Our Belgian waffle recipe is just as fun to make as it is to eat. If you’ve never made them before, don’t fret, We’ll show you how to make Belgian waffles step-by-step, with tons of helpful tips along the way. Once the waffles are cooked and you’ve broken through the golden, crispy crust, sinking your knife into the tender center, you’ll be glad you woke up a little earlier to make these Belgian waffles.
Belgian Waffles vs. Regular Waffles
Let’s start with the appearance. A Belgian waffle is thicker and has deeper indentations (hello, big, beautiful pools of syrup!) than a standard waffle. They usually require a waffle maker that is specifically made to create Belgian waffles.
Belgian waffles tend to be a little crispier, too, thanks to the addition of egg whites as a leavening agent. The batter also has more sugar, which helps with caramelization and yields a sweeter waffle.
Ingredients for Belgian Waffles
- All-purpose flour: This is the best flour to use for Belgian waffles. It helps the waffles create a crispy exterior with a tender, soft interior. You just can’t get that iconic Belgian waffle texture with other flours (like cake or bread flours).
- Eggs: This recipe uses both the egg whites and yolks, but not at the same time. Learn how to separate egg whites from yolks so your egg whites are yolk-free, otherwise they won’t whip up properly to stiff peaks.
- Whole milk: Use whole milk, buttermilk or heavy cream in this Belgian waffles recipe. Just don’t use anything with less fat than whole milk, like 2%, skim or almond milk.
- Butter: There’s a lot of butter in these Belgian waffles, which means you’ll really be able to taste it. Because of that, we recommend choosing one of our favorite butter brands.
- Sugar: Belgian waffles are generally sweeter than regular waffles. Our recipe calls for 3/4 cup of sugar.
- Toppings: Top these Belgian waffles with cut-up fresh fruit, a dusting of confectioners’ sugar and a good drizzle of the best maple syrup for good measure.
Directions
Step 1: Create the batter
In a bowl, whisk together the flour, sugar and baking powder.
In another bowl, lightly beat the egg yolks. Add the milk, butter and vanilla, and whisk well.
Stir the wet ingredients into the dry ingredients just until they’re combined.
Step 2: Fold in the egg whites
Using a hand mixer (or all of your arm strength, with a very clean whisk), beat the egg whites until stiff peaks form.
Gently fold the egg whites into the batter so you don’t knock out too much air—it’s OK if there are a few lumps.
Step 3: Cook the waffles
Preheat a Belgian waffle maker and cook the waffles according to the manufacturer’s directions. The waffles should be beautifully golden brown.
Editor’s Tip: In the market for a new Belgian waffle maker? We made a list of our favorite waffle makers for home kitchens.
Step 4: Serve warm
Immediately transfer the waffles to serving plates. Top them with fruit and confectioners’ sugar or syrup.
Recipe Variations
- Add mix-ins: Add spices like warm cinnamon or bold nutmeg to make the Belgian waffles feel cozier and more fitting for fall. Or, fold in fresh summer blueberries for an extra sweet bite.
- Use more wholesome ingredients: If you want to start your day with a more well-rounded breakfast, our cranberry-walnut Belgian waffles recipe uses a few fiber-forward ingredients like whole wheat flour, oats, flaxseeds and nuts.
- Customize for Christmas: Feeling festive? Whip up our gingerbread Belgian waffles for the holiday season. They’ll make you a Christmas brunch hero.
- Add your favorite toppings: Once you’ve cooked a crispy waffle, finish it with your favorite waffle toppings. Fruit, whipped cream, maple syrup, yogurt, almond butter, chocolate syrup, Nutella, jam, sprinkles and so many others can all make excellent toppings.
How to Store Belgian Waffles
Let your Belgian waffles cool to room temperature, then place them in an airtight container. They can last in the fridge for up to three days, and should be rewarmed in an oven or toaster oven until heated through and crispy.
Can I freeze Belgian waffles?
Yes, you can freeze Belgian waffles. Once they’re cooked and cooled to room temperature, place the waffles in a freezer-safe bag or airtight container. They can last in the freezer for up to three months.
Reheat the waffles in an oven or toaster oven until heated through and crispy.
Belgian Waffle Recipe Tips
What do I serve with Belgian waffles?
Waffles are the perfect breakfast food, so serve up these crispy, light waffles with greasy bacon and sausages, a bowl of fresh fruit and a mug of tea or coffee. Bonus points if you make a copycat coffee shop drink recipe.
Is pancake and waffle mix the same?
Pancake mix and waffle mix have a couple key differences. Waffle mix tends to incorporate more fat (butter and/or oils) than pancake mix. Sometimes, pancakes depend on baking powder for “lift” to get that fluffy interior, while waffles usually rely on whipped egg whites incorporated into the batter to help them rise.
Why aren’t my waffles crispy?
Soggy, softer waffles typically result from a waffle maker that isn’t hot enough. Always make sure your waffle maker is good and hot before adding your batter. To test the heat, drop a small bit of batter on the maker—it should sizzle and start to cook upon contact.
