Belgian Waffles

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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!

We’re big fans of breakfast in our house, and this weekend our kitchen is busy prepping for Easy French Toast, Cinnamon Rolls, and Banana Bread!

 Belgian Waffles

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. I love making these for my family, and usually end up freezing a couple 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 premix version you’ve had before, I promise!


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.


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.


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.


  • Butter
  • Berries
  • Maple syrup
  • Nutella
  • Chocolate chips
  • Sliced banana
  • Honey
  • Whipped cream


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.



  • 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 overmix 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.

Belgian Waffle in Belgian Waffle Maker

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Belgian Waffles

5 from 17 votes
  • Yield: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder
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!


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Spray the waffle maker with a bit of oil.
  2. Into a large bowl sift the flour and baking powder then add the salt and sugar, mixing well.
  3. Using a hand mixer with the egg whites in a small bowl, beat them to stiff peaks which stand straight up.
  4. To a second bowl whisk the egg yolks, butter, milk and vanilla together.
  5. Whisk the butter mixture into the flour mixture until just combined then very very gently, fold in egg whites (do not stir) and pour 1/3 cup servings into your belgian waffle maker to cook as directed.

Nutrition Information

Yield: 8 servings, Amount per serving: 309 calories, Calories: 309g, Carbohydrates: 36g, Protein: 6g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 83mg, Sodium: 193mg, Potassium: 333mg, Sugar: 11g, Vitamin A: 520g, Calcium: 171g, Iron: 1.8g

All images and text © for Dinner, then Dessert.

Keyword: belgian waffles


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  1. Yummy ? my new favorite! I didn’t have any butter milk or whole milk so I just added a couple tablespoons of vinegar to my 1% ? Will definitely be making these again! Thanks for the recipe??

      1. So I made these using self rising flour. However I did this before reading the comments so I still used the baking powder and salt. Mine turned out a little wimpy. Would this be why?

  2. Could you substitute coconut or almond milk for whole milk? If so, would you recommend canned full fat coconut milk since there is more fat content?

  3. This recipe is so perfect. It is by far the best waffle recipe I have ever made. It is also SO easy to remember. I added some flax seeds to mine so that I can feel a little better about always making these for my kids. 🙂 Truly this recipe is wonderful. I have never commented on a recipe before and I felt like this one deserved it. Thank you!!!

  4. I’ve never left a comment on a recipe before even though I saved it but this recipe….OMG! It seems like it’s too many steps but it’s simple and soooo worth following. The results are amazing. I made a few first then gently folded in pumpkin spice to the last batter. So fall worthy and now thinking it would be great for a Thanksgiving breakfast.

  5. Can you make this ahead of time before serving it? Having a waffle bar at my sons baptism and wondering if we could make it prior to church so it’s ready to go once we’re home?

  6. I’ve tried multiple other web waffle recipes and none of them were quite right – these are FLAVORFUL and fluffy and delicious 🙂

    1. It’s really a personal choice. If you’d like a waffle that’s darker than most, you should set your thermostat to high. That will place your temperature between 370° and 440°F. Play with that temperature range and the cooking time to get to just the right spot for just the right look and feel for your waffle. Enjoy!

  7. Seriously amazing! Do not substitute oil for the melted butter. The butter makes these out of this world! Thank you for this recipe! My whole family LOVES them!

  8. I got to say by far the BEST homemade waffles I have made!!!! I had a recipe before that I used to use and thought those were good waffles but this recipe went above and beyond! Such a good flavor and melts in your mouth! My kids (13 and 10) wanted to have them the following morning! Thank you for sharing!

  9. What brand of waffle maker would you recommend to make belgian waffles? I have a Cusinart waffle maker that makes the square kind.

    1. Planning on having a waffle bar for my baby’s birthday brunch. Would it be okay to make the batter the night before? Or how early do you think it’d be okay to make batter in advance? (Planning on having the waffle iron out and guests make their own so it’s fresh.)

      1. You can make it the night before. I recommend adding a bit more baking soda to the mix (1-2 tsp). Test one waffle the day of and add more baking soda if needed. Let me know how it turns out, it sounds like a super fun party!