Authentic Belgian Waffle Recipe
Light and crispy, this EASY Belgian Waffle recipe is the real deal. Fluffy and buttery inside, this light as air Belgian Waffle is easier to make than you think with just a few simple pantry ingredients.
Sunday brunch is becoming an everyday thing now that we don’t have to rush off to work or school. Everything being done at home is giving us more time for a leisurely breakfast which is a welcome change in light of all the chaos in the world right now.
We usually go out for breakfast on the weekends but, lately, we’ve been recreating our favorite diner breakfasts at home with piles of buttery pancakes and slabs of bacon. And this Authentic Belgian Waffle recipe has been making a weekly appearance because it’s simple and spectacular.
BEST BELGIAN WAFFLE
My son is a big fan of epic Belgian Waffles and is very predictable when he orders breakfast. A big ‘ole waffle and a side of bacon with a large orange juice is his go-to order.
And who can blame him? Originating in Belgium, there are many types of waffles from the Liege waffle to the Brussels Waffle. And most often, they’re leavened with yeast.
Now, since Belgian Waffles have been Americanized, they’re leavened with baking powder instead which makes them come together much more quickly.
Belgian Waffles are also lighter than American waffles because they, most often, have whipped egg whites folded into the batter.
HOW TO MAKE BELGIAN WAFFLES
Homemade Belgian Waffles are really easy to make and since you’re not using yeast for this recipe you don’t have to wait for the batter to rest at all.
To start, whisk together the dry ingredients in a large bowl and set aside.
In a separate bowl, separate the egg whites from the egg yolks. Whisk together the egg yolks, half and half, vanilla and butter.
Mix the egg yolk mixture with the dry ingredients and stir until combined.
Beat the egg whites with an electric mixer or a whisk until still peaks form.
Carefully, fold the egg whites into the batter mixture until no white streaks are visible.
Heat the waffle iron to medium high heat and coat with cooking spray.
Add the batter to the waffle iron as directed. Cook for 5 minutes or until crispy and golden.
Repeat with the remaining batter.
If you want to replace the half and half with milk, you can certainly do that with great results. I just like the richness the half and half adds to the waffle making them more filling and decadent.
You can also use oil in place of the melted butter but we really love butter in everything…..everything.
If you want to make Belgian Waffles a little easier with pancake mix, just add an extra 2 tablespoons of melted butter to the batter. They won’t be true Belgian Waffles but they’re still super tasty!
DO I NEED A BELGIAN WAFFLE MAKER
You don’t need a Belgian Waffle Maker to enjoy these easy homemade waffles, a standard waffle will work well. The Belgian Waffle maker just makes bigger fluffier waffles with deeper ridges than a standard waffle iron.
This is the Belgian Waffle Maker I own but this one is highly recommended, as well, and is easier on the budget. I love a waffle maker that flips because it spreads the batter evenly through the ridges for a perfectly cooked waffle every time.
If you’re looking for a standard waffle iron, this is the best waffle maker I’ve owned. *I may earn a small commission on the purchase of these items.
HOW TO AVOID SOGGY WAFFLES
To make sure you don’t end up with soggy waffles, be sure to heat your waffle iron for about 5 minutes before cooking.
Moisture in the batter turns to steam quickly and evaporates through the sides of the iron. If the iron isn’t hot enough, this process won’t happen and the waffles will end up soft and soggy.
HOW TO KEEP BELGIAN WAFFLES CRISPY
To keep your waffles crispy while finishing up a batch or to cook them for a larger brunch crowd, place a cooling rack on top of a baking sheet and arrange the waffles in a single layer on the rack. Place the baking sheet in a warm oven until ready to serve.
CAN YOU FREEZE LEFTOVER WAFFLES
If you have leftover waffles, you can easily freeze them by wrapping tightly in plastic wrap and placing in a zip top freezer bag. To reheat your frozen waffles, you can bake in a 350˚F oven until thawed and crispy.
BUT we love to use our leftover waffles to make this easy Belgian Waffle Cake! It’s such a fun brunch dessert for a celebration like a birthday or Mother’s Day.
These classic Belgian Waffles are so versatile, you can mix them up just about anyway you like.
Some of our favorite waffle mix ins:
- Add 2 tablespoons cocoa powder for a chocolate waffle twist.
- Stir in a tablespoons of cinnamon for Cinnamon Belgian Waffles
- Fold in a handful of blueberries for Blueberry waffles.
- Or toss in some chocolate chips for a dessert-y Chocolate Chip Waffles.
If you love these waffles, you should also try these easy Freezer Waffles. They’re made for the toaster to help you get out the door on busy mornings.
Authentic Belgian Waffle Recipe
- waffle maker
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3 1/2 teaspoons baking powder
- 2 large eggs separated
- 1 1/2 cups half and half
- 1 cup butter melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Preheat waffle maker while preparing batter.
- In a large bowl, whisk together the flour, sugar and baking powder.
- In separate bowl, stir together the egg yolks, half and half, butter and vanilla.
- Add the dry ingredients with the egg yolk mixture and stir until thoroughly combined.
- Beat egg whites with a hand mixer or whisk until stiff peaks form. Fold the egg whites into batter until no white streaks remain.
- Cook in a preheated waffle iron for approximately 5 minutes or until golden brown and crispy.