Belgian Waffles are crispy on the outside and fluffy on the inside and EASY to make; ready in only a few minutes with pantry ingredients!
Belgian Waffles are the PERFECT Sunday morning breakfast. They’re incredibly light and fluffy in texture, while having a sweet flavor and loaded with all of your favorite toppings. You can throw in a handful of chocolate chips or blueberries, and top with real maple syrup, whipped cream or easy strawberry topping for the full effect.
There’s nothing that even comes close to homemade waffles, which is why they’re my go-to when we have a free morning. We love making a batch for breakfast, keeping a few frozen for another day.
You can make these with brown sugar for a deeper flavor, or a dash of cinnamon. This Belgian waffles recipe is better than any pre-mix version you’ve had before, I promise!
WHAT IS THE DIFFERENCE BETWEEN A BELGIAN WAFFLE AND A REGULAR WAFFLE?
A Belgian waffle has larger square pockets than regular waffles, making it more ideal for toppings! These waffles were traditionally made using yeast, but now the more modern method is to use leavening agents.
WHAT IS THE DIFFERENCE BETWEEN PANCAKE BATTER AND WAFFLE BATTER?
Waffle batter is typically higher in fat and sugar, which helps the waffle achieve the slightly crispy texture on the outside. You’ll often find people using the batters interchangeably, though.
The batter is also had egg whites folded into it, making it lighter and giving the waffle a slightly crispier texture.
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CAN BELGIAN WAFFLES BE MADE AHEAD?
Fresh is always best with waffles. If you’re going to make waffles more than 24 hours in advance, I would recommend freezing them to keep the quality as fresh as possible. Place a piece of parchment paper between each waffle and freeze in an airtight container.
Otherwise, you can refrigerate them temporarily, then reheat these in the oven at 300 degrees F for a total time of 10-15 minutes on a baking sheet. Depending on the size of your waffle, you can also put them in the toaster oven for a few minutes until warmed through to maintain the crispy texture.
BELGIAN WAFFLE TOPPINGS
- Maple syrup
- Chocolate chips
- Sliced banana
- Whipped cream
CAN YOU MAKE BELGIAN WAFFLES IN A REGULAR WAFFLE IRON?
For this waffle recipe you need an iron specific to Belgian waffles, with deeper squares, allowing the dough to properly rise to the fluffy texture and crispy outside. If you make them in a regular waffle iron, you risk losing some of the airy texture, and of course the traditional shape.
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TIPS FOR MAKING BELGIAN WAFFLES
- The pockets are PERFECT for holding whatever toppings you go with, so I always serve these with extra syrup, honey, and whipped cream.
- Be careful not to over-mix the batter, especially at the very end where you might flatten the air out of the egg whites. Fold until just combined, then leave it alone.
- Some waffle makers have removable plates, so you can switch back and forth between regular and Belgian waffles using one one iron.
- Add extracts to play with the flavor of these waffles. This recipe uses vanilla, try almond, lemon, or strawberry!
- Make a big batch of the dry ingredients and store in an airtight container on the counter for waffle mix anytime.
- You can substitute the milk with buttermilk for added flavor in this recipe. If you’re using gluten free all purpose flour, the buttermilk will provide necessary acidity for that type of flour, which makes a big difference in texture.
How To Serve and Store Belgian Waffles:
- Serve: Don’t leave at room temperature for more than 2 hours.
- Store: Store in an airtight container to keep in the fridge for up to 1 week. Re-heat in toaster oven.
- Freeze: You can also freeze for up to 3 months. Re-heat in toaster oven or in a skillet with a bit of butter.
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup sugar
- 2 large eggs , separated
- 1/2 cup unsalted butter , melted
- 2 cups whole milk
- 1 tablespoon vanilla extract
- Spray the waffle maker with a bit of oil.
- Into a large bowl sift the flour and baking powder then add the salt and sugar, mixing well.
- Using a hand mixer with the egg whites in a small bowl, beat them to stiff peaks which stand straight up.
- To a second bowl whisk the egg yolks, butter, milk and vanilla together.
- Whisk the butter mixture into the flour mixture until just combined then very very gently, fold in egg whites (do not stir)
- Pour ⅓ cup servings into your Belgian waffle maker to cook as directed.