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!

Belgian waffles on plates with butter, syrup, and powdered sugar next to a bowl of strawberries.

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.

A mesh wire strainer sifting the dry ingredients into a glass bowl for Belgian Waffles.

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.

A white mixing bowl with whipped egg whites for fluffy Belgian Waffles.

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.

Two images with the first showing the wet ingredients combined for Belgian waffles, and then the wet ingredients are being poured into the dry ingredients.

Gently fold in the Egg Whites but don’t over-mix the batter.

Egg whites being folded into a waffle batter to make them light and fluffy.

Cook Waffles: pour batter into a hot greased waffle iron.

Two images showing Belgian waffle batter on a hot waffle iron, then the waffle golden and cooked.

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.

A close image of an easy Belgian waffle topped with butter, syrup, and powdered sugar; with one corner broken off and leaning against the waffle.

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.

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Recipe

Belgian waffles on plates with butter, syrup, and powdered sugar next to a bowl of strawberries.
Prep 10 minutes
Cook 5 minutes
Total 15 minutes
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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

Freezing Instructions: Allow waffles to cool completely, then store in a freezer-safe ziplock bag for up to 3 months. Rewarm in the toaster or microwave.

Nutrition

Calories: 365kcalCarbohydrates: 32gProtein: 8gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 71mgSodium: 457mgPotassium: 169mgFiber: 1gSugar: 4gVitamin A: 206IUCalcium: 220mgIron: 2mg

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I originally shared this recipe September 2018. Updated June 2021 and March 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Made these Belgium waffles yesterday for the first time, AMAZING! Easy to make!!!! Thank you

  2. 5 stars
    Excellent tasty waffles! Nice and thick. Beautifully browned and crispy on the outsides, while fluffy on the insides. Just how I like them.

  3. 5 stars
    Lauren,

    Thank you for your recipe. I just made them just now (Sunday, April 28, 2024) and they came out perfect. The proportion of ingredients could not be better. The final waffle was crisp and moist without being doughy.

    I did make one modification, mainly because I am lazy. I put the unseparated eggs in a blended with the oil (avocado) and whipped them to get air in the mixture.

    Thanks again for a great breakfast.

    Frank

  4. You definitely need to add sugar and vanilla as it lacks taste. Also, not as light as I hoped for…..not a true Belgium waffle…sorry, back to the next recipe!

  5. I love this recipe for Belgian Waffles. I have had some success with a slight variation. Try 1 cup all purpose flour and 3/4 cup almond flour, use melted coconut oil, add 1 teaspoon of vanilla extract and 3 teaspoons brown sugar. The results after 7 minutes in the waffle iron are extra crispy sweet waffles. I also enjoy serving with some whipped cream, walnuts and maple syrup for a delicious breakfast or dessert!

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