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! Just wondering is it okay to use melted unsalted butter instead of vegetables oil? 🙂
You can, but, they do have a more crisp outside when using the vegetable oil 🙂
My favorite recipe! I’m not much of a cook (and my family knows it) so it made me feel amazing when they all agreed that these were the best waffles they have EVER had! I make them about once a week and make an extra batch to store in the fridge for the next couple of mornings. I add a dash of almond extract, because I love anything almond flavored! Salty Marshmallow is going to be my go-to recipe finder going forward – the alfredo sauce is also to die for!
Made the waffles for Easter breakfast for my husband & myself. They were really so good. I have made something similar, but I did not have the recipe with me. However the recipe made a lot for just the 2 of us, but leftovers are still okay & going to try an ice cream sandwich with them too. Also would like to try the 1 suggestion of lemon curd the next time. Thank you,
Wow! This recipe is amazing. My husband is Belgian and he gives his full stamp of approval. I made them today as a comfort food as we are currently in our 7th week of lockdown due to the COVID 19 Pandemic. As our lockdown has just been extended to May 11th, I can guarantee that I will make these again. It is a super simple recipe to follow and it gives excellent results.
Can I use a normal waffle maker??
Yes
These were amazing! Loved them, made a great late Easter breakfast! I had lemon curd on mine, hubby with maple syrup, light dusting of powdered sugar. Thank you for sharing this wonderful recipe.
Incredibly delicious!
Thank you very much for this recipe!
Does it matter if I don’t have whole milk on hand? All I have is 1%….
That will work fine 🙂
Is it ok if I just have a regular waffle maker?
Delicious waffles! I use coconut oil instead of vegetable oil. My family loves this recipe. I sometimes make a double batch to throw in the freezer.
Made exactly as written and was impressed with the outcome. Great recipe, thanks!