These light and fluffy Belgian Waffles are sure to be the best waffles you’ve ever had thanks to taking a few extra minutes to whip the egg whites before adding them to the batter. An easy, classic waffle recipe!

Belgian waffles are made extra tender by separating the eggs before you mix them in. You mix the yolks in like normal. The egg whites on the other hand are whipped until they are nice and stiff and then you gently fold them into the batter. This helps to make your waffles so light and delicious that you’ll never go back to making your waffles any other way. We are crazy for this recipe, and I know you will be too!

Tips for Making Extra Light and Fluffy Belgian Waffles:

The key to that light and fluffy waffle is taking the time to beat the egg whites before adding them to the rest of the batter. If you skip this step, you’ll still have one delicious waffle but that texture just won’t be the same.
I found that using oil instead of butter lends to a crispier waffle exterior. I do love butter, but this recipe really is better with the oil.

What can I serve with Belgian waffles?

On top, we love to add our favorite Homemade Buttermilk Syrup and if we are feeling really fancy, berries and whipped cream. Sliced banana and chocolate syrup are also delicious. On the side, you can serve your waffles with baked bacon or even something like this great Zucchini Egg Bake. Stand alone or with a side, these waffles are amazing.

How do you keep Belgian waffles crispy?

As noted in the tips section, using oil instead of butter helps them to crisp up nicely.
Using a deep waffle iron with “deep pockets” will also help. Some waffle irons will even say that that are “Belgian waffle makers” meaning they have those deep pockets (and they’ll work for any of your waffle recipes really). I have this waffle maker and love it.
Place your waffles on a wire cooling rack (like you use for cookies) when they come out of the waffle iron. Also, don’t stack them on top of each other. This allows them to cool without the steam making them soft. This is the best way to keep your waffles crisp and to keep them from sticking together.

Can I freeze Belgian waffles?

Yes! They freeze really well. Let them cool completely on a wire rack and then stack them and pop them in a zipper-top freezer bag. They’ll keep for up to 6 weeks in the freezer. I like to refresh frozen or thawed frozen waffles in the toaster so that they get crispy again while reheating.

Extra Light and Fluffy Belgian Waffle Recipe

Author: Melissa Griffiths - Bless this Mess
Prep Time: 10 min
Cook Time: 5 min
Total Time: 30 min
Yield: 6 large waffles 1x

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Description

This Classic Belgian Waffle recipe makes fluffy & perfectly crisp waffles. Made with simple ingredients, it’s an easy recipe for the BEST waffles ever!

Scale

Ingredients

1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs, yolks and whites separated
1/2 cup oil
1 3/4 cups milk

Instructions

Preheat you waffle iron as directed.
In a medium mixing bowl, add the flour, sugar, baking powder, and salt. Use a whisk to combine. Make a small well in the center of the dry ingredients.
In a second medium bowl, use a hand mixer to beat the egg whites until they form stiff peaks.
Add the egg yolks, oil, and milk to the well and use the whisk to slowly combine the wet and dry ingredients. Stir well until very few lumps remain.
Fold in the beaten egg whites, taking care not to over mix.
Pour the batter into your waffle iron according to manufacturer’s directions.
When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.
Serve waffles hot with your favorite topping such as buttermilk syrup, fruit, or whipped cream.

Notes

The key to that light and fluffy waffle is taking the time to beat the egg whites before adding them to the rest of the batter. If you skip this step, you’ll still have one delicious waffle but that texture just won’t be the same.
I found that using oil instead of butter lends to a crispier waffle exterior. I do love butter, but this recipe really is better with the oil.

Category: breakfast
Method: waffle iron
Cuisine: American

Keywords: waffle, waffle recipe, Belgium waffle, breakfast, no bake, classic waffles, easy waffle recipe, fluffy waffles, how to make waffles, crisp waffles