I’ve been making this waffle recipe since I was 8-years-old.
This Belgian waffle recipe holds such a special place in my heart because it’s one of the first recipes I made often, completely on my own, as a kid. Now, years later, I’m still making them for my own kids, and they disappear just as fast! They have that perfect crispy exterior and light and fluffy inside. We get that light and airy texture by simply whipping the egg whites then gently folding it into the batter. Serve them with my favorite homemade syrup and berries or bananas!
Belgian Waffles vs Regular Waffles: Belgian Waffles are typically thicker with deeper pockets in the iron, and the batter usually has a leavening agent. Belgian Waffles can be square, rectangle, or round; depending on what shape of waffle iron you have. If you want to try a Belgian waffle recipe with yeast, try my Yeasted Waffles recipe.
Don’t miss my other breakfast favorites, like Sheet Pan Pancakes, Buttermilk Pancakes, French Toast Casserole, Eggs Benedict, Raspberry Scones, and Breakfast Burritos!
How to Make Belgian Waffles
Whip Egg Whites: Separate the egg whites from the yolks into two different mixing bowls. Using a hand mixer, beat the egg whites until stiff peaks form.
Make Waffle Batter: In another bowl, mix milk, oil, and egg yolks. Stir in dry ingredients then carefully fold in the egg whites, but don’t over-mix the batter.
Cook Waffles and Serve: Pour waffle batter on your hot greased waffle iron and cook until golden. Serve these crispy Belgian waffles with homemade syrup, powdered sugar, bananas, and berries. You could also swap the syrup for Nutella, jam, or peanut butter. However you serve them, they will be incredible!
Belgian Waffles
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Serves 6
- 1 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, separated
- 1 3/4 cups milk, or dairy-free milk
- 1/2 cup oil, vegetable, canola, or melted coconut oil
Combine Dry Ingredients: In a large bowl, sift together flour, baking powder, and salt.
Separate the egg yolks and whites into two different mixing bowls. (Be careful not to get any yellow egg yolk in with the egg whites or they wont beat to stiff peaks properly). Use a hand mixer to beat the egg whites until they form stiff peaks.
Combine wet ingredients: Add the milk and oil to the bowl with the egg yolks and mix. Stir in the dry ingredients.
Fold in egg whites, gently being careful not to over-mix.
Cook waffles: Spoon batter into preheated and greased waffle iron and cook according to waffle maker instructions.
Serve with syrup or your favorite toppings, like powdered sugar, nutella, strawberry jam, berries, bananas, or whipped cream.
Notes
Freezing Instructions: Allow waffles to cool completely, then store in a freezer-safe ziplock bag for up to 3 months. Rewarm in the toaster or microwave.
Gluten-Free Adaptations: use gluten-free all-purpose flour.
Nutrition
Calories: 365kcal, Carbohydrates: 32g, Protein: 8g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 71mg, Sodium: 457mg, Potassium: 169mg, Fiber: 1g, Sugar: 4g, Vitamin A: 206IU, Calcium: 220mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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