This Homemade Belgian Waffle Recipe is easy and makes delicious, authentic, Belgian waffles! These waffles are perfectly crisp and golden on the outside while being light and fluffy on the inside!
Waffles:
Waffles are a classic breakfast and brunch staple that have become so popular because of their amazing crispy golden exterior with deep pockets for holding syrup and butter! My family would have these waffles every single weekend, and in fact, sometimes I get up early on a weekday morning because I’m craving them! Everyone knows and loves getting waffles at their favorite breakfast restaurants, and they’re truly just as easy to make at home!
Belgian Waffle:
Belgian waffles are similar to classic waffles, except that they have deeper pockets due to being made in a Belgian Waffle Maker. Belgian waffles are also very light and airy inside. Traditionally this was due to them being made with yeast. Generally today they are made with baking powder, like in my recipe. In order to keep the waffles light, we beat the egg whites separately from the yolks, then, fold them into the batter at the end.
Because of the major texture difference, you cannot use pancake batter to make these waffles!
In the picture below you can see how simple it is to make your Belgian waffle batter. First, you will whisk together your dry ingredients.
Then, separate your egg whites from the yolks (example in the video right above our recipe card). Mix all of your wet ingredients except for the egg whites together and then combine them with the dry ingredients.
Beat your egg whites in their bowl until stiff peaks form. Then, use a spatula to fold the egg whites into the batter. It’s ok if the batter is a bit lumpy, don’t over stir.
What to Serve with Belgian Waffles:
We like to serve our Belgian waffles with powdered sugar, syrup, sliced fruit, and sometimes whipped cream for topping! These waffles make a hearty breakfast on their own, but, they are also great with savory sides like scrambled eggs, breakfast sausage, or your favorite bacon!
How to Reheat Belgian Waffles:
First, if you want to save some of these waffles for later I recommend only refrigerating them for a couple of days. Otherwise, you can freeze them in freezer safe bags for a few weeks.
You will want to reheat them in the oven instead of the microwave to keep them nice and crispy! I recommend placing them right on the oven rack at 250 degrees for about ten minutes.
Enjoy!
~Nichole
Homemade Belgian Waffle Recipe
Ingredients
- 2 1/4 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 3 Tablespoons Sugar
- 1/2 Teaspoon Salt
- 1 Teaspoon Cinnamon
- 2 Large Eggs Separated
- 1/2 Cup Vegetable Oil
- 2 Cups Milk
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat your waffle iron, spray with non stick cooking spray and set aside.
- In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
- In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
- In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
- Add the egg yolk mixture to the dry ingredients and mix well.
- Fold in the egg whites.
- Pour the batter onto your hot waffle iron and cook according to manufacturer's directions**
- Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.
Notes
Nutrition
Be sure to follow along with us on FACEBOOK! If you love this breakfast recipe, try these too:
Reheating left overs is easy in the toaster too. Just break them into quarters and pop them in.
I made this recipe last night for my family. They absolutely LOVED them. I think the cinnamon is what gives it that little extra something. Thanks for sharing!!
These are delicious! I actually had someone ask me what baking mix I used. I told her that I didn’t use a mix. 😃
I made chicken and waffles which were a huge hit! I doubled the recipes and used 1 tsp of cinnamon and 8 tbsp of sugar. I made them the night before, froze them and reheated in the oven.
I didn’t separate the eggs because who has the time. Still came out great!
These were so yummy! Everyone in my family loved them! Gourmet!
This recipe is perfection! It will now be my go to, thank you. I did have to substitute the vegetable oil for coconut oil because I was out, but it still works the same. Didn’t taste like coconut so the cinnamon was still the star!
OMG! Love this recipe! My only permanent alteration would be with the cinnamon and I LOVE cinnamon. For my family and I, it was a bit too much. I might reduce the amount first before eliminating all together. I upped the sugar to 6T this time. Thanks for posting!!
This recipe is delicious! I think next time I might change the tablespoon of baking powder to a teaspoon, there was a slight baking powder aftertaste.
These were DELICIOUS, FLUFFY, CRISPY and simply AWESOME! Thank you so much forthis recipe. I used an Oster round Duraceramic waffle iron. Heated oven to 200F and as they were done placed in oven on a wire rack to stay warm and crisp. I didn’t serve immediately, so we could all eat together at the same time. Learned this trick from a friend. Never got soggy.
What a great idea! Thanks for the tip!
This recipe will provide you with a perfect waffle! Crispy on the outside and light and fluffy in the inside with just a hint of spice. Perfection!
Great recipe, perfect ratios. I added maple granola in the iron when I cooked them and served them with strawberries and chantilly cream. And of course I substituted for real butter, lol. I like the cinnamon and might try it with a little nutmeg next time. You should see the photos my wife took of them!
Dod you substitute butter for oil ot just put butter on top?