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The best waffle recipe ever! These Belgian waffles are crisp and pleasantly golden brown on the outside while being light and fluffy inside.

You can learn everything you need to know to master them right here!

The Best Recipe for Belgian Waffles

Who doesn’t enjoy a hearty Belgian Waffle, a homey breakfast baked from scratch? particularly on weekends! You’ll have even more motivation to look forward to sleepy Saturday mornings after trying this waffle recipe.

And after trying these, you might get addicted for life! I haven’t yet encountered someone who doesn’t adore them.

Since I first shared this recipe five years ago, I’ve made it countless times. Although they don’t cook quite as quickly as pancakes, the extra work required to whisk the egg whites is well worth it!

These waffles satisfy all of your waffle cravings and then some. You’ll enjoy the beautifully crisp, lovely outside.

They have a rich, delectable flavor (due to the buttermilk), are perfectly soft and supple inside with a good witness to them, and have a nice amount of moisture.

Belgian Waffle Yum
Food: Belgian Waffle (Source: Kitchen at Hoskins)

Let’s not overlook the fact that they make the ideal foundation for an unlimited variety of toppings.

However, the traditional finishing touch of a thin layer of rich butter and a pool of sweet maple syrup drizzled between all those precisely angled crevices and crannies is always a surefire winner.

These make the ideal entrĂ©e to go with traditional morning fare like rich scrambled eggs, golden hash browns, salty, crispy bacon, and sweet fresh fruit. Can’t you already visualize it? It must occur, right?

Simply said, they will fulfill all of your morning fantasies!

Blend of ingredients for Belgian waffles

This quick weekend treat uses things you probably already have on hand to make Belgian waffles!

  • The waffles’ structure will be provided with all-purpose flour. I don’t advise switching to a different kind of flour.
  • Cornstarch is used to make the waffles crisp and light.
  • Since an acidic substance is included, use both baking soda and baking powder as leavening agents.
  • Salt makes the waffles taste less bland by bringing out their tastes.
  • Buttermilk and milk: For the greatest results, use real buttermilk instead of the buttermilk substitute. Use any fat percentage instead of skim milk in that case.
  • Avoid trying to substitute butter for vegetable oil; waffles won’t turn out light and crisp.
  • Vanilla extract: this provides a pleasant undertone flavor.
  • Separate the yolks and whites of the eggs here. This is carried out so that the egg whites can be whipped up nice and fluffy to give the waffles volume and rise.
  • Only a small amount of granulated sugar is required for flavoring and to help the waffles brown on the outside.

Making Belgian Waffles:

  • Heat the Belgian waffle iron and the oven at 200 degrees.
  • Make a well in the center of the mixture and set it aside after whisking the flour, cornstarch, baking powder, baking soda, and salt in a mixing bowl for 20 seconds.
  • Then combine buttermilk, milk, vegetable oil, vanilla extract, and egg yolks in a separate mixing dish.
  • Whip egg whites in a third separate dish using an electric hand mixer on high speed until soft peaks form (make sure there isn’t a drop of yolk in them or they won’t fluff up).
  • Whip mixture with sugar until firm, glossy peaks form.
  • Fill the well in the flour mixture with the buttermilk mixture, then blend briefly (the batter should be slightly lumpy).
  • Fold in the egg white mixture (again batter should be slightly lumpy).

Preparing waffles:

  • Follow the manufacturer’s instructions while cooking batter in a preheated waffle maker.
  • Normally, this entails lightly spraying the machine with nonstick cooking spray before use (I don’t need to spray between batches), then pouring in the batter, covering the machine, rotating it, and cooking until the machine beeps or the light comes on (for newer models). Usually, it takes two minutes on medium heat.
  • Transfer each completed waffle to a heated oven to finish crisping up and maintain warmth. Melt butter and add maple syrup before serving.

Is a Belgian waffle maker Required?

This recipe can be made without a Belgian waffle machine. The specific equipment you will need, though, is a typical electric waffle maker; the waffles don’t have to be “Belgian”; they are simply larger and thicker.

