This Homemade Belgian Waffles Recipe is 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.
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Best Belgian Waffle Recipe
Enjoying a light and fluffy Belgian Waffle recipe in the morning is basically like eating cake for breakfast, especially when it’s topped with maple syrup, whipped cream, and fresh berries - oh my! While the classic Belgian Waffle is lightened with yeast, we decided to achieve the same thing by using baking powder and whipping the egg whites separately. Easy peasy.
The result is 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.
Ingredients in Homemade Waffles
- 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.
- Salt - sea salt works great.
- Cinnamon - use your favorite kinds.
- 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
- 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!
The main difference between Belgian and American waffles is in the batter. American waffles are much richer, and are typically made with buttermilk while Belgian waffles are traditionally lightened with yeast. In this case, our Belgian Waffles are lightened by folding in whipped egg whites.
The other main difference is the waffle iron. Belgian waffle irons have deeper pockets which makes the waffles super light and fluffy with slightly crisp outsides.
You can still make this recipe with a regular waffle iron, it just won’t have quite the same texture.
If you know you will be in a rush in the morning, it’s perfectly fine to make this batter the night before. Note that it will lose a bit of its airiness since the whipped egg whites will deflate some.
Sure! They are incredibly similar - the most notable difference is how they are cooked.
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 1 month.
- 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.
Variations
- This recipe is best when you take the time to whip the egg whites to soft peaks before adding. If you're in a time crunch or don't want to hassle, you can also just add the eggs whole.
- Add blueberries to make these into blueberry waffles.
- Chocolate Chips are a fun addition too.
Homemade Belgian Waffles Recipe
Ingredients
- 2 large Eggs separated
- 2 cups All-Purpose Flour
- 2 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 1 ¾ cups Milk
- ½ cup Vegetable Oil
- ½ 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!
Nutrition
More of our favorite breakfast recipes:
- Nutella Twist Bread
- Shamrock Pancakes
- Easy Strawberry Cream Scones
- Fluffy Buttermilk Pancakes
- Baked Denver Omelet Breakfast Casserole
- Vegetable Quiche
- Applesauce Muffins
- More Favorite Breakfast Recipes
- French Toast Recipes
- More Breakfast Quick Bread Recipes
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These Belgian Waffles are super light, crisp, golden and delicious. Flavored with cinnamon and vanilla, they taste great served with butter, whipped cream, syrup and berries.
Debbie
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.
Cathy
Thank you for this recipe! I finally found one that is fluffy and tastes great!
Jill Baird
I'm so happy you love it! Thanks for letting me know, Cathy!
Marilyn
Absolutely delicious! Perfect weekend breakfast with a serving of fresh fruit on the side.
Ashley
Yum! These were perfect for sunday brunch.
Renee Goerger
This recipe made me pull out my Belgian waffle maker again, and I'm so glad I did. YUMMY!!!