This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
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!
**Tip: click on the metric measurements and weigh your ingredients for successful waffles. The US measurements are **not all correct**. When I weighed out 1 3/4 cups of flour it only came to 268 ml (the same in grams). I kept adding flour until the scale read 414.03. I compared US vs metric measurements for all of the ingredients and the only other one that was significantly different was the oil. The waffles turned out fine when I weighed everything to match the metric numbers given, but I can see why a lot of people had problems. Hope this helps others.
ml is liquid measurement not volume so using the metric scale for this recipe would be all screwed up
I just made this recipe and it came out AMAZING!!! I have never used meringue for anything like this and now I will even conisder doing it for super fluffy pancakes. I’m not sure why others had difficulty with it. Only thing I can think of is that their ratios were off, that they didn’t beat the whites long enough, or they over mixed the whites into the batter. Thank you for posting this recipe!
Quick question….have you made this adding pumpkin to the recipe? If so can you post what you added to keep it fluffy? Thanks!
Thank you for your feedback! We’re thrilled you enjoyed the waffles. In fact, we have a pumpkin waffle recipe that we think you’ll love. It’s here https://tastesbetterfromscratch.com/pumpkin-waffles-with-cinnamon-cream-syrup/ If you give it a try, let us know how it goes!
How long to microwave if thawed?
This was my first time trying a Belgian waffle and your recipe caught my eye instantly! My family is used to sweet waffles with sugar, vanilla and cinnamon, so I figured I should add a little something. I didn’t want to possibly ruin them, so I added just 1 tsp of sugar and 1/4 tsp of vanilla. The waffles came out AMAZING and my family loved them.
Everyone who had something negative to say in the comments had to have messed up somewhere in executing your recipe, because these were absolutely perfect! Thank you for sharing this with the world!
I used your recipe this morning for Belgium Waffles…so light and fluffy as you said they would be…my new waffle recipe😊
Thank you
I love this recipe! I make them for freezing so my family can have them anytime! Thank you!
TERRIBLE it was super runny and clumpy i had to add more flour and no sugar? that doesn’t sound right i made a waffle with the runny batter before i fixed it they where extremely bland after i added the flour i added some vanilla and cinnamon so they were edible 0/10 do NOT recommend this recipe.
These were my first attempt at Belgian waffles and they turned out fantastic! I do like a little sweetness to my waffle, however. Can you add any sugar or would that alter the recipe too much?
Sure–I’d start with 1/4 cup sugar.
I did this recipe exactly how it’s said to be done, but it was SO runny, I had to add more flour.
I had the same worry after reading the recipe! I think I’ll add some extra flour right away.
I had high hopes for these waffles. I’ve never tried a waffle recipe where you stir in the peaked egg whites. I was really impressed at first by the texture and my family was loving them. Unfortunately, some of them started coming out of the waffle iron with black spots on them that tasted terrible! I have no idea what went wrong. The waffle iron itself looks intact and google has me wondering about my baking powder maybe? I have no idea. I’ll have to give this another try!
Hopefully you don’t have bugs in your flour. Pantry weevils can infiltrate your cupboards. They feed on dry foods – flour, cereal, rice, cake mixes and pasta. Very tiny and hard to get rid of. Anyone can get them. They fornicate in your food and lay eggs and multiply.