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This is the best Belgian waffle recipe for thick, fluffy homemade waffles! Like these chocolate Belgian waffles, they’re crisp on the outside, tender on the inside. So delicious! Prep them on hot buttered plates of a waffle iron. Enjoy them for breakfast, brunch or dinner.
- Large Egg: Provides structure for the batter.
- Vegetable Oil: Contributes rich delicious moisture.
- Vanilla Extract: Enhances the flavor of the other ingredients while providing a delicious taste and aroma.
- All-Purpose Flour: Provides strength and structure for the batter.
- Granulated Sugar: Adds the perfect amount of sweetness.
- Baking Powder: This leavening agent provides the ideal lift for fluffy waffles.
- Sea Salt: Brightens the flavor of the batter so it doesn’t taste bland.
- Whole Milk: Feel free to use 2% instead.
- Butter: For brushing the grills of the waffle iron.
👩🏻🍳 RECIPE YIELD: 2 1/2 large (4-section) waffles. If using a waffle stick pan, it makes 12 waffle dippers. Feeding a large family? It’s easy to double or triple this Belgian waffle recipe. Look for the scale-up feature in the recipe card.
Prevent Gunky Residue on Waffle Iron
When making a Belgian waffle, it’s highly disappointing when it sticks to the grids of the waffle iron. When cleaning the appliance, it’s even worse to deal with that brown baked-on shellac that coats the non-stick plates.
Gummy film on the grids is created by the lecithin in unsaturated fats and light oils. When sprayed or brushed on a hot surface, it leaves a gunky rubber-like residue that builds up over time and is hard to remove.
👉🏻 LESSON LEARNED: Never use cooking spray on your waffle iron! Prevent sticking with a saturated fat like melted butter. Clarified butter works even better. To keep the plates clean, carefully remove drippings and crumbs with a damp cloth while the grids are still warm.
Make the Waffle Batter
Beating the egg whites and folding them into the batter is just one secret for this Belgian waffle recipe. Don’t skip this step. It helps make these homemade waffles extra fluffy!
- STEP 1: In a batter bowl, whisk the egg yolk until fluffy. Add oil and vanilla. Blend well.
- STEP 2: In a separate bowl, mix flour, sugar, baking powder and salt.
- STEP 3: Gradually add dry ingredients to egg mixture, alternating with milk. Mix until incorporated, but don’t over-mix. It’s okay to have a few lumps in the batter.
- STEP 4: In a mixing bowl, beat egg whites with a hand mixer or electric mixer until stiff peaks form. Fold the egg whites into the waffle batter until there are no visible white streaks.
🥣 ALLOW BATTER TO REST FOR 10 MINUTES: This important step will give the baking powder time to activate. This is another secret for fluffy waffles!
Cook the Waffles
RECIPE PREP: Preheat oven to 250°F.
- STEP 1: Preheat waffle iron.
- STEP 2: Brush grids with melted butter.
- STEP 3: Pour batter onto the bottom grid.
- STEP 4. Close the iron. Cook according to appliance instructions. A Belgian waffle should be golden and crisp in 5 minutes or less.
Transfer cooked waffles to a baking tray. Keep them crisp and warm in the oven until serving time. When waffles get cold they also get soggy.
🧑🏼🍳 Expert Tips
- A thicker batter is better for waffles that don’t fall apart when removed from the waffler. Thinner batters with less oil will stick to your iron and/or splinter when lifted from the plates.
- Difference between classic waffles and Belgian waffles: Belgian waffles are wider and thicker than classic waffles. They’re made in a waffle iron with deeper grids. The batter usually contains a leavening agent like baking powder (sometimes yeast), with beaten egg whites folded into the mix.
- Can you use a regular waffle maker for Belgian waffles?Yes. They’ll just be thinner with shallower pockets.
- How to make waffles faster: Skip the separated egg. The waffles won’t be as light and fluffy, but they’ll still be super delicious!
- How to make fluffy waffles: Use baking powder for extra fluffiness. It reacts twice: once when exposed to moisture and again when exposed to heat. Beat the egg whites and fold them into the batter. Let the batter rest for 10 minutes.
- Always preheat the waffle iron. Before adding the batter, brush the plates with butter (even if the grids are non-stick).
- Spread the batter evenly, almost to the edges so it covers the entire grid. But don’t over-fill the waffler or the batter will overflow.
- How to know when waffles are done? For electric waffle makers, a waffle is usually done when steam is no longer visible, and the lid of the waffler has lifted slightly. For stovetop wafflers, raise the top grid to take a quick peek. Fully-cooked waffles should be golden.
- How to get waffles crisper? The cooking portion of this Belgian waffle recipe relies on your waffle maker. If your waffles aren’t getting crisp, it may be time to replace your appliance. In the meantime, you can crisp up cooked waffles in your toaster or under the oven broiler.
- How to freeze homemade waffles: Place cooled waffles between sheets of waxed paper or parchment paper. (Ice crystals will form on the surface of warm waffles.) Slide them into a large zip-top bag. Remove excess air. Freeze for up to 1 month.
- How to reheat frozen wafffles: The easiest way is in a standard toaster or a toaster oven. Another method is under the oven broiler, flipping them over after 30 seconds.
- How to keep waffles from getting soggy? When waffles get cold, they also get soggy. Keep waffles warm in a 250°F oven. Use a USA Pan half sheet with baking rack. When the waffles are elevated, hot air can circulate around them keeping them crisp.
🥞 More Waffles and Pancakes
If you love homemade waffles, you’ll also love these popular breakfast entrees. Try them all!
- Funfetti Pancakes
- Apple Cinnamon Waffles
- Buttermilk Pancakes
- Aebleskiver Mini Pancakes
- Mexican Blueberry Waffles
- Sheet Pan Pancakes
- Lemon Blueberry Pancakes
- Chocolate Pancakes
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
These homemade waffles are better than those served at restaurants! Over the years, friends have raved about this fluffy waffle recipe. I’m so happy to share it here today. If you love it too, give it a 5-star rating in the comments.Print
This fluffy waffle recipe makes the best homemade Belgian waffles. Enjoy them with butter and maple syrup, or powdered sugar and your favorite berries.
- 1 large egg, yolk and white separated
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 1/8 cup all-purpose flour*
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 3/4 cup milk
For brushing waffle-iron grids: 2 tablespoons melted butter
* 1/8 cup = 2 tablespoons
RECIPE PREP: Preheat oven to 250°F.
- In a mixing bowl, beat the egg whites until stiff peaks form. Put the bowl aside.
- In a large batter bowl, whisk egg yolk until nice and fluffy. Add oil and vanilla. Blend well.
- In a medium bowl, mix flour, sugar, baking powder and salt. Gradually add dry ingredients to the egg mixture, alternating with milk. Mix until incorporated.
- Fold the egg whites into the batter until there are no visible white streaks.
- Preheat waffle iron. Brush grids with melted butter. Pour or ladle batter into the bottom grid. Close the iron. Cook waffles according to appliance instructions. Transfer cooked Belgian waffles to a baking tray. Keep waffles warm in the oven until serving time.
- How to freeze waffles: Place cooled waffles between sheets of waxed paper or parchment paper. (Ice crystals will form on the surface of warm waffles.) Slide them into a large zip-top bag. Remove excess air. Freeze for up to 1 month.
- How to reheat frozen waffles: The easiest way is in a standard toaster or toaster oven. Another way is under the oven broiler, flipping them over after 30 seconds.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
Keywords: Belgian Waffles, Homemade Waffles, Fluffy Waffles
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