There’s nothing like my homemade Belgian waffles! They’re crisp on the outside, soft and fluffy on the inside, with deep pockets for all the syrup and butter. The secret is whipping the egg whites for that light, airy texture!
A Reader’s Review
I made these on a whim this morning and my family all agreed that they were the best waffles! Thank you, this one is a keeper.
– SariahWhy You’ll Never Go Back to Box Mix
Light and Fluffy Every Time: Whipping the egg whites gives these waffles that perfect combo of crispy edges and soft, airy centers.Classic Belgian Texture: Thick batter and deep pockets create that Belgian style. Golden, fluffy, and ready to hold all your syrup and toppings.Family-Approved: After making tons of batches, this recipe has become a family favorite. It’s consistent, reliable, and better than box mix!Belgian Waffle Ingredients
Oil: Use a neutral oil like vegetable or canola, or swap for cooled, melted butter for a richer flavor.
Homemade Belgian Waffles Recipe
I used to think boxed mix was the way to go for easy pancakes and waffles, until I made this waffle recipe! I have never looked back! These come together with not much more effort, and the results are well worth it!
Dry Ingredients: In a large bowl, whisk all-purpose flour, sugar, baking powder, and salt, then set asideSeparate Egg Whites & Yolks: Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.Whip Egg Whites: Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over mix! Set aside.Combine Wet Ingredients: Add milk, vegetable oil, and vanilla extract to the bowl with the yolks, then whisk to combine.Combine Wet & Dry Ingredients: Add the flour mixture to the milk mixture and stir until just incorporated.Fold & Cook: Gently fold the beaten egg whites into the batter. Preheat the Belgian waffle maker according to the instructions and spray it with non stick cooking spray. Pour the batter into the hot waffle iron, then cook until golden on the outside. Top with your favorite toppings!
lyssa’s Pro Tip
Egg Whites! Don’t skip separating the eggs and beating the whites! Beaten egg whites create a fluffy waffle by incorporating air into the batter!
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Belgian Waffles
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }Crispy on the outside, soft and fluffy inside! These classic Belgian waffles are a family favorite and better than anything from a mix.Course BreakfastCuisine AmericanKeyword belgian waffles, belgian waffles from scratch, belgian waffles recipe, homemade belgian waffles, waffle recipePrep Time 10 minutesminutesCook Time 15 minutesminutesTotal Time 25 minutesminutesServings 6wafflesCalories 413kcalAuthor Alyssa RiversIngredients
2cupsall-purpose flourcupgranulated sugar1tablespoonbaking powderteaspoonsalt2large eggsseparated1 ¾cupsmilkcupvegetable oil or canola2teaspoonsvanilla extractInstructions
In a large bowl, whisk together 2 cups all-purpose flour¼ cup granulated sugar1 tablespoon baking powder, and ½ teaspoon salt. Set asideCrack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over-mix! Set aside.Add 1 ¾ cups milk½ cup vegetable oil or canola, and 2 teaspoons vanilla extract to the bowl with the yolks, whisking well to combine.Add the flour mixture to the milk mixture and stir, just until incorporated.Gently fold the beaten egg whites into the batter.Preheat the waffle iron according to the manufacturer's instructions and spray it with non-stick cooking spray. Pour the batter into the hot waffle iron. Cook until golden on the outside.Video
Notes
Storing & Reheating Instructions
Refrigerate: Store waffles in an airtight container or ziplock bag for 3–4 days.Freeze: Let waffles cool completely, then store in a freezer-safe bag for up to 3 months.Reheat: Microwave for 15 seconds, then toast for 1–2 minutes until warm and crisp.Nutrition
Calories: 413kcalCarbohydrates: 44gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 63mgSodium: 455mgPotassium: 174mgFiber: 1gSugar: 12gVitamin A: 195IUCalcium: 220mgIron: 2mgWhat To Top Your Belgian Waffles With
The Belgian Waffles are perfect for loading up with all the toppings! Fresh fruit with whipped cream, or fancy butters like my Cinnamon Honey Butter, or Apple Butter. My favorite is classic buttermilk syrup. Here are a few more syrups to try!
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