Perfect Belgian Waffles that are crisp on the outside and light and fluffy in the middle. This tried and true recipe is our family’s favorite!
Hey everyone, this is Lauren visiting from Tastes Better from Scratch to share a tried and true Belgian Waffles recipe with you.
This is one of the very first recipes I ever learned to make completely on my own, probably because they were a Sunday morning breakfast staple at our house. My mom had this old, worn, Better Homes and Gardens cookbook that had some real gems in it, including this recipe for what they called “everyday waffles”.
I’ve tried many other homemade waffle recipes over the years—ones I’ve made myself, or eaten at friends’ houses, and I’ve never found a recipe that compares to this one! I’ve made them a thousand times, and I love that they’re now a favorite with my own family.
The trick to making light and fluffy waffles is in separating the egg yolks and whites. The egg whites get beaten separately, and then folded into the batter at the end.
How to make Belgian Waffles:
- First, mix the flour, baking powder, and salt together in small bowl.
- Separate the eggs, dividing the whites and yolks into two different large mixing bowls. Be careful not to get any yellow egg yolk in with the egg whites or they wont beat properly.
- Add milk and oil to the bowl with the egg yolks and mix to combine.
- Use a hand mixer to beat the egg whites on high speed until they form stiff peaks. Add the dry ingredients to the bowl with the egg and milk mixture and stir well to combine. Gently fold the egg whites into the batter.
- Use a measuring cup to pour the batter onto your hot waffle iron.
What is the difference between a regular waffle and a Belgian waffle?
Belgian waffles are thicker and often larger than regular waffles because they are made with a waffle iron that has deeper grids. These deep pockets are perfect for holding delicious pools of syrup!
The Belgian waffle batter is also made a little differently than regular waffles, often with a leavening agent or egg whites (as used in this recipe) to make the batter light and fluffy.
Different Belgian waffle pans cook square, rectangular, or round waffles.
Top your Belgian waffles with syrup, powdered sugar, and any kind of fruit, like bananas, or berries. You could even skip the syrup and add Nutella, jam or peanut butter.
How to freeze and reheat Belgian waffles:
Allow waffles to cool completely, and then store them in a freezer-safe ziplock bag for up to 3 months. To reheat, warm in the microwave for 15 seconds, and then add to the toaster for 1-2 minutes, until crisp.
More Breakfast Recipes:
- 1¾ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs , separated
- 1¾ cups milk
- ½ cup oil
- Preheat your waffle maker.
- In a bowl, stir together flour, baking powder, and salt.
- Separate the egg yolks and whites into two different mixing bowls.
- Add the milk and oil to the bowl with the yolks and mix well to combine. Add the dry ingredients and stir, just until incorporated.
- Beat the egg whites with a mixer until stiff peaks form. Add the egg whites to the batter and then use a spatula to gently fold (don’t “stir” them) them into the batter. Be careful not to over-mix.
- Use a measuring spoon to scoop the batter into a hot, nonstick (or spray lightly with cooking spray if needed) waffle iron. Cook until golden.