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
- Overnight Sausage and Egg Breakfast Casserole
- Breakfast Quessadillas
- Egg and Sausage Breakfast Taquitos
- Cheesy Egg, Avocado, and Ham Breakfast Sausages
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The best light and fluffy Belgian Waffles.
- 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)
- 2 large egg whites , stiffly beaten
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.
Recipe Video
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
2pots2cook says
Just packing for work over here and would gladly have a bite or two or ……………… more 🙂
John says
Is it the whites from the two separated eggs, plus two more?
Lauren Allen says
You only need two eggs total. Separate the yolks from the whites, and beat the whites.
Martha says
Thank you for sharing your fantastic recipe! Finally got a waffle maker after thinking for years we didn’t need another gadget. Your recipe is flawless and so delicious!
Oscar says
Waffles end up very oily, ratio to flour and milk too high on the oil. should be closer to 1/3 cup