Take your waffle game to the next level with this Belgian waffle recipe.

This recipe delivers crisp, golden-brown waffles that have a sweet, fluffy interior. They’re buttery, fragrant and perfect for drizzling with jam or syrup!

Why wait in line for Sunday brunch at the local Bistro when you can make these sky-high delights at home?

Toppings for Belgian Waffles

Make your waffles extra special and warm the syrup before topping! Try any of the following:

Homemade Belgian Waffles

  • Just as easy to make as our regular waffles, Belgian waffles are an impressive alternative that look stunning piled up on any breakfast table!This recipe for Belgian waffles is easy enough for every day but is always a welcome treat for Sunday brunch or even as a dessert!Make a DIY waffle bar and make Belgian waffles on demand and offer a fun, colorful selection of toppings!

What is a Belgian Waffle?

Yes, Belgian waffles really do originate from Belgium! The biggest difference between Belgian waffles and American waffles is they have deep pockets that hold even more butter, jam, and maple syrup!

This recipe itself is a Brussels-style waffle that uses beaten egg white to make it super fluffy inside (which is how I always make waffles). Historically Belgian waffles were made with yeast however, it is often made with baking powder now as in this recipe.

There are other types of Belgian waffles as well (like a Liège waffle) that vary in texture and sweetness.

Ingredients for Belgian Waffles

Flour Mixture – I use all-purpose flour in this recipe. No yeast is required just baking powder and a pinch of baking soda. Refer to packaging directions if using a gluten-free flour blend.

Sugar – A bit of granulated sugar adds sweetness, many sugar-free substitutes can be switched out at a 1:1 ratio with the same results.

Eggs – Eggs should be at room temperature and the yolks & whites are separated. Ensure that there is no oil or bits of egg yolk in the whites or they won’t beat properly.

Buttermilk (or substitute) – Buttermilk adds great flavor and helps the waffles rise even more. If you don’t have any buttermilk, add 2 tablespoons of lemon juice or white vinegar to 1 ¾ cups of milk. Stir and let rest for 5 minutes and use in place of buttermilk.

Butter – Use unsalted butter. If you only have salted butter, skip or reduce the salt in the recipe.

How to Make Belgian Waffles

Belgian waffles need a special waffle iron to get those iconic deep pockets for all the good stuff, but this specialty item is worth it when you discover Belgian waffles can be made sweet or savory and can be served any time!

  • Mix wet & dry ingredients and then combine them in a large bowl (as per recipe below). Beat the egg whites in a clean medium bowl until stiff peaks form. Fold it into the waffle batter.Pour batter into a preheated, lightly greased Belgian waffle maker and cook until the waffles are golden brown.

To Make Waffles For a Crowd

Place a baking sheet lined with a wire rack and preheat the oven to 225°F. Add the waffles to the baking sheet as they’re done to keep warm until everyone is ready to eat!

  • We love fresh or macerated berries with whipped cream.Try peanut butter and bananas, Nutella, or other breakfast spreads.They can also be topped with honey, pure maple syrup, or even a scoop of ice cream.

How to Store & Reheat Belgian Waffles

  • For best results, before storing or freezing leftover Belgian waffles, place a sheet of parchment paper between them so they don’t stick together. Stack them in a covered container in the refrigerator for up to 4 days and reheat them in the microwave, toaster, or air fryer to restore their crispy outside. Freeze them for up to 2 months, thaw them in the refrigerator, or pop them straight from the freezer into the toaster or air fryer.

More Waffle Recipes

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Did you enjoy these Belgian Waffles? Be sure to leave a rating and a comment below!

Belgian Waffles

Nutrition Information

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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