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!
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.
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.
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:
- Classic French Toast
- German Pancakes
- Easy Homemade Egg Benedict
- Breakfast Quessadillas
- Egg and Sausage Breakfast Taquitos
- Pumpkin Waffles
- 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.
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I originally shared this recipe September 2018. Updated June 2021.
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