Perfect Belgian Waffles that are crisp on the outside and light and fluffy in the middle. This tried and true recipe is our family's favorite!
Waffles make a fabulous breakfast on their own for sure. But add it to Eggs, Bacon or the Best Breakfast Casserole for an amazing breakfast or brunch.
Authentic Belgian Waffles Recipe
I've tried many other homemade waffle recipes over the years—ones I've made myself, or eaten at friends' houses, and I've never found a recipe that compares to this one! I've made them a thousand times, and I love that they're now a favorite with my own family.
The trick to making light and fluffy waffles is in separating the egg yolks and whites. The egg whites get beaten separately, till they form stiff peaks. You will then fold into the batter at the end. This creates the fabulous crispy outside and super cloud like inside. The deep pockets are all ready and waiting to hold your favorite toppings.
What Is The Difference Between a Regular Waffle and a Belgian Waffle?
Belgian waffles are thicker and often larger than regular waffles because they are made with a waffle iron that has deeper grids. These deep pockets are perfect for holding delicious pools of syrup! The Belgian waffle batter is also made a little differently than regular waffles, often with a leavening agent or egg whites (as used in this recipe) to make the batter light and fluffy. Different Belgian waffle pans cook square, rectangular, or round waffles. Whatever the shape you will fine these absolutely luscious.
Ingredients For the Best Belgian Waffles Ever!
Basic ingredients that you can find in your pantry probably right now! So let’s get going
Flour: All purpose or unbleached flour both will work.
Baking Powder: This is the leavening agent that will help them give a rise.
Salt: You need the salt to add flavor.
Eggs: You will be separating the egg whites from the yolks.
Milk: Adds the moisture and a bit of flavor.
Oil: You need oil for waffles to create a nice crisp crust and moisture inside.
How to Make Belgian Waffles from Scratch
Making the waffles is simple and with the extra step of separating the eggs will make all the difference.
Dry Ingredients: Mix the flour, baking powder, and salt together in small bowl.
Eggs: Separate the eggs, dividing the whites and yolks into two different large mixing bowls. Be careful not to get any yellow egg yolk in with the egg whites or they wont beat properly.
Wet Ingredients: Add milk and oil to the bowl with the egg yolks and mix to combine.
Egg Whites: Use a hand mixer to beat the egg whites on high speed until they form stiff peaks.
Combine: Add the dry ingredients to the bowl with the egg and milk mixture and stir well to combine.
Fold: Gently fold the egg whites into the batter.
Cook: Use a measuring cup to pour the batter onto your hot waffle iron.
Tips For Fluffy Belgian Waffles
These are simply scrumptious because they are so fluffy and crispy all at the same time.
Egg Separating: This is a crucial step, you do not want your yolks getting into your whites, they can affect the way the whites whip up. Cold eggs separate easier but then let them sit till room temperature because they will mix in the batter better.
Mixing the Eggs: When folding in the egg whites, do so very gently. Do not over-mix. It is ok if they are not mixed perfectly and has a few lumps. They will cook out.
Milk: For more flavor and tang substitute the milk for buttermilk, It’s delicious.
Crispier: If you want even more crispiness add a half a cup of cornstarch. You may have to add a bit more milk if it isn’t thin enough.
Top Your Waffles!
The best part of eating the Belgian waffles is filling up those holes with amazing toppings.
Sweet Stuff: Powdered sugar, and of course whip cream.
How to Freeze and Reheat Homemade Waffles
Allow waffles to cool completely, and then store them in a freezer-safe ziplock bag for up to 3 months. To reheat, warm in the microwave for 15 seconds, and then add to the toaster for 1-2 minutes, until crisp.
More Breakfast Recipes To Enjoy
Breakfast is the most important meal of the day, or so they say. I just know it is one of my most favorite meals to eat! There are so many yummy flavors, textures and combinations to eat. Whether you get up early or sleep in, these tried and true recipes will be sure to get you out of bed in the morning.
In a bowl, stir together flour, baking powder, and salt.
