Easy Belgian Waffles recipe! Sweet, perfectly crisp on the outside, and fluffy on the inside—no yeast, no buttermilk required. Just mix and cook! They're so delicious, you'll love them even without syrup.
My top tips - Cook the waffles until they are a deep golden brown for guaranteed crispiness! Continue for more!
👉 This Belgian waffles recipe has been our family and reader favorite since I first shared the recipe in 2020. It was updated with new photos and step-by-step instructions in February 2025.
These Belgian waffles are so delicious, you may never want regular waffles again! The batter comes together quickly, made from scratch—no pearl sugar or yeast required.
The secret to light, fluffy Belgian waffles? Folding in beaten egg whites! Just like with pumpkin waffles, this step gives the batter a texture that's nothing short of amazing.
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Origin
Originating in Belgium, these waffles are a twist on the classic. Light and airy with deeper pockets, thanks to the special waffle iron, they were originally leavened with yeast—but today, many recipes use eggs and baking powder. There are two main types of Belgian waffles: Brussels and Liège.
Brussels waffles are lighter, crispier, and have deeper pockets, while Liège ones are chewier, denser, and sweeter, with chunks of pearl sugar. In Belgium, they're often enjoyed with a dusting of vanilla or cinnamon on the streets.
Belgian waffles vs regular waffles
Classic Belgian waffles have deeper pockets than their American counterparts, thanks to a waffle iron with deeper grids—perfect for holding jam, butter, and pools of maple syrup. They can be made either square or round, typically about an inch in height, with deep pockets that are perfect for holding toppings.
The batter differs from traditional buttermilk waffles, often using a leavening agent or beaten egg whites to create a light, fluffy texture. This recipe is inspired by the Brussels variety, delivering that perfect crisp and airy bite.
Reasons to love it
Texture: It boasts a light, fluffy interior and a crisp exterior, all thanks to the whipped egg whites.
Quick, easy and simple: Made without yeast or pearl sugar, this recipe is perfect for a quick and easy weekend breakfast.
Freezer friendly: Skip the frozen waffles from the store—I always make extra and freeze these for a quick, hassle-free breakfast for the kids on busy mornings.
Table of contents
How to make Belgian waffles from scratch?
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Step 13 - Pour about ½ cup batter into a preheated waffle maker and cook until deep golden in color.
Serving suggestion
How do you eat Belgian waffles? The authentic way is to top them with whipped cream, ice cream, chocolate, and fresh fruit, typically enjoyed with a knife and fork. However, enjoy these however you like!
Sweet breakfast - Like our homemade waffle recipes, I like to serve these warm for breakfast with a dab of softened salted butter, warm maple syrup and fresh berries.
Savory breakfast - Serve with scrambled eggs, sausage, bacon, baked beans, or fried chicken. However, I recommend using just a tablespoon of sugar instead of the ¼ cup suggested in the recipe for a balanced sweetness.
Dessert - Dust with powdered sugar and top with vanilla ice cream, chocolate sauce, Nutella and fresh strawberries.
Topping ideas
- Maple syrup
- Softened salted butter
- Nutella or Chocolate sauce
- Powdered sugar
- Sliced Bananas
- Any type of berries or a mix
- Sprinkles or Chocolate chips
- Vanilla Ice cream or whipped cream (dessert for breakfast!)
- Toasted almonds or candied pecans
- Salted Caramel sauce
- Jams or jellies
👩🍳 Keep them warm until serving time! Place cooked ones on a wire rack lined baking sheet and keep in a 200° F oven, until serving time. The wire rack will ensure air circulation around them, maintaining the crispness.
Recipe tips
- Color - Cook the waffles until they’re a deep golden brown for guaranteed crispiness! In my waffle iron, it took about 6 to 7 minutes.
- Milk - Use whole milk if you can—it adds richness and flavor, and the extra fat makes the waffles wonderfully tender. However, you can use skim milk if preferred.
- Preheat the waffle iron. Be sure it's fully heated before pouring in the batter.
- Grease the waffle iron to prevent sticking. I prefer using non-stick cooking spray for an easy, mess-free release.
Recipe FAQs
You need a Belgian maker, with a deeper, larger grid pattern to make authentic ones. You want them to be nice and thick. We like this one from Amazon. We love the deep squares because they can hold lots of syrup and toppings.
Feel free to use whatever iron you have on hand. While they may be a bit flatter without the iconic deep pockets, they'll still be wonderfully crispy and fluffy.
There are two possible reasons your Belgian waffles might not be crispy: either the iron wasn't hot enough, or the batter is too thick. Try adding a few tablespoons of water to thin it out slightly.
Freezing and reheating instructions
These freeze incredibly well! I usually make a double batch, let them cool, then store them in a ziplock bag to freeze for several weeks.
To reheat
- Toaster method - Pop one or two frozen ones in a toaster for a few minutes, until thawed and hot.
- Oven method - Place frozen ones (placed directly on the oven rack in a single layer) in a preheated 275°F oven for 9 to 12 minutes.
- Microwave method - Microwave one or two for about a minute or until hot.
👩🍳 I highly recommend reheating in a toaster (my personal favorite!) or the oven to keep them crispy. The microwave tends to make them soft.
More waffle recipes
Belgian Waffles
Equipment
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs, large seperated
- 6 tablespoons unsalted butter melted
- 1 ¾ cups whole milk
Instructions
- Pre heat your waffle iron according to manufactures instructions.
- Mix first all purpose flour, sugar, baking powder and salt in a large bowl and set aside.
- Place the egg whites in a medium bowl and beat with a hand-held electric mixer until stiff peaks form. Set aside.
- In a separate bowl, whisk together the egg yolks, milk, and melted butter using the same electric mixer (on the lowest setting) until lightly foamy. Pour the mixture into the flour mixture and stir until just combined—be careful not to overmix.
- Using a rubber spatula, fold in the egg whites until just combined.
- Grease the preheated waffle iron with cooking spray. Pour ⅓ to ½ cup of batter onto the iron and cook according to the manufacturer's instructions—usually, about 5 to 6 minutes per waffle.
- Serve waffles hot with maple syrup and fresh berries.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Katerina
These look delicious - love that you fold in whipped eggwhites! What a perfect weekend breakfast.
Maria Doss
Thanks Katerina:)