Crispy Belgian Waffles

Golden and crisp on the outside, soft and fluffy on the inside—these homemade Belgian waffles are everything you want in a weekend breakfast. Whether you’re stacking them with berries and whipped cream or drenching them in maple syrup, this recipe delivers that classic diner-style crunch and comfort right from your kitchen.

What Makes These Belgian Waffles So Good

Belgian waffles have always been a favorite at my table. Unlike regular waffles, these beauties are thicker, airier, and full of deep pockets just waiting to soak up all your favorite toppings. I’ll take waffles over pancakes any day, and once you try these, I think you might too.

The real magic in this recipe? A touch of cornstarch in the batter for that signature crispiness, and whipped egg whites folded in for a soft, fluffy bite. They’re surprisingly easy to make—you just need a waffle iron and a handful of pantry basics.

Belgian Waffles vs. Regular Waffles

Now, let’s talk waffle differences. Belgian waffles are known for their height and texture. They’re usually made in a waffle iron with deep grids, which creates those dramatic ridges and extra fluff. The batter tends to be lighter, too—thanks to the whipped egg whites we’ll use.

If you’re using a regular waffle maker, it’ll still work, but you won’t get the same deep ridges or airy lift. That said, they’ll still taste amazing. Just tweak the cooking time slightly if needed.

Ingredients You’ll Need

Here’s everything you need to whip up a batch:

• All-purpose flour – The base of our waffle batter.
• Cornstarch – The not-so-secret secret for that irresistible crisp texture.
• Baking powder – Helps give the waffles their lift.
• Granulated sugar – A touch of sweetness.
• Salt – Just a bit to balance the flavors.
• Eggs – Separate the yolks and whites; the whites will be whipped to add fluffiness.
• Unsalted butter – Melted, for richness.
• Milk – Use whatever milk you like, dairy or non-dairy.
• Vanilla extract – A splash for warm, cozy flavor.

How to Make Belgian Waffles

These waffles come together fast. Here’s the step-by-step:

1. Preheat Your Waffle Iron

Get your waffle maker heating while you prep the batter. A quick spray of non-stick cooking oil makes a big difference when it comes time to remove the waffles.

2. Make the Batter

In a large bowl, mix together the flour, cornstarch, baking powder, sugar, and salt.
In a separate clean bowl, beat your egg whites until stiff peaks form—think whipped cream consistency.
In the dry ingredient bowl, add the egg yolks, melted butter, milk, and vanilla extract. Stir until just combined.
Now, gently fold in the beaten egg whites using a spatula. This is what gives your waffles that lift and airy bite, so fold slowly and don’t overmix.

3. Cook the Waffles

Spoon the batter into your preheated waffle iron. Follow your machine’s instructions for timing, but generally, wait until the steam slows down. That’s a good sign they’re done—crispy outside, fluffy inside.

Frequently Asked Questions

Can I make them ahead of time?
Yes! Cook, cool completely, and store in an airtight container in the fridge for 3–4 days. You can also freeze them for 3–4 months. Reheat in the oven or toaster when ready.

Can I use a regular waffle maker?
Absolutely. The waffles might be thinner and not quite as airy, but they’ll still be delicious.

Can I use this batter for pancakes?
It’s designed for waffles, but yes, you can make pancakes. They’ll be a bit lighter and might not have the same chew, but they’ll taste great.

How do I know when they’re done?
If your waffle maker doesn’t have a timer, wait until the steam mostly stops. That usually means the waffles are fully cooked.

Any topping ideas?
So many! Go savory with fried chicken, bacon, or a fried egg. Or sweet with whipped cream, maple syrup, nut butter, fresh fruit, or even a drizzle of chocolate sauce.

Extra Tips for Perfect Waffles

• Room Temperature Ingredients: Eggs and milk mix better and give a smoother batter when they’re not cold.
• Don’t Overmix: Mix until just combined—overmixing makes the waffles dense.
• Handle Egg Whites Gently: When folding in the whipped whites, be gentle. You want to keep all that air in there.
• Preheat Fully: A hot waffle iron ensures your waffles crisp up properly.

How to Store Leftover Waffles

Let them cool completely, then place them in an airtight container. They’ll last 3–4 days in the fridge.

How to Freeze Belgian Waffles

Let the waffles cool fully. Then stack them with a piece of parchment paper between each one and pop them into a freezer bag. Squeeze out the extra air and freeze for up to 4 months.

Reheating Instructions

No need to thaw—just reheat straight from frozen:

• Toaster: Quick and easy for crisp results.
• Microwave: For a softer waffle, use short intervals until warmed.
• Oven: My go-to for best results. Preheat to 350°F (175°C), place waffles on a baking sheet, and bake 10–15 minutes until hot and crisp.

Try other recipes:

• Sugarfree Apple Crisp
• Apple Crisp Oatmilk Macchiato
• Snowflake Crisp