Belgian Waffles Recipe

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These Easy Belgian Waffles are perfectly crisp and golden with the lightest fluffiest center. The perfect brunch recipe with endless topping options! You will never need another waffle recipe! 

Top these with fresh fruit, Strawberry Sauce, or Caramel Syrup for a delicious start to your day.

RECIPE FEATURES

• Easy Breakfast: You’ll be surprised how easy this recipe is to whip up.
• Freezer Friendly: Make a double batch and store some in the freezer for later.
• Family Favorite: We make these at least twice a month.

This is not a “classic” Belgian waffle. Most call for a yeast-based batter. I opted for a few minor tweaks and came up with a very close yeast-free option. While I do love a good yeast based waffle, this one is ideal for a quick breakfast. They hit the mark perfectly with a crunchy sweet exterior and super soft and chewy center. All the signs of a delicious waffle.

Slathered with butter and topped with homemade buttermilk syrup… They are spectacular.

INGREDIENTS FOR CRISPY BELGIAN WAFFLES

Ready for a big secret? ALL of the ingredients are basic pantry staples. That means you could most likely make this recipe RIGHT NOW! Here is what you will need to get started.

• Flour: I use all-purpose flour. However, if you want a more hearty filling breakfast, you can substitute half of the flour called for with wheat.
• Sugar: White sugar is the best for this recipe. It adds sweetness without overpowering the butter flavor.
• Baking Powder: Be sure to double check the expiration date of the baking powder. These tend to go bad without you even knowing. Typically, if you’ve opened the container, they last for 6 months. After that they will start to have less lift.
• Eggs: Large eggs, seperated and at room temperature.
• Milk: I recommend whole milk. However, you can use anything that is 2% or above.
• Butter: Salted butter. If you opt of unsalted, add a hefty pinch to the batter.
• Vanilla Extract

Pro tip- Use room temperature ingredients. This helps everything to incorporate together easily and your batter comes together smoothly.

HOW TO MAKE THE BEST BELGIAN WAFFLES

• PREP: Measure all of the ingredients. If you start the recipe by reading through the instructions and measuring, you’ll have a better experience and everything will come together quickly.
• WHISK: Whisk the dry ingredients, wet ingredients, and egg whites in separate bowls. Mix together gently until the batter just forms.
• COOK: Mist a waffle iron with cooking spray and add the batter. Close and cook according to the cooker directions.
• SERVE: Spread with soft butter and top with your favorite toppings.

Top with some homemade syrup  or maybe something a little out of the box like the butter pecan syrup I posted earlier this week!

HELPFUL TOOLS

• Waffle Maker: Truth be told, this waffle maker (affiliate), or one very similar, is the one we received as a wedding gift. Still going strong 14 years later.
• Spatulas: I am obsessed with my set of silicone spatulas (affiliate). Perfect for mixing and helping get those waffles off of the hot iron without burning your fingers.
• Syrup Dispenser: I am going to tell you, if you haven’t made homemade syrup… You need to try. And what better way to serve than these adorable dispensers (affiliate)?

WAFFLE TIPS

• Find a good waffle iron. You want one that has nice deep pockets. In the somewhat altered words of the big bad wolf; All the better to soak up buttery syrup goodness, my dear! I like this one. It gets the job done perfectly and the price is right.
• I prefer to hand mix my waffles. This helps keep the inside nice and soft.
• Don’t skip whipping the egg whites! Whipping the whites is what gives you that crisp outside.

What is the Difference Between a Belgian Waffle and a Regular Waffle?

There are a few key differences between a Belgian and regular waffle. Belgian waffles tend to be more crisp and slightly sweeter. MOST of the time the crisp exterior is achieved by using a yeast based dough. However, this recipe is yeast-free with the same delicious results.

Also, the pockets tend to be a little deeper. This is due to the type of waffle iron used. We love this one (affilate).

How to Freeze Homemade Waffles:

Bonus, these are perfect for the freezer. We make a double batch and save them for busy weekday mornings. The kid throws one or two in the toaster, slathers in a little butter, and enjoys dusted with a tiny bit of powdered sugar.

1. Cook the waffles and allow them to cool completely.
2. Place the waffles on a parchment lined pan. Freeze 1 hour.
3. Transfer to a freezer safe zip top bag.
4. Frozen waffles will stay good up to 3 to 4 months if stored properly.

MORE MUST-TRY WAFFLE RECIPES

• Buttermilk Pancakes
• Chocolate Waffles
• Cinnamon Waffles
• Blueberry Waffle Recipe
• Easy Banana Waffles

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