Crispy on the outside and soft on the inside, these easy Belgian waffles are a family favorite that come together in under 20 minutes. They’re perfect for breakfast, brunch, or even dessert, especially piled high with Nutella, syrup, fresh fruit, or homemade whipped cream .
I’m most definitely a breakfast person. I never skip it – not just because it’s supposed to be the most important meal of the day, but because breakfast is so much fun to make. Especially when it’s a big batch of homemade Belgian waffles with crisp edges, fluffy centers, and plenty of room for toppings.
Honestly, half the time waffles are just dessert disguised as breakfast, and I am here for it. Serve some scrambled eggs and crispy bacon on the side for some protein and we’re in business.
If you’re on a waffle frenzy, try our Banana Pecan Waffles , Overnight Sourdough Waffles , Cinnamon Roll Waffles , and Liège Waffles !
Why you’ll love this family favorite recipe!
- Belgian waffles are richer than classic waffles thanks to extra butter in the batter, which makes them soft, fluffy, and a little indulgent.
- They’re made with a deeper waffle iron grid that creates those big, golden squares perfect for holding syrup, fruit, or whipped cream.
- While Liège waffles are another Belgian favorite made with yeast dough and sugar, this recipe is the American-style Belgian waffle most of us grew up with.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Eggs – The yolks get mixed into the batter, while the whites are whipped and folded in at the end to make the waffles extra light and airy.
- Flour – I stick with unbleached all-purpose flour for this recipe (and most of my baking) because it gives reliable structure without being heavy.
- Milk – Whole milk makes the richest waffles, but I’ve also had great results with 2% or even skim milk, so use what you have on hand.
- Baking Powder – This is the key to tall, fluffy waffles with those deep golden pockets we all love.
How to make Belgian waffles
- Mix dry ingredients. Whisk the flour, sugar, baking powder, and salt together until everything is well combined. TIP: Whisking instead of just stirring keeps the baking powder evenly distributed so your waffles rise light and even in the waffle maker.
Combine wet ingredients. Whisk the milk, melted butter, and egg yolks in a separate bowl.
Combine the mixtures. Stir the wet mixture into the dry mixture just until it’s incorporated. Do not overmix; a few lumps are fine.
- Beat the egg whites. Whip the egg whites until stiff peaks form.
- Fold egg whites into batter. Gently fold the egg whites into the batter with a spatula to keep the mixture light and airy. It’s okay to have a few lumps.
- Cook. Add batter to a preheated waffle iron, being careful not to overfill. Cook until golden brown and crisp.
- Serve warm! Place finished waffles on a wire rack while cooking the rest so they stay crisp, then serve warm with toppings.
Absolutely. This recipe works in any waffle maker, but a Belgian waffle iron gives you those deep, golden squares that hold syrup and toppings so well.
This is the secret to waffles that are light and airy instead of heavy. Folding in whipped egg whites gently adds lift and keeps the batter fluffy.
Skip the cooking spray – it can leave buildup on nonstick surfaces and make sticking worse. Lightly brushing the plates with a little oil works much better if you’re having trouble.
That usually happens if the batter was overmixed or the egg whites lost their volume while folding. Mix just until combined, and be gentle with the egg whites so the air stays in.
Store cooled waffles in an airtight container in the fridge for up to 2 days. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Pop them straight from the freezer into a toaster, oven, or air fryer to bring back the crisp edges.
Tips for Success
- A hand mixer is your best friend for beating egg whites to stiff peaks. It saves time and gives more reliable results than whisking by hand.
- Don’t stress if the batter isn’t perfectly smooth after folding in the egg whites. Streaks are fine as long as most of the air stays intact, that’s what makes the waffles fluffy.
- Every waffle iron cooks a little differently, so your first waffle is often a “test waffle.” Use it to figure out how much batter to add and how long to cook.
- Resist the urge to stack hot waffles on a plate. Cooling them briefly on a wire rack keeps the bottoms crisp instead of steaming them soggy.
What to Serve with Belgian Waffles
Belgian waffles are so versatile and pair wonderfully with both sweet and savory toppings. Here are some of my favorite ideas:
- Fresh fruit and homemade whipped cream for a classic taste.
- Maple syrup, buttermilk syrup to soak into those deep golden squares. My Coconut Syrup or Apple Cider Syrup would be a great flavor twist.
- Homemade Nutella with fresh berries for a chocolatey twist.
- Warm fruit fillings or jams like Raspberry Coulis work well, or more decadent sauces such as Hot Fudge Sauce and this Salted Caramel Sauce always go down a treat!
