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    Home » Recipes » Breakfast » Waffles » Belgian Waffles

    Belgian Waffles

    Published: July 1, 2019 · Modified: Sep 15, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    My super easy Belgian Waffles recipe makes waffles that are golden brown and crisp on the outside, tender and fluffy on the inside, and perfect for topping with melting butter and sweet maple syrup.

    A plate with a Belgian waffle topped with berries. Coffee, butter, and more waffles in the background.
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    Pinterest graphic of a plate with Belgian waffles with butter and fruit. Syrup poured over top.
    Pinterest graphic of a platter with multiple triangle pieces of Belgian waffles topped with powdered sugar.
    Pinterest graphic of a plate with Belgian waffles wtih butter and berries. Coffee in the background.
    Pinterest graphic of a plate with a large Belgian waffle topped with butter. Coffee, berries, and butter in the background.
    Pinterest graphic of a plate with a Belgian waffle topped with berries. Coffee, butter, and more waffles in the background.

    Homemade Belgian waffles are the next feather to add to your breakfast-making cap, and I’m pleased to report that this foolproof recipe is super easy to knock out of the park. With a few simple ingredients and some secret (easy) techniques, I’ll show you how to make Belgian waffles from scratch that come out perfect every time.

    My homemade Belgian waffles recipe uses kitchen staples and no yeast that has to rise. The two main tricks to creating delicious light and fluffy Belgian-style waffles are whipped egg whites and a very hot waffle iron. Then top them off with fresh fruit, honey butter, fried apples, or just a simple pour of maple syrup. If you love gourmet waffles of all sorts, then try my pumpkin waffles, classic waffle recipe, or chicken and waffles recipe next.

    What You Need To Make This Recipe

    Ingredients needed to make Belgian waffles.

    All-purpose flour — plain flour is perfect for waffle batter for creating tender waffles with a crispy exterior.

    Baking powder — When paired with whipped egg whites, this leavening agent creates tiny air pockets throughout the batter, making super fluffy waffles.

    Milk — feel free to use any percentage of dairy milk or any unsweetened plant-based milk you prefer.

    Neutral oil — I typically reach for vegetable or canola oil, but avocado or grapeseed will also work beautifully.

    Eggs — you’ll need to separate the yolks and whites (yolks add tenderness, while whipped whites add fluffiness). I prefer separating them cold as the egg white is a bit thicker, and the yolk is less likely to break.

    Vanilla extract — for added richness and warmth. Feel free to swap in an equal amount of vanilla paste or powder, or use half as much ground vanilla bean instead.

    How To Make Belgian Waffles

    Set of two photos showing dry ingredients whisked together in a bowl and eggs added.

    1. Preheat your Belgian waffle iron. In a large bowl, whisk together the flour, baking powder, sugar, and salt.

    2. In a medium bowl, whisk together the milk, oil, egg yolks, and vanilla together.

    Set of two photos showing ingredients whisked together and egg whites whipped.

    3. Stir the wet ingredients into the dry ingredients until almost combined.

    4. In a separate mixing bowl, beat the egg whites on high speed until stiff peaks form.

    Set of two photos showing egg whites added to batter and batter scooped into a waffle maker.

    5. Gently fold the egg whites into the waffle batter until no streaks remain.

    6. Scoop about 1/3 cup of Belgian waffle batter for each waffle. (This will depend on the size and settings of your waffle maker, so feel free to experiment with amounts.) Cook according to the manufacturer’s instructions. Serve hot with butter, syrup, berries, whipped cream, or your favorite toppings.

    Syrup poured over Belgian waffles with butter and fruit.

    Pro Tips For Making This Recipe

    • Start with cold eggs. Separate the eggs while cold from the fridge so the egg yolks are less likely to break. Additionally, I recommend using a 3-bowl system — 1 bowl for your freshly separated egg white, 1 bowl for the yolks, and 1 bowl to pour the whites into. That way, if a yolk breaks into one white, it doesn’t ruin the whole batch!
    • Use a clean mixing bowl. Make sure your equipment is squeaky clean before whipping the egg whites to lofty clouds. Any lingering oils from previous baking adventures will prevent them from setting into stiff peaks. If you’re not sure, I suggest running a cotton ball dipped in lemon juice on your beaters and bowl to clean them.
    • Preheat the waffle iron. A crispy waffle is created in part from the batter, but most importantly from the hot iron. Turn it on before you start mixing up your batter so it’s nice and hot when you’re ready to start cooking. If you can choose settings on your Belgian waffle maker, I recommend opting for a darker setting to achieve a crispier waffle.
    A platter with multiple triangle pieces of Belgian waffles topped with powdered sugar. Butter and berries in the background.

    Frequently Asked Questions

    What’s the difference between these waffles and regular waffles?

