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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About The Author

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. 2 stars
    Are the fluffy? Absolutely. Are they bland? Very. I see a few comments on it being flavorful and it just makes me think that those people like the taste of cardboard.
    Needs some vanilla, maybe some sugar, I just needs something to elevate it.

    1. 1 star
      Recipe doesn’t use sugar or flavoring. Might be the reason the waffles are bland. The waffles did not rise much, kind of chew too. Probably better if they had vanilla or almond extract

  2. I made this recipe today following the instructions completely. I found them to be very bland even topping with butter and syrup. Next time will add some sugar or vanilla to mix to make more flavorful. Thanks though for sharing the recipe!

  3. 4 stars
    Nice and Fluffy, not much flavor though. Kids and grandkids prefer the ultimate bisquick recipe. If try again will add some vanilla.

  4. 5 stars
    Yay! I love love love Belgian waffles and this recipe delivers!❤️ I have a complete dairy allergy (proteins and enzymes) and am diabetic so I’m really jumping for joy when I make this recipe because there’s no sugar (okay yes carbs) PLUS it works fantastically with EVERY SINGLE non-dairy milk substitute I’ve tried—oat, cashew, almond oat/almond mixture—(no soy—another allergy).
    I’ve even added a little lemon juice to make a buttermilk style and it’s just as delicious!🤤

    Thank you!🙏

  5. 5 stars
    My 2nd comment, after reading some of the other reviews. I made these for dinner, chicken and waffles. They were perfect. I thought about the fact that they don’t have sugar but didn’t miss it. They were perfect for dinner. I would make them for breakfast too. They’re flavorful and syrup adds sweetness.

  6. 5 stars
    i used this recipe about once a month when i have a serious breakfast hankering. i usually make one to eat right then but cook the rest of the batch and freeze them. i have started putting a tablespoon or 2 of sugar to the recipe and it has a sweet touch to the finished product.

  7. 5 stars
    Such a flavorful recipe, thank you. So simple and good. I added vanilla extract also. I was wondering can I make the batter overnight for the morning?

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