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There’s nothing like my homemade Belgian waffles! They’re crisp on the outside, soft and fluffy on the inside, with deep pockets for all the syrup and butter. The secret is whipping the egg whites for that light, airy texture!
A Reader’s Review
I made these on a whim this morning and my family all agreed that they were the best waffles! Thank you, this one is a keeper.
Why You’ll Never Go Back to Box Mix
- Light and Fluffy Every Time: Whipping the egg whites gives these waffles that perfect combo of crispy edges and soft, airy centers.
- Classic Belgian Texture: Thick batter and deep pockets create that Belgian style. Golden, fluffy, and ready to hold all your syrup and toppings.
- Family-Approved: After making tons of batches, this recipe has become a family favorite. It’s consistent, reliable, and better than box mix!
Belgian Waffle Ingredients
- Oil: Use a neutral oil like vegetable or canola, or swap for cooled, melted butter for a richer flavor.
Homemade Belgian Waffles Recipe
I used to think boxed mix was the way to go for easy pancakes and waffles, until I made this waffle recipe! I have never looked back! These come together with not much more effort, and the results are well worth it!
- Dry Ingredients: In a large bowl, whisk all-purpose flour, sugar, baking powder, and salt, then set aside
- Separate Egg Whites & Yolks: Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
- Whip Egg Whites: Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over mix! Set aside.
- Combine Wet Ingredients: Add milk, vegetable oil, and vanilla extract to the bowl with the yolks, then whisk to combine.
- Combine Wet & Dry Ingredients: Add the flour mixture to the milk mixture and stir until just incorporated.
- Fold & Cook: Gently fold the beaten egg whites into the batter. Preheat the Belgian waffle maker according to the instructions and spray it with non stick cooking spray. Pour the batter into the hot waffle iron, then cook until golden on the outside. Top with your favorite toppings!
Alyssa’s Pro Tip
Egg Whites! Don’t skip separating the eggs and beating the whites! Beaten egg whites create a fluffy waffle by incorporating air into the batter!
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Belgian Waffles
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs separated
- 1 ¾ cups milk
- ½ cup vegetable oil or canola
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside
- Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
- Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over-mix! Set aside.
- Add 1 ¾ cups milk, ½ cup vegetable oil or canola, and 2 teaspoons vanilla extract to the bowl with the yolks, whisking well to combine.
- Add the flour mixture to the milk mixture and stir, just until incorporated.
- Gently fold the beaten egg whites into the batter.
- Preheat the waffle iron according to the manufacturer's instructions and spray it with non-stick cooking spray. Pour the batter into the hot waffle iron. Cook until golden on the outside.
Video
Notes
Storing & Reheating Instructions
- Refrigerate: Store waffles in an airtight container or ziplock bag for 3–4 days.
- Freeze: Let waffles cool completely, then store in a freezer-safe bag for up to 3 months.
- Reheat: Microwave for 15 seconds, then toast for 1–2 minutes until warm and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Top Your Belgian Waffles With
The Belgian Waffles are perfect for loading up with all the toppings! Fresh fruit with whipped cream, or fancy butters like my Cinnamon Honey Butter, or Apple Butter. My favorite is classic buttermilk syrup. Here are a few more syrups to try!
I love all your recipes!! They’re really the best!! Thank you so much!!
Jody, thank you so much! This made my day!
This is a resemblance of Brussels waffle which is different to the real waffles which are made with yeast. The waffle you present does not fit the shape of the Brussels waffle either (which is a rectangular shape) using a 6×4 deep waffle iron. I’m sure you can make them whatever shape you desire but yours is not the traditional shape.
I am a Belgian and it irritates me when I see people like you who try to pass things off for what it is not.
Thank you for the tips! I will keep this in mind!
Malou, I must have missed the part where Alyssa said this recipe was the authentic Belgium waffle. I also get irritated by people who have nothing better to do in their live, other than to put others down. Maybe you need to tell all the restaurants and cookbook authors that you don’t approve of their recipe for Belgium waffles.
My girls helped me make these and LOVED watching the egg whites get to stiff peaks! I added a tbsp each of sugar and vanilla to the batter. So good and so versatile! Next time we might add blueberries.
Wow, these waffles look amazing. I look forward to making these soon. Thanks a lot for sharing the recipe.
dish is so easy and tastes fabulous.
Alyssa I love your recipes, my husband is diabetic so you have recipes for me. He obviously loves sweets. Lol.
I made these on a whim this morning and my family all agreed that they were the best waffles! Thank you, this one is a keeper.