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5 from 10 votes

Belgian Waffles

These easy Belgian Waffles are crisp on the outside and soft on the inside - perfect for topping with Nutella or syrup or your favorite fruit with fresh whipped cream. These are ready in under 20 minutes and perfect for a breakfast, brunch, or even dessert!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 289kcal
Author: Amy Nash

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs separated
  • 1 3/4 cups milk
  • 1/2 cup salted butter melted

Instructions

  • Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  • In a separate bowl, lightly beat the egg yolks, then add the milk and melted butter. Mix well to combine.
  • Add the wet ingredients to the dry ingredients and stir just until combined. It's okay if some lumps remain.
  • In another bowl, beat the egg whites with until fluffy and stiff peaks begin to form. This can be done by hand, but is much easier with a mixer. Gently fold the egg whites into the batter using a rubber spatula. It's okay if there are still some streaks of egg white showing.
  • Cook in a preheated belgian waffle iron until golden brown. Be careful not to overfill the waffle maker as the batter with puff and spread while it bakes. Transfer finished waffles to plates to eat immediately, or place on a wire rack while cooking the rest of the batch so they don't steam on the bottom and lose their crispness.
  • Top with syrup, freshly whipped cream, berries, nutella, or any toppings you like. Enjoy!

Notes

  • Waffle Irons: This recipe will work with any waffle iron, but was specifically tested on belgian waffle makers with larger squares. We have used both the kind that you fill and flip, as well as standard ones where you just fill and close the lid. Either will work.
  • Freezing instructions: These waffles freeze well for a quick breakfast on busy days. To freeze a batch of waffles, lay them in a single layer on a baking sheet lined with parchment paper after they have been cooked, then stick them in the freezer for 1-2 hours. After that, transfer the waffles to a freezer-safe Ziploc bag or other airtight container for longer term storage of up to 3 months.
  • Reheating waffles: You can stick frozen homemade waffles right into the toaster or toaster oven to reheat until they are hot all the way through and crispy on the outside. You could even place them on a wire rack set over a baking sheet and reheat lots at once in a 325 degree oven for 6-8 minutes. I have even used my air fryer with good results and it only takes a couple of minutes from them to crisp up.
  • If they stick: Many waffle irons have a non-stick surface so you actually don't want to spray them with cooking spray, which can build up and actually make your waffles stick more, not less. Instead, I recommend lightly brushing the waffle maker with a little oil before adding the batter if you have had problems with your waffles sticking.
 

Nutrition

Calories: 289kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 287mg | Potassium: 274mg | Fiber: 1g | Sugar: 9g | Vitamin A: 500IU | Calcium: 140mg | Iron: 2mg