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


  • 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.


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.


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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Recipe Rating


  1. 5 stars
    These are perfect in every step of the way. Crisp on the outside and fluffy on the outside.

    You can have these with anything you want. This is the perfect food canvas for me to make snacks, breakfast, lunch, and dinner.

    Just want to share tips here too

    Get 3 bowls for this recipe.

    Bowl 1 is where you sift and mix the dry ingridients in.
    Bowl 2 is where you mix the egg yolks, milk, oil, and Bowl 1 in.
    Bowl 3 is where you stiff peak your egg whites and fold it into Bowl 2.

    Oh, use a hand whisk for an easier way to fold your stiff peaked egg whites into the batter.

    Hope this helps.

  2. 5 stars
    I used to make this recipe for my wife and I on holidays and snow days (we are both teachers). This was my absolute favorite waffle recipe at that point. She eventually became gluten intolerant and I stopped making it and went to a different recipe that was not great.

    Since then, I’ve experimented in my cooking with different kinds of GF flours with lackluster results. I recently tried Cup 4 Cup and have like that flour OK. Anyway, with a snowy weather forecast, I decided to give this recipe a try but with some Bob’s Red Mill 1-1 flour that I saw at the store (I ran out of Cup 4 Cup). I expected mediocre results but it turned out AMAZINGLY. It tastes just like how I used to make them!

    I did add a couple of extra splashes of milk to offset the dryness of the GF flour and I let the batter sit while I beat the egg whites to give it some absorption time. My wife and I could not tell that these were GF!

    I do also add a generous pinch of sugar and a splash of vanilla too, just to enrich the flavor.

    Anyway, I have always loved this recipe and am glad I get to come back to it!

  3. 1 star
    The batter is too light…i had to add more flour, too much oil….also need to add little bit sugar otherwise tasteless. Still waffles are saggy, Big NO , too many things are wrong about this recipe, i had much better recipes from other source…this recipe- waste of products and time.

  4. 1 star
    Wonderful recipe if you are looking for a taste-less soggy vessel for maple syrup.

    Big letdown, not sure what all the 5 stars are about

  5. 5 stars
    Loved these!! Have made them twice so far at the request of my husband who says these are the best waffles he’s ever tasted!!

    They are light on flavour, so you could add sugar to the batter potentially if you wanted, but they’re so fluffy and melt in your mouth that I wouldn’t want to change them. We also pair them with real maple syrup so I prefer the light texture and taste of the waffles as there is more than enough sugar in the syrup!

  6. I made these waffles years ago & up until 4 months ago, I lost my computer. I have been going CRAZY trying to find it again. I typed in for ALL kinds of waffles & STILL could NOT find you! FINALLY something said to me…type in from scratch…as SOON as I say YOUR face, I KNEW, I FOUND YOU! These are BY FAR the BEST damn waffles EVER! I LOVE how WITHOUT sugar how good they are! I’m making them as I type, I have workers coming to replace my water heater & it’s a chilly morning, they are going to LOVE them! THANK YOU!

  7. 5 stars
    I loved this recipe. Very quick and easy and the waffles are crisp and light. In my Belgian waffle maker it made 12 individual squares. SO GOOD!!!

  8. 2 stars
    So, I know it’s my fault but I didn’t have any flour. So I used almond flour which did nothing! I have eaten one quarter of the waffle covered in sugar. The flavor is nowhere to be found! No flavor at all. I had a bad experience with these, but they probably would have turned out better had I used flour.

    1. Substitute the 1 3/4 cups milk with 1 cup milk and 3/4 cup sugar and mix with oil. Then follow through with the rest of the steps if you want a sweet version of this recipe.

  9. 5 stars
    Hi, just a minor comment on this excellent recipe. At the top you say that the recipe for Belgian waffles is American cuisine. I would suggest that there is a clue to the actual origin in the title. : )

  10. 5 stars
    So light and fluffy! First time making waffles and will definitely try again. I only had egg whites in the house, whipped them stiff and folded in.

