Crispy Belgian Waffles
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Delicious Belgian Waffles with a crispy exterior and light fluffy interior. Perfect for a weekend breakfast or brunch, you’ll be piling your waffles high with toppings in no time! Make sure to check out the recipe for the secret ingredient that makes them extra crispy!
“and in the morning, I’m making WAFFLES” – Donkey, Shrek.
I am OBSESSED with Belgian waffles, regular waffles, chicken and waffles – anything with the world “waffle” attached to it, sign me up! Thick, fluffy, with deep pockets perfect for holding ooey gooey maple syrup, these Belgian waffles are a standout at the breakfast table!
Crispier and fluffier than their flattened counterpart, I would hands down choose waffles over pancakes any day! Plus, they are SO easy to put together. All you need is a waffle iron and a handful of pantry staple ingredients to make your #breakfastgoals dream come true!
Belgian waffles vs regular waffles
Regardless of which waffle I’m eating, I’ll enjoy it; BUT, there is a difference when it comes to “types of waffles.” Belgian waffles are thicker and typically larger than regular waffles because they are made with a waffle iron that has deeper grids ( if you don’t have a waffle iron I suggest you stop reading right now and go buy one, trust me – it’s worth it 😉 ) They also have a crispier, lighter texture than your typical waffle.
The batter for Belgian waffles is also made a little differently by using a leavening agent or egg whites ( like I used in this recipe) to make the batter extra light and fluffy! The secret ingredient to get them extra crispy is the cornstarch! So there you have it, the more you know.
Ingredients
- Flour – I used all-purpose flour.
- Cornstarch – This is the secret ingredient that makes these waffles extra crispy!
- Baking Powder – The pantry staple.
- Sugar – I used granulated sugar, you can substitute with brown sugar, honey, agave or maple syrup.
- Salt – To taste.
- Eggs – Make sure the whites are separated from the yolks! We separate the whites to make our Belgian waffles extra light and fluffy.
- Butter – Unsalted, melted.
- Milk – Use your preference, dairy or non dairy will work.
- Vanilla Extract – For that added hint of flavor.
How to make Belgian waffles
- Prep Waffle Iron: Preheat your waffle iron, spray with non stick cooking spray and set aside.
- Mix Dry Ingredients: To a large bowl add the flour, cornstarch, baking powder, sugar, salt and whisk until combined.
- Mix Egg Whites: In another bowl, add the egg whites and beat them with a hand mixer until stiff peaks form. Set aside.
- Combine Ingredients: Add the egg yolks, melted butter, milk and vanilla extract to the bowl with the flour mix and mix until well combined. Fold in the egg whites with a spatula.
- Cook: Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions.
- Finish & Serve: Serve immediately with maple syrup, berries and whipped cream.
Toppings and additions
The best part about Belgian waffles is their deep pockets! This allows the waffle to get a better hold on whichever toppings you prefer. My favorite way to serve them is more of a classic style – with butter, sticky maple syrup, fresh fruits, blueberry sauce and lots of whipped cream.
Which brings me to my next point: there is really no end to what you can top your waffles with! Sweet or savory, there is a plethora of toppings and additions you can pile on to these babies!
Try mixing these options into your batter:
- Chocolate Chips
- Blueberries
- Jalapenos (for savory chicken and waffles or jalapeno popper style waffles!)
- Strawberries
Try these toppings to make your waffles extra special:
- Fresh Berries
- Blueberry Sauce
- Chocolate Chips
- Bananas
- Greek Yogurt
- Apple butter
- Nutella
- Powdered sugar
- Lemon Curd
- Peanut butter
- Honey
- Almond butter
- Chocolate Sauce
- Fried Chicken
Leftovers
Place leftover waffles in an airtight container and store them in the refrigerator for 3 to 4 days.
Freezing
If you want your Belgian waffles to last longer, let them cool completely, then place each waffle between a layer of parchment paper. Place the stack of waffles in freezer bags and squeeze out as much air as possible! Place them in the freezer and store for 3 to 4 months.
Reheating your waffles
There are a couple options when it comes to reheating waffles. My favorite thing about them – you do not need to thaw them out! Simply take them out of your freezer and use one of the following methods:
- Toaster: If your waffles can fit in your toaster, use the toaster to toast them!
- Microwave: You can put them in the microwave until they’re heated through.
- Oven: Last but not least, my favorite method: the oven. Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper and place the waffles on the baking sheet. Bake for about 10 to 15 minutes or until heated through. This method will ensure they will turn out crispy!
Did you like this recipe? Try these!
- Maple Ricotta Stuffed Crepes
- Sausage French Toast Roll Ups
- Chocolate Waffles
- Strawberry Chocolate Chip Scones
- Blueberry Buttermilk Pancakes
- French Toast
- Nutella Berry Crepes
- Strawberry Cream Cheese French Toast Roll Ups
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Belgian Waffles
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 3 tablespoon sugar
- ½ teaspoon salt
- 2 large eggs (whites separated from yolks)
- ½ cup butter (unsalted, melted)
- 2 cups milk
- 1 teaspoon vanilla extract
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep Waffle Iron: Preheat your waffle iron, spray with non stick cooking spray and set aside.
