Belgian Waffles are both hearty and fluffy – the best of both worlds! This classic breakfast staple is made with a handful of ingredients you likely already have in your kitchen. Top them off with syrup, berries, and whipped cream for the best bite!

a bite of belgian waffle on a fork in front of a stack of 2 belgian waffles on a white plate with whipped cream and fruit.

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Homemade Belgian Waffles

Enjoying a stack of thick, fluffy Belgian Waffles is always the best way to start the day! The key to making authentic Belgian Waffles is by having the right waffle press that creates those signature deep squares we all know and love. They really hold the syrup like a dream!

You know your waffles are good when the inside is perfectly soft and fluffy, while the outside has a delightful crisp to it. By using my simple mix of ingredients for this batter, your waffles will turn out perfect every time.

Just be sure not to overfill the waffle iron in all your excitement…we’ve all been there before!

Why You’ll Love this Belgian Waffles Recipe:

  • Fluffy: Soft and fluffy waffles are loved by everyone! This batter always cooks to create the best fluffy waffles, and the kids will be glad you made them.
  • Classic: You’ve likely seen Belgian Waffles listed on every breakfast menu you’ve ever seen. There’s a reason for that – they’re a classic breakfast staple!
  • Easy: Make the batter, pour it in the waffle iron, and enjoy. Once you make this quick and easy recipe, you’ll be hosting your own brunch veery weekend!

No matter how you choose to top off your homemade Belgian Waffles, it’s going to be delicious. Butter, berries, and powdered sugar are just a few of the best toppings to toss onto your waffles, but there’s room for creativity! Oh, and of course you can’t forget the syrup.

overhead view of belgian waffles on white plates with fruit and butter.
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How to Make Belgian Waffles

You can jump to the recipe card for full ingredients & instructions!

  1. Whisk together the dry ingredients and create a well.
  2. In another bowl, stir together the wet ingredients.
  3. Combine the wet and dry ingredients.
  4. Whisk the egg whites until they’re stiff, then fold them into the batter.
  5. Cook the waffles using your waffle press.
step by step photos for how to make belgian waffles.
side view of 2 belgian waffles on a white plate with whipped cream and fruit.
Why are they called Belgian waffles?

The original name for this style of waffle is actually Brussels waffles, as they were invented in the capital city. However, upon realizing that Americans at the time did not know that Brussels was in Belgium, the name was changed to Belgian waffles.

What’s the difference between Belgian waffles and regular waffles?

Belgian waffles are thicker and larger than regular waffles due to being made in a waffle iron with deeper grids. Traditional Belgian waffles were made with yeast, but we opted for baking powder for a quicker, easier recipe.

How can I make Belgian waffles gluten-free?

To make these waffles gluten-free, us a gluten-free 1:1 baking flour, such as Cup4Cup.

Can I use this Belgian waffle recipe to make pancakes instead?

Yes, but they may come out a bit crisper and less fluffy. I really recommend using a pancake recipe to make pancakes for the best results.

Serving Suggestions

Good morning! Round out your breakfast or brunch with scrambled eggs, brown sugar bacon, and home fries. And don’t forget a tasty coffee to pair with your waffles.

Thick, fluffy Belgian Waffles with all the right fixings is undeniably one of the most delicious ways to kick start your morning!

overhead view of belgian waffles on white plates with butter, whipped cream, and fruit,
close up of 2 belgian waffles on a white plate with butter and fruit.

Make Ahead Instructions

While these waffles are best enjoyed on the day they are made, they can be made up to 1 day in advance and stored in an airtight container in the refrigerator until ready to reheat.

Storage Instructions

Store leftover Belgian waffles in an airtight container in the refrigerator for up to 2 days. Reheat in a 250°F oven for 10 minutes.

Freezing Instructions

Freeze Belgian waffles in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.

Scaling up

Easily double this recipe to feed up to 10 people!

Topping Suggestions

These waffles are great on their own or with classic powdered sugar. However, you can also top them with:

Tips for the Best Belgian Waffles

  • Use room temperature ingredients for the best results.
  • For tangier, richer waffles, replace the milk with buttermilk.
  • Do not overmix the batter. This can lead to tough, chewy waffles.
  • Gently fold in the egg whites to avoid deflating them.
  • Serve the Belgian waffles hot as they come off the iron. Leaving them out will lead to soggy waffles.
  • Keep the waffles warm and crisp by placing them on a lined baking sheet in a 200°F oven until ready to serve.

