Belgian Waffles Recipe

I have a confession: I’m obsessed with waffles. Not just any waffles—thick, golden, crispy-on-the-outside, fluffy-on-the-inside Belgian waffles!

This Belgian waffle recipe’s got the perfect balance of crispiness and softness, with just the right amount of sweetness to make every bite feel indulgent.

Once you try this recipe, you’ll never go back to the boxed mix again.

Belgian Waffles vs. Regular Waffles

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

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. 

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

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

I’ve never met a waffle I didn’t like, but there’s a soft spot in my heart for fluffy, crispy Belgian waffles.

Ingredients You'll Need

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. 

• All-Purpose Flour – To create a silky smooth texture, always sift the flour before adding it to the recipe. 

• Baking powder – It creates little air pockets in the batter while it cooks and makes the waffles 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.

• Eggs – In addition to baking powder, eggs help the batter stay nice and light. 

• Vegetable oil – Helps your waffle batter retain moisture.

• Milk – I always use higher-fat milk for the best-tasting waffles, like whole milk or 2 percent.

• Vanilla – One of my favorite brands for this recipe is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. I love it because it has deep caramel-like undertones.

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. PREHEAT your waffle iron and spray with nonstick cooking spray.

2. WHISK together the flour, sugar, baking powder, and salt in a medium bowl.

3. SEPARATE the egg whites and beat them in a separate bowl until stiff peaks form. Set aside.

4. MIX the egg yolks, oil, milk, and vanilla in a medium-sized bowl and stir until combined.

5. COMBINE the wet ingredients to the dry ingredients until a batter forms. Using a rubber spatula, slowly fold in the egg whites.

6. COOK the waffles by adding 3/4 cup waffle batter to the hot waffle iron and cook according to the waffle maker's instructions. Enjoy!

Tips for Success 

There are a few ways that these waffles can go sideways (been there, done that).

I’ve made these Belgian waffles so many times that I have a few tips to ensure success!

• 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. 
  
• Always spray the waffle iron. Even if your Belgian waffle maker is non-stick… they still might stick. So, it doesn’t hurt to give it a little extra help, because the biggest breakfast tragedy is a stuck waffle!
  
• Use a clean mixing bowl. I know, it seems a little fussy. But you want to ensure that there isn’t any lingering oil in the bowl which can prevent the whites from whipping properly.

Topping Ideas 

These delicious waffles deserve something bold, indulgent, and flavorful. Maple syrup and melted butter 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. 

• Homemade Blueberry Sauce
  
• Peanut Butter and Banana
  
• Whipped Cream
  
• Flavored Butter
  
• Fresh Fruit
  
• Fried Chicken and Maple Syrup
  
• Apple Cinnamon Compote and Melted Butter

How to Store and Reheat 

Belgian waffles are deceptively filling, which means there are always leftovers. I always make extra just so I can have an easy, delicious breakfast later in the week.

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 airtight 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 on a baking sheet for a few minutes to retain that crispy crust. 

More Tasty Waffle Recipes To Try

Red Velvet Waffles

Krusteaz Waffles

Banana Bread Waffles

Homemade Blueberry Waffles