Homemade Belgian Waffles Video

A classic breakfast, this Belgian waffle recipe is simple, fluffy, and delicious! We love this quick breakfast idea and think you’ll love Belgian waffles just as much as our Buttermilk Pancakes and French Toast Bake.

Family-Favorite Waffles

Belgian waffles are always a special breakfast at our house. Those deep pockets are the best for capturing all that maple syrup or Buttermilk Syrup, butter, and Whipped Cream – so good! You can usually spot Belgian waffles because they are made with a waffle iron with deep grids. This is not the only difference. The waffle batter for the Belgian waffles recipe is often lighter due to the leavening agent, as well as whipping the egg white and yolk separately. This recipe makes perfectly cooked waffles every time – crispy and light brown on the outside, and soft and fluffy on the inside. We love to have a bunch of toppings on the side so you can personalize your waffle and the flavor. Turn these into dessert waffles, and top them with your favorite ice cream. Now that sounds like the makings of a fun party!

How to Make Belgian Waffles

This Belgian waffle recipe is such a yummy homemade recipe. It’s much better than anything you’ll get in a box. You’ll have warm, fluffy, homemade Belgian waffles in under 30 minutes! DRY INGREDIENTS. Sift all of your dry ingredients together in a large bowl and set aside. WET INGREDIENTS. Separate the egg whites and yolks from each other in two different bowls. Whisk or beat the egg whites until stiff peaks form. MIX. To your egg yolks, add the milk, oil, and vanilla. Stir them together. Add the egg yolk mixture to your dry ingredients, and mix until it’s well combined. Softly fold in the egg whites. This will make your waffles light as a feather and melt in your mouth delicious!! COOK. Pour 1-2-2/3 cup batter, per waffle, to the waffle iron. Cook for 4-5 minutes, or until waffles are browned and crispy. Serve with all your favorite toppings!

Easy way to separate yolks from whites

It’s important to separate the egg white from the yolk in this recipe so that you get a light, airy batter. Make sure not to get any of the yolks into the whites, otherwise, they won’t beat as stiffly as needed. Here are two easy ways to separate your eggs:

Crack the egg over your fingers. The white part will drip through, and the yolk will stay on top. Crack the egg so that everything is in one half of the eggshell. Allow any excess whites to drip into the bowl. Carefully transfer only the egg yolk into the other empty shell, allowing the white to drip out. Transfer back and forth until all the white has dripped out.

WAFFLE TOPPINGS

This will obviously vary on preference, but some of our favorite homemade Belgian waffles toppings include:

jam, peanut butter, Honey Butter, and Nutella Chocolate Sauce Whipped Cream fruit – fresh berries are the best! melted butter or Buttermilk Syrup Vanilla Ice Cream

storing info

Keep waffles warm. The best way I have found to keep waffles warm is to do so in a slightly warm oven.

Add a baking sheet to each rack of the oven, preheat the oven to about 200°F, then turn it OFF. As the waffles cook, place them on the warm baking sheets. Be sure not to stack them, otherwise, the steam from the waffles can cause other waffles to become soggy. Waffles can be kept in the oven for about 30 minutes before drying out.

FREEZE. Double this best Belgian waffle recipe and freeze the extras for later. Place the waffles on a parchment paper-lined baking sheet. Freeze until frozen (about 2 hours). Once the waffles are completely frozen, put them in an airtight freezer-safe container. The waffles will stay good for up to 4 months. REHEAT. To reheat the refrigerated or frozen Belgian waffles recipe, preheat the oven or toaster oven to 350°F and bake for 10-15 minutes (or until hot). You can also heat them up in a toaster or the microwave. I dare you to only eat one of these Belgian waffles. It’s impossible with how amazing they taste!