The Very Best Waffles

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. We love all these breakfast treats!

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.

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

• Cake Donut Recipe
• Amish Breakfast Casserole
• Homemade Biscuits
• Sausage Gravy
• English Muffin Bread
• Keto Oatmeal

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Recipe

The Very Best Waffles

This is the best Belgian waffle recipe we've ever tried at home. The waffles are crispy on the outside and light and fluffy on the inside. It beats restaurant waffles any day of the week!

4.12 from 179 votes

Print Pin

Prep5 minutes minutes

Cook15 minutes minutes

Total20 minutes minutes

Serves 4 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

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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:

This recipe makes 3-4 waffles in my Belgian waffle maker. The number of waffles may vary depending on your waffle maker. 

Nutrition Information:

Serving: 1waffle| Calories: 293kcal (15%)| Carbohydrates: 25g (8%)| Protein: 4g (8%)| Fat: 19g (29%)| Saturated Fat: 14g (88%)| Cholesterol: 42mg (14%)| Sodium: 345mg (15%)| Potassium: 138mg (4%)| Sugar: 4g (4%)| Vitamin A: 135IU (3%)| Calcium: 81mg (8%)| Iron: 1mg (6%)

Author: Karly Campbell

Course:Breakfast

Cuisine:American

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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: