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.
Be sure to follow along with us on FACEBOOK! If you love this breakfast recipe, try these too:
This is our family’s go to waffle recipe however, my son is allergic to eggs so we use 4tbsp Aquafaba to replace egg whites & 1/2 cup Greek yogurt to replace egg yolk. It works beautifully!
Wonderful fluffy Belgian waffles! Only change I made was to stir in some Belgian Pearl Sugar at the end when I folded in the egg whites to give them that Belgian street waffle flair – absolutely perfect! Well done!
Super. My go to. Perfect ratios.
Can I use butter instead of vegetable oil
Fantastic recipe!! So easy to substitute to GF flour and soy milk with a great outcome!
Hi Nicole,
I edited the recipe to make it gluten-free as hubby and I have a gluten sensitivity. Ithe waffles turn out perfectly every time. They freeze well too.
* Gluten free flour instead of all-purpose flour, you will need 1/4 cup less flour
* Avocado oil instead of vegetable oil
* One teaspoon vinegar added to the milk to make butter milk
everyone loved these waffles! excellent recipe. I used dairy free chobani extra creamy oat milk cause family is lactose and they came out so good! I can only imagine how much more rich they must taste with cows milk! thanks for sharing 🤍
Deliciouso!
1x recipe for how many people? 3-4?
One 1x batch is 8 waffles ….so I guess it depends on how many you eat. One waffle is usually enough for each of my family members. It would also depend on what size your waffle maker is. I have a Cuisinart Belgium waffle maker and this recipe makes 8 with mine as well. Hope that helps!
Mine came out a bit dry, any recommendations?
Best ever waffles.
Made this recipe a few times now, always a wii er.
My first time ever making waffles (it’s not a big thing here in England).
I love this recipe thank you so much for putting it on line ♥️♥️♥️