More Kid-Friendly Breakfast Recipes We Love

a forkful of belgian waffle in front of 2 stacked belgian waffles on a white plate with whipped cream and fruit.

Homemade Belgian Waffles are ideal for treating your family or for hosting brunch with friends! They’re soft, fluffy, sweet, and beloved by all. Plug in the waffle press and get to cooking!

More Quick Cooking Basics Recipes to Try:

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Belgian Waffles Recipe

4.67 from 15 votes
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 4 waffles
Author: Becky Hardin
featured belgian waffles.
Belgian Waffles are both hearty and fluffy – the best of both worlds! This classic breakfast staple is made with a handful of ingredients you likely already have in your kitchen. Top them off with syrup, berries, and whipped cream for the best bite!
Save this recipe!
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Equipment

Ingredients 

  • 2 cups all-purpose flour 240 grams
  • ¼ cup granulated sugar 50 grams
  • 1 tablespoon baking powder 12 grams
  • ½ teaspoon kosher salt
  • 2 large eggs 50 grams, room temperature and separated
  • cups milk 341 grams, room temperature
  • ½ cup unsalted butter 113 grams, melted and slightly cooled (1 stick)
  • 2 teaspoons pure vanilla extract 8 grams

Instructions 

  • Preheat waffle maker.
    overhead view of ingredients for belgian waffles.
  • In a large mixing bowl, whisk the flour, sugar, baking powder, and salt together until combined. Create a well in the center of the bowl and set aside.
    2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
    overhead view of dry ingredients for belgian waffles in a glass bowl.
  • In a second, smaller bowl, mix the egg yolks, milk, butter, and vanilla together, whisking to combine. Add the contents of the bowl to the dry ingredients and whisk until combined.
    2 large eggs, 1½ cups milk, ½ cup unsalted butter, 2 teaspoons pure vanilla extract
    overhead view of wet ingredients for belgian waffles in a glass bowl.
  • Place the egg whites in a small bowl and whip with a whisk or hand mixer until stiff peaks form. Gently fold the whipped whites into the waffle batter.
    whipped egg whites on top of belgian waffle batter in a glass bowl.
  • Cook ½-¾ cup of batter in the hot waffle maker until cooked through and golden brown.
    an open belgian waffle iron with a cooked belgian waffle inside.

Becky’s Tips

  • Easily double this recipe to feed up to 10 people!
  • Use room temperature ingredients for the best results.
  • For tangier, richer waffles, replace the milk with buttermilk.
  • Do not overmix the batter. This can lead to tough, chewy waffles.
  • Gently fold in the egg whites to avoid deflating them.
  • Serve the Belgian waffles hot as they come off the iron. Leaving them out will lead to soggy waffles.
  • Keep the waffles warm and crisp by placing them on a lined baking sheet in a 200°F oven until ready to serve.
  • Depending on the size of your waffle maker, this recipe can make up to 5 waffles, so nutritional information may vary.
Storage: Store Belgian waffles in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Serving: 1waffleCalories: 573kcalCarbohydrates: 66gProtein: 12gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 154mgSodium: 679mgPotassium: 245mgFiber: 2gSugar: 17gVitamin A: 976IUCalcium: 318mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.67 from 15 votes (12 ratings without comment)
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4 Comments
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Cindi Doleshal
Cindi Doleshal
June 29, 2024 10:03 am

This is the best one I’ve tried yet! I did use self rising flour because it was all I had, and cut the baking powder to 1 teaspoon. It did not need the vanilla at all.5 stars

IMG_20240629_0957512
Dante Hagel
Dante Hagel
March 21, 2024 12:17 am

Was not a good recipe, came out extremely watery and would not thicken 👎3 stars

Samantha Marceau
March 21, 2024 8:33 am
Reply to  Dante Hagel

Hi Dante, we’re so sorry to hear that! For future reference, if you find the batter too thin for your liking, you can continue to add more flour 1 tablespoon at a time until it thickens up!

Emily Adanmnin
Emily Adanmnin
June 12, 2023 2:17 pm

Yum5 stars