Made with just a few basic ingredients, these Belgian Waffles are moist and tender and airy on the inside, with a perfect thin, crisp exterior. Top with butter & maple syrup or whipped cream & fresh fruit for an easy breakfast – or enjoy as breakfast-for-dinner!
Light & Airy Homemade Waffles
We are big fans of waffles in this house, so it’s fun to mix it up and keep different recipes in rotation. So far, we’ve already had a few great homemade waffle recipe options to choose from: Yeast Waffles, Classic Waffles, and Buttermilk Waffles.
And next on the list? These Belgian Waffles!
This Belgian waffles recipe is my first choice when I’m wanting richly flavored waffles that are moist and airy on the inside, with an amazing crispy, golden exterior. (And they actually stay crisp ’til the very last bite!) I also love the deeper pockets of an authentic Belgian waffle, so wonderful for holding syrup and melty butter!
While these make a great breakfast any day of the week, waffles have certainly become a top contender for breakfast-for-dinner in our house. Thank goodness we have a number of truly delicious and easy waffle recipes to choose from!
What Are Belgian Waffles?
Belgian waffles are similar to classic waffles, yet different.
The first thing you’ll notice is that Belgian waffles are thicker, because they’re made with a waffle iron that has deeper grids. For those who like pools of melty butter and syrup, this is a major plus!
Then when you take a bite, you’ll notice that the texture of a Belgian waffle is less dense than a classic waffle. It’s lighter, almost airy. This fluffy texture comes from the egg whites, which are beaten into soft peaks and then folded into the batter right before cooking. The whipped whites give loft to the batter, helping the insides to stay soft, moist, and airy.
And finally, you can’t help but notice the thin layer of crispy deliciousness to the exterior. We can thank those whipped egg whites once again, plus the butter in this recipe. Many Belgian waffle recipes are yeast-based, to get that crispy texture. While I absolutely adore the texture and yeast-enhanced flavor of yeasted waffles, the overnight rise can be prohibitive to a last-minute decision to make waffles for breakfast!
Belgian Waffles Ingredients
This easy waffle recipe is made with just 7 basic ingredients:
- All-purpose flour – Flour gives the waffles structure. Be sure to measure using the spoon and level method, as adding too much flour can result in drier waffles.
- Granulated sugar – Granulated sugar adds a hint of sweetness to the waffles, and also aids in the exterior crispness.
- Baking powder – Baking powder helps the waffles rise.
- Eggs – Egg yolks add richness and help bind the batter together. Egg whites add air to the waffle batter so the waffles stay light and fluffy, plus help with that crispy exterior.
- Whole Milk – Milk adds moisture to the waffles. Make sure your milk is at room temperature so it doesn’t cause the melted butter to seize up when it’s added.
- Butter – Butter adds richness and delicious flavor to the waffles – plus it helps the edges crisp!
- Pure vanilla extract – Vanilla enhances the sweetness and butter flavor in the waffles.
How to Make Belgian Waffles
This is an easy waffle recipe that includes beaten egg whites. Beating takes an extra step, I know, but one that is so worth it if you like waffles with moist, tender insides and golden, crispy outsides!
- Combine the ingredients. Whisk together the dry ingredients in one bowl and the egg yolks, milk, butter, and vanilla in another. Combine and mix just until no large lumps remain.
- Beat the egg whites. Beat the egg whites on medium-high speed until they hold a soft peak. Gently fold them into the batter, taking care not to deflate them.
- Cook the waffles. Scoop batter into the center of the iron and close. Cook for 3 to 4 minutes, or until golden brown and crisp.
Tips for Success
For the best homemade Belgian waffles, follow these tips:
- Use a Belgian waffle maker. For truly authentic Belgian waffles, use a Belgian waffle iron. This type of waffle maker has deeper grids that give you thicker waffles with deeper pockets.
- Test your waffle maker. There are so many different waffle makers out there! Be sure to test yours, to achieve your perfect waffle. Adjust the heat setting, amount of batter to use, cook time, etc.
- Thoroughly separate the eggs. When separating the eggs, be sure that no yolk is left with the white. To achieve soft peaks when beating the whites, the egg whites cannot have any yolk.
- Beat the egg whites enough. If you’ve never beaten egg whites, it’s easy to do! Here’s how to beat the egg whites into soft peaks. Be sure to beat until soft peaks form, for perfectly light and fluffy waffles.
- Don’t overmix. Be sure to mix the batter just enough to get rid of any large lumps. And then gently fold in the egg whites. Overmixing can deflate the beaten egg whites and result in a denser waffle.
