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5.0 from 216 votes

Belgian Waffles Recipe

You won't believe how light and delicious these fluffy Belgian waffles are! So easy to make and even better when topped with whipped cream, maple syrup, fruit, and more. With perfect texture, flavor, and simple ingredients, these really are the BEST Belgian waffles ever!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 608 kcal
Course: Breakfast
Cuisine: Belgian

Ingredients

  • 2 cups flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • 2 large eggs divided
  • 2 cups milk
  • ½ cups vegetable oil
  • 1 teaspoon vanilla
  • syrup, berries, Nutella, powdered sugar for topping
Whipped Cream
  • 1 cup very cold heavy cream
  • 3 tablespoons pure maple syrup may sub sugar

Instructions

    Cup of Yum
  1. Preheat a waffle iron to medium-high heat.
  2. In a medium bowl whisk together flour, baking powder, salt, cinnamon and sugar.
  3. Separate your egg yolks into a large bowl, and your egg whites in a separate, smaller bowl.
  4. In a large bowl mix together egg yolks, milk, oil, and vanilla.
  5. Add dry ingredients to wet ingredients and stir until combined.
  6. Whip the egg whites for 2-3 minutes (I used an electric hand mixer on medium-high speed) until stiff peaks form. Fold (gently stir) whipped egg whites into the waffle batter.
  7. Spray your waffle iron generously with nonstick spray and pour batter into the iron (the amount of batter will vary based on the size of your waffle iron. For me, it was about 1 cup of batter per waffle).
  8. Cook according to your waffle iron's instructions (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should have a nice golden color but not be too crisp.
  9. Serve with your favorite toppings.
Homemade whipped cream topping (optional)
  1. In a bowl (preferably glass but not mandatory) combined your chilled cream and pure maple syrup.
  2. Whip (I used an electric hand mixer on medium-high speed) until stiff peaks form. Serve over fresh waffles.

Notes

  • Serving size: depending on the size of your waffle maker and how much batter you use, this recipe makes about 6 waffles.
  • For the whipped cream: If you are using maple syrup, be sure to use PURE maple syrup, not "maple flavored syrup". If you don't have any on hand, I recommend using the granulated sugar substitute option and adding 1/4-1/2 teaspoon vanilla, maple, or almond extract. 
  • Serving suggestion: if you're like me, you only have one waffle iron. Rather than have everyone waiting in line for their waffle to be cooked, or having waffles waiting on a tray getting cold, cut your waffles into quarters as they come off the iron. They are so large and fluffy you feel like you are getting a substantial serving with even one quarter of a waffle and you can try different toppings with each serving as they come off the iron, hot and ready to go!
  • Be sure to use heavy cream that is very cold. If it has been sitting on the counter a while, I recommend popping it in the freezer for 5-10 minutes. The colder your whipped cream, the quicker it will whip up and the longer it will stay firm before it starts to "melt". 

Nutrition Information

Calories 608kcal (30%) Carbohydrates 73g (24%) Protein 14g (28%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 176mg (59%) Sodium 824mg (34%) Potassium 340mg (10%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 1191IU (24%) Vitamin C 1mg (1%) Calcium 451mg (45%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 608

% Daily Value*

Calories 608kcal 30%
Carbohydrates 73g 24%
Protein 14g 28%
Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 176mg 59%
Sodium 824mg 34%
Potassium 340mg 7%
Fiber 2g 8%
Sugar 22g 44%
Vitamin A 1191IU 24%
Vitamin C 1mg 1%
Calcium 451mg 45%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.