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:
Hi! Can I use almond milk (or another milk) instead of regular milk?
Hello! I think that would not work. The taste is odd. I would use A2 if you are trying with the lactose.
Here’s my variation on this recipe for more nutrition conscience folks. I substitute sprouted spelt flour (much more nutrition), use less oil (to reduce fat %) and use Almond Milk. I also don’t separate the eggs. The result is more dense Belgium waffles which means you eat less of them. I freeze them and use as needed with fresh raspberries or blueberries. Good stuff!
P.S. I also make them with raspberries, bananas or cherries baked inside….Use more than you think you’ll need. They’ll add moisture so test to see what you prefer best.
Hi Nichole,
Can you store the batter overnight? I want to make them on the weekday without too much prep work in the morning.
Thanks!
You can, I just wouldn’t store it for longer than 48 hours.
Thank you so much for your good recipe! I have tried this yesterday for my family’s breakfast and their dishes all emptied! I love the smell of cinnamon that came all around the house ??
Can you store this overnight? I plan to make a bigger batch but wont use all at once
Yes, you can store in the refrigerator overnight
This is our go-to recipe. I double it once a week and freeze to make breakfast for the week. We use butter instead of oil because it adds so much flavor!
We also never separate eggs to whip ? We tried it once and didn’t notice much different in texture, so we go the easier route.
Absolutely delicious!
Good recipe, easy to follow. However, if you’re making waffles for dessert i would recommend adding more sugar than suggested.
hi Nichole.. its great recipe
we make it many times already..
but there is something i want to ask,, can i get your email??
thanks
First time to make home made waffles and these were already perfect! Treated my family to them foe breakfast today, theirs with fruit and hazelnut spread. Mine with bacon and maple. Egg-cellent recipe!
How many waffles does this make? Im planning on using this recipe but I need at make at least 20 waffles. Please hurry!
sorry I meant to say is one serving one waffle or a couple ?
Hi! It is going to depend on the size of your waffle maker. With my Belgian waffle maker I usually get 8 waffles. Hope that helps
Can I sub the milk for buttermilk? I just happen to have buttermilk on hand
Gave up on boxed pancake and waffle mix a while ago but have been struggling to find a good waffle recipe. FOUND IT!! So light and the cinnamon adds that perfect taste.