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 ¼ Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 3 Tablespoons Sugar
- ½ Teaspoon Salt
- 1 Teaspoon Cinnamon
- 2 Large Eggs Separated
- ½ 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
Be sure to follow along with us on FACEBOOK! If you love this breakfast recipe, try these too:
I love this recipe!! It’s worth all the steps and effort. My entire family loves these waffles so much they just eat them plain no toppings most of the time. I love that I can make the batter and refrigerate it and they still come or fluffy when cooked. Thank you for this recipe!!!
Love them!!! I had to make it for class and they were unbelievably fluffy!!! ??
Tried this with my daughter. They were very good!
Stuck stuck stuck. Waffle iron would not release this waffle. Other recipes worked fine. What temp do you use?
W
We really enjoy this recipe, but we have made a few changes: double the vanilla, three egg whites (still just two yolks) and - I think this is best best addition- buttermilk instead of regular. Also, this time I left the oil out (on accident) and I think I will keep the oil out. Also, I cook two cycles in my Krupps waffle iron to get them crunchy.
Tried a number of waffle recipes this one is by far the best! So glad I found this recipe thank you so much for sharing! Blessings!!
~Shannon W.
Reduce the sugar to 1 tbs, more savory.
Also try butter shredded with a cheese grater into the dry mix rather than oil.
My favorite waffle recipe.
Perfect mix ever....my family loves it....
Will coconut oil work instead of vegetable oil?
The Belgian waffle recipe is simply awesome
Delicious with a strawberry compote or just any type of fresh berries
Light, fluffy and delicious. Batter sat for 45 min. before going on the iron. Cooked until they stopped steaming. Crispy outside, pillowy inside. Perfect. Thank you! Great recipe.
Hello! This recipe seems like a dream and I am excited to try it for a brunch I am hosting tomorrow. My plan was to make the batter tonight so that I'd have to do little tomorrow. Is it possible to make it a day in advance and place in the fridge? Or would that ruin the waffles somehow? Please let me know. Thanks!!
I'd suggest doing only steps 2 and 4 the night before, keeping the mix from #4 in the fridge. Then in the morning whip the egg whites and continue with the recipe. If you fold in the egg whites and let it all sit together overnight, they will still taste great but they won't be as light and fluffy inside.
Very nice waffle recipe! The cinnamon is a nice touch. After allowing to cool, I put some in the toaster and they came out even crispier. They're great with maple syrup, walnuts and banana; just maple syrup; just peanut butter and even with nothing at all!
PS: Substitutions I made: Brown sugar and butter (no oil)
Can I sub vegetable oil with butter?
First time making batter from scratch. Waffles were light, fluffy, crisp and flavorful. I mascerated some fresh blueberries and strawberries with some butter, rum and cinnamon sugar and topped with whipped cream.
What kind of adjustments should I make if I were to make chocolate waffles? Any ideas? TIA
I have a recipe for chocolate waffles here https://thesaltymarshmallow.com/perfect-chocolate-waffles/
Wonderful recipe! My entire family ask for these every morning.
REALLY Delicious waffles! We loved them. So good! The cinnamon came through and the crisp, light waffle was like a feather. Thanks for the easy directions. Will make these again and again. No changes.
This is the first "from scratch" recipe i've tried for waffles, and I can confidently say, it will be the only one I will ever use. When we got our waffle maker, I figured store bought (even "well rated" from Farm Boy) was going to be satisfactory, but it really isn't. With this recipe, waffles are mind-blowing, and it is fairly easy to scale as needed, or keep extra batter in a container for a few days in the fridge.
Love ‘em!
For anyone wondering, we always sub whatever nondairy milk we have with no problems!