Homemade Belgian Waffles

Why You’ll Love This Recipe

Homemade Belgian Waffles are golden, crisp on the outside, and fluffy on the inside—perfect for a leisurely breakfast or a special brunch. Their deep pockets are ideal for holding melted butter, syrup, fresh fruits, or whipped cream, making every bite indulgent and satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powderslarge eggswhole milkunsalted buttermeltedvanilla extract

directions

Preheat your waffle iron according to the manufacturer’s instructions.

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

In another bowl, beat the eggs, then mix in the milk, melted butter, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.

Lightly grease the waffle iron with cooking spray or a brush of melted butter.

Pour the batter into the preheated waffle iron, using about ½ to ¾ cup depending on its size.

Close the lid and cook until the waffles are golden brown and crisp, typically 4–5 minutes.

Carefully remove the waffles and repeat with the remaining batter.

Servings and timing

This recipe yields approximately 4 large Belgian waffles.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes

Variations

Add a dash of cinnamon or nutmeg to the batter for extra warmth.
Fold in chocolate chips or blueberries for a sweet twist.
Substitute buttermilk for regular milk for a tangier flavor.
Top with fried chicken for a savory brunch option.
Use almond or coconut extract instead of vanilla for a flavor change.

storage/reheating

Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
To reheat, use a toaster or oven to restore crispness—avoid the microwave to prevent sogginess.
Freeze waffles for up to 2 months; separate layers with parchment paper and reheat directly from frozen.

FAQs

Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 24 hours. Stir before using.

Do I need a Belgian-style waffle iron?
Yes, to get the signature thick and deep-pocketed texture, a Belgian waffle iron is best.

Can I use oil instead of butter?
You can, but butter adds better flavor and a crispier texture.

Why are my waffles soggy?
Overmixing the batter or stacking hot waffles can make them soggy. Let them cool on a wire rack.

Can I make them gluten-free?
Yes, use a gluten-free flour blend designed for baking.

Are Belgian waffles sweet or savory?
They are mildly sweet and can be served either way depending on the toppings.

What’s the difference between regular and Belgian waffles?
Belgian waffles are thicker, with deeper pockets and a fluffier texture.

Can I use plant-based milk?
Yes, almond, oat, or soy milk work well in place of regular milk.

Can I double the recipe?
Absolutely, this recipe scales well for larger batches.

How do I keep waffles warm while making multiple batches?
Place cooked waffles in a 200°F oven directly on the rack until ready to serve.

Conclusion

Homemade Belgian Waffles are a breakfast favorite that blend crispy exteriors with airy interiors, perfect for both sweet and savory cravings. Whether topped with syrup, fruit, or something more decadent, these waffles are sure to impress every time.

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