This light and fluffy Belgian Waffle recipe is so easy to make from scratch.  Try adding fruit or other toppings and I think you will find that you will never need another waffle recipe!

Overhead photo of two plates with Belgian waffles on them, a small bowl of strawberries and pitcher of syrup.

Homemade waffles were a staple of my childhood and made me very picky about my waffles!  For light, fluffy, Belgian waffles, this recipe is the best!

The special trick is to get the crisp on the outside, but light and soft in the center texture that we all love is to separate the egg yolks and whites, and to beat the egg whites! The beaten egg whites get folded into the batter at the end, and the result is absolutely amazing Belgian 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 Belgian waffle batter is also made a little differently than regular waffles, often with a leavening agent or egg whites (as used in this recipe) to make the batter light and fluffy. Different Belgian waffle pans cook square, rectangular, or round waffles.

How to Make Belgian Waffles:

In a small bowl mix the flour, baking powder, and salt together.

Separate the eggs, dividing the whites and yolks into two different large 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 on high speed until they form stiff peaks.

Add milk and oil to the bowl with the egg yolks and mix to combine. Add the dry ingredients to this bowl and stir to combine.

Four process photos for making Belgian Waffles.

Gently fold the egg whites into the batter, but don’t over-mix the batter.

Use a measuring cup to pour the batter onto your hot waffle iron.

Waffle batter in a bowl next to another photo of the batter added to a waffle iron.

Top them 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.

A Belgian Waffle on a white plate with syrup and butter.

Freezing Instructions:

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:



Overhead photo of two plates with Belgian waffles on them, a small bowl of strawberries and pitcher of syrup.
Prep 10 mins
Cook 5 mins
Total 15 mins
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  • 1 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs , separated
  • 1 3/4 cups milk
  • 1/2 cup oil (vegetable or canola oil)


  • In a large bowl, sift together flour, baking powder, and salt.  
  • Separate the egg yolks and whites into two different mixing bowls. 
  • Add the milk and oil to the bowl with the yolks. Stir in the dry ingredients. 
  • Beat the egg whites with a mixer until stiff peaks form. Then gently fold in the egg whites to the batter. Be careful not to overmix.
  • Spoon batter into preheated waffle iron and cook according to waffle maker instructions.


Freezing Instructions: Allow waffles to cool completely, then store in a freezer-safe ziplock bag for up to 3 months. Rewarm in the toaster or microwave.


Calories: 372kcalCarbohydrates: 32gProtein: 9gFat: 22gSaturated Fat: 3gCholesterol: 69mgSodium: 268mgPotassium: 375mgFiber: 1gSugar: 3gVitamin A: 205IUCalcium: 182mgIron: 2.1mg

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I originally shared this recipe September 2018. Updated June 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    Hi, just a minor comment on this excellent recipe. At the top you say that the recipe for Belgian waffles is American cuisine. I would suggest that there is a clue to the actual origin in the title. : )

  2. 5 stars
    So light and fluffy! First time making waffles and will definitely try again. I only had egg whites in the house, whipped them stiff and folded in.

  3. 5 stars
    Thank you for the recipe. Just wonderful! Made these waffles several times and it’s always most welcome at home.

  4. What is cups in gram?
    One cup equal what gram?
    I don’t have cup same as your cup. But i only have measurement in gram.
    Do you have waffle recipe in gram version instead of cup?

  5. 2 stars
    This was very easy to make, but unfortunately the batter lacked the structure to be successful in our waffle iron. It was far too light for the deep pockets of our waffle machine.
    However, we were able to repurpose into light and fluffy hot cakes.

  6. 5 stars
    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.

  7. 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

    1. My first thought was oil ? And then I absolutely added sugar and vanilla .. the batter feels too light . I had to add more flour

  8. 1 star
    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

  9. 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!

  10. 2 stars
    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!

    1. 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!

  11. 5 stars
    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

  12. 5 stars
    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!

  13. 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!

  14. 5 stars
    The waffles were delicious. I sliced a granny smith apple to go along with it. Also, I warmed the milk and added a teaspoon of rapid rise yeast and a teaspoon of vanilla. They were really good!

  15. Hugely misjudged how many waffles this recipe would make. It states that it makes six, which I thought would be perfect. Didn’t pay much attention as I was putting it together, but there’s enough batter to last my family of 3 a whole week, so I’m hoping it’ll keep well in the fridge!