Separate the egg yolks and whites into two different mixing bowls.
Add the milk and oil to the bowl with the yolks and mix well to combine. Add the dry ingredients and stir, just until incorporated.
Beat the egg whites with a mixer until stiff peaks form. Add the egg whites to the batter and then use a spatula to gently fold (don't "stir" them into the batter. Be careful not to over-mix.
Use a measuring spoon to scoop the batter into a hot, nonstick (or spray lightly with cooking spray if needed) waffle iron. Cook until golden.
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Notes
Updated on April 12, 2021Originally Posted on August 5, 2018
This sensational Sweet and Sour Pork is everything you want in take out, only better! You are going to love the succulent pork combined with the most incredible sauce!
This recipe will take your take out game to a whole new level of yumminess. Pair with Wontons, Egg Rolls and Rice for a restaurant worthy night!
Skillet Sweet and Sour Pork Recipe
Hands down, this is one of my family’s favorite Chinese meals to make at home. It is the most perfect combination of sweet and sour. By using two different vinegars instead of just one you get a complex flavor that combines with the sweet of the sugar and ketchup that is divine. The soy sauce gives it that savory touch it needs to balance it all out. Then you toss the sauce with tender juicy pork, crisp tender vegetables and sweet tart pineapple that is so heavenly. This might be a bit of work, but it is totally worth it!
I love being able to make my own take out. You can control what goes in and what doesn’t go in your food. I know exactly what I’m feeding my family. You can also customize homemade take out to your liking as well, making it absolutely perfect. This Sweet and Sour Pork, is no exception. It is scrumptious and It won’t sit heavy in your stomach like some take out can. Give this sweet and sour a try, you will not be disappointed!
What You Need For Chinese Pork
This seems like a lot of ingredients but most you probably have on hand. They combine to make the BEST sweet and Sour Pork EVER!
Oil: This is the oil you will use for frying so use a high smoke oil, such as canola or peanut.
Pork: I used a pork tenderloin cut into one inch pieces.
Salt and Pepper: Add to taste
Cornstarch: You will use this coat the pork to help create a nice crust.
Red Bell Pepper: Cut the pepper into one inch pieces.
Green Bell Pepper: Dice the pepper into the same size as each other.
Onion: Cut the onion to be like the pepper so it will get done at the same time.
Pineapple Chunks: Use a 15 ounce can drained.
Homemade Sweet and Sour Sauce
Sugar: This provides the sweet, good old white sugar.
Ketchup: Ketchup also adds sweet and a bit of tang.
White Vinegar: White vinegar has the intense sour taste you want.
Apple Cider Vinegar: Apple cider vinegar is milder in the sour taste so it isn’t over powering.
Soy Sauce: Classic flavor for sweet and sour, use low sodium if you wish.
Garlic Salt: Adds flavor and the salt helps flavor everything else out too.
Cornstarch: This will help thicken the sauce.
Sesame Seeds and Green Onions: These are optional, but I highly recommend them.
How to Make Sweet and Sour Pork
These ingredients combine in the most amazing way to create a dish your family is going to ask for again and again.
Prep: In a large skillet add the oil about one inch high in the pan and heat to 350 degrees.
Coat: Salt and pepper the pork and toss in the cornstarch to coat completely.
Fry: Add the pork to the oil and cook until golden and crispy about 3-4 minutes. Remove and set aside on a plate.
Sauté: In a large skillet add the olive oil, bell pepper and onion and sauté until tender.
Sauce: In a small bowl whisk the sugar, ketchup, vinegar, soy sauce, salt and cornstarch.
Combine: Add the pork and pineapple back to the skillet with the peppers and pour the sauce on top. Let simmer until heated through. Garnish with sesame seeds and green onions.
Tips For The Best Sweet and Sour Pork
Sweet and sour pork is a classic Cantonese dish that Americans have fallen in love with, and put our own little spin on. Either way this recipe hits the flavors right on!
