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:
Just made your waffles recipe, my grandkids loves it, from now on I will have it on hands , so easy and delicious. Thanks
Delicious! I have never tried a waffle recipe with whipped egg whites and it was absolutely amazing. My whole family loved them
Family went nuts for these. I froze the leftovers. They warmed up nicely in our (bagel size) toaster. This will be my go-to waffle recipe.
Good job on the video, Nichole! Shows how thick the batter should be.
Followed this recipe pretty close. Used butter instead of veggie oil. Used about 1/2 whole wheat and 1/2 all purpose flour. Used 4 small eggs from a neighbor’s hen. Topped with whipped cream and fresh local NW blueberries. Oh, and real maple syrup. No complaints here!
The first time i made these waffles i cut the recipe in half and they turned out great!
The BEST waffles ever!
I made these waffles tonight. I have made these before, and I do not suggest keeping the batter, refrigerated or frozen. I suggest to just make the rest of the waffles, then freeze those. Worked well for me.
Hm I’ve refrigerated the batter and it taste just as good next day
Literally….JUST made these. OMG — the absolute best. My husband also complimented this recipe. Very filling — I could only eat a half of one. This would make a great dinner idea — add some sausage or bacon on the side. I just finished cooking the rest to freeze. Thank you for this great recipe. I will definitely use it again and again and pass it along.
Used half bread flour (did not have all purpose) and half whole wheat flour as well as soy milk and they cane out great! This will definitely be our go to waffle recipe as my three kids absolutely loved them as well as my husband who is very picky when it comes to waffles.
Added 3 Tablespoons cocoa. Then added chocolate chips when added to waffle iron. My family enjoyed it. The like everything as long as its chocolate.
Can this recipe be cut in half for a smaller amount? Only asking b/c I heard some baking recipes can’t always be cut in half & come out right. Thx for any advice!
Hi! I can’t say for sure because I haven’t halved the recipe myself. But, you can make all of it and then freeze waffles to use at a later date! 🙂