Fluffy Belgian Waffles (Homemade & So Easy!) Recipe

I’m sharing my Easy Belgian Waffle Recipe that uses only a handful of pantry staples and includes a simple trick you won’t expect.

I used to think Belgian waffles were a fancy brunch thing, but I kept tweaking until they were simple enough for a random weekday. With just all purpose flour and a couple of eggs I can get that crunchy outside and tender inside every time.

I know, you’ve probably skimmed a dozen “How To Make Belgian Waffles” posts and bookmarked every Waffle Iron Recipes page, still nothing felt quite right, till this one. The first waffle is always a test, I mess up sometimes, but when it comes out golden and light you’ll want to hide the recipe, trust me.

Ingredients

• All purpose flour: gives carbs and structure, low fiber, makes waffles tender and chewy.
• Granulated sugar: pure sweetness, quick energy, can make them crisp golden on outside.
• Baking powder: chemical leavener adds lift and airiness, keeps waffles light not dense.
• Eggs, separated: yolks add richness and fat, whites whipped give fluffy airy interior.
• Whole milk: adds protein, calcium and fat for flavor, makes batter smooth and rich.
• Unsalted butter: pure fat for tenderness and flavor, browns waffles and keeps moist.
• Vanilla extract: tiny bit gives warm sweet aroma and depth, tastes more homemade.

Ingredient Quantities

• 2 cups (240 g) all purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, separated (yolks and whites)
• 1 3/4 cups (420 ml) whole milk, room temp
• 1/2 cup (115 g) unsalted butter, melted, cooled
• 1 teaspoon vanilla extract
• cooking spray or extra melted butter for the waffle iron

How to Make this

1. Preheat your waffle iron to medium-high and if you want keep a 200F oven warm for finished waffles. Separate the 2 large eggs into yolks and whites, set whites aside in a clean dry bowl.

2. In a large bowl whisk together 2 cups (240 g) all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt.

3. In another bowl whisk the egg yolks with 1 3/4 cups (420 ml) whole milk, 1/2 cup (115 g) melted cooled unsalted butter and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s ok if the batter is a little lumpy, dont overmix or youll lose fluff.

5. Using an electric mixer or a strong arm and whisk, beat the reserved egg whites until stiff glossy peaks form. A clean, grease free bowl helps them whip up fast.

6. Fold one third of the whipped egg whites into the batter to loosen it, then gently fold in the rest until mostly incorporated and airy. Use a spatula and cut and fold, dont stir hard.

7. Lightly grease the waffle iron with cooking spray or extra melted butter. Pour the amount of batter your iron calls for, close and cook until steam mostly stops and waffles are golden brown and crisp, usually about 3 to 6 minutes depending on your iron.

8. Transfer each waffle to a wire rack set in the warm oven to keep them crisp while you finish the batch, dont stack them or they’ll get soggy.

9. Serve right away with your favorite toppings. Leftovers reheat great in a toaster or oven to bring back the crisp.

Equipment Needed

1. Waffle iron, preheat to medium-high before you start
2. Oven set to 200F, to keep finished waffles warm and crisp
3. Mixing bowls — one large for dry, one medium for wet, one clean dry bowl for the egg whites
4. Measuring cups and spoons, plus a kitchen scale if you prefer weighing the grams
5. Electric mixer or a strong hand whisk to beat the egg whites until stiff glossy peaks
6. Whisk for combining yolks, milk, butter and the dry mix
7. Rubber/silicone spatula for folding the whipped whites gently and scraping the bowl
8. Cooking spray or a pastry brush and extra melted butter to grease the iron
9. Wire cooling rack set over a baking sheet to keep waffles crisp while you finish the batch, dont stack them

FAQ

Fluffy Belgian Waffles (Homemade & So Easy!) Recipe Substitutions and Variations

• All purpose flour: swap for whole wheat pastry flour 1:1 — gives a nuttier, slightly denser waffle; or use a gluten free all purpose blend 1:1, just make sure it contains xanthan gum.
• Granulated sugar: use light brown sugar 1:1 for more caramel flavor and extra moisture; or swap with honey or maple syrup at about 3/4 the amount (so 2 tbsp sugar = ~1.5 tbsp syrup) and reduce the milk by 1 to 2 tbsp to keep batter from getting too thin.
• Whole milk: replace with buttermilk 1:1 for tang and extra lift (acid reacts with baking powder better), or use unsweetened almond or soy milk 1:1 but add 1 tbsp melted butter or oil to restore richness.
• Unsalted butter (melted): use melted coconut oil or neutral oil like canola/vegetable 1:1 for crispier edges, or use salted butter 1:1 and skip or cut the 1/2 tsp salt from the recipe.

Pro Tips

1. Make sure your egg whites and bowl are totally clean and at room temp, otherwise they wont whip up properly. A tiny bit of grease or a stray yolk will kill the volume, so wipe the bowl with a paper towel and dont rush this step.

2. When you fold the whites in, fold slowly and gently, do one third first to loosen the batter then the rest, use a big spatula and cut and fold, dont stir or you will knock out the air that makes the waffles fluffy.

3. For extra crisp outside try adding 1 to 2 tablespoons of cornstarch to the dry mix, or sift the dry ingredients together so there are no lumps. It gives a nicer crust without changing the flavor.

4. Keep finished waffles on a wire rack in a low oven so they stay crisp while you finish the batch, dont stack them. Leftovers reheat best in a toaster or oven, not the microwave, it just makes them soggy.