Belgian Waffle Recipe
This Belgian Waffle recipe is a flavorful breakfast with a light crisp exterior and fluffy center. I’ve tested tons of waffle recipes and this one is the winner.
HOMEMADE BELGIAN WAFFLES RECIPE
In my quest for the perfect Belgian waffle I tested many different versions of the a basic waffle batter. Some with more sugar, less sugar. Some with butter, some with oil. Whipped egg whites versus whole eggs.
IMPORTANT INGREDIENT
In all my tests, the biggest factor that made the waffles go from decent to spectacular was cornstarch. Cornstarch gives that crisp exterior with a fluffy center.
WHAT ARE BELGIUM WAFFLES
Belgian waffles are waffles with a lighter batter and deeper pockets than American waffles.
INGREDIENTS
- EGGS – The eggs are separated and the egg whites whipped until soft peaks. It is an extra step but so important to a fluffy waffle.
- UNSALTED BUTTER – I use melted butter that is slightly cooled.
- SUGAR – In reality most waffles and pancakes aren’t that sweet on their own but they should have some sweetness.
- FLOUR – All-purpose flour is what we use.
- CORNSTARCH – The secret ingredient to crisp waffles.
- BAKING POWDER – Gives them their fluffy texture.
- SALT – There must be balance in all things. If using salted butter, leave this out.
- MILK – Whole milk is best to use here.
TOPPINGS
- Maple Syrup
- Buttermilk Syrup
- Whipped Cream
- Fresh fruit – strawberries, blueberries, bananas, raspberries
- Nutella
- Chocolate chips
- Nuts – pecans or walnuts
- Peanut butter
HOW TO MAKE BELGIAN WAFFLES
HOW TO MAKE BELGIAN WAFFLESINSTRUCTIONS
- Preheat waffle maker. If using a nonstick pan there’s no need to oil it but if you’re not, oil the inside.
- In a large bowl, combine the flour, cornstarch, sugar, baking powder, and salt.
Add the milk, butter, egg yolks, and vanilla.
Stir mixture until just combined. Lumps are fine.
- Beat remaining egg whites for 3-4 minutes with a hand mixer or by hand until white stiff peaks have formed.
Gently fold into batter into wet ingredients. 
Cook in preheated waffle maker using enough batter according to the size of the waffle maker (around 1/2 cup of batter usually). 
Serve with desired toppings.
Add the milk, butter, egg yolks, and vanilla.
Stir mixture until just combined. Lumps are fine.
Gently fold into batter into wet ingredients. 
Cook in preheated waffle maker using enough batter according to the size of the waffle maker (around 1/2 cup of batter usually). 
Serve with desired toppings.PRO TIPS
- Don’t overmix the batter, it should be lumpy.
- Make sure to preheat the waffle maker. Either use a nonstick waffle iron or lightly coat with oil.
MAKE AHEAD
Make batter and store covered in the fridge for up to 5 days.
FREEZING WAFFLES
Waffles are great for freezing for a quick breakfast. To reheat, remove from the freezer and toast in a toaster or air fryer to get it crispy.
KEEPING WARM
Preheat the oven to 200°F and place a baking sheet in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles.
BELGIAN WAFFLE MAKER
We like to use all non-toxic green pans so this is the Belgian waffle maker we own.
OTHER BREAKFAST RECIPES:
- French Toast recipe
- Fluffy Pancakes
- German Pancakes
- Pumpkin Waffles
- Healthy Oatmeal Pancakes
- French Toast Roll-Ups
- Jelly Roll Pancakes
- Cheesy Baked Eggs
- Confetti Bacon Hash Brown Casserole
- Blueberry Croissant Puff
- Banana Muffins
- Cinnamon Roll Breakfast Bake
Belgian Waffle Recipe
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 ½ cups whole milk
- 1/2 cup unsalted butter, melted and slightly cooled, (if using salted butter, omit the salt)
- 2 large eggs, separated
- 1 teaspoon vanilla extract
Equipment
Instructions
- Preheat waffle maker. If using a nonstick pan there's no need to oil it but if you're not, oil the inside.
- In a large bowl, combine the flour, cornstarch, sugar, baking powder, and salt. Add the milk, butter, eggs yolks, and vanilla. Mix until just combined. Lumps are fine.
- Beat remaining egg whites for 3-4 minutes with a mixer or by hand until white soft peaks have formed. Gently fold into batter.
- Cook in preheated waffle maker using enough batter according to the size of the waffle maker (around 1/2 cup of batter usually). Serve with desired toppings.