- For a savory breakfast, serve these waffles with some baked bacon and my Green Chili Egg Bake Casserole .
Substitutions and Variations
- You can cut the butter in half if you’re looking for a lighter waffle. They won’t be quite as rich, but they’re still really good and worth making.
- Try swapping half the all-purpose flour for whole wheat flour to add a nutty flavor and a little extra fiber while still keeping the waffles nice and fluffy.
- A splash of almond or vanilla extract is an easy way to change up the flavor of the batter without affecting the texture.
- For a dairy-free option, almond milk or oat milk work well, along with a plant-based butter substitute. The texture isn’t quite the same, but the waffles still bake up golden and crisp.
- Mix-ins are always fun! Mini chocolate chips, fresh blueberries, or even a sprinkle of cinnamon in the batter can give these waffles a whole new personality.
More Sweet Breakfast Recipes
- Aebleskiver (Danish Pancakes)
- Almond Croissants
- German Apple Pancakes with Cider Syrup
- Cinnamon French Toast Sticks
- Sweet Crepes
- Sour Cream Coffee Cake
- German Pancakes
- Danish Pancakes
- Fluffy Toasted Coconut Pancakes
Belgian Waffles Recipe
Ingredients123
- ▢ 2 cups all-purpose flour
- ▢ ¼ cup granulated sugar
- ▢ 3 teaspoons baking powder
- ▢ ½ teaspoon salt
- ▢ 2 large eggs separated
- ▢ 1¾ cups milk
- ▢ ½ cup salted butter melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. 2 cups all-purpose flour, ¼ cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
- n a separate bowl, whisk the milk, melted butter, and egg yolks until smooth. 2 large eggs, 1¾ cups milk, ½ cup salted butter
- Pour the wet mixture into the dry ingredients and stir just until incorporated. Do not overmix; the batter should still have some lumps.
- In another bowl, beat the egg whites with a hand mixer (or whisk) until stiff peaks form.
- Gently fold the egg whites into the batter with a spatula until mostly combined. A few streaks are fine – don’t deflate the batter.
- Preheat your waffle iron. Add batter, being careful not to overfill, and cook until golden brown and crisp.
- Place cooked waffles on a wire rack while making the rest of the batch, then serve warm with your favorite toppings.
Notes
- Whisk dry ingredients so the baking powder is evenly distributed.
- Don’t overmix the batter, some lumps are fine.
- Beat egg whites until stiff peaks form for extra fluffy waffles.
- Gently fold in egg whites to keep the batter light.
- Place cooked waffles on a wire rack to keep them crisp.
Storage & Make Ahead
- Store: Keep cooled waffles in an airtight container in the fridge for up to 2 days.
- Freeze: Freeze waffles in a single layer, then transfer to a bag for up to 3 months.
- Reheat: Toast or bake at 325°F until hot and crisp; avoid microwaving.
- Make Ahead: Mix dry and wet ingredients separately ahead of time; fold in beaten egg whites right before cooking.
Nutrition
Belgian Waffles Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs separated
- 1¾ cups milk
- ½ cup salted butter melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. 2 cups all-purpose flour, ¼ cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
- n a separate bowl, whisk the milk, melted butter, and egg yolks until smooth. 2 large eggs, 1¾ cups milk, ½ cup salted butter
- Pour the wet mixture into the dry ingredients and stir just until incorporated. Do not overmix; the batter should still have some lumps.
- In another bowl, beat the egg whites with a hand mixer (or whisk) until stiff peaks form.
- Gently fold the egg whites into the batter with a spatula until mostly combined. A few streaks are fine - don’t deflate the batter.
- Preheat your waffle iron. Add batter, being careful not to overfill, and cook until golden brown and crisp.
- Place cooked waffles on a wire rack while making the rest of the batch, then serve warm with your favorite toppings.
Notes
- Whisk dry ingredients so the baking powder is evenly distributed.
- Don’t overmix the batter, some lumps are fine.
- Beat egg whites until stiff peaks form for extra fluffy waffles.
- Gently fold in egg whites to keep the batter light.
- Place cooked waffles on a wire rack to keep them crisp.
Storage & Make Ahead
- Store: Keep cooled waffles in an airtight container in the fridge for up to 2 days.
- Freeze: Freeze waffles in a single layer, then transfer to a bag for up to 3 months.
- Reheat: Toast or bake at 325°F until hot and crisp; avoid microwaving.
- Make Ahead: Mix dry and wet ingredients separately ahead of time; fold in beaten egg whites right before cooking.
Nutrition
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