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