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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Best recipe. I will use it from now on.
Found this recipe and made them for my Boyfriends birthday. Absolutely amazing! I will never buy A box recipe Again. He loved them 🙂
I don’t normally rate or review recipes but these are the Best waffles I’ve ever made or had!! I’m not a fan of cinnamon so I used a little less. I can’t get over how delicious these are
These are great! Already made them 3 times. I would like to make a double batch next time to freeze extra waffles (one batch is not enough for 2 breakfasts in my family…) Any suggestions on doubling the recipe?
A double recipe made 9 huge Belgian waffles, about a cup and a half of batter for each in my waffle maker. They were delicious. I froze over half for later in the week. This is my go to waffle recipe from now on.
Perfect recipe. Followed exactly and added some blueberries afterwards and made my own sauce to complement it. Over the top delicious!! Wasn’t too sweet or too bland and I didnt have to add more milk or water like i usually do with other recipes. Really appreciate it. Thanks
A sunny hello from the Philippines! I love the light and crisp texture of these waffles! They taste amazing too…my daughters love them. On our waffles we put butter and caramel sauce made from condensed milk with a little coffee dissolved in hot water…
Better than Waffle House! Amazing!
These are the best waffles I have ever made. I froze the extras but I keep snacking on them straight from the freezer. Can’t wait to make them again.
These were great, me and my son loved them. Quick question on the nutritional information, is the advised/estimated 319kcal per waffle or per batch?
Thanks in advance!