These Belgian Waffles are easy and delicious to make for breakfast. The waffles are thick and crispy on the outside and soft and fluffy on the inside. Best served with berries and freshly whipped cream for the ultimate weekend brunch.
Watch the video below for How to Make Waffles
Waffles are one of my favorite brunch recipes to make at home!
There’s nothing better the aroma of freshly made waffles wafting from the waffle iron.
The deep pockets are just waiting to be filled with maple syrup and devoured!
Belgian Waffles Recipe Ingredients
250g / 2 Cups Flour – Use all purpose or standard flour for this recipe not self raising flour.
1 Tbsp Baking Powder – The baking powder is going to produce the lightest and fluffiest waffles. Make sure to not mistake baking powder for baking soda.
½ tsp Salt
2 Tbsp Sugar – Sugar is optional in this recipe. I will usually leave it out as I like to sweeten the waffle with toppings and syrup.
2 Eggs, separated – Make sure your eggs are at room temperature. If you store them in the fridge just remove them about 30 minutes before you start making the waffles.
80ml | ⅓ Cup Oil – Butter can be substituted here but oil gives the waffles a better texture.
500ml | 2 Cups Milk – Whole milk is best for this recipe but a milk alternative can be used instead.
1 tsp Vanilla
How to Make Belgian Waffles
In a large mixing bowl sieve together the dry ingredients – the flour, baking powder, salt and sugar.
Using a whisk combine the dry ingredients together.
Sifting the ingredients and mixing with a whisk makes these waffles super light and fluffy, making sure there are no lumps in the dry ingredients.
Seperate two medium sized eggs.
Place the egg yolks in the bowl with the dry ingredients and the whites in a seperate bowl to be whipped soon.
Measure out the oil, a neutral oil like sunflower or canola is best here, and vanilla essence and add to the mixing bowl with the dry ingredients and egg yolks.
Measure out the milk and add it to the bowl.
Using the whisk combine the ingredients together until there is no longer any dry flour.
There may be a few lumps in the batter but like with pancakes this isn’t an issue, just make sure not to over mix as this will lead to dry and tough waffles.
Incorporating all this air is going to give the best fluffy waffles!
Fold the whipped egg whites into the waffle batter using a spatula or wooden spoon, being careful to not deflate the whole mixture.
Grease your Waffle Iron and add around 3/4 Cup of waffle batter.
Cook for about 5 minutes or so or until the waffles are crispy!
Waking up on the weekend and whipping up a batch of homemade Belgian Waffles will get your day off to a perfect start!
These are so easy to prepare and there are so many different flavors and toppings you could use.
Summer berries and freshly whipped cream or bananas and chocolate sauce or bacon, banana and maple syrup? Or maybe you prefer taking it to the next level with buttermilk fried chicken.
Common Questions about this Belgian Waffle Recipe
What makes these Belgian Waffles?
If we’re talking about traditional right back Belgian Waffles were made using yeast to rise the batter but this has changed as times gone on to just using baking powder. Today a Belgian Waffle refers to the Waffle Iron the waffles are cooked, usually round with deep pockets, and also the light a fluffy batter.
Can I use pancake mix to make these waffles?
To make these waffles you’ll need to follow the recipe but if you have pancake mix you can of course cook it in a waffle iron. It wont be as light and fluffy as these waffles but it’ll still make a delicious breakfast!
Can I freeze these waffles and reheat later?
Yes you can! Wrap them up tight and place in the freezer. To reheat use the same waffle iron or a toaster works great too!
For More Breakfast Recipes Check Out:
Belgian Waffles Recipe
- 2 Cups Flour
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 2 Tbsp Sugar
- 2 Eggs separated
- 1/3 Cup Oil
- 2 Cups Milk
- 1 tsp Vanilla Essence
- Sieve the dry ingredients into a large sized mixing bowl. Mix with a whisk so everything is evenly combined.
- Seperate the two eggs, placing the yolks into the bowl with the dry ingredients and the whites into a clean bowl.
- Measure out the oil, vanilla, and milk and pour into the bowl with the dry ingredients. Give this a mix with a whisk until there is no longer any dry flour.
- Use a hand mixer or a whisk to whip the egg whites to stiff peaks. Fold the egg whites into the batter until well combined.
- Heat a waffle iron and spray with oil or brush on some melted butter.
- Measure out around ¾ of a cup of batter and pour into the waffle iron. Leave to cook for 5-10 minutes until browned and crispy.
- Serve with berries, whipped cream and maple syrup