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 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 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.
Homemade Belgian Waffle Recipe
- 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
- 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.
Be sure to follow along with us on FACEBOOK! If you love this breakfast recipe, try these too:
Jen J says
Delicious waffles!! We made them in a Texas shaped waffle maker. Perfect amount of cinnamon and vanilla. Will bookmark and definitely make again.
Christina Heller says
Hi! Can you freeze the waffles once cooked and cooled? thank you!
It freezes very well. I did ,and reheated in the toaster ( no thawing needed).Just make them a little pale so when you toast them they’ll look ( and taste) like just made. And depending on the waffles and toaster size ,you probably have to cut them in half.
Terry S says
Purchased a Belgian waffle maker with Christmas gift card. First attempt was using pancake/waffle mix I had on hand. Not impressed. Tried this recipe today and it will probably be my go-to. The only change I made was to beat my whole eggs well, before adding other liquid ingredients. Waffles turned out crispy outside and fluffy inside, and tasted so much better. I'll try refrigerating the remaining batter for more waffles tomorrow. I've got a bag of mini chocolate chips crying out to me! Served them today with butter and real maple syrup. Powdered sugar would be good, too, if you prefer more sweetness.
Was wondering if you used your refrigerated leftover waffle mix. Was thinking of making the mix in advance
Can l make the batter and keep it in the fridge overnight and make waffles in the morning?
Absolutely 5/5! I have made them many many times. I usually have to double the recipe as a single batch doesn’t leave us left overs, and left overs are always requested!
I use real maple syrup in place of sugar and melted butter in place of vegetable oil.
My whole family agrees, easily the best waffles we have ever had!
Steve T. says
Kids & grownups all loved them!
The lightest waffles I've ever made and delicious! Thank you.
Paula A. says
Unbelievably Good! Did not change a thing!
Dennis Bujan says
I tried this recipe today with great results, however I made a little mistake in putting the wrong ingredient instead of Cinnamon I applied Oregano, I was able to remove all oregano traces, but always a little bit remain. DEspite this fact, the tecnique of adding the yolks later to the mix make them delicious. Thanks for the recipe.
kim kiesel says
Perfect every time! Thanks for this recipe. It has become a staple in my home!
This my family’s go-to recipe for waffles. We follow the recipe exactly as written and the waffles turn out great every time. The cinnamon adds fantastic flavor.
Barbara Dobbins says
I tried your recipe for Belgian waffles this morning and they were superb. I offered some to my contrqctor and his helper and they thought so too.
Can you make the batter the night before ?
I wanna know this too
Yes! I have found a waffle that my family really loves. My daughter who usually eats only one waffle ate two which is a big compliment.
Great base recipe. I lessened the cinnamon, did 1/4 c oil and 1/4 c of salted butter so I omitted the salt and because I didnt have enough milk I did 1 c milk and 1 and 1/4 c of heavy whipping cream. The waffles came out perfect! Not too dense and had a slight crisp as I hate soggy waffles. They were a hit with my family. Thanks again!!
Kaleb L. says
Jennifer Deglinnocenti says
Wanted a Belgian Waffle recipe that did not involve yeast, but still presented like a real Belgian Waffle. Pre-mixed pancake mixes are not quite right, and leave a weird after taste. These waffles are very good. The whipped egg whites are definitely the key here, plus the good amount of sugar. I did not use the cinnamon, and they tasted perfect, very light and fluffy with a moist center.
I'm wondering if I can freeze the cooked waffles.
Sandy M says
I'm not sure I saw an answer to the oil substitute.
Can I use melted butter or avocado oil instead of vegetable oil?
I plan on making these first thing tomorrow morning so I would greatly appreciate an answer as soon as you possibly can.
Hello! My apologies for the delayed response. Using melted butter or avocado oil should work fine 🙂
When you say mix together, should you just use a spatula or a proper mixer?
She says to beat egg whites until stiff peaks form then mix wet ingredients well and fold in egg whites. I used electric whisk for eggs and hand mixer with regular attachments to mix wet and dry ingredients!