Let me tell you why these Belgian Waffles are about to become your go to weekend breakfast. They are crispy on the outside, tender and fluffy on the inside, and perfectly golden every single time. Once you master this Belgian waffles recipe, you will never look at boxed mixes the same way again.
This is the best Belgian waffle recipe because it strikes the perfect balance between texture and flavor. It is rich without being heavy, light without being hollow, and incredibly satisfying whether you top them with fruit, syrup, powdered sugar, or all three. If you have ever wondered how to make homemade Belgian waffles that rival your favorite brunch spot, you have come to the right place.
- What Makes These Belgian Waffles Work
- What Goes Into These Belgian Waffles
- How To Make Belgian Waffles
- Tips For Making Belgian Waffles
- Recipe FAQ’s
- Belgian Waffle Recipe
What Makes These Belgian Waffles Work
Here is the secret behind this homemade Belgian waffles batter. By separating the eggs and whipping the whites, these waffles get an extra lift that keeps them airy and light. The batter itself is smooth and rich because of a little extra egg yolk and just the right amount of fat from butter or oil.
Unlike quick pancake style waffles that can be dense, this version has structure and depth of flavor. It browns beautifully in a waffle iron, creating crisp ridges that catch syrup and toppings perfectly. This is what you want from a Belgian waffles recipe.
What Goes Into These Belgian Waffles
Every ingredient in this recipe plays a role in delivering the best Belgian waffle experience:
- Flour: All purpose flour gives structure without making the waffles tough.
- Eggs: Separating the yolks and whites gives extra lift and lightness.
- Buttermilk: Adds tang and tenderness to the batter. If you don’t have buttermilk, a simple homemade version works in a pinch.
- Sugar: A touch of sweetness enhances browning and flavor.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Belgian Waffles
- Preheat and Grease: Lightly spray your waffle iron plates with non stick cooking oil. Preheat the waffle iron according to the manufacturer’s instruction.
- Mix Dry Ingredients: In a large bowl, whisk together the flour cornstarch, baking powder, sugar, salt, cinnamon, and nutmeg. Set the bowl aside.
- Beat Egg Whites: In a separate medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Set them aside while you prepare the wet ingredients.
- Combine Wet Ingredients: In a third bowl, whisk the egg yolks with oil, milk and vanilla extract until smooth. This mixture will be added to the dry ingredients.
- Make the Batter: Pour the egg yolk mixture into the dry ingredients and stir until just combined. The batter will be slightly thick at this stage.
- Fold in Egg White: Gently fold the stiff egg whites into the batter in two additions. Be careful not to overmix to keep the waffles light and fluffy.
- Cook the Waffles: Pour about 3/4 cup of batter into the waffle iron and cook according to the instructions. Medium setting works well for crisp, golden waffles.
- Serve and Enjoy: Transfer each cooked waffle to a cooling rack to stay crisp. Serve warm with butter, syrup, fruit, or your favorite toppings.
Belgian waffles are both perfect with both sweet and savory pairings. Try them with my Homemade Blueberry Sauce for a delicious, holistic pairing or go classic with Coconut Whipped cream and Mixed Berries. For a fun twist, serve them with crispy Fried Chicken for that irresistible sweet-and-salty combo that turns breakfast into a comfort food favorite.
Tips For Making Belgian Waffles
- I always preheat my waffle iron first. This makes sure the waffles cook evenly and turn out perfectly golden and crisp.
- Don’t overmix your batter. I like to leave it a little lumpy so the waffles stay light and fluffy.
- For extra airy waffles, I sometimes separate the eggs and fold in whipped egg whites. It makes such a difference.
- I use a ladle or measuring cup to pour the batter. It helps me add just enough without overflowing the iron.
- If I’m making a big batch, I keep the finished waffles warm in a low oven so everyone gets a hot, crisp waffle at the table.
Belgian waffles are thicker with deeper pockets, often made with a lighter batter that includes beaten egg whites or yeast.
You can mix the dry ingredients in advance, but for the best texture, fold in the egg whites just before cooking.
Yes, Belgian waffles really do come from Belgium! They were first introduced to the U.S. at the 1964 World’s Fair, and their light, airy texture and deep pockets quickly made them a breakfast favorite. Today, you’ll find them everywhere, but the classic version is still very much a Belgian tradition.
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Equipment
- Waffle Iron
IngredientsUSMetric1x2x3x
- ▢ 2 cups flour all purpose or plain
- ▢ 2 tablespoons cornstarch
- ▢ 4 teaspoons baking powder aluminium-free
- ▢ 1/3 cup white granulated sugar
- ▢ 1/2 teaspoon salt
- ▢ 1 teaspoon ground cinnamon
- ▢ 1/4 teaspoon ground nutmeg
- ▢ 2 large eggs separated
- ▢ 1/2 cup vegetable oil
- ▢ 2 cups milk
- ▢ 2 teaspoons pure vanilla extract
Instructions
- Lightly spray your waffle iron plates with non-stick cooking oil to prevent sticking. Preheat the waffle iron according to the manufacturer’s instructions so it’s ready when your batter is.
- In a large bowl, whisk together the flour, cornstarch, baking powder, sugar, salt, cinnamon, and nutmeg. Set aside. In a separate bowl, whisk the egg yolks with oil, milk, and vanilla extract until smooth.
- In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Pour the wet mixture into the dry ingredients and stir gently until just combined. Then, carefully fold in the beaten egg whites in two additions, being sure not to overmix. The batter should be light and slightly thick.
- Scoop about 3/4 cup of batter into your preheated waffle iron. Close the lid and cook according to the manufacturer’s instructions. A medium setting usually gives golden brown waffles with a crisp edge and fluffy interior.
- Transfer cooked waffles to a wire cooling rack so they stay crisp while you make the rest. Serve warm with butter, maple syrup, fresh fruit, or any of your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Belgian Waffle Recipe
Equipment
- Waffle Iron
Ingredients
- 2 cups flour all purpose or plain
- 2 tablespoons cornstarch
- 4 teaspoons baking powder aluminium-free
- 1/3 cup white granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs separated
- 1/2 cup vegetable oil
- 2 cups milk
- 2 teaspoons pure vanilla extract
Instructions
- Lightly spray your waffle iron plates with non-stick cooking oil to prevent sticking. Preheat the waffle iron according to the manufacturer’s instructions so it’s ready when your batter is.
- In a large bowl, whisk together the flour, cornstarch, baking powder, sugar, salt, cinnamon, and nutmeg. Set aside. In a separate bowl, whisk the egg yolks with oil, milk, and vanilla extract until smooth.
- In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. Pour the wet mixture into the dry ingredients and stir gently until just combined. Then, carefully fold in the beaten egg whites in two additions, being sure not to overmix. The batter should be light and slightly thick.
- Scoop about 3/4 cup of batter into your preheated waffle iron. Close the lid and cook according to the manufacturer’s instructions. A medium setting usually gives golden brown waffles with a crisp edge and fluffy interior.
- Transfer cooked waffles to a wire cooling rack so they stay crisp while you make the rest. Serve warm with butter, maple syrup, fresh fruit, or any of your favorite toppings.