    If you’re wondering what makes a waffle Belgian, the biggest thing to note is that Belgian waffles have much deeper pockets than regular waffles. These deep wells make for great syrup and topping catchers. In order to achieve this at home, you’ll need to invest in a proper Belgian waffle maker. (However, you can still make delicious waffles in a regular waffle iron with this recipe.)

    Additionally, the technique of using whipped egg whites as a leavening agent separates Belgian waffles from the pack by creating an extra crisp crust and incorporating more loft.

    Can I add any mix-ins?

    Absolutely! While I love classic Belgian waffles, you’re definitely welcome to add a little extra pizzazz. I like making cinnamon waffles by adding ½-1 teaspoon of ground cinnamon to the mix (try adding some to your maple syrup, too!) or blueberry waffles by folding in ½ cup of fresh or frozen berries.

    What’s the best way to store them?

    First, let any leftover waffles cool fully to room temperature on a cooling rack. Then transfer your homemade Belgian waffles into an airtight container or zip-top bag with the extra air pushed out. I personally like to use pieces of parchment paper to separate the waffles so they don’t end up sticking.

    You can refrigerate any leftovers for up to 5 days, or freeze them for up to a month. To reheat, simply pop them in the toaster oven (or in the regular oven on a baking sheet if you’re making a bunch at once) until warm and crisp!

    Can you make these without a waffle iron?

    No. A waffle iron is what gives homemade waffles their signature shape, so you’ll definitely need a waffle maker. However, you can try my easy Fluffy Pancake Recipe if you’re looking for a delicious breakfast alternative with the same fluffiness and flavor. If you don’t have a Belgian waffle maker but have a regular one, you can certainly use it for this recipe!

    If you love this recipe try these out!

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    If you’ve tried this Belgian Waffles recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a Belgian waffle topped with a knob of butter. Fork and bowl of berries to the side.
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    5 from 35 votes

    Belgian Waffles

    From the crisp golden exterior to the delicate, fluffy interior that melts in your mouth to the extra-deep pockets for puddles of maple syrup, my foolproof authentic Belgian Waffles recipe promises an indulgent breakfast experience like no other.
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 5 minutes minutes
    Total Time 15 minutes minutes
    Servings 4 servings
    Calories 668kcal
    Author John Kanell

    Equipment

    • Mixing Bowls
    • Waffle iron
    • Electric hand or stand mixer or whisk

    Ingredients

    • 2¼ cups all-purpose flour (270g)
    • 4 teaspoons baking powder
    • ¼ cup sugar (50g)
    • ¾ teaspoon salt
    • 2 cups milk (480ml)
    • ½ cup oil (vegetable or canola) (120ml)
    • 2 large eggs separated
    • 2 teaspoons vanilla extract

    Instructions

    • Preheat your waffle iron. If you can choose settings, I recommend doing darker for a crispier waffle.
    • In a large bowl whisk together the flour, baking powder, sugar, and salt.
    • In a medium bowl, whisk together the milk, oil, egg yolks, and vanilla together.
    • In a separate mixing bowl, beat the egg whites on high speed until stiff peaks form.
    • Stir the milk mixture into the flour mixture until almost combined, then fold in the egg whites until no streaks remain.
    • Scoop about 1/3 cup of batter for each waffle into the hot iron. (This will depend on the size and settings of your waffle maker so feel free to experiment with amounts.) Cook according to the manufacturer’s instructions. Serve hot with butter, syrup, berries, whipped cream, or your favorite toppings.

    Notes

    • Start with cold eggs. Separate the eggs while cold from the fridge so the egg yolks are less likely to break. Additionally, I recommend using a 3-bowl system — 1 bowl for your freshly separated egg white, 1 bowl for the yolks, and 1 bowl to pour the whites into. That way, if a yolk breaks into one white, it doesn’t ruin the whole batch!
    • Use a clean mixing bowl. Make sure your equipment is squeaky clean before whipping the egg whites to lofty clouds. Any lingering oils from previous baking adventures will prevent them from setting into stiff peaks. If you’re not sure, I suggest running a cotton ball dipped in lemon juice on your beaters and bowl to clean them.
    • Preheat the waffle iron. A crispy waffle is created in part from the batter, but most importantly from the hot iron. Turn it on before you start mixing up your batter so it’s nice and hot when you’re ready to start cooking. If you can choose settings on your Belgian waffle maker, I recommend opting for a darker setting to achieve a crispier waffle.

    Nutrition

    Calories: 668kcal | Carbohydrates: 73g | Protein: 14g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 944mg | Potassium: 297mg | Fiber: 2g | Sugar: 19g | Vitamin A: 333IU | Calcium: 410mg | Iron: 4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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