*EASIEST* Belgian Waffle Recipe

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Belgian Waffles are such a classic weekend breakfast loved by all. Grab a few pantry items and make these at home with this amazing (and super easy!) waffle recipe. Anyone can make these and have them turn out perfectly every time. Delicious with Oven Bacon and my Cinnamon Roll Syrup.

Belgian Waffles | A Perfect Weekend Breakfast!

Is there anything better than a warm, homemade Belgian waffle on the weekend? I submit that there is not! This simple waffle recipe is whisked together in one bowl, cooked up in a hot and buttered Belgian Waffle maker and then topped with berries, more butter and maple syrup. Pure heaven!

So, this particular Belgian Waffle recipe will yield thick, buttery, delicious, slightly sweet waffles. If you don’t have a waffle iron, try my fluffy pancake recipe! Also delicious with that homemade syrup listed above.

Main Ingredients Needed

I love making Belgian Waffles at home because they are so delicious and only require a few pantry ingredients. Here is what to you need for this waffle recipe:

• All Purpose Flour: I use unbleached flour.
• Granulated Sugar: A little sugar for a sweet waffle! This also helps caramelize and crisp up the exterior of the waffles as they cook.
• Baking Powder + Baking Soda + Salt: leavenings and a little salt for flavor.
• Milk + Eggs: The basis for any good waffle.
• Vanilla: Added for flavor!
• Melted Butter: fat added to the waffle batter helps with the overall texture of the finished product.

How to Make Belgian Waffles

As long as you have a waffle iron and a little time on your hands, this recipe couldn’t be simpler. Simply make your batter and then fry them up.

Step 1: Make the Waffle Batter

In the bottom of a mixing bowl, whisk flour, sugar, baking powder, baking soda and salt together. Create a well in the center and add remaining wet ingredients: milk, eggs, melted butter and vanilla. Whisk until batter has formed and then stop. Try to not overmix.

A Note About Waffle Batter

Once you whisk the batter together check the thickness or viscosity. If it’s too thick, add in a splash of milk. If it’s too thin, add in a sprinkle of flour. You want a pourable batter that will hold its shape for a second before falling back into the rest of the batter. Think white school glue thickness. If your batter is too thick, you’ll get a dense waffle, so be careful for that.

Step 2: Cook the Waffles

Plug in your Belgian Waffle Iron to preheat. (A classic Belgian Waffle Iron is round with deep grooves. Of course this batter will work in ANY waffle iron, but since these are Belgian Waffles, you’d probable want to use the right iron.)

Brush both sides of the hot iron with melted butter and pour in your batter. Cook waffles according to the recommended cook times for your particular iron.

Step 3: Enjoy!

I love a warm Belgian Waffle with with lots of delicious toppings like: fruit (raspberries are my favorite), whipped cream, powdered sugar, maple syrup, butter, ya know, the good stuff.

Why Do You Not Whip Your Egg Whites?

Very good question! Traditional Waffle recipes, especially the Belgian Waffle Recipes, call for separating the eggs and whipping the whites separately, then folding them back into the finished batter. This supposedly creates a fluffier, lighter waffle.

While I can appreciate why this is the traditional way, I have never noticed that big of a difference in the finished product between waffles with whipped egg whites and waffles without whipped egg whites. The most important thing you can do is make sure your waffle batter isn’t too thick so the baking powder and baking soda can work their magic and create a light waffle.

If you’d like to make this the traditional way, I have directions listed in the recipe card below for whipping the egg whites.

Storing Belgian Waffles

Keeping Your Waffles Warm

Once you pull each waffle from the iron, the best way to keep these warm is placing them into a 200 degree oven for up to 30 minutes before serving. Place your cooked waffles into the warm oven on a baking sheet lined with racks to keep the warm air circulating around them, keeping your waffle edges crisp.

Freezing Belgian Waffles

Freezing Homemade Belgian Waffles is the best way to store these when making over a week in advance. Simply place the cooked waffles into large ziploc bags, being sure to remove as much air as possible without flattening the waffles. Store in the freezer for up to two months.

Reheating Frozen Waffles

Pull one waffle out and pop into the toaster on the waffle setting. If your waffle won’t fit into your toaster, microwave until warm. To get the toasty edges, brush with a little melted butter and then place under the broiler for 30 seconds per side OR until the waffle is as crispy as you’d like. Will taste as good as a fresh waffle every time!

In case you’re making a full on breakfast spread, be sure to check out these other sweet recipes!

Like Belgian Waffles? Try these other waffle recipes:

• Cinnamon Roll French Toast Waffles
• Lemon Sour Cream Waffles
• Pumpkin Yeasted Waffles
• Whole Wheat Banana Bread Waffles
• Healthy Whole Wheat Waffles with Oats (one of my very first recipes published to the blog!)

Printable recipe card is below, enjoy!

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Easiest Belgian Waffle Recipe

Belgian waffles are such a classic weekend breakfast. Grab a few pantry items and make these with this easy, fail-proof Belgian Waffle Recipe.

servings 5 waffles

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Ingredients

• ▢ 2 1/4 cups all purpose flour
• ▢ 1/4 cup granulated sugar
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 cups cold milk
• ▢ 1/4 cup melted butter or canola oil
• ▢ 1 teaspoon vanilla extract
• ▢ 2 whole eggs beaten

US Customary – Metric

Instructions

Lauren's Easy Method:

• In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center.
• Into the well of the dry ingredients, pour in remaining ingredients: milk, melted butter, vanilla, and eggs. Whisk to incorporate and create a batter. If it seems too thick, add in an extra splash of milk. You want your waffle batter to be the consistency of white school glue.
• Preheat Belgian waffle maker. Brush generously with melted butter and pour in about 1/2 cup batter into the center. Close and cook according to waffle maker instructions.
• Repeat with remaining batter until all waffles have been cooked. Serve warm with berries, whipped cream, powdered sugar, maple syrup and/or butter.

Traditional Method:

• Separate your eggs into whites and yolks. Add egg whites into a large bowl and whip with a stand mixer until stiff peaks form. Set aside.
• In another large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center. pour in remaining ingredients: milk, melted butter, vanilla, and egg yolks. Whisk to incorporate and create a batter. If it seems too thick, add in an extra splash of milk. You want your waffle batter to be the consistency of white school glue. Fold in the whipped egg whites.
• Preheat Belgian waffle maker. Brush generously with melted butter and pour in about 1/2 cup batter into the center. Close and cook according to waffle maker instructions.
• Repeat with remaining batter until all waffles have been cooked. Serve warm with berries, whipped cream, powdered sugar, maple syrup and/or butter.

Video

Nutrition

Calories: 373kcal | Carbohydrates: 57g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 457mg | Potassium: 278mg | Fiber: 1g | Sugar: 13g | Vitamin A: 400IU | Calcium: 146mg | Iron: 2.7mg

Course: Breakfast

Cuisine: American

Keyword: belgian waffle recipe, belgian waffles, waffle recipe