Perfectly crispy, soft, light and fluffy Belgian waffles. Made with common pantry staples and ready in just 20 minutes!
Waffles are a classic recipe for breakfast or Sunday brunch. Everyone always loves to pile on all their favorite toppings. Some other popular breakfast favorites are pancakes, omelettes, french toast, crepes, bacon and more.
These waffles are a family favorite and the best waffle recipe I have made. They come out perfectly crispy on the edges and tender and fluffy on the inside. My kids request these waffles weekly!
I love that these homemade waffles are made with common ingredients that you probably have on hand. Done in 20 minutes and SO delicious! I could eat them plain, although I love them topped with fresh berries, maple syrup and homemade whipped cream. Yum!
What’s the difference between a regular waffle and a Belgian waffle?
A Belgian waffle, also known as a liège waffle, has deeper pockets and a thicker texture. The outside is also crispier and the inside is lighter. You get this texture by using baking powder and beating the egg whites before adding it to the batter.
The trick to perfect Belgian waffles
- Egg whites. It’s important that you separate the egg yolks from the egg whites. Before adding the egg whites to the batter, you’ll beat them separately until stiff peaks form (photo above). Then you’ll fold them into the batter. This gives the waffles the perfect crispy outside texture, while remaining soft and light on the inside.
- Baking powder. I love to add a Tablespoon of baking powder to my waffle mix. It’s a leavening agent, so it helps make the waffles super fluffy and soft.
- Waffle iron. Belgian waffles are known for their deeper pockets and thicker texture. You can achieve this by using a Belgian waffle iron, which has deeper grids than a regular waffle maker. I use this double waffle iron and love how my waffles turn out. The deeper pockets make it perfect for holding all your favorite waffle toppings!
How to make waffles
Scroll down for the printable recipe.
- Whisk together dry ingredients. In a large bowl, whisk together flour, sugar, baking powder and salt.
- Mix wet ingredients together. Place egg yolks in a small bowl. Then whisk in milk, oil and vanilla. Then stir wet mixture into the flour mixture.
- Beat egg whites. Beat the egg whites until stiff peaks form (about 2 minutes). Then fold egg whites into batter. Don’t over mix.
- Pour batter into waffle iron and cook. Preheat waffle iron to medium-heat, then spray with non-stick spray. Add 1/2 cup to the grid and cook until the iron goes off, about 3 minutes.
- Maple syrup
- Chocolate sauce or spread (like Nutella)
- Peanut butter or almond butter
- Jam or jelly
- Buttermilk syrup
- Whipped cream
- Powdered sugar
- Strawberry sauce
Storing and reheating
- To keep warm: Place waffles on a baking sheet in the oven at 175°F to keep warm.
- To store: Store leftovers in a zip top bag and place in fridge for 2-3 days.
- Freezing: Let cool, then place in a freezer bag. Store in freezer for up to 3 months.
- To reheat: Reheat in the microwave or toaster oven for 30 seconds, or until warm throughout.
More breakfast favorites:
- Blueberry Pancakes
- Chocolate Chip Pancakes
- Biscuits and Gravy
- German Pancakes
- Chocolate Crepes
- Cheesy Bacon Breakfast Skillet
- Ham and Cheese Quiche
- Belgian waffle maker
Optional Toppings: Berries, maple syrup, chocolate spread, nut butter, jam, buttermilk syrup, whipped cream, powdered sugar, caramel
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Place the egg yolks into a small bowl. Then whisk in the milk, oil and vanilla. Then stir into the flour mixture.
- Beat the egg whites until stiff peaks form, about 2 minutes. Then fold into the batter. Do not over mix.
- Preheat your waffle iron on medium-heat, then spray with non-stick spray. Add about 1/2 cup of the batter to the grid and cook until the waffle iron goes off, about 3 minutes.
- To add a special touch, you can mix in 1/4-1/2 cup Belgian pearl sugar.