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.
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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 but yet still fluffy waffles.
WHAT ARE BELGIUM WAFFLES
Belgian waffles are waffles with a lighter batter and deeper pockets than American waffles or regular 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 crispy Belgian waffles.
- BAKING POWDER – Gives them their fluffy texture and is the leavening agent.
- SALT – There must be balance in all things. If using salted butter, leave this out.
- MILK – Whole milk is best to use here.
FAVORITE 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 dry ingredients: 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). Cook waffles until golden brown. 
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). Cook waffles until golden brown. 
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 in an airtight container in the fridge for up to 5 days.
FREEZING WAFFLES
Waffles are great for freezing for a quick breakfast. Place leftover waffles in a freezer bag and freezer. 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 in a single layer in the warm oven 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. Belgian waffle makers have deeper grids creating deep pockets.
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.
Notes
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, toast in a toaster or air fryer to get it crispy.KEEPING WARM
Preheat the oven to 200°F and place a baking pan in the oven. As the waffles are finished cooking, place them on the baking pan to stay warm while you make the remaining waffles.
My son ate Belgian Waffles at his cousin’s birthday party and he enjoyed them very much. My son wants me to try to make them.
What I would like to know is what type of waffle iron do I need to purchase? What type did you use in this recipe. If possible where did you purchase it?
I agree this is the best one! I have tried many, many but this was delicious. Thank you!
Aw thank you!
Hi.
Thank you for posting this recipe.
This will be my go to over and over again for: homemade, from scratch, waffle mix.
Made the batter last night, let it sit overnight and used the batter this morning at room temperature. I only needed to add about a tablespoon of water to loosen the batter a bit.
Two modifications I made to the batter: very very little cinnamon, which can be overpowering if too much is used, and chopped up macadamia nuts.
I used the perfect amount of cinnamon because it had that tiny lingering of cinnamon flavor without overpowering the entire batter. Perfect amount of chopped up macadamia nuts.
What a difference between store-bought boxed waffle mix and made from scratch like your recipe. Your recipe was dynamite. Next time I’ll use the full recipe so I can get a better peak on the egg whites. It’s tough to get a peak on a single egg white.
Please keep this recipe posted for a long, long time.
It’s awesome.
Mo
Thanks for the feedback Mo! You’re awesome
My dad has been using store-bought waffle mix and today I wanted to make them from scratch.
I came across your recipe and it’s; simplistic, straightforward and I trust in your taste test.
I am making them tomorrow, Saturday, or the following day, Sunday.
I will post my comments after we eat these delicious looking waffles.
I might put a tiny bit of cinnamon and also macadamia nut pieces into the batter.
One request, perhaps you could put in the area where it shows the amount of waffles made with the current recipe, 10, that you could change that with a slider and allow one to choose how many waffles they would like to make, and that adjusts the measurements.
I plan on making half the recipe.
Thanks for posting this recipe.
PS I looked at several other; online, from scratch, waffle recipes and this one looks like the best.
Please put in grams. It is easier to weigh. Thank