Belgian Waffles

By Becky Hardin

Updated Jun 12, 2026

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These homemade Belgian waffles are thick, fluffy, and perfectly crisp around the edges with deep pockets made for butter, maple syrup, whipped cream, fresh berries, or a dusting of powdered sugar. Made with simple pantry staples and ready in about 25 minutes. They’re an easy breakfast that feels special enough for holiday brunches but simple enough for weekend mornings or even breakfast-for-dinner.

Why are they called Belgian waffles?

I’ve always thought Belgian waffles felt a little more special than regular waffles. Unlike my homemade waffles recipe, they’re made in a waffle iron with deeper grids, which creates those thick, fluffy waffles with crisp edges and extra-deep pockets that practically beg to be filled with butter, maple syrup, whipped cream, and fresh fruit. Traditional Belgian waffles were often made with yeast, but I love that this recipe uses baking powder instead, so you get that signature light texture without the extra waiting time. They’re the kind of breakfast that feels a little fancy without requiring any extra effort, making them perfect for lazy weekend mornings, holiday brunches, or anytime you want to treat yourself.

Tips for Beginners

• Use a Belgian waffle iron. The deep grids are what create the thick, fluffy texture and signature pockets that hold butter, syrup, and toppings. A standard waffle maker will work, but the waffles will be thinner and less dramatic.
• Bring ingredients to room temperature. Room-temperature milk and eggs combine more easily with the other ingredients, creating a smoother batter and helping the waffles cook more evenly.
• Don’t overmix the batter. Mix just until the flour disappears. A few small lumps are perfectly fine. Overmixing develops gluten and can make the waffles dense instead of light and tender.
• Whip the egg whites to stiff peaks. The egg whites should stand straight up when the beaters are lifted. This extra step adds air to the batter and gives the waffles their fluffy, bakery-style texture.
• Fold the egg whites in gently. Use a spatula and light, sweeping motions to incorporate the whites without knocking out all the air you worked to create. The batter should look light and slightly fluffy.
• Preheat the waffle iron completely. A fully heated waffle maker helps create crisp golden edges and prevents the waffles from sticking. If the iron isn’t hot enough, the waffles can turn out pale and soft.

Recipe Card

Belgian Waffles Recipe

Difficulty: Easy

4.67 from 24 votes

Prep: 20 minutes mins

Cook: 5 minutes mins

Total: 25 minutes mins

Servings: 4 waffles

Author: Becky Hardin

Print Rate Pin

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!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

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

Instructions 

• Preheat waffle maker.
• 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.
• 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.
• 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.
• Cook ½-¾ cup of batter in the hot waffle maker until cooked through and golden brown.

Equipment

• Kitchen Scale (optional)
• Belgian Waffle Iron
• Hand Mixer

Becky’s Tips

• Easily double this recipe to feed up to 10 people!
• Use room-temperature eggs and milk for a smoother batter and more even cooking.
• Whip the egg whites to stiff peaks and fold them in gently for the lightest, fluffiest texture.
• Don’t overmix the batter. A few small lumps are okay.
• Preheat the waffle iron fully before adding the batter to ensure crisp, golden waffles.
• Use a Belgian waffle maker for the signature thick waffles and deep pockets.
• The exact amount of batter per waffle will vary by machine, but ½-¾ cup is a good starting point.
• Keep cooked waffles warm in a 200°F oven while preparing additional batches.
• Freeze cooled waffles for up to 3 months and reheat directly from frozen in the oven.
• Yield will vary depending on the size and shape of your waffle maker.

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!

How to Make Belgian Waffles Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat your Belgian waffle maker according to the manufacturer’s instructions so it’s fully heated before adding the batter.

In a large mixing bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tbsp baking powder, and ½ teaspoon kosher salt until evenly combined. Make a well in the center of the dry ingredients and set aside.

Mix the wet ingredients: In a separate bowl, whisk together the 2 egg yolks, 1½ cups room-temperature milk, ½ cup melted and slightly cooled unsalted butter, and 2 tsp vanilla extract until smooth.

Combine the ingredients: Pour the wet ingredients into the dry ingredients and whisk just until combined. The batter should be thick but pourable, and a few small lumps are perfectly fine.

Whip the egg whites: Place the 2 egg whites in a clean bowl and beat with a hand mixer until stiff peaks form. The peaks should stand straight up when the beaters are lifted.

Fold in the egg whites: Gently fold the whipped egg whites into the batter until no large streaks remain, being careful not to deflate the mixture.

Cook the waffles: Pour ½-¾ cup batter into the hot waffle maker, depending on the size of your machine. Cook until the waffle is deep golden brown, crisp on the outside, and cooked through in the center.

Serve and enjoy: Serve immediately with butter and maple syrup. Enjoy!

How to Store and Reheat

If you happen to have leftover waffles, let them cool completely before storing them in an airtight container in the refrigerator for up to 2 days. Cooling them first helps prevent condensation, which can make them soggy.

Reheating

Skip the microwave if you can. I like to pop leftover waffles into a 250°F oven for about 10 minutes until they’re heated through and crisp around the edges again. If you’re reheating frozen waffles, place them straight in the oven from frozen and add an extra 2-3 minutes as needed.

Freezing

One of my favorite breakfast shortcuts is keeping a batch of Belgian waffles in the freezer. Arrange the cooled waffles in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. That way, you can pull out a waffle or two whenever a breakfast craving strikes.

Serving Suggestions

Belgian waffles are perfect for weekend breakfasts, holiday brunches, Mother’s Day, Christmas morning, or a fun breakfast-for-dinner night. I love serving them with scrambled eggs for a classic breakfast plate, candied bacon for a sweet-and-savory pairing, or crispy home fries when I want something extra hearty. The waffles are sweet and buttery on their own, so coffee helps balance the richness and makes the whole meal feel brunch-worthy. This recipe can easily be doubled for brunch, holidays, or feeding a larger family. Depending on the size of your waffle maker, the yield may vary slightly.

Variations

• Add chocolate chips. Fold ½ cup mini chocolate chips into the batter for a sweeter, dessert-like waffle.
• Make them extra cozy. Add 1 tsp cinnamon and a pinch of nutmeg to the dry ingredients for warm spice flavor.
• Add citrus flavor. Stir in 1 tsp orange or lemon zest to brighten the batter.
• Use buttermilk. Replace the milk with buttermilk for a slightly tangy flavor and extra-tender texture.
• Make mini Belgian waffles. Use a mini Belgian waffle maker for smaller, kid-friendly portions.
• Add berries. Sprinkle fresh blueberries into the batter after pouring it into the waffle iron.

Topping Ideas

• Butter and pure maple syrup
• Powdered sugar
• Fresh strawberries, blueberries, raspberries, or blackberries
• Sliced bananas
• Homemade whipped cream
• Chocolate sauce or Nutella
• Peanut butter or almond butter
• Fruit preserves or jam
• Lemon curd
• Caramel sauce
• Honey or hot honey
• Toasted pecans, walnuts, or almonds
• Granola for extra crunch
• Vanilla Greek yogurt
• Cream cheese glaze
• Cinnamon sugar
• Ice cream for a dessert-style waffle
• Crispy bacon crumbles
• Fried chicken for a sweet-and-savory meal
• Warm sautéed apples with cinnamon
• Fresh peaches and whipped cream during the summer months

More Sweet Breakfast Favorites

• Homemade Waffles: If you love making waffles from scratch, try my Homemade Waffles recipe next. They’re thinner and more classic than Belgian waffles but still perfectly crisp on the outside and fluffy in the center.
• French Toast Casserole: This make-ahead French Toast Casserole is perfect for holidays and weekend brunches. Prep it the night before and wake up to a sweet, cinnamon-spiced breakfast that’s ready for the oven.
• Dutch Baby: For another impressive brunch recipe that looks fancy but couldn’t be easier, try a Dutch Baby. It bakes up with dramatic puffed edges and is delicious topped with fresh berries, powdered sugar, or maple syrup.
• Homemade Pancake Mix: Keep a batch of Homemade Pancake Mix in the pantry for easy breakfasts anytime. It creates light, fluffy pancakes and makes busy mornings much easier.

More Breakfast Recipes to Try

Breakfast Hash

Breakfast Burger

Biscuit Breakfast Casserole

Breakfast Potatoes