This light and fluffy homemade Belgian Waffle recipe is so easy to make from scratch. Try adding fruit or other toppings and I think you'll find you will never need another waffle recipe!
I started cooking from a very young age, and this homemade waffle recipe is one of my earliest memories of making by myself, for my family. They were a staple of my childhood and are truly the best Belgian waffles recipe for light and fluffy waffles.
Belgian Waffles vs Regular Waffles:
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 batter for Belgian waffles usually has a leavening agent. Our secret ingredient for waffles that are crisp on the outside, but light and soft in the center is to fold in beaten egg whites into the batter.
Different Belgian waffle pans cook square, rectangular, or round waffles.
If you're interested in Belgian waffles with yeast, try my Yeasted Waffles recipe!
How to Make Belgian Waffles:
Combine Dry Ingredients: In a small bowl mix the flour, baking powder, and salt together.
Whip Egg Whites: Separate the egg whites and yolks into two different mixing bowls. (Be careful not to get any yellow egg yolk in with the egg whites or they wont beat to stiff peaks properly). Use a hand mixer to beat the egg whites until they form stiff peaks.
Make Batter: Add milk and oil to the bowl with the egg yolks and mix to combine. Add the dry ingredients and stir to combine.
Gently fold in the Egg Whites but don't over-mix the batter.
Cook Waffles: pour batter into a hot greased waffle iron.
Serve: Top these crispy Belgian waffles with my delicious homemade 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.
Freezing Instructions:
To Freeze: Allow waffles to cool completely, then store in a freezer-safe ziplock bag for up to 3 months. Rewarm in the toaster or microwave.
More Breakfast Favorites:
- Yeasted Waffles
- Classic French Toast
- German Pancakes
- Easy Homemade Egg Benedict
- Breakfast Quessadillas
- Egg and Sausage Breakfast Taquitos
- Pumpkin Waffles
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Recipe
Belgian Waffles
Equipment
Ingredients
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs , separated
- 1 3/4 cups milk or dairy-free milk
- 1/2 cup oil vegetable, canola, or melted coconut oil
Instructions
- Combine Dry Ingredients: In a large bowl, sift together flour, baking powder, and salt.
- Separate the egg yolks and whites into two different mixing bowls. (Be careful not to get any yellow egg yolk in with the egg whites or they wont beat to stiff peaks properly). Use a hand mixer to beat the egg whites until they form stiff peaks.
- Combine wet ingredients: Add the milk and oil to the bowl with the egg yolks and mix. Stir in the dry ingredients.
- Fold in egg whites, gently being careful not to over-mix.
- Cook waffles: Spoon batter into preheated and greased waffle iron and cook according to waffle maker instructions.
- Serve with syrup or your favorite toppings, like powdered sugar, nutella, strawberry jam, berries, bananas or whipped cream.
Notes
Nutrition
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I originally shared this recipe September 2018. Updated June 2021 and March 2023.
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I loved this recipe. I made exactly as printed and the waffles were fluffy and flavorful. This will definitely be on repeat!
Delicious!! This recipe was perfect the very first time. Waffles were crispy and golden on the outside and fluffy and light on the inside. This is a go to recipe for sure!
This is THE best waffle (of any kind) recipe! To negative reviewers: YOU DID IT WRONG!! Somehow, someway….which would be fairly difficult….unless you’re just not that savvy in the kitchen.
These are always, always fluffy with a perfect bounce and crisp. Simple ingredients with a consistent waffle.
I’ve even had to substitute applesauce with an acid and a bit of baking powder for an egg a time or two and… it’s still better than the rest.
Great flavor. I used coconut oil and that was my mistake. While I melted the coconut oil into a liquid state, it coagulated when the cold milk hit it, creating clumps which then melted in the waffle iron causing a big mess. Next time I will either not use coconut oil or I will warm the milk a little in the microwave.
Great with 1/2 cup of white sugar in the batter and lemon syrup on top
I disagree with all of the poor reviews — this is the BEST recipe I’ve tried. I make it every second Sunday. Every time I make these for guests, they ask for the recipe. It’s obvious that the low star reviews messed it up somehow.
Would not recommend. These turned out to be the worst waffle recipe I have ever tried in all my years of cooking. Tasteless sponge like texture. Waste of ingredients. Very disappointing.
Our family didn’t care for these waffles. We were hoping for fluffy Belgium waffles, but these were flat and lacking flavor. I even added three tablespoons of sugar and 1 teaspoon of pure vanilla extract to help spruce it up. They still weren’t very good. The recipe is missing something (maybe a small amount of baking soda). I used avocado oil, but I bet it needed to be melted unsalted butter instead. All in all, I won’t use this recipe again unfortunately.
Hi, Justine,
Always add your own seasoning, flavorings, substitutions for whatever it is that you’re following the recipe for in order to make it taste the way you want it to. The key to cooking is making it your own.
I always substitute melted butter or coconut oil, for the oil element of something that I’m trying for the second time around, especially if the first time wasn’t what I wanted. I also add cinnamon, and I also add fruit like mashed bananas. I also always add vanilla to sweet baked good, and sometimes a little lemon extract if it’s going to be a different kind of taste. I can also make these savory. This recipe is, as all recipes are to me, just suggestions. It’s just a base. I put my own flair on whatever it is I cook.
This time around, this morning, the waffles kept popping open the lock to my Belgian waffle maker because the egg whites were so fluffy and only haphazardly folded in. Best and BIGGEST batch, yet – served with fresh whipped cream, strawberries, blueberries, and cherries.