Learn how to make the best Belgian Waffles from scratch at home. These waffles are cooked perfectly in just a few minutes. They are so crisp and golden on the outside while light and fluffy on the interior! They are just so scrumptious!
Craving for some waffles? Skip the breakfast line and make these restaurant-style Belgian Waffles. This is the only waffle recipe you’ll ever need… no boxed waffle mix is necessary!
These classic Belgian waffles are made with basic pantry ingredients and simple techniques. They are easy and quick to make. The only special equipment you’ll need is the Belgian waffle maker!
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For those who are not familiar with Belgian Waffle, here are some facts about them:
Similarities of Belgian Waffles and Regular American Waffles:
Belgian Waffles are actually similar to the classic American waffles. They are also often eaten as a breakfast food with added toppings, such as fresh fruits, confectioner sugar, butter, or syrup. They can be served along with ice cream as a treat or beautiful dessert.
- Belgian waffles are traditionally made with yeast, but nowadays they are made with baking powder.
- They have deeper pockets than American-style waffles. Therefore, it makes them great for holding more syrup! For this reason, you may need a waffle iron with a deeper, larger grid pattern.
- They have a lighter and crispier texture.
- The egg whites are beaten separately, then, folded into the batter at the end. This is the secret to achieve a fluffier and lighter texture!
To make these Belgian Waffles, you will need all-purpose flour, baking powder, salt, sugar, cinnamon, eggs, unsalted butter, milk, and vanilla.
Baking powder, not to be mistaken with baking soda is the main ingredient that helps the waffles to rise and become more fluffy and tender. For that reason, please do not use expired baking powder. Also, do not replace it with baking soda because you run the risk of your waffles being bitter.
Opened baking powder will generally stay at the best quality for about 6 months. If you are not sure how fresh your baking powder is, just do this quick test! Simply stir about half a teaspoon of baking powder into a cup of hot water. If it fizzes, then it still should be fresh enough to use. Dates identified on packages are of course the best check.
Cinnamon is an optional ingredient in this recipe. I only added a small amount of it as not to leave a strong cinnamon taste on the waffles. Feel free to skip it if you are not a big fan. Other fragrant spices such as Nutmeg may also be used to enhance the flavor.
How to Make the Perfect Belgian Waffles:
- First, mix the dry ingredients together.
- Second, separate the egg white from the yolk. Use an electric mixer set on medium, and beat the egg whites until stiff peaks. To check, lift up your beater if you get a nice peak and it holds its shape, that it’s a stiff peak. They should point straight up without collapsing at all.
- Third, mix the egg yolk with the other wet ingredients just until they are combined.
- Fourth, add the mixed dry ingredients into the mixed wet ingredients.
- Then, fold in the beaten egg whites into the mixture.
- Lastly, cook the waffles for a few minutes (be sure to follow the cooking instructions on the product packaging). Most Belgian Waffles have an indicator light to alert users when the waffle maker is ready for baking – and when your fresh-baked waffle is done. How long depends on the model and setting you are using; it usually takes about 5 minutes
How to Make and Store a Belgian Waffles in Advance:
Love these Belgian Waffles and want to make an entire Belgian Waffle Batch that you can then store for busy mornings? Well, I do not recommend making the batter in advance because it will lose its airiness unless you use yeast powder as one of the ingredients.
However, you can speed up the preparation process by mixing the dry ingredients, except the baking powder in advance (such as the night before), then right before cooking you can mix the wet ingredients and beat the egg whites.
An easy way to cook a full batch of waffles is to prepare them in advance then store the cooked waffles in the fridge. Simply wrap them in a plastic wrap or airtight container. They will last up to 3 days in the fridge.
To freeze, simply place them on the baking sheet and place in the freezer for 2 hours, or until solid. Once they are completely frozen, transfer them to an individual or a large freezer bag.
How to Reheat the Waffles:
- Use a toaster.
- Place them on a baking sheet lined with parchment paper in a 350°F for about 10 minutes or until heated through.
- Do not microwave Belgian Waffles because they will turn soggy instead of nice and crispy.
I hope you’ll enjoy this recipe!
- 2 cups all-purpose flour
- 1 tbsp baking powder (do not substitute with baking soda)
- ½ tsp salt
- ¼ cup white sugar
- ½ tsp ground cinnamon
- 2 large eggs (separate egg yolks from egg whites)
- ½ cup unsalted butter or vegetable oil (melted and cooled down to just above room temperature)
- 1½ cups milk
- 2 tsp vanilla extract
- maple syrup
- fresh fruits
- chocolate syrup
- Preheat waffle iron.
- In a medium mixing bowl, mix all the dry ingredients: flour, salt, sugar, cinnamon, and baking powder.
- In a separate bowl, separate egg whites and beat to stiff peaks. To check, lift up your beater, if you get a nice peak and it holds its shape, that it's a stiff peak.
- In a large mixing bowl, mix together the wet ingredients: egg yolk, milk, melted butter, and vanilla. Stir lightly.
- Add the mixed dry ingredients into the mixed wet ingredients and mix well. Then fold in egg whites.
- Spray preheated waffle iron with non-stick cooking spray. Cook in the waffle iron for about 4-5 minutes at medium-high heat or until golden brown or follow the instructions on the product packaging. Don't be afraid to adjust the time and temperature until you get the right degree of doneness or texture.
- Serve with maple syrup, banana, and berries or any toppings of your choice.