- Keep the waffles warm. If there’s a downside to waffles, it’s that you can really only make one at a time. To keep the ones you’ve prepared warm while you keep cooking, you can place the cooked waffles in the oven at 200° F for up to 30 minutes. For crispiest results, I recommend placing a cooling rack on a baking sheet, with the waffles on top, without overlapping the waffles. With this method, everyone can eat at the same time!
What to Serve with Waffles
These homemade waffles pair well with any breakfast topping you can imagine. Go traditional and simple with butter and syrup. Or make some fluffy whipped cream and add fresh berries or your favorite berry sauce.
Here are a few of our favorite toppings:
- Maple syrup
- Fresh fruit, especially berries and cherries
- Powdered sugar
- Whipped cream
- Cinnamon honey butter
- Whipped blueberry butter
- Whipped pumpkin pie spiced butter
And what sides to serve with waffles? The sweetness of waffles loves to be paired with savory sides like bacon, sausage, ham, or eggs. These are all perfectly great choices for breakfast-for-dinner, too!
Can I Freeze These?
Yes, these homemade waffles freeze well! You might even want to think about making extra, so you have some in the freezer for busy mornings. Allow the waffles to cool completely, then transfer to a freezer-safe ziplock bag, separating waffles with a layer of wax paper or parchment paper. Freeze for up to 3 months.
How to Store & Reheat Leftovers
Refrigerator: Leftover waffles can be stored in the fridge for up to 2 days. To reheat, pop them in the microwave for 30-second intervals or pop them in the toaster and toast to your preferred doneness.
Freezer: See freezer storage instructions above. Then reheat waffles from frozen in the microwave or toaster, although the microwave will not be able to revive the crisp exterior texture. You can also heat frozen waffles in the oven – preheat oven to 300° F, place waffles on a cooling rack set on a baking sheet, without overlapping the waffles. Heat for 10 to 15 minutes, or until thoroughly heated.
More Breakfast Recipes:
- Blueberry Muffins with Crumb Topping
- Overnight Baked Apple Oatmeal
- Breakfast Egg Salad with Bacon
- Overnight Egg Bake
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Made with just a few basic ingredients, these Belgian Waffles are soft and airy on the inside with a crisp, golden outside. Top with maple syrup or fresh fruit for an easy breakfast or enjoy as breakfast-for-dinner!
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 3 large eggs, at room temperature
- 2 cups whole milk, at room temperature
- 8 tablespoons butter, melted and cooled
- 2 teaspoons pure vanilla extract
- Preheat waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- In another bowl, whisk together the egg yolks, milk, melted butter, and vanilla.
- Add the wet ingredients to the dry, and mix just until no large lumps remain - do not overmix.
- Next add the egg whites to a clean bowl (or the bowl of a stand mixer fitted with the whisk attachment). Beat on medium-high speed until the egg whites hold a soft peak, about 4 minutes.
- Add the egg whites to the batter and fold them in gently, taking care not to deflate the egg whites as you fold.
- Once the waffle iron is preheated, grease it lightly with butter or non-stick cooking spray. Spoon ½ cup batter (large waffle irons may need 3/4 cup of batter or more) into the center of the iron and close the lid. When I use my large All-Clad waffle maker, I add 3/4 cup of batter to the middle of each of the 4 individual waffle squares. So you'll just need to test per your waffle maker.
- Cook for 3-6 minutes, depending on size of waffle and desired doneness, until the waffle is golden brown and crisp to your liking. Repeat with the remaining batter, re-greasing as needed.
- There are so many different waffle makers out there! Be sure to test yours, to achieve your perfect waffle. Adjust the heat setting, amount of batter to use, cook time, etc.
- Cooked waffles can be kept warm in the oven while you make more waffles. Place the cooked waffles in the oven at 200° F for up to 30 minutes. For crispiest results, I recommend placing a cooling rack on a baking sheet, with the waffles on top, without overlapping the waffles.
- To refrigerate leftovers: Allow waffles to cool and then place in an airtight container in the fridge for up to two days.
- To freeze leftovers: Allow waffles to cool completely, then transfer to a freezer-safe ziplock bag, separating waffles with a layer of wax paper or parchment paper. Freeze for up to 3 months.
- To reheat in microwave: Heat in 30-second intervals until thoroughly heated.
- To reheat in toaster: Toast straight from the fridge or freezer until heated through and crisp.
- To reheat in oven: Preheat oven to 300° F. Place waffles on a cooling rack set on a baking sheet, without overlapping the waffles. Heat for 10 to 15 minutes, or until thoroughly heated.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 142mgSodium: 436mgCarbohydrates: 45gFiber: 1gSugar: 13gProtein: 10g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.