If you’ve never had classic Belgian Waffles made with whipped egg whites and yeast, you’re in for a REAL treat! This Belgian waffle recipe makes waffles that are perfectly fluffy and light with a crisp exterior and a soft, airy interior. Top them with whipped cream, fresh berries and a drizzle of maple syrup for the best breakfast or brunch!
Belgian waffles are pretty much my favorite breakfast ever! Not only are they absolutely incredible, but they always make me think of my beautiful grandma, working her magic in the kitchen. These are some of the sweetest childhood memories that I remember. My grandparents lived a couple of hours a way, so it was always super special when we got to go and visit them. During many of these visits, she would make her famous Belgian waffle recipe. My sister, brother and I begged for those fluffy, buttery waffles with a gorgeous golden exterior and deep pockets for holding plenty of butter and maple syrup!
If you’re a waffle fan like me, you’ll also want to check out my Buttermilk waffles. Due to the buttermilk in the batter, these also get nice and fluffy, and depending on your waffle maker, they can definitely cook up just as thick as traditional Belgian waffles.
Reasons to love this recipe
- Simple. The batter recipe only uses 8 ingredients, most of which are pantry staples.
- So fluffy. The secret to making these nice and fluffy is whipping your egg whites until peaks form and folding them into the batter. It’s an extra step, but it’s well worth it.
- Versatile. Add any favorite toppings! Due to the crispy exterior and large depressions, these waffles are ideal when you want to load them up with whipped cream, strawberries, blueberries, maple syrup, ice cream, or even chocolate syrup.
- Freezer-friendly. You can store them in the freezer to always have frozen waffles on hand!
This Belgian waffle recipe is made with basic baking ingredients. You only need 6 ingredients, plus lukewarm milk and yeast! Here’s a note on each of the ingredients:
- Milk. We’re going to dissolve dry active yeast in lukewarm milk. I always use whole milk for the richest flavor, however, I think dairy-free milk would work fine.
- Yeast. Most waffle recipes use baking powder and/or baking soda as the leavening agent, which helps the batter turn light and fluffy as it cooks. But using yeast creates extra fluffiness and adds serious crunchiness in every bite.
- Flour. For light and fluffy waffles, I recommend using regular all-purpose flour. If you use whole wheat flour, expect the texture to be a little heavier.
- Sugar, salt, and vanilla extract. These ingredients provide lots of flavor. I use just 1 tablespoon sugar, since I love pouring maple syrup on top, but for sweeter waffles, you can increase the sugar by a couple of extra tablespoons.
- Eggs. You’ll need four large eggs to help with binding, give these structure and ensure they cook properly.
- Butter. Melted butter gives these buttery, crisp edges with soft and tender centers. It also adds to the delicious, rich flavor.
How to make this recipe
Belgian waffles do take a bit more time to make than your regular waffle recipe, but it’s still super easy to whip up! Here’s a breakdown of the steps, so you know what everything should look like.
For full, printable instructions, reference the recipe card at the bottom of the post.
- Mix yeast and milk. Measure out milk in a glass pyrex measuring cup and warm it in the microwave or on the stovetop until it is lukewarm (not hot). Then, sprinkle the packet of yeast over the milk and stir to dissolve; set aside.
- Whisk dry ingredients. In a large bowl combine flour, salt and sugar; whisk and set aside.
- Make wet mixture. Separate the egg yolks and egg whites. Here’s a quick video tutorial that shows how to easily separate egg whites from the yolks. Beat the egg yolks and stir them into the yeast mixture along with the vanilla extract. Now, pour the liquid ingredients into the flour mixture. Stir in melted butter and combine thoroughly. Some small lumps are fine.
- Beat the egg whites. Using an electric mixer (can be hand or stand mixer) fitted with a whisk attachment, beat the egg whites until stiff peaks form (see photos below); carefully fold into batter. Let the mixture stand in a warm place, about 45 minutes or until batter doubles in size.
- Cook. Preheat waffle iron and grease it with nonstick cooking spray or butter. Give the batter a gentle stir and then pour or spoon batter into waffle maker to mostly fill the surface completely and close the lid. Cook the waffles until golden brown and crisp (and according to instructions), about 5 minutes. Transfer them to a plate or a wire rack. Repeat to cook the remaining batter.
- Serve. Add your favorite toppings and enjoy!
Pro tip. To keep warm, place a wire rack on a baking sheet in a 200 degree f oven and add the waffles to the wire rack as they finish cooking.
This breakfast is really simple to make, but here are a few tips and tricks to make sure that it turns out perfect!
- Do NOT over mix batter. If you stir the batter too much, these waffles may not have the best texture and could end up tough, rather than light and fluffy. Stir the wet and dry ingredients together until just combined. Lumps are a normal indication that your waffles won’t be tough or rubbery. Here’s more info on over mixing and why it should be avoided.
