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Homemade Belgian Waffles

Homemade Belgian waffles are crisp and deep golden outside with a light, fluffy interior. Beaten egg whites folded into the batter give these from-scratch waffles their airy texture.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp kosher salt
  • 2 eggs large, separated
  • 1.75 cup whole milk
  • 0.5 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 nonstick cooking spray as needed

Equipment

  • 1 Belgian waffle iron

Method
 

  1. Preheat a Belgian waffle iron to medium-high or to the setting recommended by its manufacturer.
  2. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  3. Whisk the egg yolks, milk, melted butter, and vanilla in a medium bowl.
  4. Stir the egg yolk mixture into the flour mixture just until combined; a few small lumps are fine.
  5. Beat the egg whites in a clean bowl until soft peaks form.
  6. Gently fold the egg whites into the batter until no large streaks remain.
  7. Lightly coat the waffle iron with nonstick cooking spray as needed.
  8. Add enough batter to fill the grids without overflowing.
  9. Cook each waffle for 4–6 minutes, until deep golden and the steam has mostly subsided.

Notes

For the lightest texture, fold in the egg whites gently and stop when no large streaks remain. Refrigerate leftovers for up to 3 days or freeze them; reheat from frozen in a toaster. For a dairy-free option, use unsweetened plant milk and a dairy-free butter alternative.