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featured belgian waffles.
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4.63 from 16 votes

Belgian Waffles Recipe

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!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 waffles
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Belgian Waffle Iron
  • Hand Mixer

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.
    overhead view of ingredients for belgian waffles.
  • 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
    overhead view of dry ingredients for belgian waffles in a glass bowl.
  • 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
    overhead view of wet ingredients for belgian waffles in a glass bowl.
  • 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.
    whipped egg whites on top of belgian waffle batter in a glass bowl.
  • Cook ½-¾ cup of batter in the hot waffle maker until cooked through and golden brown.
    an open belgian waffle iron with a cooked belgian waffle inside.

Notes

  • 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.
Storage: Store Belgian waffles in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Nutrition

Serving: 1waffle | Calories: 573kcal | Carbohydrates: 66g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 679mg | Potassium: 245mg | Fiber: 2g | Sugar: 17g | Vitamin A: 976IU | Calcium: 318mg | Iron: 4mg