- Boxed pancake mix. Because these have a different texture and taste than normal waffles, you cannot use pancake batter for this recipe. If you like Kodiak Cakes pancake mix, try my protein waffles recipe, which includes using a boxed pancake mix.
- Mix-ins. I honestly LOVE the flavor of these as is, but feel free to get creative and add other ingredients to the mix such as almond extract, chocolate chips, blueberries or even a handful of shredded coconut.
- Waffle iron. Not all waffle makers work the same way. Make sure to check the manufacturer’s directions that came with your waffle iron for the recommendations on cooking time. You’ll also want to be sure you’re using a Belgian waffle maker that has a deeper, larger grid pattern for deeper pockets in the waffles.
Frequently asked questions
The main difference between Belgian waffles and regular waffles lies in the recipe. Regular waffles are made with baking powder, which makes them dense and thin. Belgian waffle batter is typically made with a yeast batter, which makes them crispy on the outside and soft and fluffy on the inside. To make them light and airy, we beat the egg whites separately from the yolks, then, fold them into the batter at the end.
A Belgian waffle maker creates large, round waffles with deep pockets that allow for thick waffles that hold plenty of toppings and syrup. My Belgian waffle iron is inexpensive and can be purchased from Amazon. It works great and has tons of positive reviews.
You can make regular waffles in a Belgian waffle maker. It just might not work quite as well. A Belgian waffle iron has deeper grids because Belgian waffles rise more because the batter uses yeast and beaten egg whites. If using regular batter, more will need to be added and they will need to cook for longer.
While I really enjoy eating these with just a smear of butter and a drizzle of pure maple syrup, there are so many tasty topping options to try. You could even set up a waffle bar for a special occasion, like a baby shower or Mother’s Day brunch! Here are some delicious topping options:
- Powdered sugar. Dust it over the top with a sifter or spoon.
- Fresh fruit. Berries, cinnamon apples, sliced bananas are all delicious choices!
- Whipped cream. You can add a dollop of whipped cream for the ultimate topping. Grab my homemade whipped cream recipe for major deliciousness.
- Caramel sauce. A drizzle of salted caramel sauce would be amazing!
- Sliced almonds or chopped pecans. Love that nutty flavor and added crunch!
- Nutella, almond butter or peanut butter. This is the way to go for a little extra decadence!
Need more ideas? Mary from Barefeet in the Kitchen has a ton of fun waffle topping options, from sweet to savory!
These fabulous Belgian waffles pair well with a variety of breakfast sides. Below are some of my go-to sides:
- Hash browns or breakfast potatoes. Always a favorite!
- Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
- Yogurt. Serve on the side or add a spoonful over the top.
- Bacon, sausage, or ham. Anyone else love the bacon/maple syrup combo?
- Eggs. Scrambled on the side, or perhaps cooked over easy and served on top.
Storing & reheating
- To store. These will stay fresh in the fridge for up to about 5 days. Once they have cooled completely, store them in a large zip-top baggie or an airtight container and place them in the refrigerator.
- To reheat. When you’re ready to enjoy, pop them in the toaster or oven at 350ºF for about 5 minutes and until they’re hot and crispy.
These freeze great! I often make a double batch, and keep extras stored in the freezer for busy weekday mornings.
- To freeze. Once completely cooled, place into freezer bags individually. Alternatively, place them in a single layer on a lined baking sheet and flash freeze until solid (about 1-2 hours) and then store stacks of waffles in freezer bags. Freeze for up to three months.
- To reheat. No need to thaw first. Reheat frozen waffles in a toaster or bake them for 8-12 minutes at 350°F in your preheated oven.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 2 cups lukewarm milk
- 1 package dry active yeast
- 2 1/2 cups all-purpose flour, spoon in cup and level without shaking the cup
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- Sprinkle yeast over warm milk; stir to dissolve; set aside. In a large bowl, combine flour, salt and sugar; set aside. Beat egg yolks and stir into yeast mixture with vanilla. Pour the liquid ingredients into the flour mixture. Stir in melted butter and combine thoroughly. Some small lumps are fine.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form; carefully fold into batter. Let mixture stand in a warm place, about 45 minutes or until mixture doubles in size.
- Preheat waffle iron. Give the batter a gentle stir and then pour or spoon batter into waffle maker to mostly fill the surface completely and close the lid. Cook the waffles until golden brown and crisp, about 5 minutes. Transfer the cooked waffles to the wire rack. To keep warm, place wire rack on a baking sheet in a 200ºF oven as you cook the rest. Repeat to cook the remaining batter. Serve the waffles immediately with butter and maple syrup, or your choice of toppings.