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–+ servings
A stack of homemade Belgian waffles with a pat of butter and maple syrup on them.
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4.72 from 14 votes

Belgian Waffles Recipe

These Belgian waffles are crisp on the outside, fluffy inside, and ready in 20 minutes. Perfect for breakfast, brunch, or even dessert!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Author: Amy Nash

Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs separated
  • 1¾ cups milk
  • ½ cup salted butter melted

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
    2 cups all-purpose flour, ¼ cup granulated sugar, 3 teaspoons baking powder, ½ teaspoon salt
  • n a separate bowl, whisk the milk, melted butter, and egg yolks until smooth.
    2 large eggs, 1¾ cups milk, ½ cup salted butter
  • Pour the wet mixture into the dry ingredients and stir just until incorporated. Do not overmix; the batter should still have some lumps.
  • In another bowl, beat the egg whites with a hand mixer (or whisk) until stiff peaks form.
  • Gently fold the egg whites into the batter with a spatula until mostly combined. A few streaks are fine - don’t deflate the batter.
  • Preheat your waffle iron. Add batter, being careful not to overfill, and cook until golden brown and crisp.
  • Place cooked waffles on a wire rack while making the rest of the batch, then serve warm with your favorite toppings.

Notes

  • Whisk dry ingredients so the baking powder is evenly distributed.
  • Don’t overmix the batter, some lumps are fine.
  • Beat egg whites until stiff peaks form for extra fluffy waffles.
  • Gently fold in egg whites to keep the batter light.
  • Place cooked waffles on a wire rack to keep them crisp.

Storage & Make Ahead

  • Store: Keep cooled waffles in an airtight container in the fridge for up to 2 days.
  • Freeze: Freeze waffles in a single layer, then transfer to a bag for up to 3 months.
  • Reheat: Toast or bake at 325°F until hot and crisp; avoid microwaving.
  • Make Ahead: Mix dry and wet ingredients separately ahead of time; fold in beaten egg whites right before cooking.

Nutrition

Calories: 174kcal | Carbohydrates: 9g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 432mg | Potassium: 99mg | Fiber: 0.003g | Sugar: 9g | Vitamin A: 500IU | Calcium: 164mg | Iron: 0.4mg

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