Light and Crispy Belgian Waffles
These homemade Belgian waffles are quick and easy to make, and turn out delicious each and every time. The recipe ensures they are light and fluffy on the inside while golden and crisp on the outside. Serve these classic waffles with your favorite toppings: butter, syrup, powdered sugar, fresh fruit, or even a bit of whipped cream for a special treat!
Belgian Waffles vs. Regular Waffles – What’s the Difference?
I began making these waffles last summer when, after eating a batch of my buttermilk waffles, my husband asked what the difference was between those and authentic Belgian waffles. GOOD QUESTION!
There are two key differences:
- Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.
- Deep Pockets – A traditional Belgian waffle iron has a deeper, larger grid pattern than traditional American-style waffle makers. This makes for extra-large pockets that are perfect for collecting large pools of melted butter, jam, and syrup!
A Couple More Frequently Asked Questions:
Yes! The waffles originated in Brussels, first being introduced to the public there in 1958. The original recipe used yeast as a leavening agent, but recipes have since begun using baking powder instead.
The waffles were showcased in America in 1962 at the Century 21 Exposition in Seattle. They were (and still are in many places) sold as street food with a simple topping and eaten with your hands. They became even more popular in 1964 at the New York World’s Fair, where they were served with whipped cream and strawberries.
No, you cannot. For Belgian waffles to develop their characteristic light and crispy texture, the eggs need to be separated and the egg whites whipped. While mixes like Bisquick can be used interchangeably for basic, American-style pancakes and waffles, you won’t get the authentic texture of a Belgian waffle using a pancake mix as a replacement.
Ingredients We Need
A couple of notes on ingredients:
- Butter – Many recipes call for vegetable oil and I’ve tested this recipe using both. You can substitute vegetable oil, but I thought it gave the waffles a heavier feel and not as much flavor.
- Cinnamon – We LOVE this addition! It gives the waffles a little something extra in the flavor department, but you can omit it if you’d like.
- Milk – Use regular milk for this recipe, not buttermilk. Whole or 2% milk both work fine.
How to Make Belgian Waffles
Making Belgian waffles is incredibly easy and the batter can be mixed together in less than 10 minutes. Your weekend mornings just got infinitely better!
First, we whisk together dry ingredients, then whisk together all of the wet ingredients (minus the egg whites). Then, add the wet ingredients to the dry ingredients and whisk gently to combine (don’t overmix!).
Next, whip up those eggs whites until you get nice, stiff peaks. It will only take a minute or two!
Finally, fold the egg whites into the batter, doing so gently with a rubber spatula.
Don’t overmix; it’s okay if the batter is a little lumpy.
Now, we cook!
(Be sure to follow the manufacturer’s instructions on your waffle iron for cooking the waffles correctly.)
Serving and Topping Ideas
We love to eat our waffles with butter, syrup, and a sprinkle of powdered sugar. They are also delicious topped with fresh fruit such as strawberries, blueberries, or sliced bananas. You could even turn them into dessert with whipped cream or a scoop of ice cream on top!
Belgian waffles are a total meal on their own but are also delicious with a side of scrambled eggs, your favorite sausage, or bacon.
Freezing Your Waffles
These waffles freeze beautifully!
Allow them to cool completely, then wrap each one individually in plastic wrap, and freeze in a ziploc bag for up to 1 month. The best way to reheat is in a toaster oven or on a wire rack placed on a baking sheet in the oven; bake at 400 degrees for 5 minutes – the waffles should be hot and crisp!
I hope you enjoy these waffles as much as our family does! xo
Belgian Waffles
Ingredients
- 2¼ cups (270 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 eggs, separated
- ½ cup (113 g) unsalted butter, melted
- 2 cups (480 ml) milk, whole or 2%
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle iron.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a medium bowl, whip the egg whites on medium-high speed until stiff peaks form; set aside.
- In another medium bowl, whisk together the egg yolks, melted butter, milk, and vanilla extract.
- Add the wet ingredients to the flour mixture and whisk gently to combine. Add one-third of the egg whites and stir gently with a rubber spatula. Add the remaining egg whites and fold gently with a rubber spatula until no white streaks remain.
- Cook according to the waffle maker’s instructions. Serve with your favorite waffle toppings; popular options are butter and syrup, fresh fruit, whipped cream, and a dusting of powdered sugar.
Notes
- Special Equipment: Belgian waffle maker
- Butter – Many recipes call for vegetable oil and I’ve tested this recipe using both. You can substitute vegetable oil, but I thought it gave the waffles a heavier feel and not as much flavor.
- Cinnamon – We LOVE this addition! It gives the waffles a little something extra in the flavor department, but you can omit it if you’d like.
