Belgian Waffles

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 Recipes and this recipe is among our readers’ favorites from our kitchen along with Easy French Toast and Cinnamon Rolls!

 Belgian Waffles

 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. 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.

MORE BREAKFAST RECIPES

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

  • Butter
  • Berries
  • Maple syrup
  • Nutella
  • Chocolate chips
  • Sliced banana
  • Honey
  • 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.

More Delicious Breakfast Classics

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.

Belgian Waffle in Belgian Waffle Maker

Pin this recipe now to remember it later

Pin Recipe

Belgian Waffles

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!
Yield 8 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

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 extract

Instructions

  • 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.

Nutrition

Calories: 309kcal | Carbohydrates: 36g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 193mg | Potassium: 333mg | Sugar: 11g | Vitamin A: 520IU | Calcium: 171mg | Iron: 1.8mg
Keyword: belgian waffles

Waffles

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. This is by far the best ever recipe! Wow! Third time making and I doubled the recipe. Yummy!
    I highly recommend this recipe. The last time I made I decided to add cinnamon. Took it to another level of yummy.
    The recipe is awesome as is without tho.
    May you enjoy this as well.

  2. They are the best waffles I had in my whole life and I am 9. I had I lot of waffles in my life and these are the BEST!!!!!!!!!!!!!

  3. Under the “tips” you suggested: Make a big batch of the dry ingredients and store in an airtight container on the counter for waffle mix anytime.

    Once I have a big batch of dry ingredients – how much do I use in relation to the wet ingredients in the recipe? Thank you!

    1. I guess I should clarify, I make batches of the dry ingredients but keep it in recipe proportions so when I’m ready to make them, all I need to do is add the wet ingredients and I’m all set. Sorry if that was worded confusing.

  4. Hi Sabrina,

    Thank you so much for your waffle recipe is the best recipe out there.
    I made this waffles and my Family love it. My wife always made us waffle but there not the same as your recipe Lol.

    Thank you.

  5. This was a great recipe, thank you! I’m wondering if next time I can use maple syrup instead of sugar, and if so, how much?

    Thank you for sharing this!

    1. You can substitute it but I haven’t tested it and usually you need to reduce the other liquids by 1/4 cup. If you decide to test it out, I’d love to know what ends up working. Good luck!

  6. Have just put together all ingredients and popped mixture in the fridge for Father’s Day breakfast tomorrow

  7. 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?

  8. 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?

  9. 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!!!

  10. 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.

    1. YUM Pumpkin Spice waffles!! Thank you for your review, and thanks so much for sharing a comment. Happy you loved them!

  11. 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?

    1. Certainly. I would refrigerate while at the baptism, then take them out and reheat in the oven at 300 degrees.

  12. 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!

  13. 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!

  14. 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!

    1. Thank you so much for taking the time to come back and let me know. It makes me happy to know you all enjoyed it.

  15. 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!