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!

belgian waffles

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.

how to make Belgian waffles

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.

Belgian waffle batter

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 make Belgian waffles

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.

Belgian waffles recipe

Enjoy!

~Nichole

5 from 2017 votes

Homemade Belgian Waffle Recipe

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!
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings 8

Ingredients 

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

**NOTE  I have an Oster brand Belgian waffle iron.  My iron takes about 3/4 cup of batter per waffle.

Nutrition

Calories: 319kcal, Carbohydrates: 35g, Protein: 6g, Fat: 17g, Saturated Fat: 12g, Cholesterol: 47mg, Sodium: 189mg, Potassium: 284mg, Fiber: 1g, Sugar: 7g, Vitamin A: 160IU, Calcium: 148mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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1,278 Comments

  1. 5 stars
    This recipe comes out to perfection! Try it your house will smell amazing! I made these after watching an episode of Beat Bobby Flay.

  2. Thank you! This is now my “go-to” recipe for waffles. I made 4 batches of them ove Easter for various parties.
    I read the comments and ended up: halving the cinnamon, using straight melted (but room temperature) butter over oil, and used a combo of buttermilk and regular milk.
    My friends and family couldn’t stop raving.

    Crisp on the outside and pillow-soft inside.
    Best part, you can make ahead/overnight and just bring to room temp the next day and add the (stiff peaked) egg whites (which I froze the night before and defrosted until I was ready to fire up the waffle iron.

    Thank you for this perfect recipe!!

  3. Wow! Super easy, delicious and a recipe keeper for our family~ I am making them for our family Sunday Brunch this weekend and am so grateful I found your page. My Husband’s favorite breakfast food is waffles so thank YOU for inspiring to make his dream come true 20 years later hahahah!!! God Bless

  4. 5 stars
    Made these this morning my favorite waffle recipe thus far!! Gets crispy if left long enough and love the flavor.

  5. 5 stars
    My kids love these waffles more than any other waffles on earth! They freeze great too so I batch them up.