This Fluffy Belgian Waffle Recipe makes waffles that are super fluffy on the inside, crisp on the outside, and can be ready in no time. Top them with whipped cream, powdered sugar, your favorite syrup, and fresh berries for a true breakfast treat.
In order to get the light and airy texture, this simple recipe calls for separating the eggs, then folding the beaten egg whites into the batter just before cooking. This makes them super light and fluffy without needing to use yeast.
What Makes These Belgian Waffles So Fluffy?
Enjoying a light and fluffy Belgian waffle in the morning is basically like eating cake for breakfast, especially when it’s topped with maple syrup, whipped cream, and fresh berries! Traditionally, Belgian waffles are lightened with yeast which means the whole process can take a little time.
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With this easy homemade version, I’ll show you how you can get a similar result by using baking powder and whipping the egg whites separately. Easy peasy.
They are super light and fluffy on the inside, crisp and golden on the outside and seriously delicious. They are flavored with cinnamon and vanilla and would go perfectly with one of our homemade whipped cream, homemade strawberry sauce, mixed berry syrup or Whipped Cinnamon Honey Butter.
Key Ingredients
- Eggs – any type of large eggs will work great. You will need to separate them into yolks and whites.
- Flour – we use all-purpose flour but you could also substitute cake flour.
- Sugar – regular white granulated sugar.
- Baking Powder – this helps make fluffy Belgian Waffles.
- Cinnamon – I love the flavor that just a little bit of cinnamon gives to the waffle batter.
- Milk – we recommend using either whole milk or 2%.
- Vegetable Oil – any kind of low flavor vegetable or canola oil will work.
- Vanilla Extract – pure vanilla extract tastes best.
How to Make Belgian Waffles Without Yeast
- Prepare the eggs. Carefully separate the eggs and place the egg whites into a large glass or metal mixing bowl, setting aside the yolks. Using a handheld mixer, or a whisk, beat the egg whites until stiff peaks form and then set aside.
- Combine the dry ingredients. In a separate mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon, and whisk.
- Add the wet ingredients. Make a well in the dry ingredients, add the reserved egg yolks, milk, vegetable oil and vanilla and whisk the batter until almost completely smooth. Using a rubber spatula, gently fold the egg whites into the batter mixture.
- Cook the waffles. Add batter to your preheated waffle iron according to the manufacturer’s directions, cooking until they are golden brown on both sides.
- Serve. Serve warm with butter, syrup and your favorite toppings. Enjoy!
Belgian Waffle Variations
Once you’ve made the classic version, try one of these fun twists:
- Pumpkin waffles. Whisk ½ cup of pumpkin puree and 1 teaspoon of pumpkin pie spice into the wet ingredients. Or try my full recipe for Pumpkin Waffles.
- Chocolate chip waffles. Gently fold ¾ cup of mini chocolate chips into the batter right after the egg whites.
- Blueberry waffles. Sprinkle a few fresh blueberries over the batter right after you pour it onto the waffle iron, so they don’t all sink or get crushed.
- Buttermilk waffles. Swap the milk for buttermilk and add ½ teaspoon of baking soda to the dry ingredients for a slight tang.
- Cinnamon sugar waffles. Brush the hot waffles with melted butter and sprinkle with cinnamon sugar, just like churros!
- Savory waffles. Skip the cinnamon and vanilla, cut the sugar to 1 teaspoon, and fold in ½ cup of shredded cheddar and 2 tablespoons of chopped chives. Perfect for chicken and waffles.
- Dessert waffles. Top with a scoop of vanilla ice cream, fresh berries, and a drizzle of Hot Fudge Sauce.
- Red, white, and blue waffles. Top with whipped cream, strawberries, and blueberries for the 4th of July.
- Whole wheat waffles. Replace up to half of the flour with whole wheat flour. Add an extra splash of milk if the batter seems thick.
Frequently Asked Questions
Yes! Traditional Belgian waffles are often made with yeast, but this easy version gets its light, airy texture from baking powder and whipped egg whites instead. You get fluffy Belgian waffles in about 35 minutes, with no rising time.
