Skip the frozen waffles—this easy Belgian waffle recipe delivers light, tender centers and golden, crispy exteriors that will change your weekend breakfasts. These waffles are perfect with butter and warm maple syrup or topped with fresh berries and a simple strawberry sauce. Follow these steps and tips for reliable, restaurant-style results at home.
Table of Contents
- What’s the Difference Between Belgian Waffles and Regular Waffles?
- Ingredients You’ll Need
- Buttermilk vs. Regular Milk in Waffles
- How to Make The Best Belgian Waffles
- How to Keep Waffles Warm While You Cook
- Kelly’s Recipe Tips
- Waffle Toppings
- Storage and Freezer Instructions
- More Breakfast Recipes You’ll Love
- Belgian Waffles Recipe
I picture the perfect waffle as a thick Belgian waffle with deep pockets that hold butter and syrup. This version uses whipped egg whites and buttermilk to create an airy interior and crisp shell without the need for yeast. Read on for the ingredient list, technique, and storage tips so you can make these waffles anytime.
What’s the Difference Between Belgian Waffles and Regular Waffles?
Belgian waffles are thicker and cooked in irons with deep grids, creating deep pockets ideal for toppings. Regular waffles are typically thinner and denser. The key to the Belgian waffle’s texture is incorporating air—either with yeast or whipped egg whites. This recipe uses whipped egg whites plus a splash of buttermilk for flavor and tenderness, resulting in light, fluffy waffles with a crisp, golden outside.
Ingredients You’ll Need
- Eggs: Separate yolks and whites. Transfer the yolk between shell halves or use your hands to let the whites slip away.
- Buttermilk: Adds tang and keeps waffles tender. As a substitute, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
- Flour: All-purpose flour gives the right balance of structure and tenderness. For gluten-free, try a 1:1 blend—texture may vary.
- Baking powder & baking soda: These, combined with whipped egg whites, create tiny air pockets for extra fluff.
- Melted butter: Butter adds rich flavor; use cooking spray on the iron instead of butter to prevent burning.
- Sugar: Helps create a golden, crispy crust by caramelizing during cooking.
- Vanilla extract: For flavor.
See the recipe card below for exact quantities.
Buttermilk vs. Regular Milk in Waffles
Buttermilk reacts with baking soda to create bubbles that help batter rise, giving a lighter, airier waffle with crisp edges. Regular milk can be used in a pinch, but buttermilk noticeably improves both texture and flavor.
How to Make The Best Belgian Waffles
Preheat your waffle iron and follow the steps below. This method works in most waffle makers, including regular irons—just adjust batter amounts to fit your grid size.
- Separate the eggs. In a large bowl, whisk the egg yolks with 1 cup of buttermilk.
- In a separate bowl, whisk the flour, sugar, baking powder, baking soda and salt.
- Add the dry ingredients to the yolk mixture and stir just until combined. The batter will be slightly lumpy. Add the remaining buttermilk, melted butter and vanilla, stirring until just combined.
- In a clean bowl, beat the egg whites with a hand or stand mixer until stiff peaks form.
- Gently fold the whipped egg whites into the batter, being careful not to deflate them. This keeps the batter airy and light.
- Cover and let the batter rest at room temperature for about 30 minutes to hydrate the flour and relax the gluten.
- Preheat your waffle iron and lightly grease it with cooking spray. Pour enough batter to fill the grids, close the lid, and cook until the waffles are deep golden and crisp.
- Cooking time varies by waffle iron. Watch for a deep golden color and reduced steam to know they’re done.
How to Keep Waffles Warm While You Cook
For large batches, keep finished waffles warm in a 200°F oven on a wire rack set over a baking sheet. Allowing air to circulate prevents sogginess. Do not stack waffles, since trapped steam softens them.
Kelly’s Recipe Tips
- Let the batter rest: Hydrated flour and relaxed gluten make fluffier, more tender waffles.
- Preheat the iron well: A hot iron gives crisp edges and prevents sticking.
- For extra crispiness: Leave waffles a little longer in the iron, watching closely to avoid burning.
- Judge doneness by steam: When steam subsides, the waffles are usually done.
- Use cooking spray for the iron: Butter burns quickly on a hot surface—spray between batches instead.
- Cook to deep golden brown: Darker waffles stay crisp longer than pale ones.
Waffle Toppings
Top your waffles sweet or savory. Popular choices include:
- Maple syrup
- Homemade whipped cream
- Fresh berries
- Homemade strawberry topping
- Nut butter and banana slices
- Powdered sugar
- Strawberry butter or blueberry sauce
- Greek yogurt
- Homemade sausage gravy
- Fried egg or sliced avocado and tomato for savory variations
Storage and Freezer Instructions
- In the fridge: Store cooled waffles in an airtight container or sealable bag for up to 3 days.
- In the freezer: Cool completely, wrap individually in foil or plastic, place in a freezer-safe bag and freeze up to 3 months. Reheat in a toaster or oven for best crispness.
What to do with leftover buttermilk? Use it in banana bread, pancakes, or homemade biscuits. You can also freeze buttermilk in ice cube trays for later baking use.
More Breakfast Recipes You’ll Love
Round out a brunch spread with:
- Ham and cheese egg cups
- Crispy hash browns or roasted potatoes
- Healthy breakfast egg muffins
- White chocolate chip raspberry scones
- Ham and cheese quiche with hash brown crust
- Fluffy banana pancakes
- Fruit salad with honey-lime dressing
Belgian Waffles Recipe
Equipment
- Waffle maker
Ingredients
- 3 large eggs, separated
- 2 cups buttermilk, divided
- 2 cups all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 6 Tablespoons unsalted butter, melted
- 1 Tablespoon vanilla extract
Instructions
- In a large bowl, whisk the egg yolks with 1 cup buttermilk.
- In a separate bowl, whisk the flour, sugar, baking powder, salt and baking soda. Add the dry ingredients to the yolk mixture and stir until just combined.
- Stir in the remaining 1 cup buttermilk, melted butter and vanilla until just combined; the batter will be lumpy.
- Beat the egg whites until stiff peaks form. Fold the whites into the batter gently, then cover and let rest at room temperature for 30 minutes.
- Preheat the waffle iron, lightly grease with cooking spray, pour batter into the heated iron and cook to desired doneness. Serve immediately with your favorite toppings.
Kelly’s Notes
- The strawberry sauce shown in the photos is a simple homemade topping made with a few ingredients and ready in about 15 minutes.
- To store: Keep leftover waffles in an airtight container in the fridge up to 3 days.
- To freeze: Cool completely, wrap individually, and freeze in a freezer bag up to 3 months. Reheat in a toaster or oven for crisp results.
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