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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Loved your recipe!!! It was a BIG hit with the family. Thank you!
I’ll be using this recipe for the rest of my life lol these are amazing!! The outside is nice and crispy but omg the inside is soo fluffy and the texture is perfect. Love them
These are amazing waffles, if you are like me and are a little bit more of an amateur at from scratch cooking this took me closer to an hour to finish cooking all of the waffles. 35minutes was about when my first waffle was done. I was out of vanilla extract so I used maple syrup and used whole milk and they turned out great. This made 5 waffles of me but 1 waffle is extremely filling. Highly recommend!
Would this recipe work at a waffle bar where the dough would be sitting out for people to make their own waffles. I just didn’t know if the dough had to be cooked as soon as you folded the whites in?
I think you would be ok, but, I haven’t personally tried letting it sit out for very long so I can’t give a 100 percent accurate answer, sorry!
My daycare kids wanted waffles and I couldn’t find my normal recipe so I went to the Google and here I am!! This absolutely is THE BEST made from scratch waffle recipe I’ve tried!!! This is my new “go-to” recipe when I want to make homemade waffles. The kids LOVED them and my niece and I found that dipping them in blueberry yogurt was yummy! Of course they are already delicious on their own I can’t wait to see what else I can top them with or even cut them in strips and dip them! Hands down the best recipe!
Tasty waffles!
Great recipe! I have tried a few waffle recipes that were a disappointment. These were great. I did omit the cinnamon just because my son doesn’t like it.
These were PERFECT! Even my picky kid who won’t eat waffles LOVED them.
This is the waffle recipe I have been looking for my whole life! I have a vertical waffle maker, and found that I needed to add a little more milk to make the mixture more pourable. Didn’t affect the outcome at all-crispy on the outside, fluffy on the inside-the perfect waffle! Thank you!
Yummo!!!
My son & I made these & they were awesome!!
We doubled the recipe & it made heaps.. about 18.
Kept some mix to see how it would go being cooked the next day. (Would be handy if you could make this mix the night before a big g breakfast!)
We also substituted the sugar for coconut sugar
& used the same quantity.
Keeping them warm in the oven we you cooked
Enabled all of us to eat at the same time while keeping them crispy ☺️
Excellent recipe! Thanks x
How did the batter come out that you kept in the fridge for the next day?
Great idea to make batter at night before a big breakfast. I’m curious to know if that’s possible with the folded egg white already in. Or maybe beating the egg whites and folding in should be done in the morning right before baking.