Pork: I used a pork tenderloin, but you can use a pork butt or shoulder roast as well. You do not want super lean pork as it will result in tough chewy pieces of pork. You want a bit of fat for tender yummy bites of pork. Cut them evenly so they cook evenly.
Vegetables: I love using the red and green peppers for the different flavors and colors. You can substitute for yellow and or orange peppers as well.
Pineapple: I like to cut the pineapple chunks in half to make them a bit more bite size friendly and so that there are more to go around. You can use fresh pineapple too, just cook the pineapple towards the end of the peppers and onion sauté so that they can cook for 3-5 minutes. This will reduce their acidity.
Cornstarch: Using cornstarch instead of flour will give you a crispier crunch to your pork. Do not substitute it for flour.
How to know when my pork is done: Pork internal temperature should be 145 degrees. Note that pork can be 145 degrees and still have a bit of pink. It is still done.
Want more crisp to your pork? Double fry your pork nuggets. Fry the first time for 3-4 minutes or till cooked through and golden brown. Let drain on a wire rack. Heat the oil up to about 390 degrees and fry again for 1-1 ½ minutes or till a deep golden. This actually keeps the pork from getting greasy, it’s just extra crunchy.
How to Serve Your Pork and Some Variations
You could probably eat this sweet and sour right from the pan and it would be amazing, but I often like to serve it with a bit more.
Serve: The classic way to serve this is on top of a bed of white fluffy rice. You can also serve it over brown rice, quinoa, or stir fried noodles.
Variations: Add more vegetables to your sweet and sour pork for extra umph. Zucchini, mushrooms, broccoli and sugar snap peas are all delicious.
Saucy: If you like your sweet and sour pork a bit on the saucy side, double the recipe of sauce before adding in all the extras.
How to Store Sweet and Sour Pork
This is a great make ahead meal or reheat for lunch the next day. It is the perfect family meal for all!
Storing: Leftovers keep in the fridge tightly sealed for up to 3 days. For best results reheat on the stove top. Microwave will work too, but the vegetables my get a tad soggy.
Freeze: You can freeze leftovers too. Place cooled sweet and sour pork in a freezer safe bag and freeze for up to 3 months. Let them thaw overnight in the fridge and reheat on the stovetop.
More Take Out Favorites
There isn’t anything better than making my favorite take out at home. Not only does it ALWAYS taste better from scratch, but I know exactly what it is in my food. No extras or things I cannot pronounce. Plus when you make your favorite takeout recipes at home you can customize them to your liking. For example you can leave something out, or add more of an ingredient, or even add extras. You can make your take out your own. Here are some tried and true recipes to get you started.
This sensational Sweet and Sour Pork is everything you want in take out, only better! You are going to love the succulent pork combined with the most incredible sauce!
Course Dinner
Cuisine Asian American
Keyword chinese pork, sweet and sour, sweet and sour pork
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4people
Calories 381kcal
Author Alyssa Rivers
Ingredients
oil for frying
1poundpork tenderloincut into one inch pieces
salt and pepper
1/2cupcornstarch
1red bell peppercut into one inch pieces
1green bell peppercut into one inch pieces
1smallonioncut into one inch pieces
1{15 ounce can}pineapple chunks, drained
Sweet and Sour Sauce
2/3cupgranulated sugar
4tablespoonsketchup
1/4cupwhite vinegar
1/4cupapple cider vinegar
1tablespoonlow sodium soy sauce
1teaspoongarlic salt
1TablespoonCornstarch
sesame seeds and chopped green onions for garnish.
Instructions
In a large skillet add the oil about one inch high in the pan and heat to 350 degrees.
Salt and Pepper the pork and toss in the cornstarch.
Add the pork to the oil and cook until golden and crispy about 3-4 minutes. Remove and set aside on a plate.
In a large skillet add the olive oil, bell pepper and onion and sauté until tender.
In a small bowl whisk the sugar, ketchup, vinegar, soy sauce, salt and cornstarch.
Add the pork and pineapple back to the skillet with the peppers and pour the sauce on top. Let simmer until heated through. Garnish with sesame seeds and green onions.
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