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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Best waffles ever! Been making for years now. My family loves them and we add chocolate chips in the kids. I make for all work events and send everyone your link for recipe.
Literally amazing! I LOVE belgian waffles and this recipe is a permanent keeper!
I sometimes use oat, spelt, barley and gound flax seed as part of the flour mixture (like 2/3 flour:1/3 other) for my 1 year old and use like 3 bananas instead of sugar so they taste like banana bread and are healthier and we love them too!
So, so, so good!!!! The cinnamon makes them even more amazing!
Great recipe! Perfect Belgian waffles!!
Excellent recipe. Also works great with Bob’s Red Mill 1:1 GF Flour
Super quick, super crunchy and soft inside.
Thank you for one of the best waffles recipe i had tried.
Loved the tips – especially about the wet ingredients and folding in the egg whites. I took a chance and used half unbleached all-purpose and half white whole wheat flour. Also used unsweetened vanilla almond milk when I discovered I was out of milk. All worked fine. Delicious, crispy, light Belgian waffles! All guests loved and devoured. Thank you!
This recipie makes nearly 4 sets of 4 waffles in my Belgian Waffle maker. (qty 8 in selecter at top of recipie) By far the best I used so far. Grandkids and Nan gave it 5 Stars.
Thanks
This is the perfect recipe! My family requests these waffles every weekend.
Excellent results…a light, crispy, delicious waffle. Will certainly make again. Substituted Penzey’s apple pie spice for the cinnamon, but otherwise followed the recipe as written.
Great recipe (I don’t use cinnamon). Waffles are crispy on the outside, spongy on the inside.
Can this same recipe be used for pancakes or does there need to be some adjustment with waffle to pancake batter ingredients?
Just made these as waffles and they were very good