  11. 5 stars
    Thank you for the recipe. Just wonderful! Made these waffles several times and it’s always most welcome at home.

  12. What is cups in gram?
    One cup equal what gram?
    I don’t have cup same as your cup. But i only have measurement in gram.
    Do you have waffle recipe in gram version instead of cup?

  13. 2 stars
    This was very easy to make, but unfortunately the batter lacked the structure to be successful in our waffle iron. It was far too light for the deep pockets of our waffle machine.
    However, we were able to repurpose into light and fluffy hot cakes.

  14. 5 stars
    This is a great waffle batter recipe. It does not call for sugar, but you could add it if you’re looking for a traditional sweet waffle. This is a great basic recipe to adapt to your taste. We like ham and cheese added to ours, with or without syrup is delicious. Berries and bananas, vanilla or almond extract, cinnamon or whatever you like are all good additions. We also use gluten free flour and cashew milk for a gluten-free, milk-free waffle.

  15. First off , these are NOT Belgian waffles!
    Belgians don’t eat waffles for breakfast but as a dessert in the afternoon with whipped cream and fresh fruit or just with some powdered sugar.
    Second, you NEVER use oil! but butter , and you are also missing the sugar in the batter
    I cringe when people use the word Belgian waffles and then come up with this….
    A concerned Belgian turned US citizen

    1. My first thought was oil ? And then I absolutely added sugar and vanilla .. the batter feels too light . I had to add more flour

    2. Whoa Karen. You need to calm down. If you eat them at 6am or 3pm they are still called waffles. There are certain foods that fit in certain time frames and waffles fit in the morning slot. Using oil and not butter and not including sugar is no excuse to get so nasty. Just quietly make those changes in your recipe. If something doesn’t work for you being hateful doesn’t change that.

    3. Are you not hearing yourself here? You can keep your opinions to yourself about how to eat the food you make and eat. “Belgian” can be a name of anything at this point in time. So what gives!?!

  16. 1 star
    Absolutely horrible. I was skeptical of a waffle recipe calling for this much oil. And I should have listened to my instincts. For this to actually taste good to someone they much be a 2 pack a day smoker.

    Made with nothing but fresh ingredients tasted horrendous. Won’t make this again

  17. Great recipe, thank you! Waffles turned out light and fluffy! They are great on its own without syrup, but a tad more salt was needed for us. I add chocolate chips in the batter and they’re great as well!

    Question: how long can I refrigerate the batter or is it just as good if I freeze the waffles for quick weekday breakfast?

    Thanks a lot!

  18. 2 stars
    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!

    1. Can you check that your leavener is still good? This is a very common form of waffle batter that is usually successful. I’d hate to see another recipe go flat because the ingredient isn’t behaving well!

  19. 5 stars
    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

  20. 5 stars
    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!

  21. 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!

  22. 5 stars
    The waffles were delicious. I sliced a granny smith apple to go along with it. Also, I warmed the milk and added a teaspoon of rapid rise yeast and a teaspoon of vanilla. They were really good!

  23. Hugely misjudged how many waffles this recipe would make. It states that it makes six, which I thought would be perfect. Didn’t pay much attention as I was putting it together, but there’s enough batter to last my family of 3 a whole week, so I’m hoping it’ll keep well in the fridge!

  24. 5 stars
    Fool proof.. I’ve tried several other waffle recipes online and these are THE BEST! I will be making these again and again:)

  25. This is my favorite recipe make it all the time always turns out perfect, even good when it is cold!!

    1. I just made a double batch with gluten-free flour, and they are great! For a single batch, use 1/4 cup less of flour.

  26. 5 stars
    There really were the best waffles I have ever made! Often times I think the one I’ve tried previously are too eggy, these were perfect!!!

