Light and Crispy Belgian Waffles

These from-scratch Belgian waffles are speedy and straightforward to mix, and turn out rich each and every time. The recipe ensures they are light and fluffy on the inside while golden and crisp on the outside. Serve these classic waffles with your favorite toppings: butter, syrup, powdered sugar, fresh fruit, or even a bit of whipped cream for a special treat!

Belgian Waffles vs. Regular Waffles – What’s the Difference?

We began making these waffles last summer when, after eating a batch of our buttermilk waffles, our husband asked what the difference was between those and authentic Belgian waffles. GOOD QUESTION!

There are two key differences:

1. Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.
2. Deep Pockets – A traditional Belgian waffle iron has a deeper, larger grid pattern than traditional American-style waffle makers. This makes for extra-large pockets that are reliable for collecting large pools of melted butter, jam, and syrup!

Common questions

A couple of notes on ingredients:

• Butter – Many recipes call for vegetable oil and we've tested this recipe using both. You can substitute vegetable oil, but we thought it gave the waffles a heavier feel and not as much flavor.
• Cinnamon – We LOVE this addition! It gives the waffles a little something extra in the flavor department, but you can omit it if you’d like.
• Milk – Use regular milk for this recipe, not buttermilk. Whole or 2% milk both work fine.

How to Make Belgian Waffles

Making Belgian waffles is incredibly straightforward and the batter can be mixed together in less than 10 minutes. Your weekend mornings just got infinitely better!

First, we whisk together dry ingredients, then whisk together all of the wet ingredients (minus the egg whites). Then, add the wet ingredients to the dry ingredients and whisk gently to combine (don’t overmix!).

Next, whip up those eggs whites until you get nice, stiff peaks. It will only take a minute or two!

Finally, fold the egg whites into the batter, doing so gently with a rubber spatula.

Don’t overmix; it’s okay if the batter is a little lumpy.

Now, we cook!

(Be sure to follow the manufacturer’s instructions on your waffle iron for cooking the waffles correctly.)

Serving and Topping Ideas

We love to eat our waffles with butter, syrup, and a sprinkle of powdered sugar. They are also rich topped with fresh fruit such as strawberries, blueberries, or sliced bananas. You could even turn them into dessert with whipped cream or a scoop of ice cream on top!

Belgian waffles are a total meal on their own but are also rich with a side of scrambled eggs, your favorite sausage, or bacon.

Freezing Your Waffles

These waffles freeze beautifully!

Allow them to cool completely, then wrap each one individually in plastic wrap, and freeze in a ziploc bag for up to 1 month. A standby way to reheat is in a toaster oven or on a wire rack placed on a baking sheet in the oven; bake at 400 degrees for 5 minutes – the waffles should be hot and crisp!

We hope you enjoy these waffles as much as our family does! xo

Photography by Dee Frances.

• Yield: 8 waffles
• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes

Ingredients

• 2¼ cups ( 270 g ) all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 eggs, separated
• ½ cup ( 113 g ) unsalted butter, melted
• 2 cups ( 480 ml ) milk, whole or 2%
• 1 teaspoon vanilla extract

Method

1. Preheat waffle iron.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3. In a medium bowl, whip the egg whites on medium-high speed until stiff peaks form; set aside.
4. In another medium bowl, whisk together the egg yolks, melted butter, milk, and vanilla extract.
5. Add the wet ingredients to the flour mixture and whisk gently to combine. Add one-third of the egg whites and stir gently with a rubber spatula. Add the remaining egg whites and fold gently with a rubber spatula until no white streaks remain.
6. Cook according to the waffle maker's instructions. Serve with your favorite waffle toppings; popular options are butter and syrup, fresh fruit, whipped cream, and a dusting of powdered sugar.

Notes

Special Equipment: Belgian waffle maker

Butter – Many recipes call for vegetable oil and we've tested this recipe using both. You can substitute vegetable oil, but we thought it gave the waffles a heavier feel and not as much flavor.

Cinnamon – We LOVE this addition! It gives the waffles a little something extra in the flavor department, but you can omit it if you’d like.

Milk – Use regular milk for this recipe, not buttermilk. Whole or 2% milk both work fine.

Toppings: Our favorites include butter, syrup, powdered sugar, and fresh fruit. If you want them for dessert or are celebrating a birthday, add some whipped cream or ice cream!

Freezing: Allow them to cool completely, then wrap each one individually in plastic wrap, and freeze in a ziploc bag for up to 1 month.

Reheating: Use a toaster oven or a wire rack placed on a baking sheet in the oven; bake at 400 degrees for 5 minutes – the waffles should be hot and crisp!

Photography by Dee Frances.