This post may contain affiliate links. Read disclosure policy
The Best Belgian Waffle Recipe has a crispy exterior and light, fluffy interior! These waffles rival any that you’d find at your favorite breakfast restaurant and, with a couple of tricks, they’re super simple to make!
People don’t say breakfast is the most important meal of the day for no reason, you guys.
Are Belgian Waffles The Most Important Meal of The Day? Yes.
I don’t claim to be a health nut, but I do know that breakfast is the most important meal of the day.
I also know that waffles exist. Pretty sure this is not a coincidence.
Those frozen waffles are fine in a pinch, but oh goodness, nothing beats a homemade Belgian waffle with a crisp exterior and deep pockets full of maple syrup and melted butter.
Our Belgian waffle recipe just melts in your mouth and if you’re not stopping what you’re doing to head to the kitchen RIGHT. NOW. you are missing out!
We use a secret technique AND a secret ingredient here that helps us get super crispy exteriors with light, fluffy, melt in your mouth interiors. These are everything we love about a waffle.
Be sure to try our Biscuit Donuts and Monkey Bread too (or our monkey bread muffins!). We love all these breakfast treats!
What Readers are Saying!
“My family has been on a waffle making odyssey – and after a dozen or so recipes, I think we can stop searching!!! Yes, the egg is a bit more work than most recipes, but it’s definitely worth it for the airy texture. These are crisp and light with a pinch of that cinnamon flavor. Two thumbs up from my whole family!” – Leigh S.
Helpful Tools:
Waffle Iron – We use and recommend this waffle iron. Easy to use and fairly budget friendly. We’ve had ours over 10 years now.
Electric Hand Mixer – It’s so easy to whip up dessert (or in this case, breakfast) with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Rotating Hand Whisk – If you don’t have an electric mixer one of these rotating whisks works pretty well too without the need for any electricity.
Waffle Ingredient Notes:
Flour – We use all purpose flour, but a combo of white and whole wheat would likely work, if you don’t mind a heavier texture.
Cornstarch – This helps keep the waffles crisp on the outside and light and airy inside.
Spices – We add vanilla, cinnamon, nutmeg, and a bit of salt to the batter for flavor. You can skip the cinnamon and nutmeg if it’s not your thing, but we think it adds the perfect touch.
Baking Powder & Baking Soda – Both work to make the waffles light and airy.
Buttermilk & Milk – We use a combo of both here. No buttermilk? Just add a teaspoon of vinegar to milk and let it sit for 5 minutes. Instant buttermilk!
Oil – Any neutral flavored oil (or melted butter) will work here.
Egg – You’ll need to separate the white from the yolk for this one, but we’ll use the whole egg.
Sugar – Just a touch of sweetness.
How To Make Belgian Waffles:
Stir together dry ingredients to combine. Whisk in the wet ingredients, being sure not to overmix the batter.
Beat the egg whites until you have stiff peaks. We use an electric mixer for this, but you can also do it by hand with a little elbow grease.
Drop the beaten egg whites into the batter and use a rubber spatula to fold them in. Don’t overmix.
Scoop the batter into your hot waffle iron and cook through. Serve with soft butter and warm maple syrup.
How To Freeze Leftover Waffles:
Leftover waffles freeze great! Just place them on a sheet pan in a single layer and freeze for one hour. Place in a zip top freezer bag, squeeze out as much air as possible, and freeze for up to 3 months. Reheat in a 325 degree oven for 10 minutes or until warmed through.
Waffle Mix-In’s:
We think a classic Belgium waffle is pretty perfect just the way it is, but my kids do have fun sprinkling in other ingredients. Makes for a fun breakfast!
Try adding 1/2 to 1 cup of these additions:
- Chocolate Chips
- Fresh or Frozen Blueberries
- Cooked and Crumbled Bacon
- Cinnamon Chips
- Chopped Pecans
Belgian Waffle Toppings:
You can keep it simple with a pat of salted butter and a drizzle of pure maple syrup, but it’s also fun to get creative. Here are a few ideas to get you started:
- Nutella and Strawberries
- Biscoff and Raspberries
- Fried Chicken
- Air Fryer Bananas and Caramel Sauce
- Apples and Cinnamon
- Peaches and Pecans (like these peach pancakes)
- Cherry Pie Filling
- Apple Butter or Cinnamon Honey Butter
More Breakfast Recipes!
- Cake Donut Recipe
- Amish Breakfast Casserole
- Homemade Biscuits
- Sausage Gravy
- English Muffin Bread
- Keto Oatmeal
The Very Best Waffles
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup milk
- 6 tablespoons vegetable oil
- 1 large egg separated
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat the oven to 200°F and heat up the waffle iron.
- Mix the flour, cornstarch, salt, cinnamon, nutmeg, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a measuring cup and stir in the egg yolk. Set aside.
- In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
- Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
- Pour the batter onto the hot waffle iron (My Belgian waffle maker takes 2 1/2 ice cream scoops of batter, but your mileage may vary) and cook until the waffle is crisp and brown.
- Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them). When all the waffles are cooked, serve immediately.
Tips & Notes:
Nutrition Information:
This recipe was lightly adapted from Fine Cooking.
This post was originally published in May 2012. It was updated in March 2019 with new photos and a video. Old photo below:
Sabrina says
delish! what waffle iron do you use? I need a new one… thanks!!
