Belgian Waffles are both hearty and fluffy – the best of both worlds! This classic breakfast staple is made with a handful of ingredients you likely already have in your kitchen. Top them off with syrup, berries, and whipped cream for the best bite!
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Homemade Belgian Waffles
Enjoying a stack of thick, fluffy Belgian Waffles is always the best way to start the day! The key to making authentic Belgian Waffles is by having the right waffle press that creates those signature deep squares we all know and love. They really hold the syrup like a dream!
You know your waffles are good when the inside is perfectly soft and fluffy, while the outside has a delightful crisp to it. By using my simple mix of ingredients for this batter, your waffles will turn out perfect every time.
Just be sure not to overfill the waffle iron in all your excitement…we’ve all been there before!
Why You’ll Love this Belgian Waffles Recipe:
- Fluffy: Soft and fluffy waffles are loved by everyone! This batter always cooks to create the best fluffy waffles, and the kids will be glad you made them.
- Classic: You’ve likely seen Belgian Waffles listed on every breakfast menu you’ve ever seen. There’s a reason for that – they’re a classic breakfast staple!
- Easy: Make the batter, pour it in the waffle iron, and enjoy. Once you make this quick and easy recipe, you’ll be hosting your own brunch veery weekend!
No matter how you choose to top off your homemade Belgian Waffles, it’s going to be delicious. Butter, berries, and powdered sugar are just a few of the best toppings to toss onto your waffles, but there’s room for creativity! Oh, and of course you can’t forget the syrup.
How to Make Belgian Waffles
You can jump to the recipe card for full ingredients & instructions!
- Whisk together the dry ingredients and create a well.
- In another bowl, stir together the wet ingredients.
- Combine the wet and dry ingredients.
- Whisk the egg whites until they’re stiff, then fold them into the batter.
- Cook the waffles using your waffle press.
The original name for this style of waffle is actually Brussels waffles, as they were invented in the capital city. However, upon realizing that Americans at the time did not know that Brussels was in Belgium, the name was changed to Belgian waffles.
Belgian waffles are thicker and larger than regular waffles due to being made in a waffle iron with deeper grids. Traditional Belgian waffles were made with yeast, but we opted for baking powder for a quicker, easier recipe.
To make these waffles gluten-free, us a gluten-free 1:1 baking flour, such as Cup4Cup.
Yes, but they may come out a bit crisper and less fluffy. I really recommend using a pancake recipe to make pancakes for the best results.
Serving Suggestions
Good morning! Round out your breakfast or brunch with scrambled eggs, brown sugar bacon, and home fries. And don’t forget a tasty coffee to pair with your waffles.
Thick, fluffy Belgian Waffles with all the right fixings is undeniably one of the most delicious ways to kick start your morning!
Make Ahead Instructions
While these waffles are best enjoyed on the day they are made, they can be made up to 1 day in advance and stored in an airtight container in the refrigerator until ready to reheat.
Storage Instructions
Store leftover Belgian waffles in an airtight container in the refrigerator for up to 2 days. Reheat in a 250°F oven for 10 minutes.
Freezing Instructions
Freeze Belgian waffles in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Scaling up
Easily double this recipe to feed up to 10 people!
Topping Suggestions
These waffles are great on their own or with classic powdered sugar. However, you can also top them with:
- Maple Syrup
- Whipped Cream
- Chocolate Chips
- Bananas
- Candied Nuts
- Chocolate Sauce
- Nutella
- Cream Cheese Spread
- Berries
- Lemon Sauce
- Sprinkles
- Honey Butter
- Peanut Butter
- Caramel Sauce
- Fruit Jam
Tips for the Best Belgian Waffles
- Use room temperature ingredients for the best results.
- For tangier, richer waffles, replace the milk with buttermilk.
- Do not overmix the batter. This can lead to tough, chewy waffles.
- Gently fold in the egg whites to avoid deflating them.
- Serve the Belgian waffles hot as they come off the iron. Leaving them out will lead to soggy waffles.
- Keep the waffles warm and crisp by placing them on a lined baking sheet in a 200°F oven until ready to serve.
More Kid-Friendly Breakfast Recipes We Love
- Air Fryer Donuts
- Croissant Breakfast Sandwiches
- Blueberry Pop Tarts
- Air Fryer Bacon
- Cronuts
- Banana Nutella Muffins
Homemade Belgian Waffles are ideal for treating your family or for hosting brunch with friends! They’re soft, fluffy, sweet, and beloved by all. Plug in the waffle press and get to cooking!
More Quick Cooking Basics Recipes to Try:
- Homemade Pound Cake
- Chocolate Buttercream Frosting
- How to Make Browned Butter
- Easy Beer Bread
- Easy Buttermilk Biscuits
- Stabilized Whipped Cream
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Belgian Waffles Recipe
Equipment
- Kitchen Scale (optional)
- Belgian Waffle Iron
Ingredients
- 2 cups all-purpose flour 240 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon baking powder 12 grams
- ½ teaspoon kosher salt
- 2 large eggs 50 grams, room temperature and separated
- 1½ cups milk 341 grams, room temperature
- ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
- 2 teaspoons pure vanilla extract 8 grams
Instructions
- Preheat waffle maker.
- In a large mixing bowl, whisk the flour, sugar, baking powder, and salt together until combined. Create a well in the center of the bowl and set aside.2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
- In a second, smaller bowl, mix the egg yolks, milk, butter, and vanilla together, whisking to combine. Add the contents of the bowl to the dry ingredients and whisk until combined.2 large eggs, 1½ cups milk, ½ cup unsalted butter, 2 teaspoons pure vanilla extract
- Place the egg whites in a small bowl and whip with a whisk or hand mixer until stiff peaks form. Gently fold the whipped whites into the waffle batter.
- Cook ½-¾ cup of batter in the hot waffle maker until cooked through and golden brown.
Becky’s Tips
- Easily double this recipe to feed up to 10 people!
- Use room temperature ingredients for the best results.
- For tangier, richer waffles, replace the milk with buttermilk.
- Do not overmix the batter. This can lead to tough, chewy waffles.
- Gently fold in the egg whites to avoid deflating them.
- Serve the Belgian waffles hot as they come off the iron. Leaving them out will lead to soggy waffles.
- Keep the waffles warm and crisp by placing them on a lined baking sheet in a 200°F oven until ready to serve.
- Depending on the size of your waffle maker, this recipe can make up to 5 waffles, so nutritional information may vary.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
the gram measurement does not change with x2, x3 only the cup measurements
Hi Jackie, the gram measurements are input by hand as a note in the recipe and unfortunately are not affected by the 2x and 3x buttons, so sorry!
This is the best one I’ve tried yet! I did use self rising flour because it was all I had, and cut the baking powder to 1 teaspoon. It did not need the vanilla at all.
Was not a good recipe, came out extremely watery and would not thicken 👎
Hi Dante, we’re so sorry to hear that! For future reference, if you find the batter too thin for your liking, you can continue to add more flour 1 tablespoon at a time until it thickens up!
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