This light and fluffy Belgian Waffle recipe is so easy to make from scratch. Try adding fruit or other toppings and I think you will find that you will never need another waffle recipe!
Belgian Waffles
Because homemade waffles were a staple growing up, I’ve found that I’m pretty picky about my waffles! For light, fluffy, Belgian waffles, this recipe is the best!
The special trick is to get the crisp on the outside, but light and soft in the center texture that we all love is to separate the egg yolks and whites, and to beat the egg whites! The beaten egg whites get folded into the batter at the end, and the result is absolutely amazing Belgian waffles!
What’s the difference between Belgian waffles and 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 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 make Belgian Waffles:
- In a small bowl mix the flour, baking powder, and salt together.
- 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 to stiff peaks properly. Use a hand mixer to beat the egg whites on high speed until they form stiff peaks.
- Add milk and oil to the bowl with the egg yolks and mix to combine. Add the dry ingredients to this bowl and stir to combine. Gently fold the egg whites into the batter, but don’t over-mix the batter.
- Use a measuring cup to pour the batter onto your hot waffle iron.
Can I Freeze Belgian waffles?
Yes, these homemade waffles freeze really well! Allow them 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.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
- Classic French Toast
- German Pancakes
- Easy Homemade Egg Benedict
- Breakfast Quessadillas
- Egg and Sausage Breakfast Taquitos
- Pumpkin Waffles
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Belgian Waffles
Video
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
- 1/2 cup oil (vegetable or canola oil)
Instructions
- In a large bowl, sift 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. Stir in the dry ingredients.
- Beat the egg whites with a mixer until stiff peaks form. Then gently fold in the egg whites to the batter. Be careful not to overmix.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
John says
They sound really good, just a fun fact though Belgian waffles are made with a yeast dough instead of regular waffles which are leavened with baking soda and baking powder. Thanks for the recipe though!
Tertia says
Super easy and comes out real light and crispy. Was very surprised to find that the batter kept well overnight in the fridge (had loads left over) and was even better the next day!
Mary and Wayne DeWitt says
I made these for dinner one night ,and they were delicious., I did add a little vanilla to the recipe. I will be making them more. I used my waffle iron and they came out great. Mary
Janice says
For a Sunday surprise for my husband this morning. Flavor wise…ok. However, it was limp and underwhelming. Was slightly crisp when I removed it from waffle machine but then immediately deflated. Made it exactly as instructed and I am a avid and serious baker and cook for 15 years now. Just wanted to try something else. Unfortunately, I will not make this again. Additionally, this recipe will feed 6 people….not two!