  16. 5 stars
    Fool proof.. I’ve tried several other waffle recipes online and these are THE BEST! I will be making these again and again:)

  17. This is my favorite recipe make it all the time always turns out perfect, even good when it is cold!!

    1. I just made a double batch with gluten-free flour, and they are great! For a single batch, use 1/4 cup less of flour.

  18. 5 stars
    There really were the best waffles I have ever made! Often times I think the one I’ve tried previously are too eggy, these were perfect!!!

  19. 5 stars
    I finally found the perfect waffle recipe!!! OMG thank you so much for posting this! They are light and heavenly! I have spent many a weekend trying different recipes that I found online only to be disappointed time and time again, but my search is over!

  20. 5 stars
    Excellent recipe. But I feel I improved it by 1)adding a little more milk…total about 2 cups, 2) 3 1/2 to 4 teaspoons of baking powder total. Browned beautifully. Very crisp and light. I’ve looked for a long time for a good waffle recipe. This is it.

  21. 5 stars
    THE BEST! ordered & used the same waffle maker. Crisp & tender!! Used real maple syrup & we were in heaven. Hubbs ate 1 12/2 I could only eat 1. The rest is cooling & heading for the freezer. THANK YOU

  22. 5 stars
    These are by far the BEST waffles I have ever made!! They are crispy on the outside, but fluffy and light on the inside. I made them this morning for breakfast and everyone loved them. I made a fresh blueberry compote for the top. I did not even miss the sugar in the batter. These are so good. My kids were even eating them without syrup! Definitely going in my breakfast rotation! Easy and delicious. Thanks for a great recipe!

  23. 5 stars
    Great recipe – crisp on the outside and tender on the inside. Exactly what I was looking for. For the first time ever I made a waffle without adding sugar – and it was really good – syrup, or whatever else you top it with is plenty of sweetness, I think! We overindulged on these. Thanks for the recipe!

  24. 5 stars
    This is the most fabulously delish waffle recipe i have ever eaten. Thank you, thank you, thank you.

  25. Everyone loved the chicken and waffles. With the Old Bay spice and the peach & ginger chutney, no other flavors were needed. Waffles turned out great. And luckily we made way too many so sent guests home with a doggie bag for breakfast!

  26. I’m trying your recipe for a chicken and waffles dinner for friends tomorrow. It’s a Peach-O-Rama so I made peach-ginger chutney and thought that would go great with C&W. I love the your recipe has no sugar. But do you suggest adding a spice to compliment the chutney flavor? If I don’t hear back in time I won’t add anything, but I’m thinking a sprinkle of cinnamon and whisp of cardamon would be worth trying.

  27. 5 stars
    I just made these and they were wonderful! My husband ate 3. The beaten egg whites really make a difference.

    1. Sorry for the confusion. No, you only need 2 eggs total–separate the whites and beat them to fold into the batter at the end.

  28. I’ve just made the mix and realised your recipe doesn’t call for sugar…is that right? Still need to cook it, but i’m worried because it’s a shared breakfast. Hope it works

  29. 5 stars
    Omg omg omg these were the best waffle recipe I have ever made. Eww to Aunt Jeamima and the others. These were so fluffy and the fiancé said these were the best I’ve even made. I didn’t even have all the ingredients (only had 1 cup milk, used water for 3/4) and it was still perfect.

  30. 5 stars
    This is my first time commenting that I’ve been making this recipe for several months now and I love it. Sometimes I sprinkle some icing sugar on top of the raw batter as I’m closing the waffle maker lid and it makes it crispy or on top. I’ve also tried this with sprinkles of granulated sugar gives it a nice caramelized almost I got a little crest

  31. What is the best way to keep the leftover batter? These are so delicious but there are only two of us so we can’t possibly eat all in one morning.

    1. I would suggest making all of the waffles with the leftover batter, and freezing the extra cooked waffles 🙂

      1. I put leftover batter in a bottle blender and shake it up. Sometimes need to add a little milk to thin out a bit but it’s perfect to pour from too!

  32. 5 stars
    I doubled the recipe but only used 4 tsps of baking powder, and it was fantastic. Lovely recipe, everyone ate them up super fast. I love the whipped egg whites and how fluffy they make the recipe!

  33. 5 stars
    Waffles turned out perfect! I followed the recipe exactly, and I got fluffy, golden waffles. Thank you for sharing.

  34. Thank you for sharing your fantastic recipe! Finally got a waffle maker after thinking for years we didn’t need another gadget. Your recipe is flawless and so delicious!