Belgian waffles are thicker, with deep pockets and a light, airy inside. They’re made in a Belgian waffle iron, which has deeper grids. Regular, or American, waffles are thinner and a little denser, with shallow pockets.
No. This batter works in a regular waffle iron too. The waffles will just be thinner, with smaller pockets.
Beating the egg whites into stiff peaks and folding them into the batter adds air, which is what makes these waffles so light and fluffy without yeast. Fold gently so the whites don’t deflate.
You can whisk the whole eggs into the batter if you’re short on time. The waffles will still taste great, but they’ll be a little denser and less fluffy.
Make sure the waffle iron is fully preheated, and don’t open it early. Let the waffles cook until the steam slows down. To keep them crisp, place cooked waffles in a single layer on a wire rack instead of stacking them.
Stacking hot waffles traps steam and makes them soft. Underbaking is the other common cause. Cook until deep golden brown, then set them on a wire rack or in a 200°F oven to keep warm.
This recipe makes about 6 large Belgian waffles. The exact number depends on the size of your waffle iron.
For the fluffiest waffles, whisk the dry ingredients and the wet ingredients (minus the egg whites) in separate bowls the night before, and refrigerate the wet mix. In the morning, whip the egg whites, combine everything, and cook.
Yes! Melted butter adds rich flavor. Oil makes the waffles a little crispier, so use whichever you prefer, or do half of each.
Place cooked waffles in a single layer on a wire rack set on a baking sheet, and keep them in a 200°F oven until everything is ready. They’ll stay warm and crisp.
Yes! Let them cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat straight from frozen in the toaster or a 350°F oven until hot and crisp.
Storing and Reheating Instructions
- Refrigerator: you can store leftover Belgian Waffles in an airtight container in the fridge for up to 3 days.
- Freezer: you can freeze leftover Belgian Waffles in freezer bags, or any other airtight container, for up to 2 months.
- Reheating: the easiest way to reheat waffles is to pop them into a toaster. This way they will retain their crispiness. You can also microwave them, but they will stay very soft if you do.
Fluffy Homemade Belgian Waffles
Ingredients
- 2 large eggs
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 3/4 cups milk
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat a waffle iron and spray with nonstick cooking spray.
- Carefully separate the eggs and place the egg whites into a large glass or metal mixing bowl, setting aside the yolks. Using a handheld mixer, or a whisk, beat the egg whites until stiff peaks form and then set aside.
- In a separate mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon and whisk to combine.
- Make a well in the dry ingredients, then add the reserved egg yolks, milk, vegetable oil, and vanilla and whisk the batter until almost completely smooth (there should still be some lumps).
- Using a rubber spatula, gently fold the egg whites into the batter mixture until there are no streaks, but do not overmix.
- Add batter to your preheated waffle iron according to the manufacturer's directions, cooking until they are golden brown on both sides.
- Serve warm with butter, syrup and your favorite toppings. Enjoy!
Notes
Nutrition
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This fluffy Belgian Waffle recipe is super light, crisp, golden, and delicious. Flavored with cinnamon and vanilla, they taste great served with butter, whipped cream, syrup and berries.
Waffles were great. Will be my go-to recipe.
Just tried this recipe and it turned out great. The waffles were light and fluffy and that touch of cinnamon made them extra special. Even my junior high aged grandkids made a fuss about how good they were.
Thank you for this recipe! I finally found one that is fluffy and tastes great!
I’m so happy you love it! Thanks for letting me know, Cathy!
Absolutely delicious! Perfect weekend breakfast with a serving of fresh fruit on the side.
Yum! These were perfect for sunday brunch.
This recipe made me pull out my Belgian waffle maker again, and I’m so glad I did. YUMMY!!!
We love your recipe, we have waffle breakfast get togethers with family and everyone loves the waffles.
Made these Belgium Waffle recipe this morning. They turned out really delicious. Glad I found your recipe. Will be my go to recipe.
Thanks again.
Wonderful recipe! The waffles are light and full of flavor! I am still “ learning” my waffle iron. But even in the midst of my learning process, the waffles are delicious!
first time making them. The turned out so beautiful! I made a batch for my son and his family and of course hubby had to try. He loved them.