Take your waffle game to the next level with this Belgian waffle recipe.
This recipe delivers crisp, golden-brown waffles that have a sweet, fluffy interior. They’re buttery, fragrant and perfect for drizzling with jam or syrup!
Why wait in line for Sunday brunch at the local Bistro when you can make these sky-high delights at home
Homemade Belgian Waffles
- Just as easy to make as our regular waffles, Belgian waffles are an impressive alternative that look stunning piled up on any breakfast table!
- This recipe for Belgian waffles is easy enough for every day but is always a welcome treat for Sunday brunch or even as a dessert!
- Make a DIY waffle bar and make Belgian waffles on demand and offer a fun, colorful selection of toppings!
What is a Belgian Waffle?
Yes, Belgian waffles really do originate from Belgium! The biggest difference between Belgian waffles and American waffles is they have deep pockets that hold even more butter, jam, and maple syrup!
This recipe itself is a Brussels-style waffle that uses beaten egg white to make it super fluffy inside (which is how I always make waffles). Historically Belgian waffles were made with yeast however, it is often made with baking powder now as in this recipe.
There are other types of Belgian waffles as well (like a Liège waffle) that vary in texture and sweetness.
Ingredients for Belgian Waffles
Flour Mixture – I use all-purpose flour in this recipe. No yeast is required just baking powder and a pinch of baking soda. Refer to packaging directions if using a gluten-free flour blend.
Sugar – A bit of granulated sugar adds sweetness, many sugar-free substitutes can be switched out at a 1:1 ratio with the same results.
Eggs – Eggs should be at room temperature and the yolks & whites are separated. Ensure that there is no oil or bits of egg yolk in the whites or they won’t beat properly.
Buttermilk (or substitute) – Buttermilk adds great flavor and helps the waffles rise even more. If you don’t have any buttermilk, add 2 tablespoons of lemon juice or white vinegar to 1 ¾ cups of milk. Stir and let rest for 5 minutes and use in place of buttermilk.
Butter –Use unsalted butter. If you only have salted butter, skip or reduce the salt in the recipe.
How to Make Belgian Waffles
Belgian waffles need a special waffle iron to get those iconic deep pockets for all the good stuff, but this specialty item is worth it when you discover Belgian waffles can be made sweet or savory and can be served any time!
- Mix wet & dry ingredients and then combine them in a large bowl (as per recipe below).
- Beat the egg whites in a clean medium bowl until stiff peaks form. Fold it into the waffle batter.
- Pour batter into a preheated, lightly greased Belgian waffle maker and cook until the waffles are golden brown.
To Make Waffles For a Crowd
Place a baking sheet lined with a wire rack and preheat the oven to 225°F. Add the waffles to the baking sheet as they’re done to keep warm until everyone is ready to eat!
Toppings for Belgian Waffles
Make your waffles extra special and warm the syrup before topping! Try any of the following:
- We love fresh or macerated berries with whipped cream
- Try peanut butter and bananas, Nutella, or other breakfast spreads.
- The can also be topped with honey, pure maple syrup, or even a scoop of ice cream.
How to Store & Reheat Belgian Waffles
- For best results, before storing or freezing leftover Belgian waffles, place a sheet of parchment paper between them so they don’t stick together.
- Stack them in a covered container in the refrigerator for up to 4 days and reheat them in the microwave, toaster, or air fryer to restore their crispy outside.
- Freeze them for up to 2 months, thaw them in the refrigerator, or pop them straight from the freezer into the toaster or air fryer.
More Waffle and Pancake Recipes
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Top these fluffy Belgian waffles with some whipped cream and syrup for a morning breakfast they will love!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Preheat the Belgian waffle iron according to the manufacturer’s directions.
Place dry ingredients in a bowl and whisk to combine.
Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat with a hand mixer on medium high speed until stiff peaks form, about 4 minutes.
Combine the egg yolks with buttermilk, melted butter, and vanilla.
Add the buttermilk mixture to the flour mixture. Stir just until the mixture is moistened.
Gently fold in the egg whites. Do not overmix the batter, it should be slightly lumpy.
Lightly grease the waffle maker with vegetable oil. Add about ¾ cup of batter to the waffle maker and close the lid. Cook for 3-5 minutes or until the lid opens easily and the waffles are golden brown.
Repeat with the remaining batter.
This should make about 4 Belgian waffles, it may vary based on the size of the waffle maker. If you do not have buttermilk, add 2 tablespoons lemon juice or white vinegar to 1 ¾ cups milk. Stir and let rest 5 minutes. The milk will sour and thicken. Stir before adding to the recipe. Beating the egg whites and folding them in makes the fluffiest waffles. This recipe can be made without beating the egg whites as well. If you do not beat the egg whites, reduce the buttermilk to 1 1/2 cups, and add whole eggs to the butter mixture. Don’t overmix the batter, it should be slightly lumpy. Preheat the waffle maker and lightly oil with vegetable oil. Do not use cooking spray. Put enough batter in the iron so the waffle is almost full, it will run out to the edges a little bit. To Make Batches
Preheat the oven to 225°F and place a baking pan in the oven lined with a baking rack. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles. To Store Stack them in a covered container in the refrigerator for up to 4 days and reheat them in the toaster (the bagel setting) or an air fryer to restore their crisp exterior. Freeze them for up to 2 months, thaw them in the refrigerator, or pop them straight from the freezer into the toaster or air fryer. 5 from 3 votes↑ Click stars to rate now!
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Calories: 657 | Carbohydrates: 89g | Protein: 19g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 757mg | Potassium: 557mg | Fiber: 3g | Sugar: 17g | Vitamin A: 898IU | Calcium: 297mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast Cuisine Belgian
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