Classic Belgian Waffle Recipe
on Mar 15, 2019, Updated Aug 22, 2024
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These Belgian Waffles are the best waffles ever! Taking a few extra minutes to whip the egg whites before adding them to the batter makes them extra fluffy. A classic waffle recipe!
I have made this recipe hundreds of times and my kids cheer my name each time. THIS is the recipe that will turn breakfasts into traditions and make you the star of the house. Plus, they turn out wonderful each time.
Belgian waffles are made extra tender by separating the eggs before you mix them in. You mix the yolks in like normal. The egg whites are whipped until they are nice and stiff and then you gently fold them into the batter. This helps to make your waffles so light and delicious that you’ll never go back to making your waffles any other way. Top them with some homemade whipped cream and fruit and they will be absolute perfection.
Table of Contents
Why You’ll Love This Recipe
- The beaten egg whites give these waffles a light, airy texture while the oil ensures a perfectly crisp exterior.
- Made with common pantry items, this recipe is both convenient and budget-friendly.
- With just 10 minutes of prep time and 5 minutes of cooking, you can enjoy delicious Belgian waffles in no time.
- These waffles pair wonderfully with a variety of toppings making them perfect for any meal or occasion.
Recipe Ingredients
- Flour – All-purpose
- Sugar – Granulated
- Eggs – Yolks and whites separated
- Baking powder
- Salt
- Oil
- Milk
See the recipe card below for full information on ingredients and quantities
How to Make Belgian Waffles
Step 1. In a bowl, whisk together flour, sugar, baking powder, and salt.
Step 2. In another bowl, beat egg whites until stiff. Mix egg yolks, oil, and milk with the dry ingredients.
Step 3. Gently fold in the beaten egg whites into the batter.
Step 4. Pour batter into a preheated waffle iron and cook until golden brown. Serve hot with your favorite toppings.
Recipe FAQs
On top, we love to add our favorite Homemade Buttermilk Syrup and if we are feeling really fancy, berries and whipped cream. Sliced banana and chocolate syrup are also delicious. On the side, you can serve your waffles with baked bacon or even something like this great Zucchini Egg Bake. Stand alone or with a side, these waffles are amazing.
As noted in the tips section, using oil instead of butter helps them to crisp up nicely.
– Using a deep waffle iron with “deep pockets” will also help. Some waffle irons will even say that that are “Belgian waffle makers” meaning they have those deep pockets (and they’ll work for any of your waffle recipes really). I have this waffle maker and love it.
– Place your waffles on a wire cooling rack (like you use for cookies) when they come out of the waffle iron. Also, don’t stack them on top of each other. This allows them to cool without the steam making them soft. This is the best way to keep your waffles crisp and to keep them from sticking together.
Yes! Waffles freeze really well. Let them cool completely on a wire rack and then stack them and pop them in a zipper-top freezer bag. They’ll keep for up to 6 weeks in the freezer. I like to refresh frozen or thawed frozen waffles in the toaster so that they get crispy again while reheating.
Expert Tips
- For the fluffiest waffles, beat the egg whites until they form stiff peaks before folding them into the batter.
- Oil gives the waffles a crispier texture compared to butter, enhancing their exterior crunch.
- When folding in the egg whites, be gentle to avoid deflating them, which helps maintain the batter’s lightness.
- Place cooked waffles on a wire rack instead of stacking them, to keep them crisp while you finish cooking the remaining batter.
How to Serve and Store Belgian Waffles
These waffles are delicious topped with my buttermilk syrup, blueberry topping, or brown sugar syrup. They go great with my breakfast sausage, toad in a hole, or crockpot breakfast casserole.
Place the cooled waffles in an airtight container or resealable plastic bag and store in the refrigerator for up to 3 days. Waffles also freeze really well. Pop the cooled waffles in a zipper-top freezer bag. They’ll keep for up to 6 weeks in the freezer. I like to refresh frozen or thawed frozen waffles in the toaster so that they get crispy again while reheating.
More Waffle Recipes to Consider
15-Minute Recipes
Cornbread Waffles with Chili – 15 Minute Dinner Idea
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Buttermilk Waffles
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Chicken and Waffles
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Easy Sourdough Waffle Recipe
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Classic Belgian Waffle Recipe
Ingredients
- 1 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs, yolks and whites separated
- 1/2 cup oil
- 1 3/4 cups milk
Instructions
- Preheat you waffle iron as directed.
- In a medium mixing bowl, add the flour, sugar, baking powder, and salt. Use a whisk to combine. Make a small well in the center of the dry ingredients.
- In a second medium bowl, use a hand mixer to beat the egg whites until they form stiff peaks.
- Add the egg yolks, oil, and milk to the well and use the whisk to slowly combine the wet and dry ingredients. Stir well until very few lumps remain.
- Fold in the beaten egg whites, taking care not to over mix.
- Pour the batter into your waffle iron according to manufacturer’s directions.
- When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
- Serve waffles hot with your favorite topping such as buttermilk syrup, fruit, or whipped cream.
Notes
- The key to that light and fluffy waffle is taking the time to beat the egg whites before adding them to the rest of the batter. If you skip this step, you’ll still have one delicious waffle but that texture just won’t be the same.
- I found that using oil instead of butter lends to a crispier waffle exterior. I do love butter, but this recipe really is better with the oil.
- When folding in the egg whites, be gentle to avoid deflating them, which helps maintain the batter’s lightness.
- Place cooked waffles on a wire rack instead of stacking them, to keep them crisp while you finish cooking the remaining batter.
I needs a receip
So good! Will be keeping this recipe for years to come!
I loved it !!!! and I’m 8 years old I had a lot of waffles in my life and this one is the best.
Tried these this morning. I was looking for a recipe that was light, airy and crispy. These waffles were so good.
Woohoo! Thank you for leaving a comment. And they aren’t too hard either! So glad you liked them.
Good thing I have two waffle makers – I can’t wait to try this, Jo! I hope you have those savoury waffle recipes on your blog too
Tried these today and they were amazing! I was always afraid to make belgian waffles because they sounded too hard, but this recipe was really easy. My family loved it. Thanks!