Can I Freeze These Waffles?

As they rest, they will begin to soften and lose their crisp edges, so it is better to serve them straight once. However, if you have any leftovers, you shouldn’t toss them.

They can be frozen for a few weeks or kept in the refrigerator for a few days (after cooling on a wire rack first). To avoid sticking, sandwich waffles between layers of parchment paper.

Try One of These Delicious Belgian Waffle Toppings:

Are you unsure about how to finish them? Here are a few suggestions to get you going.

  • For a waffle that resembles a churro, lightly brush with butter and then dunk in a cinnamon sugar mixture.
  • Fresh berries and sweetened cream go on top.
  • Take this homemade buttermilk syrup for example. It’s compulsive.
  • Serve with homemade fruit syrup, such as blueberry or strawberry.
  • For a dessert resembling a sundae, try chocolate sauce or Nutella, banana slices, chopped almonds, and whipped cream.
  • Add apple butter or pumpkin butter in the fall.
  • Fresh blueberries and a thin coating of lemon curd should be added.
  • Lastly, there’s always the traditional choice of a pat of butter and some hot maple syrup.

Advice for Making the Best Waffles:

  • Utilize a flour and cornstarch mixture. You’ll get the best sensitive texture from it.
  • Separately whip the egg whites. You’ll get fluffy waffles as a result.
  • Instead of just milk, use buttermilk. It enhances the flavor in a way that milk alone can’t.
  • Avoid using butter and instead, use vegetable oil. You’ll get a crispy exterior and a light, moist waffle.
  • The batter shouldn’t be over-mixed. Small bumps are OK.
  • Avoid overcooking or undercooking the waffles. Waffles can stick and split if the waffle iron is opened too soon, and we all know what happens if it is left cooking for too long.
  • Cooked waffles should be kept warm in the oven while the remaining batter is finished cooking.

Recipe for Belgian Waffles

The best waffle recipe ever! On the inside, they are fluffy, soft, and moist, while on the outside, they are wonderfully golden brown and crunchy.

Additionally, they taste incredibly good with buttermilk. For even more luxury, top them with whipped cream and homemade fruit syrup.

6 servings

15 minutes to prepare

15 minutes to cook

In 30 minutes, ready


  • 1 1/2 cups (213g) all-purpose flour
  • 1/2 cup (70g) cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 1/2 cup milk
  • 6 Tbsp vegetable oil or canola oil
  • 1/2 tsp vanilla extract
  • 2 large eggs, whites and yolks separated
  • 3 Tbsp granulated sugar


Belgian Waffle
Food: Belgian Waffle (Source: Kitchen at Hoskins)
  1. Preheating a Belgian waffle iron and oven to 200 degrees (or standard waffle iron).
  2. Make a well in the center of the mixture and set it aside after whisking the flour, cornstarch, baking powder, baking soda, and salt in a mixing bowl for 20 seconds.
  3. Buttermilk, milk, vegetable oil, vanilla extract, and egg yolks should all be incorporated in a separate mixing dish.
  4. Whip egg whites in a different bowl with an electric hand mixer set to high speed until soft peaks form. When medium-stiff glossy peaks appear, add sugar and continue whipping.
  5. Pour the buttermilk mixture into the well in the flour mixture while whisking, and incorporate just until mixed (batter should be slightly lumpy). Add egg white mixture and fold in.
  6. Using the waffle iron, cook the batter as directed by the manufacturer. Once each waffle is finished, place it in a heated oven to rest, continue to crisp, and maintain warmth. Serve hot with butter, maple syrup, or other toppings of your choice.


Use a kitchen scale and measure in grams when weighing flour and cornstarch. Use the scoop and level method when measuring with cups if you don’t have one.

If there is even a single drop of yolk in the bowl, the egg whites won’t whip up properly.

Serve with fresh berries, whipped cream that has been sweetened, or fresh fruit syrup as variations.

For churro waffles, brush the top of the waffle with melted butter (make care to get into each square), then plunge the butter-coated side into the cinnamon sugar mixture on a 9-inch pie plate.