Belgian Waffles Recipe

Is there anything better than Belgian waffles? They’re the perfect breakfast or brunch option when you crave something indulgent. 

Don’t let that waffle iron collect dust! This simple recipe lets you whip up delicious waffles seven days a week.

It doesn’t just have to be for a special occasion!

This recipe is quick, simple, and yields impossibly light and fluffy breakfast treats. 

Pile on some tasty toppings, like homemade blueberry sauce, and watch them disappear. 

Get ready to fall in love with these fantastic Belgian Waffles!

Belgian Waffles vs. Regular Waffles

The difference between Belgian and regular waffles boils down to the waffle iron and ingredients.

Seriously, the shape of the waffle iron makes a big difference. 

Belgian waffles have much deeper pockets than regular waffles. This means more storage space for syrup and tasty toppings! 

Belgian waffles traditionally use yeast and egg whites for their fluffy texture. 

However, most modern Belgian waffle recipes today skip the yeast step and use baking powder instead. 

American waffles are smaller and shallow, incorporating buttermilk (and no egg whites). Omitting egg whites makes for a denser, pancake-like waffle. 

Ingredients

I like a recipe list that’s short and sweet. This recipe requires only a few pantry staples and your handy dandy waffle iron. 

Oh, and don’t forget the toppings! But more on that a little later. 

• Flour – Use all-purpose flour for the best results. And to create a silky smooth texture, always sift the flour before adding it to the recipe. 

• Baking powder – Since we aren’t using yeast, baking powder creates little air pockets in the batter while it cooks. It helps the waffles stay nice and light. 

• Salt – A little dash of salt enhances the vanilla flavor and draws out the sweetness in the sugar. 

• Sugar – Simple white granulated sugar is all you need in this recipe. The waffles aren’t overly sweet because the sweetness comes from the toppings!

• Eggs – In addition to baking powder, eggs help the batter stay nice and light. Ensure your eggs are at room temperature before adding to the batter. If you use cold eggs, your waffles will be dense. 

• Vegetable oil – Any oil works in this recipe, but vegetable oil is best. It ensures your waffle batter retains moisture. No one wants a dry waffle!

• Milk – Waffle time is not the time to worry about calories. Use higher-fat milk for the best-tasting waffles, like whole milk or 2 percent. 

• Vanilla – Skip the imitation stuff and reach for the real vanilla extract. You won’t regret it!

How to Make Belgian Waffles

Belgian waffles may seem fancy, but the waffle iron does all the heavy lifting. Check out how quickly these waffles go from batter to breakfast royalty. 

1. Prepare the waffle iron. Coat the waffle iron with cooking spray to prevent sticking. 

2. Combine the dry ingredients. Sift the flour into a large bowl, then mix sugar and baking powder. Set aside. 

3. Beat the egg whites. Separate the egg whites and beat until stiff peaks form. 

4. Combine the wet ingredients. Whisk the egg yolks, milk, oil, and vanilla. Then, gently stir them until combined. 

5. Add dry ingredients to wet. Stir the batter until just combined, then carefully fold in the egg whites. 

6. Cook. Pour 3/4 cup batter into the waffle iron, close it, and cook it for 5-10 minutes. Rinse, repeat, and enjoy!

Tips for Success 

There are a few ways that these waffles can go sideways. Follow these quick tips for success to ensure they’re ready for brunch.

• Don’t overmix. Use a soft rubber spatula to very gently fold in the egg whites. If you overmix, you’ll lose all those tiny air pockets you worked so hard to whip. Your waffles will be dense and tough. 

• Put that measuring cup to work. It may seem fussy, but measure out each serving before adding it to the iron. It will create perfectly even waffles and eliminate the mess of pouring directly from the bowl. 

• Give the batter a rest. After mixing, let the gluten develop on the countertop for about 30 minutes. It’s a simple step to make your waffles even more fluffy and light. 

Topping Ideas 

These delicious waffles deserve something bold, indulgent, and flavorful. Maple syrup is always a hit, but let’s break away from the norm. 

Here are some scrumptious topping ideas. Try one, or create a Saturday morning waffle bar. 

1. Homemade Blueberry Sauce

Picture this: a slightly sweet waffle topped with warm homemade blueberry sauce. Is your mouth watering yet?

This homemade blueberry sauce is the perfect balance of sweet and tart. Pile it high on a fluffy waffle, and top it off with whipped cream. 

It’s the perfect option when you crave dessert for breakfast. 

2. Whipped Cream

Step away from that tub of Cool Whip. Once you realize how easy (and delicious) homemade whipped cream is, your life will never be the same. 

You only need three simple ingredients: heavy cream, vanilla, and confectioner’s sugar. 

There’s nothing better on a waffle than this homemade whipped cream. 

3. Flavored Butter

Flavored butter is sure to make those waffles sing. 

When it melts into all those deep pockets, it’s heavenly. 

There’s something here for every occasion, from strawberry butter to cinnamon butter and whipped pumpkin butter.

How to Store and Reheat 

Belgian waffles are deceptively filling, which means there are always leftovers. Don’t worry, this recipe is easy to store, and just as easy to reheat. 

• To Store: Always ensure your waffles are completely cooled before storing them in an air-tight container. In the fridge, they will stay fresh for up to 4 days. 

• To Freeze: Who needs Eggos? You can also store leftover waffles in the freezer for 2 months. 

• To Reheat: Reheating in the microwave in 30-second intervals will technically reheat them, but they won’t be as crispy. Pop them in the toaster or under the broiler for a few minutes to retain that crispy crust.