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
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
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.
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.
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.
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.
Frequently Asked Questions
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.
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.
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!
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!
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!
Belgian Waffles
Video
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.
Logan says
So fluffy
Wendy says
I loved them. I did decrease the amount of butter I used and they were really good. I used self rising flour since that is what was open then I added 1/2 teaspoon baking powder.
Shannon says
Made these this morning on my new Cuisinart wafflemaker. OMG this recipe is perfect! Crispy on the outside, fluffy on in the side. I was able to get almost 7 full waffles out this batter mix and they were amazing. Thank you John!
Ryan says
I have watched your youtube channel for more than a year but just today discovered your website and all the recipes I’m missing out on! This is a good recipe but wondering if you’ve ever tried using pearl sugar? I love using pearl sugar because it creates almost like a caramelized candy shell and you don’t need any syrup! Would be great to see a video on this.
leanne says
I always crave these at restaurants and was so excited to try the recipe. New favorite, they were great!!
sobia says
thanks for the recipe! can’t wait to try it!
it’s baking powder or baking soda?
powder listed in ingredients.. soda in the steps?