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!
This is a great waffle batter recipe. It does not call for sugar, but you could add it if you’re looking for a traditional sweet waffle. This is a great basic recipe to adapt to your taste. We like ham and cheese added to ours, with or without syrup is delicious. Berries and bananas, vanilla or almond extract, cinnamon or whatever you like are all good additions. We also use gluten free flour and cashew milk for a gluten-free, milk-free waffle.
First off , these are NOT Belgian waffles!
Belgians don’t eat waffles for breakfast but as a dessert in the afternoon with whipped cream and fresh fruit or just with some powdered sugar.
Second, you NEVER use oil! but butter , and you are also missing the sugar in the batter
I cringe when people use the word Belgian waffles and then come up with this….
A concerned Belgian turned US citizen
My first thought was oil ? And then I absolutely added sugar and vanilla .. the batter feels too light . I had to add more flour
Whoa Karen. You need to calm down. If you eat them at 6am or 3pm they are still called waffles. There are certain foods that fit in certain time frames and waffles fit in the morning slot. Using oil and not butter and not including sugar is no excuse to get so nasty. Just quietly make those changes in your recipe. If something doesn’t work for you being hateful doesn’t change that.
Are you not hearing yourself here? You can keep your opinions to yourself about how to eat the food you make and eat. “Belgian” can be a name of anything at this point in time. So what gives!?!
Simple recipe and the waffles turned out great!
Absolutely horrible. I was skeptical of a waffle recipe calling for this much oil. And I should have listened to my instincts. For this to actually taste good to someone they much be a 2 pack a day smoker.
Made with nothing but fresh ingredients tasted horrendous. Won’t make this again
You can politely pass across your message without being rude
Great recipe, thank you! Waffles turned out light and fluffy! They are great on its own without syrup, but a tad more salt was needed for us. I add chocolate chips in the batter and they’re great as well!
Question: how long can I refrigerate the batter or is it just as good if I freeze the waffles for quick weekday breakfast?
Thanks a lot!
I would freeze the cooked waffles!
For a Sunday surprise for my husband this morning. Flavor wise…ok. However, it was limp and underwhelming. Was slightly crisp when I removed it from waffle machine but then immediately deflated. Made it exactly as instructed and I am a avid and serious baker and cook for 15 years now. Just wanted to try something else. Unfortunately, I will not make this again. Additionally, this recipe will feed 6 people….not two!
Can you check that your leavener is still good? This is a very common form of waffle batter that is usually successful. I’d hate to see another recipe go flat because the ingredient isn’t behaving well!
I made these for dinner one night ,and they were delicious., I did add a little vanilla to the recipe. I will be making them more. I used my waffle iron and they came out great. Mary
Super easy and comes out real light and crispy. Was very surprised to find that the batter kept well overnight in the fridge (had loads left over) and was even better the next day!
Great I cant wait to make this. I just need a waffle maker. Do you have any recommendations?
They sound really good, just a fun fact though Belgian waffles are made with a yeast dough instead of regular waffles which are leavened with baking soda and baking powder. Thanks for the recipe though!