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! Want more waffles all the time like we do? Try out these Blueberry Waffles they’re so easy!!
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
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Perfect with every bite!!! Totally approved by kids 🥰 Thank you ☺️
Was out of oil so used melted butter…yim! Super fluffy and the cinnamon was a nice added touch!
New go to waffle recipe!
That one teaspoon of cinnamon really adds a lot to the recipe!
Overall loved it very much! Strangely this cooks way faster than other recipes in my iron. The middle did cook too so I’m not complaining just a warning if your iron has a timer!
Anything that requires folding in egg whites as part of the recipe won’t have a very long shelf life. Instead, you can make the waffles and freeze them as they toast nicely in any conventional toaster.
Can I make the batter recipe the night before and store it in the fridge so it is ready to go in the morning?
Love this recipe. I substitute some of the APF for gluten free options, and use honey in place of the sugar. I also add blueberries. Comes out great every time!
I added some mini semi-sweet chocolate chips, but this recipe is great as itself, thanks!
These were amazing! I added in a little bit more salt and sugar for flavor, but other than that I loved it. Served with a mix of cocoa powder and powdered sugar.
I’ve made these waffles two days in a row because they were so good. My new go to waffle recipe.
This is my go-to recipe for waffles. Perfect every time.
I recently purchased a new Belgian waffle maker and have tried probably 5-6 waffle recipes, looking for my go-to. I found it! This one was really good. Light and crisp on the outside, soft inside, smells great (vanilla and cinnamon), taste fantastic! Definitely want to eat immediately, if possible. They reheat really well in the toaster oven to get the crisp outside again as they get soft at room temp. I used 1/2 tsp cinnamon as I didn’t want a too forward cinnamon flavor and they tasted great. Thank you!
We loved this recipe! Other readers are right, the combo of the cinnamon and vanilla smell and taste great …. only downside is dirtying 3 bowls and the waffle maker- haha 😄 I did substitute one of the tablespoons of sugar for brown sugar for richness…. I’m not sure how much difference it made, but I just wanted to assure readers this recipe is DEFINITELY worth a try! Go for it and enjoy!
I used powdered milk because that’s all I had at the moment and they still turned out wonderful!