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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!
These are super delicious! They are worth getting out of bed—and I am not a morning person!! I like to top mine with fresh strawberries and whipped cream.
Thank you for the recipe.
I don’t have a waffle maker but I just might try this in the cast iron pan.
Excellent waffles even using a regular iron! Added finely chopped pre-roasted pecans as requested by my quests.
These are perfect in every step of the way. Crisp on the outside and fluffy on the outside.
You can have these with anything you want. This is the perfect food canvas for me to make snacks, breakfast, lunch, and dinner.
Just want to share tips here too
Get 3 bowls for this recipe.
Bowl 1 is where you sift and mix the dry ingridients in.
Bowl 2 is where you mix the egg yolks, milk, oil, and Bowl 1 in.
Bowl 3 is where you stiff peak your egg whites and fold it into Bowl 2.
Oh, use a hand whisk for an easier way to fold your stiff peaked egg whites into the batter.
Hope this helps.
I used to make this recipe for my wife and I on holidays and snow days (we are both teachers). This was my absolute favorite waffle recipe at that point. She eventually became gluten intolerant and I stopped making it and went to a different recipe that was not great.
Since then, I’ve experimented in my cooking with different kinds of GF flours with lackluster results. I recently tried Cup 4 Cup and have like that flour OK. Anyway, with a snowy weather forecast, I decided to give this recipe a try but with some Bob’s Red Mill 1-1 flour that I saw at the store (I ran out of Cup 4 Cup). I expected mediocre results but it turned out AMAZINGLY. It tastes just like how I used to make them!
I did add a couple of extra splashes of milk to offset the dryness of the GF flour and I let the batter sit while I beat the egg whites to give it some absorption time. My wife and I could not tell that these were GF!
I do also add a generous pinch of sugar and a splash of vanilla too, just to enrich the flavor.
Anyway, I have always loved this recipe and am glad I get to come back to it!
The batter is too light…i had to add more flour, too much oil….also need to add little bit sugar otherwise tasteless. Still waffles are saggy, Big NO , too many things are wrong about this recipe, i had much better recipes from other source…this recipe- waste of products and time.
Substitute APF with bread flour to make use of that extra moisture you got there.
Wonderful recipe if you are looking for a taste-less soggy vessel for maple syrup.
Big letdown, not sure what all the 5 stars are about
Substitute APF with bread flour to make use of that extra moisture you got there.
Loved these!! Have made them twice so far at the request of my husband who says these are the best waffles he’s ever tasted!!
They are light on flavour, so you could add sugar to the batter potentially if you wanted, but they’re so fluffy and melt in your mouth that I wouldn’t want to change them. We also pair them with real maple syrup so I prefer the light texture and taste of the waffles as there is more than enough sugar in the syrup!
I made these waffles years ago & up until 4 months ago, I lost my computer. I have been going CRAZY trying to find it again. I typed in for ALL kinds of waffles & STILL could NOT find you! FINALLY something said to me…type in from scratch…as SOON as I say YOUR face, I KNEW, I FOUND YOU! These are BY FAR the BEST damn waffles EVER! I LOVE how WITHOUT sugar how good they are! I’m making them as I type, I have workers coming to replace my water heater & it’s a chilly morning, they are going to LOVE them! THANK YOU!
They were so delicious. Easy to make.
So light and fluffy. The family loved it. Everything disappeared in less than 10 minutes. Thanks for the amazing recipe