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Crisp, fluffy Belgian waffles are an easy way to start your day with a smile. They will be your go-to homemade waffles – I promise!
A classic breakfast, this Belgian waffle recipe is simple, fluffy, and delicious! We love this quick breakfast idea and think you’ll love Belgian waffles just as much as our Buttermilk Pancakes and French Toast Bake.
Family-Favorite Waffles
Belgian waffles are always a special breakfast at our house. Those deep pockets are the best for capturing all that maple syrup or Buttermilk Syrup, butter, and Whipped Cream – so good!
You can usually spot Belgian waffles because they are made with a waffle iron with deep grids. This is not the only difference. The waffle batter for the Belgian waffles recipe is often lighter due to the leavening agent, as well as whipping the egg white and yolk separately.
This recipe makes perfectly cooked waffles every time – crispy and light brown on the outside, and soft and fluffy on the inside.
We love to have a bunch of toppings on the side so you can personalize your waffle and the flavor. Turn these into dessert waffles, and top them with your favorite ice cream. Now that sounds like the makings of a fun party!
How to Make Belgian Waffles
This Belgian waffle recipe is such a yummy homemade recipe. It’s much better than anything you’ll get in a box. You’ll have warm, fluffy, homemade Belgian waffles in under 30 minutes!
DRY INGREDIENTS. Sift all of your dry ingredients together in a large bowl and set aside.
WET INGREDIENTS. Separate the egg whites and yolks from each other in two different bowls. Whisk or beat the egg whites until stiff peaks form.
MIX. To your egg yolks, add the milk, oil, and vanilla. Stir them together. Add the egg yolk mixture to your dry ingredients, and mix until it’s well combined. Softly fold in the egg whites. This will make your waffles light as a feather and melt in your mouth delicious!!
COOK. Pour 1-2-2/3 cup batter, per waffle, to the waffle iron. Cook for 4-5 minutes, or until waffles are browned and crispy. Serve with all your favorite toppings!
Easy way to separate yolks from whites
It’s important to separate the egg white from the yolk in this recipe so that you get a light, airy batter. Make sure not to get any of the yolks into the whites, otherwise, they won’t beat as stiffly as needed.
Here are two easy ways to separate your eggs:
- Crack the egg over your fingers. The white part will drip through, and the yolk will stay on top.
- Crack the egg so that everything is in one half of the eggshell. Allow any excess whites to drip into the bowl. Carefully transfer only the egg yolk into the other empty shell, allowing the white to drip out. Transfer back and forth until all the white has dripped out.
WAFFLE TOPPINGS
This will obviously vary on preference, but some of our favorite homemade Belgian waffles toppings include:
- jam, peanut butter, Honey Butter, and Nutella
- Chocolate Sauce
- Whipped Cream
- fruit – fresh berries are the best!
- melted butter or Buttermilk Syrup
- Vanilla Ice Cream
storing info
Keep waffles warm. The best way I have found to keep waffles warm is to do so in a slightly warm oven.
- Add a baking sheet to each rack of the oven, preheat the oven to about 200°F, then turn it OFF.
- As the waffles cook, place them on the warm baking sheets.
- Be sure not to stack them, otherwise, the steam from the waffles can cause other waffles to become soggy.
- Waffles can be kept in the oven for about 30 minutes before drying out.
FREEZE. Double this best Belgian waffle recipe and freeze the extras for later. Place the waffles on a parchment paper-lined baking sheet. Freeze until frozen (about 2 hours).
Once the waffles are completely frozen, put them in an airtight freezer-safe container. The waffles will stay good for up to 4 months.
REHEAT. To reheat the refrigerated or frozen Belgian waffles recipe, preheat the oven or toaster oven to 350°F and bake for 10-15 minutes (or until hot). You can also heat them up in a toaster or the microwave.
I dare you to only eat one of these Belgian waffles. It’s impossible with how amazing they taste!
Recipe FAQ
Cold eggs separate easier than room-temperature eggs. But room-temperature whites whip up better than cold whites do. Carefully transfer only the egg yolk back and forth between the halves of the shell allowing the whites to drip down into a bowl.
Depending on the type of event and what else is being served I would recommend 1-2 waffles when they are more of a snack item, or 2-3 waffles when they are being served as a meal.
A Belgian waffle maker is designed with deeper grooves to highlight the fluffy texture of the Belgian waffle. However, you can use a regular waffle maker, but note that the signature texture and look will be altered.
For More Waffle Recipes, Check Out:
Belgian Waffles Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Toppings
- fruit, powdered sugar, whipped cream, buttermilk syrup
Instructions
- In a large bowl, sift flour, sugar, baking powder, and salt together.
- Separate egg whites and yolks into two separate bowls.
- Beat egg whites until peaks form and set aside.
- Add milk, oil, and vanilla to egg yolks and stir until just combined. Add wet ingredients to dry ingredients and mix well. Fold in egg whites.
- Grease the waffle iron and preheat to medium-high. Add ½-⅔ cup batter per waffle to the iron and cook for 4–5 minutes, or until waffles are browned and crispy.
- Serve warm topped with whipped cream, syrup, or your favorite fruits.
Video
Notes
To Reheat. Preheat the oven or toaster oven to 350 degrees F. Bake frozen or refrigerated waffles for 10–15 minutes, or until hot. You can also heat them up in a toaster.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a lovely treat these were! I tripled the recipe and froze a bunch for school mornings!
I’ve literally been making this recipe for years.
My friends always request I make these for them.
Im traveling from Seattle to San Diego with my 2 at a time Belgian waffle maker in the car so I can make them on the road haha thank you so much
Aww!! That makes me so happy to hear! Hope you have a great time traveling… and enjoying those waffles!
Great taste and texture of waffles! We loved them.
Delicious
Amazing
Will be trying these this week. Love Belgian Waffles with mixed berries and whipped cream. No syrup needed!
I couldn’t agree more! Hope you enjoy the recipe. These are a favorite of mine!
So thankful for easy instructions to make my favorite waffles! They come out the way they should: slight crunch outside, warm fluff inside, not too sweet and all the love!
We made these for Christmas morning last year and now make them regularly!! So yummy!
These waffles are delicious and crisp. I have made these multiple times and always freeze some to reheat later.
Yay! I’m so glad to hear they are a favorite!
My family loves this recipe! Beating the egg whites makes the batter extra delicious! We love to add strawberries and whip cream to our waffles!