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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!
Can you make the batter the night before?
You can mix it the night before and keep it covered in the fridge. Just give it a quick stir in the morning
This was an awesome recipe! I added 2 tablespoons of white sugar and a teaspoon of vanilla.
However!!! When using the metric version of the recipe the numbers are all off. I ended up doing the conversions from cups myself. Might be why some users aren’t having any luck with this recipe.
This is the recipe I have been looking in order to make my husband Belgum waffles for 40 yrs, always using Bisquick. Your recipe was perfect for the Waring Belgum waffle maker I bought yesterday at an estate sale for $4.00! I would only add some vanilla if I could find it. I wanna eat waffles, instead.
Delicious!! This recipe was perfect the very first time. Waffles were crispy and golden on the outside and fluffy and light on the inside. This is a go to recipe for sure!
This is THE best waffle (of any kind) recipe! To negative reviewers: YOU DID IT WRONG!! Somehow, someway….which would be fairly difficult….unless you’re just not that savvy in the kitchen.
These are always, always fluffy with a perfect bounce and crisp. Simple ingredients with a consistent waffle.
I’ve even had to substitute applesauce with an acid and a bit of baking powder for an egg a time or two and… it’s still better than the rest.
Great flavor. I used coconut oil and that was my mistake. While I melted the coconut oil into a liquid state, it coagulated when the cold milk hit it, creating clumps which then melted in the waffle iron causing a big mess. Next time I will either not use coconut oil or I will warm the milk a little in the microwave.
Great with 1/2 cup of white sugar in the batter and lemon syrup on top
I disagree with all of the poor reviews — this is the BEST recipe I’ve tried. I make it every second Sunday. Every time I make these for guests, they ask for the recipe. It’s obvious that the low star reviews messed it up somehow.
Would not recommend. These turned out to be the worst waffle recipe I have ever tried in all my years of cooking. Tasteless sponge like texture. Waste of ingredients. Very disappointing.
Our family didn’t care for these waffles. We were hoping for fluffy Belgium waffles, but these were flat and lacking flavor. I even added three tablespoons of sugar and 1 teaspoon of pure vanilla extract to help spruce it up. They still weren’t very good. The recipe is missing something (maybe a small amount of baking soda). I used avocado oil, but I bet it needed to be melted unsalted butter instead. All in all, I won’t use this recipe again unfortunately.
Hi, Justine,
Always add your own seasoning, flavorings, substitutions for whatever it is that you’re following the recipe for in order to make it taste the way you want it to. The key to cooking is making it your own.
I always substitute melted butter or coconut oil, for the oil element of something that I’m trying for the second time around, especially if the first time wasn’t what I wanted. I also add cinnamon, and I also add fruit like mashed bananas. I also always add vanilla to sweet baked good, and sometimes a little lemon extract if it’s going to be a different kind of taste. I can also make these savory. This recipe is, as all recipes are to me, just suggestions. It’s just a base. I put my own flair on whatever it is I cook.
This time around, this morning, the waffles kept popping open the lock to my Belgian waffle maker because the egg whites were so fluffy and only haphazardly folded in. Best and BIGGEST batch, yet – served with fresh whipped cream, strawberries, blueberries, and cherries.