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:
We are a gluten free household. So I use this exact recipe substituting Bob’s 1-1 Baking Flour and Bob’s baking powder, and these waffles come out absolutely perfect every time. Super moist and delicious!
Instead of oil can I use melted butter?
Yes, I have had several readers try that and it worked well for them 🙂
hi Nichole, can you please add to the recipe what the batter should look like after folding in the egg whites? I wasn’t sure if it should be smooth or a little lumpy with the egg whites still in clumps? Thanks!
Just used the new belgium waffle maker I got for Christmas. This recipe worked really well, even though I subbed whole-wheat flour. I will definitely use again! Thanks:))
Can you use buttermilk instead of whole milk?
I haven’t tried it but I think it would work 🙂
This is by far one of the best belgian waffle recipes around. I do have a question tho. My waffle are coming out very moist on the inside. Which while that is amazing its just slightly too much like a dulce de leche feel to them. Was wondering if cutting back on the oil a little bit would fix this or maybe km doing something wrong. But thanks for an amazing recipe
Fantastic flavor, great instructions especially the tip about how much to put on the waffle iron. Very simple and very good! This is one I’ll save and use again!
this is the easiest and best waffle recipe I have ever used! I used this recipe and a waffle maker and they were the best waffles, they tasted like the waffle House waffles and those are the best. Definitely gonna be using this recipe moving forward.
Absolutely delicious! Wonderful flavor and produces the perfect texture!
This came together easily. Taste really good. Came out really crispy. I’ll be making these again.
Can you make the batter ahead of time and put it in the fridge?