Fluffiest Homemade Belgian Waffles

Belgian waffles are different from American waffles in that they are fluffier, have deeper pockets and are crispier around the edges. What’s not to love about that? This recipe for Belgian waffles from scratch, is an old family favorite I found in my Mom’s collection of hand written recipes and I believe it was passed along from one of my aunts. Using buttermilk in these waffles makes them even lighter and fluffier in texture, which has made these Belgian waffles one of my go-to recipes for a Saturday morning breakfast or brunch, especially when they are topped with strawberry compote or black raspberry sauce! You can also freeze any leftover waffles to pull out and reheat in the toaster or microwave for a quick, weekday breakfast.

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Homemade Belgian Waffles

Fluffiest Homemade Belgian Waffles

marilynpeight
These light and fluffy Belgian waffles, with crisp edges, are the best breakfast or brunch option, especially when topped with a fresh fruit sauce/compote and whipped cream!
No ratings yet
Prep Time 20 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine Belgium
Servings 8 waffles

Equipment

  • waffle iron (linked below)
  • Mixing bowl (linked below)
  • hand mixer (linked below)
  • measuring cups and spoons

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder leveled, not heaping.
  • 1 1/2 cups buttermilk or sour milk
  • 11 tablespoons butter
  • 1 teaspoon vanilla extract
  • 6 eggs separated

Instructions
 

  • Combine the flour, sugar and baking powder, then set aside. Melt the butter and allow to cool to room temperature. Beat the egg whites with a hand mixer or egg beater until stiff peaks form, then beat the egg yolks separately with a fork until smooth.
  • Add the room temperature butter, beaten egg yolks, vanilla extract and buttermilk to the dry ingredients, mixing until combined and smooth. Fold in the egg whites until combined into the batter. The batter should feel silky smooth, but additional buttermilk can be added if it feels dry.
  • Cook the waffle batter in batches in a preheated waffle iron until golden on the top and bottom. Top with your favorite waffle toppings and enjoy! Topping suggestions listed below.

Notes

Be sure to allow the butter to cool slightly before adding it to the waffle batter. Hot butter can curdle the egg yolks and leave you with unwanted lumps in the batter. 
Additional notes and step by step photos below. 
Keyword Fluffy Belgian waffles, from scratch, homemade, with beaten egg whites.
Tried this recipe?Let us know how it was!

Equipment needed for these fluffy Belgian waffles from scratch:

  • Waffle iron You will need a waffle iron to cook these Belgian waffles. I prefer to use an electric waffle iron, but a stovetop waffle iron can also be used.
  • Mixing bowl A mixing bowl is needed to combine the dry and wet ingredients needed for these fluffy homemade waffles.
  • Hand mixer I prefer to use a hand mixer with a whisk or beater attachment for beating the egg whites until stiff peaks form.
  • Measuring cups and spoons Measuring cups and spoons are needed to ensure you have and accurate measurement of the ingredients listed for these waffles.

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Ingredients needed for these fluffy homemade Belgian waffles: Buttermilk, butter, vanilla extract, large eggs, granulated sugar, all purpose flour and baking powder.

Add-ins for these Belgian waffles from scratch:

To be honest, I prefer to keep these Belgian waffles plain, because of the mess fruit and chocolate makes on my waffle iron. But, if you don’t mind the extra cleanup, blueberries, chocolate chips, halved raspberries and diced strawberries are all great add-ins for these homemade waffles.

Step 1-2: Combine the flour, sugar and baking powder, then set aside. Melt the butter and allow to cool to room temperature. Beat the egg whites until stiff peaks form, then beat the egg yolks with a fork until smooth. Add the room temperature butter, beaten egg yolks, vanilla extract and buttermilk to the dry ingredients, mixing until combined and smooth. Fold in the egg whites until combined into the batter. The batter should feel silky smooth, but additional buttermilk can be added if it feels dry.

Step 3: Cook the waffle batter in batches in a preheated waffle iron until golden on the top and bottom.

Step 3 continued: Add your favorite toppings onto the cooked waffles and enjoy!

Some topping ideas you may enjoy on these Belgian waffles:

We love fresh fruit on top of our waffles. Through the winter months when fruit is not as fresh or readily available, we like to use strawberry compote or fresh raspberry sauce as toppings for our pancakes and waffles. You can also add chocolate chips, ice cream, whipped cream, maple syrup or regular pancake syrup on top. If you have other favorite waffle toppings, I would love to hear them in the comments section below!

Storage options for these homemade Belgian waffles:

These waffles freeze well and can be placed into a zip-lock bag to pull out of the freezer and reheat in the toaster or microwave on a busy weekday morning. You can also leave these waffles at room temperature for a day or two, or keep the waffles in the refrigerator for up to a week.

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