waffle maker. Pour the batter into the waffle iron and cook according to your waffle maker’s instructions. Most Belgian waffles take 3–5 minutes to turn golden and crisp.
