Homemade Belgian waffles are perfectly golden and crispy on the outside but the insides are soft, fluffy, and delicious! Made from scratch using a few simple ingredients, this waffle recipe is the best you’ll find!
Weekends in our home are for sleeping in and eating breakfast as a family! Sweet Homemade Pancakes, Breakfast Casserole, Pumpkin French Toast, and these homemade waffles help make Saturday my favorite day of the week!
The Best Belgian Waffles
No more reaching for the box of Bisquick to make waffles for your family! This homemade Belgian waffle recipe is just as easy, but way more delicious!
Just add a few dry ingredients with some simple wet ingredients and in just a few minutes, these hot and golden Belgian waffles are ready to be devoured!
What’s The Difference Between Regular And Belgian Waffles
Belgian waffles are similar to other waffles except they are made with a waffle iron that makes deeper pockets in the waffle. I love Belgian waffles because they can handle more syrup and other delicious toppings without spilling onto the plate before you get a chance to eat them.
Most homemade waffle recipes can be used on any waffle iron – Belgian or not.
How to Make Homemade Waffles
INGREDIENTS –
- flour
- baking powder
- salt
- eggs
- sugar
- vanilla extract
- butter
- milk
- non-stick cooking spray
DIRECTIONS –
If you’ve tried our homemade pancake recipe, you’ll love this Belgian waffle recipe! Crispy outsides, fluffy insides, and they are so simple to make!
- Start by preheating the waffle iron. I bought this double Belgian waffle iron last year and we absolutely LOVE it! I love that it cooks 2 waffles at a time, so feeding our family of 7 goes twice as fast!
- In a medium bowl sift together flour, baking powder, and salt. In a second bowl beat together egg yolks and sugar, then add some vanilla extract, melted butter, and milk and whisk to combine.
- Combine the wet mixture with the dry mixture and whisk just until blended. Do not overmix.
- In a third bowl, beat the egg whites with an electric hand mixer until soft peaks form, about 1 minute.
- Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over-mix!
- Coat the waffle iron with non-stick cooking spray and pour enough batter into the iron to just cover the waffle grid.
- Close and cook for about 2 to 3 minutes. Serve immediately with your favorite fresh fruit and syrup, or you can freeze them and save them for a busy weekday morning!
Best Belgian Waffle Toppings
- Homemade maple or Buttermilk Syrup
- Whipped cream and chocolate syrup (my kids’ favorite – shocker, I know)
- Fresh fruit – strawberries, blueberries, or blackberries
- Peanut butter and honey (my favorite as a kid)
- Turn it into a dessert with a scoop of ice cream and sprinkles
- Nutella
Can You Freeze Belgian Waffles?
You can easily freeze these waffles, in fact, my kids are such huge fans of these that I always make an extra batch or two to keep in the freezer so they can have a warm breakfast before school. Just be sure to store them in an airtight, freezer-safe container, like a large Ziploc bag.
They will stay fresh in the freezer for at least 2 months. When you’re ready to eat them, just warm them up in the microwave (though they won’t be as crispy), toaster, or toaster oven until they’re heated.
More Easy Breakfast Recipes
- French Toast Waffles
- Pumpkin Pancakes Recipe
- Ham and Cheese Quiche
- Easy Breakfast Sandwiches
- Best Way To Make Bacon
Belgian Waffles Recipe
This Belgian waffle recipe really is the best! They’re so easy to make and the waffles turn out perfectly every time! Leave us a comment below and tell us how much you loved these or tag us on social media so we can see all of the delicious food you’re making!
Homemade Belgian Waffles
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 cups milk
- non-stick cooking spray
Instructions
- Preheat the waffle iron.
- In 1 medium bowl sift together flour, baking powder, and salt. Set aside.
- In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
- Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
- Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
- In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
- Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!
- Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
- Close and cook about 2 to 3 minutes.
- Serve immediately with your favorite fresh fruit and syrup, or freeze in a freezer bag.
Nutrition
Other Notes
The family loved these! I followed the recipe just as written. I will follow the tip to keep them warm on a cookie sheet next time.
Thanks Jan, so glad to hear they were a hit!
These turned out GREAT – possibly the best waffles I’ve ever made
That’s awesome! So glad to hear you loved them!
This recipe is awesome, cannot fail, light and perfect
Thanks Bernice! It’s my favorite too!
What a great and easy recipe!
Thanks Kelsie!
Love this recipe and my family does too!!
Thanks Zonya, I’m glad to hear you guys enjoyed them!
For some reason when I went to beat the egg whites, they did not get stuff – more of a foam. What did I do wrong?!
I’m not sure what could have happened – did you still make the waffles and did they turn out?
I plan on trying this recipe in the morning. I was wondering if i make the batter now and keep it overnight will it still be okay? Or is this a recipe that is a use when made type?
I always just make the batter when I’m ready to make the waffles. If you decide to make it ahead of time please let me know how they turn out.
Thank you! By chance, do you have any suggestions how I could keep them hot?
I’ve never had to keep a large number of them hot. 🙁 I wish I was more help!!!!
I read the recipe for another waffle pin. The author suggested that you heat your oven to 350 and put a cookie sheet inside. After you cook each waffle you can put it on the cookie sheet in your warm oven. Personally, I think 350 is a little high for keeping waffles warm. I have always used my oven to keep my waffles warm. I would, however, suggest you experiment with the temperature some, starting at perhaps 200 degrees. Be sure to scatter the waffles on your cookie sheet too. If you stack them one on the other they will become soggy! Good luck!!
Thanks Marge, that’s a great tip!
I need to make several waffles an hour or more ahead of when they’ll be eaten. Do you think if I make these and put them in the crockpot on low, that they’ll stay hot and still crispy? I’m also wondering what size waffle you’re making when you say how many waffles this recipe makes. Thanks!:)
I wouldn’t put them in a crock pot because that will make them soggy. As for the size of the waffles, I just use a standard sized Belgian waffle maker, so they’re about 5 inches in diameter.
My favorite breakfast is a homemade waffle with fruit on top!
Don’t forget the whipped cream on top!:)
Yum I love a good Belgium waffle.
I know, aren’t they the best!
These are fantastic!
Thank you!
I’ve made these a number of times and they always turn out great! Thanks for a great family recipe
So glad you love them!!! Thanks for your nice comment Hope!
These look great! I have been spoiled with homemade pancake mix I found online. I have not bought the box stuff in about 1 year. I will be trying this recipe for Fathers Day Breakfast on Sunday.
These look SO amazing. That syrup looks to die for too. Is it blackberry syrup?
I have gotten so spoiled by my homemade waffle/pancake recipe that I won't eat the mix anymore!
I'm convinced home made anything is way better!!!The enchilada scale was generous to the waffles!!! YEAH!!!!