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Our crispy, golden Belgian Waffles are light and fluffy on the inside with deep pockets perfect for holding syrup, butter, and fresh fruit. We use a secret ingredient (whipped egg whites!) to create the best waffles you'll ever make from scratch!
I've been making this waffle recipe since I was 8-years-old.
This Belgian waffle recipe holds such a special place in my heart because it's one of the first recipes I made often, completely on my own, as a kid. Now, years later, I'm still making them for my own kids, and they disappear just as fast! They have that perfect crispy exterior and light and fluffy inside. We get that light and airy texture by simply whipping the egg whites then gently folding it into the batter. Serve them with my favorite homemade syrup and berries or bananas!
Belgian Waffles vs Regular Waffles: Belgian Waffles are typically thicker with deeper pockets in the iron, and the batter usually has a leavening agent. Belgian Waffles can be square, rectangle, or round; depending on what shape of waffle iron you have. If you want to try a Belgian waffle recipe with yeast, try my Yeasted Waffles recipe.
Don't miss my other breakfast favorites, like Sheet Pan Pancakes, Buttermilk Pancakes, French Toast Casserole, Eggs Benedict, Raspberry Scones, and Breakfast Burritos!
How to make Belgian Waffles:
Whip Egg Whites: Separate the egg whites from the yolks into two different mixing bowls. Using a hand mixer, beat the egg whites until stiff peaks form.
Make Waffle Batter: In another bowl, mix milk, oil, and egg yolks. Stir in dry ingredients then carefully fold in the egg whites, but don't over-mix the batter.
Cook Waffles and Serve: Pour waffle batter on your hot greased waffle iron and cook until golden. Serve these crispy Belgian waffles with homemade syrup, powdered sugar, bananas, and berries. You could also swap the syrup for Nutella, jam, or peanut butter. However you serve them, they will be incredible!
Belgian Waffles
Equipment
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.1 ¾ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon 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.2 large eggs
- Combine wet ingredients: Add the milk and oil to the bowl with the egg yolks and mix. Stir in the dry ingredients.1 ¾ cups milk, ½ cup oil
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2018. Updated June 2021 and March 2023 and January 2026.
I loved this recipe. I made exactly as printed and the waffles were fluffy and flavorful. This will definitely be on repeat!
This is a great go-to waffle recipe. The whipped egg whites transform these waffles into crisp on the outside, airy on the inside, perfection! I made them this past weekend and my kids have requested waffles again for next weekend!
Loved these waffles! Followed recipe exactly – I appreciated that they weren’t too sweet (knowing we would be adding syrup and sweet toppings), but just sweet enough. We ate them with her recommended homemade buttermilk syrup (also amazing) with berries and bananas. They froze great (with a piece of wax paper between each) and were tossed in the toaster a few days later for breakfast. Will definetly be saving this recipe and making again and again!
Amazing recipe, very fluffy and it tastes amazing with butter.
Best waffle recipe we have ever tried! We make this recipe at least once a week, sometimes more. Super fluffy, but get the perfect crispy outside. I love that the recipe is simple and all things we always have on hand.
Really good and will make again! Nice crisp and yet super fluffy!
This is the best waffle recipe!! It is pretty quick and easy to make and they are the lightest fluffiest waffles ever. Also great the next day reheated in the toaster!
First time making waffles from scratch, I am a fan. I used coconut oil which presented with a few problems and made them taste a little coconutty. Which was fine. I had to remelt the oil after adding it to the liquid ingredients but i fixed it and everything else went fine.
Next time I’ll use a neutral oil! Can’t wait to make again. Came out great.
These were incredible. I followed the recipe, exactly, and they turned out so good! They even turned out in a mini waffle maker. The flavor was so good, it was sweet, without any added sugar.
These were so fun to make (and eat)! I’ll definitely be making these again, but maybe adding a tad of sugar or chocolate chips. I substituted cream that I needed to use and they turned out beautifully.
Was inspired at 4:30 in the morning to make this for my children for breakfast. Only had a stick waffle maker, and the mixture worked really well, and the mini waffles were very light and fluffy. Was a lovely breakfast treat!