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:
First Belgian waffle recipe I’ve tried and I’m very confident I’ve found THE ONE, just perfect!! I did use 1/2 tsp cinnamon but that was just my personal preference.
I make a large batch on Sunday and refrigerate the rest for my kids breakfast in the mornings, so easy to pop in the toaster on busy mornings! And it keeps my kids full until lunchtime, unlike store bought waffles and cereal.
Excellent recipe! Goes well sweet and savoury. Has a nice crisp and fluffiness to it
I get this recipe in my “favorites” tab for anytime I’m feeling like making a breakfast that’s just a little extra special. I do substitute about half the flour out for ground flax seed but I wouldn’t recommend that if you’re someone who likes to save the batter because it’s gets too thick once it sits overnight. However, these waffles are so light and airy yet filling too.
The best home made waffles i ever had
These are great! We never use box mix so we are very picky about waffles. These, however, have met the standards.
This recipie makes only six so if you have a large family consider doubling.
A tip- you don’t actually have to separate the eggs because it makes only the SLIGHTEST difference.
Other than that 5 happy stars!!
I prefer it less sweet. You might add less suger but enjoy eat it with more honey, jam, etc.
Awesome recipe. Tried several found on internet. This is the best so far. Separating eggs was a great idea. Will use this recipe again.
wow these turned out so great! mine were super thick because our milk went bad, so instead i used 2 cups of half and half. everyone loved them! thank you!
Hi
Could I use butter instead of vegetable oil? Thanks
Best Belgium waffles ever! This one is definately a keeper. Great recipe for unexpected guests. Most kitchens have all the ingredients needed here. My family absolutely loved them with butter and real Vermont syrup. Waffles are so thick you can hold and dunk as well. No more prepared mixes in our house. Especially not after tasting these. The smell of waffles and vanilla will wake everyone up on the weekend.