Classic Belgian Waffles
Crisp-edged, fluffy-centered Belgian waffles with a lightly sweet, buttery flavor—an American breakfast classic made right at home. This recipe uses whipped egg whites for extra lift and a hot waffle iron for the signature deep pockets.
Belgian waffles became a true American classic after their big debut at mid-century fairs and diners, and they’ve been on breakfast tables ever since. The secret isn’t complicated: a well-heated iron and a batter with enough structure to rise and enough fat to crisp. Whipping the egg whites separately is an old-school technique that reliably delivers that tall, airy interior. Once you master the base, the toppings can stay traditional—butter and maple syrup—or go full diner-style with fruit and whipped cream.
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Servings
6
Ingredients
Dry Ingredients
- •2 cups (240 g) all-purpose flour
- •2 tablespoons granulated sugar
- •1 tablespoon baking powder
- •1/2 teaspoon fine salt
Wet Ingredients
- •2 large eggs, separated
- •1 3/4 cups (420 ml) whole milk
- •1/2 cup (113 g) unsalted butter, melted and cooled slightly
- •2 teaspoons vanilla extract
For Cooking & Serving (Optional)
- •Nonstick spray or neutral oil, for the waffle iron (as needed)
- •Butter and warm maple syrup
- •Fresh berries or sliced strawberries
- •Whipped cream or powdered sugar
Instructions
- 1
Preheat your Belgian waffle iron according to the manufacturer’s directions. If your iron has a browning control, set it to medium-high for a crisp exterior.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla until smooth.
- 4
Pour the wet mixture into the dry ingredients and whisk just until combined. A few small lumps are fine—overmixing can make waffles tough.
- 5
In a clean bowl, beat the egg whites until they hold medium-stiff peaks (they should stand up with a slight bend at the tip).
- 6
Gently fold the beaten egg whites into the batter in two additions, using a spatula and light strokes to keep as much air in the batter as possible.
- 7
Lightly grease the hot waffle iron if needed (many nonstick irons don’t require it, but a thin film helps with release and browning). Add batter to the center of the iron (typically about 3/4 to 1 cup, depending on size) and close the lid.
- 8
Cook until deep golden brown and crisp, 3 to 5 minutes (timing varies by iron). Avoid lifting the lid too early; steam needs time to escape for maximum crispness.
- 9
Transfer waffles to a wire rack to keep them crisp. Repeat with remaining batter.
- 10
Serve immediately with butter and warm maple syrup, or top with berries and whipped cream.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.