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.
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.
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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Recipe
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.
- 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.
Notes
Nutrition
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I originally shared this recipe September 2018. Updated June 2021 and March 2023.
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I loved this recipe. I made exactly as printed and the waffles were fluffy and flavorful. This will definitely be on repeat!
These are a weekend staple here. I do half a batch – my Kitchenaid will whip up one egg white, so it’s all good. Fresh off the iron works best for us, and the waffles disappear quickly. The recipe is perfect.
Are the fluffy? Absolutely. Are they bland? Very. I see a few comments on it being flavorful and it just makes me think that those people like the taste of cardboard.
Needs some vanilla, maybe some sugar, I just needs something to elevate it.
Recipe doesn’t use sugar or flavoring. Might be the reason the waffles are bland. The waffles did not rise much, kind of chew too. Probably better if they had vanilla or almond extract
I made this recipe today following the instructions completely. I found them to be very bland even topping with butter and syrup. Next time will add some sugar or vanilla to mix to make more flavorful. Thanks though for sharing the recipe!
Nice and Fluffy, not much flavor though. Kids and grandkids prefer the ultimate bisquick recipe. If try again will add some vanilla.
Yay! I love love love Belgian waffles and this recipe delivers!❤️ I have a complete dairy allergy (proteins and enzymes) and am diabetic so I’m really jumping for joy when I make this recipe because there’s no sugar (okay yes carbs) PLUS it works fantastically with EVERY SINGLE non-dairy milk substitute I’ve tried—oat, cashew, almond oat/almond mixture—(no soy—another allergy).
I’ve even added a little lemon juice to make a buttermilk style and it’s just as delicious!🤤
Thank you!🙏
Came out to be perfect!
My 2nd comment, after reading some of the other reviews. I made these for dinner, chicken and waffles. They were perfect. I thought about the fact that they don’t have sugar but didn’t miss it. They were perfect for dinner. I would make them for breakfast too. They’re flavorful and syrup adds sweetness.
Nice, fluffy, crispy waffles!!
i used this recipe about once a month when i have a serious breakfast hankering. i usually make one to eat right then but cook the rest of the batch and freeze them. i have started putting a tablespoon or 2 of sugar to the recipe and it has a sweet touch to the finished product.
Such a flavorful recipe, thank you. So simple and good. I added vanilla extract also. I was wondering can I make the batter overnight for the morning?