  27. 5 stars
    I finally found the perfect waffle recipe!!! OMG thank you so much for posting this! They are light and heavenly! I have spent many a weekend trying different recipes that I found online only to be disappointed time and time again, but my search is over!

  28. 5 stars
    Excellent recipe. But I feel I improved it by 1)adding a little more milk…total about 2 cups, 2) 3 1/2 to 4 teaspoons of baking powder total. Browned beautifully. Very crisp and light. I’ve looked for a long time for a good waffle recipe. This is it.

  29. 5 stars
    THE BEST! ordered & used the same waffle maker. Crisp & tender!! Used real maple syrup & we were in heaven. Hubbs ate 1 12/2 I could only eat 1. The rest is cooling & heading for the freezer. THANK YOU

  30. 5 stars
    These are by far the BEST waffles I have ever made!! They are crispy on the outside, but fluffy and light on the inside. I made them this morning for breakfast and everyone loved them. I made a fresh blueberry compote for the top. I did not even miss the sugar in the batter. These are so good. My kids were even eating them without syrup! Definitely going in my breakfast rotation! Easy and delicious. Thanks for a great recipe!

  31. 5 stars
    Great recipe – crisp on the outside and tender on the inside. Exactly what I was looking for. For the first time ever I made a waffle without adding sugar – and it was really good – syrup, or whatever else you top it with is plenty of sweetness, I think! We overindulged on these. Thanks for the recipe!

  32. 5 stars
    This is the most fabulously delish waffle recipe i have ever eaten. Thank you, thank you, thank you.

  33. Everyone loved the chicken and waffles. With the Old Bay spice and the peach & ginger chutney, no other flavors were needed. Waffles turned out great. And luckily we made way too many so sent guests home with a doggie bag for breakfast!

  34. I’m trying your recipe for a chicken and waffles dinner for friends tomorrow. It’s a Peach-O-Rama so I made peach-ginger chutney and thought that would go great with C&W. I love the your recipe has no sugar. But do you suggest adding a spice to compliment the chutney flavor? If I don’t hear back in time I won’t add anything, but I’m thinking a sprinkle of cinnamon and whisp of cardamon would be worth trying.

  35. 5 stars
    I just made these and they were wonderful! My husband ate 3. The beaten egg whites really make a difference.

    1. Sorry for the confusion. No, you only need 2 eggs total–separate the whites and beat them to fold into the batter at the end.

  36. I’ve just made the mix and realised your recipe doesn’t call for sugar…is that right? Still need to cook it, but i’m worried because it’s a shared breakfast. Hope it works

  37. 5 stars
    Omg omg omg these were the best waffle recipe I have ever made. Eww to Aunt Jeamima and the others. These were so fluffy and the fiancé said these were the best I’ve even made. I didn’t even have all the ingredients (only had 1 cup milk, used water for 3/4) and it was still perfect.

  38. 5 stars
    This is my first time commenting that I’ve been making this recipe for several months now and I love it. Sometimes I sprinkle some icing sugar on top of the raw batter as I’m closing the waffle maker lid and it makes it crispy or on top. I’ve also tried this with sprinkles of granulated sugar gives it a nice caramelized almost I got a little crest

  39. What is the best way to keep the leftover batter? These are so delicious but there are only two of us so we can’t possibly eat all in one morning.

    1. I would suggest making all of the waffles with the leftover batter, and freezing the extra cooked waffles 🙂

      1. I put leftover batter in a bottle blender and shake it up. Sometimes need to add a little milk to thin out a bit but it’s perfect to pour from too!

  40. 5 stars
    I doubled the recipe but only used 4 tsps of baking powder, and it was fantastic. Lovely recipe, everyone ate them up super fast. I love the whipped egg whites and how fluffy they make the recipe!

  41. 5 stars
    Waffles turned out perfect! I followed the recipe exactly, and I got fluffy, golden waffles. Thank you for sharing.

  42. 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!