Karly Campbell says
We use this one: https://amzn.to/3Ft2Vi8 When I grabbed that link Amazon told me I last purchased it in 2012 and I’m happy to report it’s still going strong! 🙂
Sabrina says
Great! Thank you. I have fixed a LOT of waffles thru the years. We love this recipe. Have used it many times over the last year. Wasn’t sure about the addition of the spice at first, but I added them and it just adds a little something something to them. Delish!
Samina Shaikh says
Hi I have to ask you that uncooked better can we. Keep in freezer for later
Karly Campbell says
No, once the baking powder and baking soda have met with the liquid they’ve been activated and need to be cooked. If you refrigerated or froze the batter for later, the waffles wouldn’t rise when you went to cook them.
Diane says
This was the very first time I made waffles. I had to add more flour because the batter was bit runny but I live in Queensland, Australia so it’s very humid here. My second batch came out perfectly once I got to know my waffle maker ( a cheapie from Kmart).
I’m very happy – I’ll definitely use this recipe again. Thank you ?
Olga says
When I’ve made this waffles first time I added cinnamon but second time I skipped the cinnamon, it’s a perfect recipe, my kids loved them ?
Karly says
I’m so glad you guys enjoy these! 🙂
Neha Jain says
These are indeed the best waffles ever! Better than any I have had in any restaurant. Crispy on the outside, light and airy inside and just delicious. Topped with fresh ripe mangoes in the summer – family favorite!
Karly says
I’m so glad you enjoyed them!
Heather says
These were amazing! We served with crispy bacon, maple syrup and whipped cream. But the leftovers even tasted great just by themselves. Best waffle recipe ever.
Karly says
So glad you enjoyed them! Thanks, Heather!
Paul says
Best waffles I’ve ever had!! Crispy on the outside, fluffy on the inside!!
Karly says
So happy you enjoyed these! Thanks, Paul!
Janine Jones (Sweet Janine’s) says
I just made these – and I was skeptical because of a few reviews but they looked amazing & the recipe seemed promising. So I made them and they are SO dang good! I always tweak recipient based on my taste so I left out nutmeg & cinnamon but added vanilla AND vanilla bean paste – because I’m extra like that. I tasted the batter but it wasn’t sweet enough for me. So I increased the granulated sugar to about 1/2 cup. Perfect! They were delicious and I’ll make this recipe over & over again!!
Karly says
Sounds delicious with the extra vanilla and sugar! 🙂
Liz says
This is by far the worst recipe I have made for waffles.. please don’t waste your time. The waffles will taste so plain and nasty. What a waste. It’s also embarrassing because the guest I had over also didn’t l like them. Never again.
Karly says
Hi Liz, sorry to hear these weren’t to your tastes. Not sure what may have gone wrong as this recipe consistently gets great reviews and is one we make often in our home. The waffles are supposed to be ‘plain’ as we didn’t add any other flavors…you top them with buttery and syrup and/or fruit. Not sure what you were looking for, but this is just a good, classic waffle with a crisp crust and light interior. Maybe you were looking for something like a liege waffle or something?
Mindy says
Well, I just HAD to comment here because these are the BEST waffles I have ever made from scratch. They are possibly better than my William Sonoma mix. They are crispy, the perfect amount of sweetness, and remarkable flavor! And I’m not just saying these things as a rebuttal to the previous comment. I said these very words to my husband just before reading through the comments. Thank you for sharing! This will forever be my go-to recipe.
Karly says
Thanks, Mindy! I’m so glad that you enjoyed them. They’re a favorite here too. 🙂
Carol R says
Out of several waffle recipes I have tried, this the best and only one I now use. They are crispy outside, fluffy and light inside! Love this recipe!
Karly says
Thanks, Carol!
Marvin says
It’s closer to a French toast recipe than waffle. There are a few problems, the main problem is the waffles deflate after heat leaves the waffle more than normal. The flavor is fine, but different with the addition of cinnamon and nutmeg which is found more in French toast recipes than waffles. the ingredients need tinkering to get a crisp outer shell that does not deflate. I was using a vertical Belgium waffle oven and I tripled the recipe.
Karly says
Hi Marvin! We haven’t had an issue with the waffles deflating at all. The reason we love this recipe is that it has that crisp outer shell. Did you whip the egg whites as directed? That’s key here.
BusyBaker says
We have made this at least a dozen times. It’s our go-to for birthday breakfasts and special weekends. For a family for 4, we double the recipe. One tip, for small edges with extra crunch, fill the iron only halfway. Love this recipe!!
Karly says
So glad it’s such a favorite! 🙂
Kristi says
Great recipe! Crisp on the outside, fluffy on the inside. My waffle iron takes 1 cup of batter, so I got 3 large waffles out of it. Thank you!
Karly says
Thanks, Kristi!
Pati says
How do you even measure 0.4 cup of cornstarch?
Karly says
This recipe calls for a quarter up, which would be .25 cups. 🙂
Jonny Physer says
By the way as a point of reference. 1 cup = 16 tablespoons so 1/4 cup is equivalent to 4 Tbs. of volume
Sara Leppert says
This has become my go to waffle recipe. This recipe is the only reason I now have buttermilk on my grocery list. We have had family brunch where I served these to a crowd, X4 the recipe and still ran out! SO SO good!
Karly says
Yay! Love to hear that! 🙂