Belgian Waffles Recipes

The waffles made with this incredibly simple recipe are crisp and golden brown on the exterior, soft and fluffy on the inside, and ideal for smothering with sweet maple syrup and melted butter.

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.