- Mix Dry Ingredients: To a large bowl add the flour, cornstarch, baking powder, sugar, salt and whisk until combined.
- Mix Egg Whites: In another bowl, add the egg whites and beat them with a hand mixer until stiff peaks form. Set aside.
- Combine Ingredients: Add the egg yolks, melted butter, milk and vanilla extract to the bowl with the flour mix and mix until well combined. Fold in the egg whites with a spatula.
- Cook: Pour the batter onto your hot waffle iron and cook according to manufacturer's directions.
- Finish & Serve: Serve immediately with maple syrup, berries and whipped cream.
Notes
- Place leftover waffles in an airtight container and store them in the refrigerator for 3 to 4 days.
- If you want your Belgian waffles to last longer, let them cool completely, then place each waffle between a layer of parchment paper. Place the stack of waffles in freezer bags and squeeze out as much air as possible! Place them in the freezer and store for 3 to 4 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
I had the problem, with my non-stick waffle maker, that the waffles came out to soft when using other recipes. Baking your way, was my third time, they came out perfect. My ten year old helper was ecstatic, said those were the best she ever tasted. Thank you very much.
I love hearing this! Glad you enjoyed it!
This recipe is easy to follow and comes out great every time. Everyone enjoys the delicious waffles
I made this recipe by following all the directions and it came out very watery. I think I will try it again but half the amount of milk to reduce the liquids in the recipe and update my comment if it works.
I’m sorry to hear your waffle batter turned out too watery! While it’s true that different brands of flour can absorb liquid differently, I would suggest ensuring that you measure the ingredients correctly. Remember, for dry ingredients like flour, it’s best to spoon it into the measuring cup and then level it off, rather than scooping directly with the measuring cup. However, if you’ve measured everything correctly and still find the batter too thin, reducing the milk slightly is a good approach. Do let me know how it turns out.
Assuming that Joanna is using us measures I want to point out that the american cup is slightly smaller than the metric cup. That can add to much liquid to the dough when you measure both the milk and the butter with the metric cup.
I am using US measurements.
Made these for the family. They just raved about them and told me this recipe is a keeper.
So glad you liked them!
Lovely and tasty
Best waffles I have ever made. I used the highest temperature on my waffle maker and the first 2 waffles were too brown, so I dialled it back a little. After making the waffle I transferred it to a cooling rack in my oven at 325 deg. for about 10 minutes, which continued the crisping process. Chewy on the inside, crisp on the outside for the first time in my life – and so delicious. This is now my go-to choice for Saturday brunch. I thank you and my guests thank you too.
So glad you liked them!
Waffles were delicious–I used Amaretto in place of vanilla–read that somewhere. It was ok but I kind of missed the vanilla. I am a frequent baker and usually use a scale. I would love for you to add that–I had to go on-line to search how many grams in 1/2 cup of butter as I only buy large blocs of unmarked butter. Not really a big deal just another step.
Thanks for all your work and great recipes Jo. You are one of my go-to sites.
My pleasure, there is a metric conversion on all recipe cards which you can use to weigh your ingredients with a scale.
How many waffles does it make and how much batter do I pour in?
It depends on the size of your waffle maker, that’s why in step 5 it says Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions. If you’re making big waffles like I did, you should get around 8.
Delicious waffle recipe. My first go in the waffle maker was not crispy. I left the second batch in longer and crispy waffles were produced! I used a heart shaped waffle maker. My experience is that it is hard to achieve crispy waffles in the “shaped” waffle makers. I am wondering how far in advance you could mix the batter?
You can make the batter in advance, probably a couple days in advance but I would store in an airtight container in the refrigerator. There might be some discolouration but it should be fine, just give it a good stir before using.
These were great! I’ve been looking for a crispy waffle recipe! I tipped with vanilla yogurt and strawberries!
The best waffles… I’ve made these several times. My family loves them!
So glad you guys enjoyed them!
Not crispy at all. Could it be our waffle iron?
It could be, or under-cooking. You can place them on a rack set on a baking sheet and transfer them to a preheated oven at 250F for 5 minutes, that should crisp them up.
Best Belgian Waffles. Light, fluffy, and best of all, crispy on the outside. I have tried numerous “crispy” Belgian Waffles recipes and this one is the best. When they were done, I sprinkled raw sugar on the tops and cooked for another 30-45 seconds. Soooo good!! 😋
I’m so glad you enjoyed them! 🙂
Thank you Jo! These waffles are dynamite !!! So crispy on the outside and soft inside. We made plain first and then decided to add some frozen raspberries and white chocolate chips and they came out so delicious too. Now it’s our favorite recipe 😋🥰
We’re so glad you enjoyed them so much!
It’s the easiest and tastiest waffle recipe. Perfect and I love it
I’m so glad to hear this! 🙂