- Milk – Use regular milk for this recipe, not buttermilk. Whole or 2% milk both work fine.
- Toppings: Our favorites include butter, syrup, powdered sugar, and fresh fruit. If you want them for dessert or are celebrating a birthday, add some whipped cream or ice cream!
- Freezing: Allow them to cool completely, then wrap each one individually in plastic wrap, and freeze in a ziploc bag for up to 1 month.
- Reheating: Use a toaster oven or a wire rack placed on a baking sheet in the oven; bake at 400 degrees for 5 minutes – the waffles should be hot and crisp!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
Thank you for sharing this wonderful description of homemade Belgian waffles! It’s great to know that they are quick, easy, and consistently delicious. The combination of being light and fluffy on the inside while golden and crisp on the outside sounds absolutely delightful.
Very good tasting waffles. Question, I melted the butter, once cooled I added the milk. The milk made the butter semi solid. Should the milk be warmed first?
So easy and yummy! vampire survivors
Light and crispy Belgian waffles are a delicious breakfast treat that is perfect for a lazy weekend morning. The light and airy texture of the waffles, combined with their crispy exterior, makes them irresistible. The traditional Belgian waffle recipe uses pearl sugar which caramelizes when cooked, giving them a unique sweet taste and crispy texture. I love to top my waffles with fresh fruit, whipped cream, and a drizzle of maple syrup. The combination of sweet and savory flavors is truly a taste sensation. I also appreciate that they are a great option for those who prefer a lighter breakfast option, as they are not as heavy as traditional waffles. Overall, Light and crispy Belgian waffles are a must-try for any waffle lover.
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Belgian waffles are light, crispy and delicious. They have a rich flavor that is attributed to their yeast-leavened dough. Traditionally, Belgian waffles are made with a batter that contains yeast, flour, butter, a liquid such as milk or water, and sometimes eggs. This batter is then cooked in a special waffle iron that has deep pockets to hold the batter. Can You Put an Acrylic Nail on A Missing Fingernail
Crispy outside and airy, fluffy inside Belgian waffles. For the ideal weekend breakfast or brunch with basketball stars add your preferred toppings! I will try to make it for my friend
Belgian waffles are a delicious and indulgent breakfast treat that are known for their light and crispy texture. Yimusanfendi
A Mini Belgian Waffle Maker is a small appliance that is used to make miniature Belgian waffles. Belgian waffles are a type of waffle that are made with a yeast-based batter and have deep, round pockets on their surface. They are usually larger and thicker than traditional waffles and are often served as a breakfast or dessert item. Mini Belgian Waffle Makers are designed to make individual servings of these waffles and are typically small enough to be used on a kitchen countertop. They usually have non-stick surfaces to make it easy to remove the cooked waffles and to clean the appliance.
Belgian waffles are a type of waffle that originated in Belgium and are now popular all over the world. They are characterized by their light, crispy texture, which makes them a great choice for breakfast, brunch, or even dessert. Belgian waffles are made with a leavened batter, typically containing flour, milk, sugar, eggs, and butter.
floarean
Delicious cakes with a recipe that is not difficult, I can give it a try. duotrigordle
Can’t wait to try these. Homemade waffles are a family favorite and these look amazing!Â
I loved them! Â Better than my recipe that I have with my waffle iron!
I am so thrilled to hear this, Diane! Thanks so much for sharing!
Love them
I’m so glad you enjoyed them, Donna!
Oh my gosh, these are sooo good. Â Quick to fix. Â Will see how the extra ones do from the toaster oven. Â Thank you. Â Donna
So is step 4 egg yolks or egg whites as written? Making right now lol.
Hi Ellie, My apologies, it’s egg yolks! I’ve fixed the error.
In step number four did you mean to say egg yolks ?
Thanks! … Jill
Hi Jill, Yes, egg yolks! My apologies, I’ve fixed it.
So what do you do with the egg yolks?!Â
Hi Cristina, They get whisked in with the wet ingredients in step #4, my apologies for the error, I’ve corrected it.
I can’t wait to make this recipe. I have been searching for fluffy and light Belgian waffle recipe. I will come back and give an updated review once I make them.
My god, I want waffles.
Thank you for this recipe! Â Do you have a recipe for whole grain Belgian waffles for those of us (pre diabetics) who are watching our carbs? Â Thank you.
Hi Michele, I haven’t tested a whole grain version, but you could play around with substituting some whole grain flours (may need to add more liquid). Let me know if you try and how it works out!
What many consider to be Belgian waffles are served in restaurants everywhere and do not require whipping egg whites, they are made with malted waffle and pancake mix. The inverting of the grids after pouring in the mix helps with the fluffiness of the waffle. This company has provided these waffle irons to restaurants for decades to make these light waffles.