belgian waffles recipe

Healthier whole wheat waffles that are fluffy, crispy, and a breeze to whip up. 

Make sure to use whole wheat pastry flour if you have or can find it and spoon the flour into the measuring cups or weigh it for best accuracy.

Top with any and all of your favorite waffle toppings: maple syrup, nut butter, confectionary sugar, fruit, whipped cream, chocolate chips, etc.

Fluffy Whole Wheat Belgian Waffles 

(or 260 g) whole wheat pastry flour

baking powder

salt

cinnamon

brown sugar

eggs,

buttermilk (nut

unsalted butter, melted

Non-stick cooking spray

Preheat oven to 200 degrees Fahrenheit. Preheat waffle...

Preheat oven to 200 degrees Fahrenheit. Preheat waffle iron to medium heat.

Whisk together the dry ingredients (pastry flour through...

Whisk together the dry ingredients (pastry flour through brown sugar) in a large mixing bowl until the brown sugar is broken down and distributed throughout the flour.

In a smaller mixing bowl, gently whisk together...

In a smaller mixing bowl, gently whisk together the wet ingredients (eggs through melted butter).

Add the wet ingredients to the dry ingredients...

Add the wet ingredients to the dry ingredients and whisk until the batter is smooth and no clumps remain.

Once the waffle iron has preheated, spray the...

Once the waffle iron has preheated, spray the iron with non-stick cooking spray and pour in the waffle batter by the 1/2 cup, or until the waffle irons are filled with batter, but not overflowing.

Remove the waffles from the iron once they...

Remove the waffles from the iron once they finish cooking. Move them to a oven-safe plate and keep the waffles warm in the oven.

Repeat steps 5 & 6 with the rest...

Repeat steps 5 & 6 with the rest of the waffle batter until all the batter is cooked (this recipe should make about 3 large Belgian waffles).

Remove the waffles from the oven and serve...

Remove the waffles from the oven and serve hot with all your favorite toppings!

These easy homemade Belgian waffles come together in no time at all and they result in crisp, beautifully bronzed waffles that are the perfect base for any of your favorite  toppings. The batter for these, quite literally, comes together in a few stirs.

When it comes to the milk, use whole milk (full-fat)— it works best here. If you’ve buttermilk, feel free to use that instead. I’d steer clear of the lemon / vinegar and milk substitute; it’s okay to use a powdered buttermilk substitute, however.

Oil is best for making these; butter just won’t cut it. If you’ve the time to make clarified butter, it works well here. For those of us that haven’t the time to do so for a batch of waffles, feel free to use any neutral-tasting oil. I used sunflower oil, but vegetable oil, canola, etc. would work well too. For a bit of flavor, coconut oil is a great option.

If you’re making a double batch, and want to keep your waffles warm, preheat the oven or toaster oven to 350ºF/ 180ºC and switch it off once it’s preheated. After that, make the waffles as per the directions and put them in the warm oven on a wire rack set on a rimmed baking sheet (avoid stacking them). I’ve also been known to put the cooked waffles straight onto the oven rack in the warm oven– whatever works best for you.

Easy Homemade Belgian Waffles Recipe

all-purpose flour

white sugar

fine grain sea salt

egg,

vanilla extract

Preheat the Belgian waffle iron according to the...

Preheat the Belgian waffle iron according to the manufacturer’s instructions.In a large bowl (I use one with a lip for easy pouring), whisk together the flour, sugar, baking powder, and salt. Set aside.

In a large glass measuring cup or bowl,...

In a large glass measuring cup or bowl, gently whisk together the milk, oil, egg, and vanilla until smooth and combine. Pour the wet ingredients (egg mixture) into the flour mixture and stir together with a wooden spoon or silicone spatula, until just combined. The mixture will appear thick and lumpy, this is normal; don’t over-mix the batter.

Once the waffle iron has preheated, using a...

Once the waffle iron has preheated, using a pastry brush, coat the inside (top and bottom) of the iron with oil. Pour enough batter into the waffle iron to just cover the waffle grid. Close the iron and cook the waffle as per the manufacturer’s instructions, about 3-5 minutes, until golden brown.

To prevent the waffles from getting soggy, toss...

To prevent the waffles from getting soggy, toss them— one at a time— back and forth between your hands a few times to help release any steam. Continue on with the rest of the batter until done.

Serve right away with butter and maple syrup,...

Serve right away with butter and maple syrup, berries, or any of your favorite toppings.

Belgian Waffles are both hearty and fluffy - the best of both worlds! This classic breakfast staple is made with a handful of ingredients you likely already have in your kitchen. Top them off with syrup, berries, and whipped cream for the best bite!

Belgian Waffles Recipe

all-purpose flour (240 grams)

sugar (50 grams)

baking powder (12 grams)

eggs (50 grams, room temperature and separated)

milk (341 grams, room temperature)

unsalted butter (113 grams, melted and slightly cooled (1 stick))

pure vanilla extract (8 grams)

Preheat

Whisk

In a large mixing bowl, whisk the flour, sugar, baking powder, and salt together until combined. Create a well in the center of the bowl and set aside.

In a second, smaller bowl, mix the egg yolks, milk, butter, and vanilla together, whisking to combine. Add the contents of the bowl to the dry ingredients and whisk until combined.

Whip

Place the egg whites in a small bowl and whip with a whisk or hand mixer until stiff peaks form. Gently fold the whipped whites into the waffle batter.

Cook

Cook ½-¾ cup of batter in the hot waffle maker until cooked through and golden brown.

This is the best one I've tried yet!  I did use self rising flour because it was all I had, and cut the baking powder to 1 teaspoon.  It did not need the vanilla at all.

Was not a good recipe, came out extremely watery and would not thicken 👎

Crispy on the outside, soft and fluffy inside! These classic Belgian waffles are a family favorite and better than anything from a mix.

Belgian Waffles

sugar

eggs (separated)

milk

vegetable oil

In a large bowl, whisk together 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Set aside

Crack and separate 2 large eggs. Place the egg yolks and whites into two different mixing bowls.

Beat the egg whites with a hand mixer until stiff peaks form. Be careful not to over-mix! Set aside.

Add 1 ¾ cups milk, ½ cup vegetable oil or canola, and 2 teaspoons vanilla extract to the bowl with the yolks, whisking well to combine.

Add the flour mixture to the milk mixture and stir, just until incorporated.

Gently fold the beaten egg whites into the batter.

Preheat the waffle iron according to the manufacturer&#39;s instructions and spray it with non-stick cooking spray. Pour the batter into the hot waffle iron. Cook until golden on the outside.

My girls helped me make these and LOVED watching the egg whites get to stiff peaks! I added a tbsp each of sugar and vanilla to the batter. So good and so versatile! Next time we might add blueberries.

Wow, these waffles look amazing. I look forward to making these soon. Thanks a lot for sharing the recipe.

Alyssa I love your recipes,  my husband is diabetic so you have recipes for me.  He obviously loves sweets. Lol.

I made these on a whim this morning and my family all agreed that they were the best waffles! Thank you, this one is a keeper.

https://content.jwplatform.com/videos/BELcK9hM.mp4

Perfect Belgian Waffles that are crisp on the outside and light and fluffy in the middle. This tried and true recipe is our family’s favorite!

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