If you prefer sweet breakfasts over savory, then you are in for a treat. This homemade Belgian waffle recipe is seriously the best and fluffiest I have ever had. A classic waffle has a slightly crisp exterior with the pillowy middle, and this thicker waffle is one that never fails to turn out perfect. Whip up a batch of these for breakfast, brunch, or even dessert.
Belgian Waffle Recipe
There are three things that are mandatory at every brunch. Those are Belgian waffles, crispy oven baked bacon, and for those that drink, a fresh Mimosa. I’ve given you recipes for the last two, but now it’s time to share the best waffle recipe you will ever make.
While I don’t indulge in alcohol, I fully stand behind having orange juice on hand for breakfasts. Bacon is a given, but you can easily substitute turkey bacon or even sausage if you prefer. But, the thing is, there is nothing out there as good as a piping hot crispy on the outside and fluffy on the inside waffle topped with fresh creamery butter, maple syrup, a shake of powdered sugar and of course, fresh strawberries.
That first bite has everything you need. This recipe gives you just the right hint of sweetness that pairs well with your savory sides. Salty bacon is mellowed by the syrup and fresh fruit on your waffle. It is true that a waffle is the foundation of a perfect brunch or breakfast. So, I’m giving you the hidden secret to the best waffles.
What Makes a Waffle Belgian?
The most noticeable difference is that a Belgian waffle is typically much thicker and has deeper pockets. This is the easy to notice indicator, but the real difference comes in adding beaten egg whites into the batter. The airy egg whites help create a much fluffier result.
For those that prefer a Belgian waffle, this is the reason you get that thicker and fluffier interior. While the outside still has a little crispness, you have a larger percentage of soft waffle insides. For me, that is the perfect waffle and superior to basic waffles.
Plus, I just love the added pads of butter that sink into the pockets of this waffle recipe and deepen the richness of the flavor.
Can I Make This Waffle Batter Ahead of Time?
You can make the waffle batter the night before. I do, however, recommend that you use the batter within 24 hours. It will continue rising, become more yeasty in flavor, and just not produce the waffle texture and flavor you are used to having.
If you have time the night before, but will be rushed on the morning of serving, you can make the waffles in advance. Cook them as you normally would, then allow them to cool completely. Wrap them well, and then simply place on a baking sheet and pop into the oven to reheat just before serving.
Do I Need a Special Waffle Maker?
While it is not necessary to have a Belgian waffle maker, it is preferred for achieving those deeper pockets. A traditional basic waffle maker will easily work with this batter, but you won’t have the thicker result you are used to seeing.
Regardless of the type of waffle maker you have on hand, the results are sure to be phenomenal. Just make sure you have plenty of syrup and butter on hand. A perfect waffle happens every time with this recipe.
Flavor Variations for Waffles
While the basic waffle recipe is ideal for every day, sometimes you just want a little something extra. In our house, mixing things up is part of our family time. We all love getting in the kitchen and putting our own unique spin on things. While the recipe remains basically the same, little additions can turn it into a whole new meal!
- Add 1/2 to 1 teaspoon of a different spice to the batter. Extra cinnamon, pumpkin pie spice, and apple pie spice blends are all excellent choices.
- Use different extracts in the batter. Instead of vanilla extract, use almond, lemon, maple, or coconut extract.
- Replace 1/4 cup flour with 1/4 cup cocoa powder or hot chocolate mix.
- Mix in 1/4 to 1/2 cup chopped pecans, walnuts, or macadamia nuts.
- Stir in 1/4-1/2 cup milk chocolate, peanut butter, butterscotch, white chocolate, or dark chocolate chips.
- Add fresh blueberries, strawberries, blackberries, raspberries, apples, pears, or bananas to the batter just before adding into your waffle maker. You can also serve with fresh berries on top of the waffle.
- Mix in a packet of instant coffee or espresso powder.
- Serve with different syrups. Blueberry, strawberry, chocolate, caramel, or butterscotch syrups are all excellent choices.
- Add in peanut butter powder.
- Baking powder
- Vegetable oil
- Vanilla extract
How to Make Belgian Waffle Batter
Preheat your waffle iron and spray with nonstick cooking spray.
In a large bowl, combine the dry ingredients and whisk together.
Now, using a hand mixer, beat the egg whites until stiff peaks form and then set aside.
In a small bowl, mix together the egg yolks, vegetable oil, and vanilla extract.
Combine the egg yolk mixture and dry ingredients until well mixed.
Pour in the buttermilk and stir until combined.
Now, you will fold in the egg whites until the batter is mixed.
Pour into the waffle maker and cook according to waffle maker directions.
They are done cooking when golden on both sides.
Serve with butter, syrup, fruit, and powdered sugar.
You might also love these cinnamon rolls with cream cheese glaze or this burst tomato frittata with fontina and basil oil. We also love these strawberries and cream pancakes with a bit of whipped cream on top. If you prefer more savory items, check out this sausage and tater tot breakfast casserole.
If making large batches of waffles, stack them on a baking sheet and then cover with aluminum foil. Pop them into the oven at 180ºF to keep warm until ready to serve.
- 2 1/4 cups flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large eggs, seperated
- 1/2 cup vegetable oil
- 1 1/2 cups milk
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- Preheat the waffle iron and spray with nonstick cooking spray;
- In a large bowl, combine the flour, baking powder, sugar, salt, and cinnamon then set aside;
- Using a hand mixer, in a separate bowl, beat the egg whites until they begin to form stiff peaks then set them aside;
- In a third bowl, whisk together the egg yolks, milk, vegetable oil, and vanilla extract;
- Combine the dry ingredients with the egg yolk mixture and stir until mixed;
- Pour the buttermilk into the batter and stir;
- Fold in the egg whites;
- Pour into 1/2-3/4 cup batter into the prepared waffle maker and cook according to the waffle maker directions;
- Serve with butter, syrup, fresh fruit, and powdered sugar.
Make double or triple batches then wrap and freeze for up to 3 months to reheat as desired for breakfasts.
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Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 400mgCarbohydrates: 35gFiber: 1gSugar: 6gProtein: 7g