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!
Such a great recipe! Separating and whipping the eggs makes such a difference.
I did add vanilla as others have suggested but no sugar as I like the sugar to be in the toppings instead.
Very Salty not good use less salt and add sugar
Bland and disappointing
These are so light and airy. I’m now addicted to these yummy Belgium waffles. Delicious with honey too, sprinkled with cinnamon.
Made these Belgium waffles yesterday for the first time, AMAZING! Easy to make!!!! Thank you
Excellent tasty waffles! Nice and thick. Beautifully browned and crispy on the outsides, while fluffy on the insides. Just how I like them.
Lauren,
Thank you for your recipe. I just made them just now (Sunday, April 28, 2024) and they came out perfect. The proportion of ingredients could not be better. The final waffle was crisp and moist without being doughy.
I did make one modification, mainly because I am lazy. I put the unseparated eggs in a blended with the oil (avocado) and whipped them to get air in the mixture.
Thanks again for a great breakfast.
Frank
You definitely need to add sugar and vanilla as it lacks taste. Also, not as light as I hoped for…..not a true Belgium waffle…sorry, back to the next recipe!
I love this recipe for Belgian Waffles. I have had some success with a slight variation. Try 1 cup all purpose flour and 3/4 cup almond flour, use melted coconut oil, add 1 teaspoon of vanilla extract and 3 teaspoons brown sugar. The results after 7 minutes in the waffle iron are extra crispy sweet waffles. I also enjoy serving with some whipped cream, walnuts and maple syrup for a delicious breakfast or dessert!
Really great recipe!