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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!
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?