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4.7 from 48 votes

Crispy Belgian Waffles

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By: Joanna Cismaru •9/1/22 43 Comments

This post may contain affiliate links. Please read my disclosure policy.

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!

a stack of belgian waffles on a white plate topped with maple syrup, strawberries and whipped cream
Table of Contents Open
  • Belgian waffles vs regular waffles
  • Ingredients
  • How to make Belgian waffles
  • The Waffle Maker I Used
  • Toppings and additions
    • Try mixing these options into your batter:
    • Try these toppings to make your waffles extra special:
  • Leftovers
  • Freezing
  • Reheating your waffles
  • Did you like this recipe? Try these!
  • Belgian Waffles
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

“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!

two belgian waffles on a white plate topped with maple syrup, strawberries and whipped cream and a fork holding a piece

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

all the ingredients needed to make belgian waffles
  • 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

detailed process shots showing how to make batter for belgian waffles
  1. Prep Waffle Iron: Preheat your waffle iron, spray with non stick cooking spray and set aside.
  2. Mix Dry Ingredients: To a large bowl add the flour, cornstarch, baking powder, sugar, salt and whisk until combined.
  3. Mix Egg Whites: In another bowl, add the egg whites and beat them with a hand mixer until stiff peaks form. Set aside.
  4. 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.
  5. Cook: Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions.
  6. Finish & Serve: Serve immediately with maple syrup, berries and whipped cream.
detailed process shots showing how to cook belgian waffles

The Waffle Maker I Used

Cuisinart Flip Belgian Waffle Maker – Stainless Steel

But On Target.com

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
a stack of crispy belgian waffles on a white plate

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
a bottle pouring maple syrup over a stack of pancakes

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.

a stack of belgian waffles on a white plate topped with maple syrup, strawberries

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:

  1. Toaster: If your waffles can fit in your toaster, use the toaster to toast them!
  2. Microwave: You can put them in the microwave until they’re heated through.
  3. 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!
a stack of belgian waffles on a white plate topped with maple syrup, strawberries

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.

a stack of belgian waffles on a white plate topped with maple syrup, strawberries and whipped cream
4.69 from 48 votes

Belgian Waffles

Prep 15 minutes minutes
Cook 15 minutes minutes
Total 30 minutes minutes
8
Rate Recipe Print Recipe
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!
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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.

Equipment

  • Cuisinart Flip Belgian Waffle Maker – Stainless Steel

Notes

  1. Place leftover waffles in an airtight container and store them in the refrigerator for 3 to 4 days.
  2. 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

Serving: 1waffleCalories: 307kcal (15%)Carbohydrates: 36g (12%)Protein: 6g (12%)Fat: 15g (23%)Saturated Fat: 9g (56%)Cholesterol: 83mg (28%)Sodium: 194mg (8%)Potassium: 279mg (8%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 521IU (10%)Calcium: 148mg (15%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a stack of belgian waffles on a white plate topped with maple syrup, strawberries and whipped cream

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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43 Comments
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Steinunn
Steinunn
Posted: 1 month ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Steinunn
Posted: 1 month ago

I love hearing this! Glad you enjoyed it!

0
Reply
James
James
Posted: 1 month ago

5 stars
This recipe is easy to follow and comes out great every time. Everyone enjoys the delicious waffles

0
Reply
Kristen
Kristen
Posted: 2 months ago

2 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kristen
Posted: 2 months ago

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.

0
Reply
Steinunn
Steinunn
Reply to  Joanna Cismaru
Posted: 1 month ago

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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Steinunn
Posted: 1 month ago

I am using US measurements.

0
Reply
Andrew Gifford
Andrew Gifford
Posted: 2 months ago

5 stars
Made these for the family. They just raved about them and told me this recipe is a keeper.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Andrew Gifford
Posted: 2 months ago

So glad you liked them!

0
Reply
Raheema
Raheema
Posted: 3 months ago

4 stars
Lovely and tasty

0
Reply
AlyChap
AlyChap
Posted: 3 months ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  AlyChap
Posted: 3 months ago

So glad you liked them!

0
Reply
Susan Becker
Susan Becker
Posted: 4 months ago

5 stars
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.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan Becker
Posted: 4 months ago

My pleasure, there is a metric conversion on all recipe cards which you can use to weigh your ingredients with a scale.

0
Reply
Camille Indal
Camille Indal
Posted: 6 months ago

How many waffles does it make and how much batter do I pour in?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Camille Indal
Posted: 6 months ago

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.

0
Reply
Day
Day
Posted: 7 months ago

5 stars
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?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Day
Posted: 7 months ago

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.

0
Reply
Amber
Amber
Posted: 7 months ago

5 stars
These were great! I’ve been looking for a crispy waffle recipe! I tipped with vanilla yogurt and strawberries!

1
Reply
Mary Roman
Mary Roman
Posted: 8 months ago

5 stars
The best waffles… I’ve made these several times. My family loves them!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary Roman
Posted: 8 months ago

So glad you guys enjoyed them!

0
Reply
Sean
Sean
Posted: 1 year ago

Not crispy at all. Could it be our waffle iron?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sean
Posted: 1 year ago

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.

0
Reply
Jackie Sayre
Jackie Sayre
Posted: 2 years ago

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!! 😋

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jackie Sayre
Posted: 2 years ago

I’m so glad you enjoyed them! 🙂

0
Reply
Tania
Tania
Posted: 2 years ago

5 stars
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 😋🥰

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Tania
Posted: 2 years ago

We’re so glad you enjoyed them so much!

0
Reply
Jermaine
Jermaine
Posted: 2 years ago

5 stars
It’s the easiest and tastiest waffle recipe. Perfect and I love it

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jermaine
Posted: 2 years ago

I’m so glad to hear this! 🙂

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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