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.
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Hands down, best waffles ever. We had them with ice cream (what happens at Grandma’s stays at Grandma’s). Thanks for a great recipe!
I’ll agree, these are very good waffles and easy to make. I really like them, however, just because they have deep pockets doesn’t make them “authentic” at all. Authentic is definitely a yeast batter, not even a batter really, more like a dough with pearl sugar inside. You’d place the dough ball on your waffle maker and close it. Quite different. This recipe is very good but not really close to a waffle you’d find in Belgium other than the shape.
Hey Corey—Belgium has two kinds of waffles, one yeasted and the other not. The yeasted Liege-style waffles with pearl sugar are quite different than these Brussels-style waffles but both are equally authentic…and delicious! It’s been almost 10 years since I was last in Belgium and I can still taste those Liege waffles with caramelized pearl sugar—nothing like them!
I have tried many waffle recipes, and this tops it! Thank you for the recipe and I will be making this at every meal!
I made waffles before , but these are best ever. I did use a bourbon vanilla that added a great extra taste . This a keeper!
Can I use regular waffle maker with this recipe, or do I have to use a Belgian Waffle Maker?
I used bisquick from Costco for several yrs but when we move to EU, I couldn’t the same product and just not successful with the recipe. But today, I stumbled upon your recipe online and viola, I just found the right recipe I’ll be using forever.
Thank you for sharing this recipe to the many. I omitted cinnamon but still turned out the best.
Could you substitute buttermilk?
Hi! I’m sorry, I haven’t tried this recipe with buttermilk so I can’t give you an accurate answer on that.
You can use anything you want for the liquid. I’ve made them dairy free with both water and unsweetened coconut milk. I also like to sub 1/2 of the white sugar for brown sugar.
This is the best reciepe i have ever used….. so many other recieps turn out with a heavy waffle…. these are very light inside and a wonderful crispness on the outside. I did however, use melted butter on the iron instead of spray…. Wonderful flavor.
My kids love these waffles however I used maple extract instead of vanilla and it was delicious!!
I love how these turned out! Definitely making them again! 🙂
Fed a half dozen teens in the morning after a sleepover. Thank you!!! Happened to use skim milk and no complaints. Foodie hubby approved too!