Recipe
I can confidently say this Belgian waffle recipe is the absolute best you’ll ever make—it’s crispy on the outside, light and fluffy on the inside, and has that perfect hint of sweetness that makes it irresistible.
What sets these waffles apart is the use of a touch of pearl sugar, which caramelizes into little pockets of crunch, and a dash of vanilla for that just-right warmth.
I’ve been making these for years, and whether it’s a lazy Sunday morning or a special brunch, they’ve never failed to impress.
Imagine biting into a golden, buttery waffle with a soft, airy center and a delicate crunch—it’s pure breakfast bliss.
Trust me, once you’ve tried these, there’s no going back to plain old waffles. Let’s get cooking!
Ingredients
For the perfect Belgian waffles, the ingredients matter just as much as the technique. These waffles are all about that crispy exterior and fluffy interior, and using the right components guarantees you nail the texture and flavor every time.
Here’s what you’ll need, along with some chef-approved tips and swaps to make it foolproof.
- All-purpose flour – The base of your waffle batter. For a lighter texture, you can sift it before use.
- Granulated sugar – Adds just the right amount of sweetness. Don’t skip it; it helps with browning.
- Baking powder – The secret to that signature lift. Make sure it’s fresh for maximum fluffiness.
- Salt – Balances the sweetness and enhances all the flavors.
- Eggs – Use large eggs at room temperature for better incorporation into the batter.
- Whole milk – Whole milk gives richness, but you can swap it for buttermilk for a slightly tangy twist.
- Unsalted butter, melted – Adds richness and flavor. If you only have salted butter, just reduce the added salt in the recipe.
- Vanilla extract – A must for that warm, comforting aroma. Pure vanilla extract is worth the splurge.
- Vegetable oil – A little oil helps crisp up the waffles. Don’t skip it if you want that perfect crunch.
Extras:
- Powdered sugar – For dusting right before serving.
- Fresh berries or whipped cream – Optional, but these toppings elevate your waffles to dessert-level decadence.
How to Make the Best Classic Belgian Waffle Recipe
– Preheat your waffle iron to medium-high heat. This guarantees a crispy exterior while maintaining a fluffy interior.
Pro tip: Let the waffle iron heat up fully before adding batter to prevent sticking and uneven cooking.
– In a large mixing bowl, whisk together the dry ingredients—flour, sugar, baking powder, and salt. This step evenly distributes the leavening agents for consistent rise and texture.
Watch out: Avoid overmixing the dry ingredients to keep the waffles light.
– In a separate bowl, combine the wet ingredients—egg yolks, milk, melted butter, and vanilla extract. Whisk until smooth.
Why this matters: Separating wet and dry ingredients initially guarantees even incorporation without overworking the batter.
– Beat the egg whites in a clean bowl until stiff peaks form. This adds airiness to the batter, creating a lighter waffle.
Pro tip: Use a hand mixer for easier whipping, and guarantee the bowl is grease-free for top-tier results.
– Gently fold the egg whites into the batter using a spatula. Mix just until combined—overmixing can deflate the egg whites and lead to dense waffles.
Visual cue: The batter should be slightly lumpy with no streaks of egg white remaining.
– Lightly grease the waffle iron with cooking spray or melted butter.
Watch out: Avoid over-greasing, as it can cause the batter to slide around and result in uneven waffles.
– Pour the batter onto the preheated waffle iron, using about ½ cup per waffle. Spread it gently to cover the grid without overflowing.
Pro tip: Leave a small margin around the edges to allow room for expansion as the waffles cook.
– Close the iron and cook until the waffles are golden brown and crisp, usually 3–5 minutes.
Visual cue: Steam will stop escaping from the sides when they’re done.
Flexibility: Adjust cooking time based on your iron’s heat settings and desired crispiness.
– Remove the waffles carefully using a fork or tongs, and serve immediately.
Why this matters: Waffles are at their crispiest right out of the iron, so don’t let them sit too long.
Time-saving trick: Keep finished waffles warm in a 200°F (93°C) oven while cooking the rest.
– Enjoy with your favorite toppings like fresh fruit, whipped cream, or maple syrup.
Pro tip: Dust with powdered sugar for a classic finishing touch.
Flexibility: Double the batch and freeze extras for quick breakfasts later!
Nutrition
Belgian waffles provide a delicious balance of flavors and nutrients. Here’s a breakdown of their nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 218 kcal |
| Total Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 35mg |
| Sodium | 250mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Sugars | 6g |
| Protein | 6g |
Chef Tips
Creating the perfect Belgian waffle isn’t just about the ingredients; it’s about technique. Preheat your waffle iron thoroughly to guarantee even cooking. Don’t overmix the batter—it should be slightly lumpy.
Let it rest for 5-10 minutes to activate the leavening agents. Use a ladle to pour the batter, covering about two-thirds of the iron. Cook until golden brown and crisp. Resist opening the iron too early for the best texture.
Frequently Asked Questions
Can I Freeze Belgian Waffles?
Yes, I freeze Belgian waffles all the time. Once cooled, I wrap them individually in plastic or foil and store them in a freezer bag. When I’m ready, I pop them in the toaster to reheat.
How Do I Store Leftover Waffles?
Store leftover waffles in an airtight container or resealable bag at room temp for 1-2 days. For longer storage, freeze them—just pop ‘em in the toaster to reheat when you’re ready to eat.
Can I Use Pancake Batter Instead?
I can’t use pancake batter for waffles—it’s too thin and lacks the extra fat waffle batter needs for crispiness. I’d tweak it by adding more butter or oil and whipping egg whites for better texture.
Why Do Belgian Waffles Need Yeast?
I’ll admit Belgian waffles need yeast for their signature texture—it makes them light, fluffy, and crispy. Without yeast, they’d end up denser like pancakes, losing that airy quality I love in a proper Belgian waffle.
What Toppings Go Best With Belgian Waffles?
The best toppings for Belgian waffles? I love fresh berries, whipped cream, and maple syrup—classic and delicious. For something richer, try Nutella or caramel sauce. If you prefer savory, bacon and a fried egg work surprisingly well too.
