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:
Delicious and perfectly crisp. Perfect waffles everytime! Perfect for freezing because they are so light and crisp you can even pop in the microwave for a quick reheat(from frozen) and still have crunch. All the other waffles recipes end up dense and dried out after freezing. Thank you for sharing!
The best waffles!! Great for toasting like eggo’s much much better!! So fluffy
If I am going to make Belgian waffles every now and then, this is the recipe I would follow. It is true that my waffle iron was able to make 8 waffles total. We have leftovers that we can eat later on. As far as taste and texture goes, my husband and I love how thick the waffle came out and we love that the ground cinnamon gives a bit of a kick. This recipe gets two thumbs up from my husband and I.
My first time making belgian waffles and they turned out perfectly!
My husband and I for YEARS have been looking for a delicious waffle recipe, but our search ended with this recipe! Even some major food publications, world-class bakers and chefs just didn’t have a recipe that we craved. We’ve even went through several waffle makers thinking that was part of the problem. Finally after making these over the weekend for our family, we have deleted all the other waffle recipes from our collection and only have this one from now on! So delicious! Sitting here just craving them again!
My family LOVES this recipe! It’s the only recipe I use now. I’ve shared it with so many others! Thank you for providing it!
Iove this recipe. I work at a retirement home. we make waffles every Sunday. I saved this recipe and use it. I triple the batch. Making 24. A couple add ins.. half cup of yogart, 1/3 cup of apple sauce added with liquid ingredience. I also use 3/4 the oil. And the rest melted buttler. It turns out great. I get lots of compliments
The BEAT waffle recipe ever!!! Thank you so much. My family loved it.
Delicious! The entire family loved!
This a breakfast-for-dinner meal just about weekly in our house and if it’s been too long then the kids are requesting it. The recipe is perfect, I don’t modify at all, and it comes out delicious every single time. I’ve truly made these 50 times minimum. Thank you for this recipe! Also noting I have a Krups waffle iron and it’s about 3/4 cup batter pour per waffle for it too, making 8 square waffles in a batch. 🙂