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:
Could I halve this? I want to make them but it’s just my partner and I. Also we are conserving flour since it’s so hard to get right now!
Yes, that should be fine
I made these for the family and man did they love them!
I am GF and going to try it with my flour. Has anyone ever tried?
It’s a keeper! Thank you. Few online recipes live up to the hype. This one knocks it out of the park.
LOVED this recipe’s taste but we have the Cuisinart Vertical Waffle Maker and this batter doesn’t “pour” into the vertical spout and I am sure it’s because of the egg whites. I am wondering if anyone has tried making these without whisking the egg whites?? Anybody? Delicious taste though. Thanks!
I did because i read the directions wrong lol. it worked out just as good
Tried the recipe several weeks ago. My wife and I loved it. Our daughter and her husband will be here Sunday and I’m going to make waffles for them. However, this time instead of using cinnamon I’m going to substitute malt powder. I’m really looking forward to my first bite! I mix all the dry ingredients the night before and add the wet ones that morning. Saves me a lot of time.
Home due to the crisis and we had no waffle mix, so we made this recipe. It was a big hit! I don’t think we’ll use a ready-made mix again. Everyone helped and we had some quality time together… and they tasted great! Thanks for sharing this Nicole.
HUGE HIT!!!
out of mix, and found this recipe! Time is the thing we all have an abundance of right now, and I’m grateful that the happy, unexpected nugget of good today was stumbling upon this deliciousness!
My youngest took care of the egg whites and was amazed that they get stuff like that! ?
Thank you! My boys said no mix waffles ever again!!! ?
easy to make, recipes always easy to follow, the best Belgium Waffles i have ever made, love your recipes, thank you.
Sooooo good! My husband is sick and wanted waffles but we were out of waffle mix so I tired these! 10/10 amazing!!! I didn’t have a mixer so I had to beat the egg whites by hand but it was worth it for these!!! Never buying waffle mix again!
Hello,
Can we prepare the batter the night before and keep it in the refrigerator for over night?
Thanks
Yes, you can 🙂