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:
Made as per instructions. Did put in extra cinnamon and vanilla (2teaspoons each)because I like strong flavors in a plain waffle. I also added 1/2 teaspoon nutmeg.( I know I’m a rebel.).
Texture was good. I make the whole batch then freeze for individual servings later. I defrost in microwave for a few seconds and then toast in toaster for Chris exterior.
I did twist the one on the bottom. And these are really good. Will make again.
I tried them with poppy seeds and lemon zest to increase the flavor and it was awesome! Thank you!
Simply amazing!
Can these be made with whole wheat flour instead of white flour?
Hi, I haven’t tried it with whole wheat flour so I can’t say for sure how it would turn out. Sorry 🙂
I did 1 1/4 cup of wheat and 1 cup of all purpose and they turned out delicious!
I also used turbinado sugar instead.
It was delicious!!!
Used my new Cuisinart wafflemaker for the first time. Decided to try your recipe and I’m so glad I did! Delicious waffles! The few that were left are in the freezer. Thank you so much! Looking forward to more of your recipes.
Pam
Really delicious! Best I’ve had!
After trying a few other recipes that were a co
Plate fail, this one is fantastic. Great flavor and whole family loved them!
Perfect!
Great recipe! What I love most is that it made enough for breakfast that day and then enough to freeze for an easy breakfast later. I was hesitant they would be soggy but if you follow her instructions in the oven, it turns out crispy and almost just as good as the first time. Perfect for busy mornings! Or even a snack for the kiddos. Thank you!
Can I leave the batter in the fridge overnight?
Yes