Take your next brunch up a notch with these homemade Belgian waffles. This is truly the best Belgian waffle recipe around. The waffles are golden, crispy, and fluffy on the inside.
When I was a kid, I had an Eggo waffle pretty much everyday for breakfast, and as I grew up, sometimes I would have two. My love for waffles runs deep, you guys, but as I got older, I came to appreciate a really good waffle. And I don’t know about you, but homemade waffles never quite stacked up, in my opinion.
That’s when I set out on a homemade waffle making adventure. I read, and researched, and read some more. I ended up making some 14 different recipes and still, I didn’t have a single recipe that I loved. Who knew making waffles was SO HARD! I mean come on you guys, it’s a stinking waffle!
Well, as you would guess, reading all these waffle recipes and making so many batches on my own did teach me a few things. Important things that will change the way you mae waffles forever.
Things everyone should know about making waffles:
- The kind of waffle iron you use matters. Hugely. If you have a crappy waffle iron, you’re going to make crappy waffles. That has been my experience anyway.
- For the lightest, most fluffiest waffles possible, you should separate the eggs and whip the egg whites to stiff peaks before folding them into the batter. You don’t have to do this step, but the waffles will be more dense if skipped.
- For extra rich waffles, use melted butter instead of vegetable oil.
- You need to measure your dry ingredients accurately, even a little extra flour can change the final results of the waffles.
- Using actual buttermilk is much better than milk. In a pinch, milk will do, but for a fancy brunch, go with buttermilk.
- Adding cornstarch to the batter will help absorb some of the moisture from the steam, helping to keep the waffle light and fluffy, not weighed down with excess moisture.
- Lumps are your best friend. You want your waffle batter to remain lumpy, so try not to overmix it.
Let’s discuss waffle irons a little bit more. I have tried so many different kinds, and to be totally honest, I never got the results I wanted until I broke down (and yes, it was a painful decision, haha) and invested in a flip waffle maker.
For the first time, using the flip waffle maker, I was able to get the outside of the waffle to brown consistently and even come out crispy. That was something I had struggled with in the past. In fact, my kids always said homemade waffles were heavy and soggy, which is the opposite of what a waffle should be!
The day I finally made a waffle I could be proud of was the day I literally jumped for joy in my kitchen. I really did. I’ve been trying to nail a waffle recipe for YEARS, you guys! This one is definitely a keeper. The waffles are nice and crispy on the outside, but light and fluffy on the inside and they have a slightly sweet, buttery flavor. They are seriously delicious.
Oh, and I did make them both ways, with the whipped egg whites folded in at the end and without; and while I did notice a slight difference in the consistency of the waffle, it wasn’t a deal breaker. I devoured them both ways, so there’s that.
Well, there you have it. My favorite waffle ever. I truly love everything about this Belgian waffle recipe, from the texture of the waffle, to the crunch, to the lightly sweet flavor they have and I hope you do too!
And if you have tons of waffles leftover, make sure to read my 10 things you never knew you could do with a waffle post! There are some tasty ideas in it!
Belgain Waffles
Authentic Belgian waffle recipe that makes golden and crispy waffles that are light and fluffy on the inside. This is a great weekend brunch recipe.
Ingredients
- 1-1/2 cups flour
- 1/2 cup cornstarch
- 4 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teasoiib sea salt
- 1/3 cup unsalted butter, melted
- 2 large eggs *see note below
- 2 cups buttermilk
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 200 degrees and place an aluminum baking sheet in the oven.
- In a medium bowl, combine flour, sugar and baking powder and stir to combine.
- In another bowl, lightly beat the eggs. Then add the milk, melted butter, and vanilla extract and mix.
- Stir wet ingredients into dry ingredients until just combined. Batter should be lumpy.
- Let the batter rest for 5-10 minutes prior to cooking.
- Scoop batter into preheated waffle iron. Bake until golden brown, approximately 3-4.
- Remove waffle from iron and place on a wire rack in a 200 degree oven to keep warm. Top with your favorite fruit or syrup and serve.
Notes
For the fluffiest waffles, seperate the eggs. Add the yolks at step three, as instructed. Whip the egg whites to stiff peaks and fold in after the resting time, just before cooking.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 406Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 111mgSodium: 744mgCarbohydrates: 56gFiber: 1gSugar: 15gProtein: 10g
Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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I couldn’t wait to bust out my waffle iron and make these. They didn’t disappoint, so good! I can’t wait for the weekend to make some more!
Thank you so much Lindsey, I’m so glad you loved them! We sure can’t get enough!
Waffles are one of my most favorite food groups! I was so excited to try these when I saw them on Pinterest. They were so good, maybe the best I’ve made! Thanks!
Haha, mine to Beth! I wish I could eat them every day, but I’d have to run like 5 miles a day. I’m so glad you enjoyed them.
These waffles were my ideal breakfast! Delicious and so perfect with some sliced fruit on top! I don’t like syrup.
Absolutely, I think that’s the very best way to have them! I don’t eat much syrup either, but I do love fruit! A lot!
I love Belgian Waffles, so I had to try these. I’m glad I did, they’re so light and buttery. I intended on freezing one or two, but they didn’t last that long!
Thank you so much Shanika, I know what you mean. I had the same thing happen here! Next time I’ll make a double batch, I think. So glad you enjoyed them!
OMG these waffles are STUNNING, and they are also totally yummy. The photos made me make them and I’m glad I did!
Thank you so much Jordan, you’re too kind! I love the photography SO MUCH! So glad you loved them!
Best waffles ever. Although I had to substitute some ingredients as we were on vacation in a small cabin on a Norwegian fjord when I first tried them and didn’t even have a proper waffle iron (I obviously thought the one in the cabin would work but it turned out it did not) the whole family was very happy with the result. I never had waffles this fluffy and yummy before.
Thank you!
Hey Tanja! First of all, your vacation sounds amazing and second of all, thank you so much! I’m thrilled you enjoyed the waffles! They really do have the best texture! xo