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There’s nothing like my homemade Belgian waffles! They’re crisp on the outside, soft and fluffy on the inside, with deep pockets for all the syrup and butter. The secret is whipping the egg whites for that light, airy texture!
A Reader’s Review
I made these on a whim this morning and my family all agreed that they were the best waffles! Thank you, this one is a keeper.
– Sariah
Why You’ll Never Go Back to Box Mix
- Light and Fluffy Every Time: Whipping the egg whites gives these waffles that perfect combo of crispy edges and soft, airy centers.
- Classic Belgian Texture: Thick batter and deep pockets create that Belgian style. Golden, fluffy, and ready to hold all your syrup and toppings.
- Family-Approved: After making tons of batches, this recipe has become a family favorite. It’s consistent, reliable, and better than box mix!
Belgian Waffle Ingredients
- Oil: Use a neutral oil like vegetable or canola, or swap for cooled, melted butter for a richer flavor.
Homemade Belgian Waffles Recipe
I used to think boxed mix was the way to go for easy pancakes and waffles, until I made this waffle recipe! I have never looked back! These come together with not much more effort, and the results are well worth it!
- Dry Ingredients: In a large bowl, whisk all-purpose flour, sugar, baking powder, and salt, then set aside
- Separate Egg Whites & Yolks: Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
- Whip Egg Whites: Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over mix! Set aside.
- Combine Wet Ingredients: Add milk, vegetable oil, and vanilla extract to the bowl with the yolks, then whisk to combine.
- Combine Wet & Dry Ingredients: Add the flour mixture to the milk mixture and stir until just incorporated.
- Fold & Cook: Gently fold the beaten egg whites into the batter. Preheat the Belgian waffle maker according to the instructions and spray it with non stick cooking spray. Pour the batter into the hot waffle iron, then cook until golden on the outside. Top with your favorite toppings!
Alyssa’s Pro Tip
Egg Whites! Don’t skip separating the eggs and beating the whites! Beaten egg whites create a fluffy waffle by incorporating air into the batter!
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In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside
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Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.
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Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over-mix! Set aside.
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Add 1 ¾ cups milk, ½ cup vegetable oil or canola, and 2 teaspoons vanilla extract to the bowl with the yolks, whisking well to combine.
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Add the flour mixture to the milk mixture and stir, just until incorporated.
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Gently fold the beaten egg whites into the batter.
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Preheat the waffle iron according to the manufacturer’s instructions and spray it with non-stick cooking spray. Pour the batter into the hot waffle iron. Cook until golden on the outside.
Storing & Reheating Instructions
- Refrigerate: Store waffles in an airtight container or ziplock bag for 3–4 days.
- Freeze: Let waffles cool completely, then store in a freezer-safe bag for up to 3 months.
- Reheat: Microwave for 15 seconds, then toast for 1–2 minutes until warm and crisp.
Calories: 413kcalCarbohydrates: 44gProtein: 8gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 63mgSodium: 455mgPotassium: 174mgFiber: 1gSugar: 12gVitamin A: 195IUCalcium: 220mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Top Your Belgian Waffles With
The Belgian Waffles are perfect for loading up with all the toppings! Fresh fruit with whipped cream, or fancy butters like my Cinnamon Honey Butter, or Apple Butter. My favorite is classic buttermilk syrup. Here are a few more syrups to try!
