These Belgian waffles boast a truly crispy, golden exterior and a light, airy interior, thanks to a carefully balanced batter complete with my secret ingredient! Every buttery bite is rich, fluffy, and deeply flavorful, AKA the best waffles you’ll ever make from scratch!

Follow along for step-by-step photos, expert tips, and fun serving ideas.

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a stack of Belgian waffle recipe showing how thick, fluffy and crispy they are

Why This Belgian Waffle Recipe Works

I already loved Belgian waffles, but after experiencing them in Belgium, I became determined to recreate that same irresistible crisp exterior and light, airy interior at home—and this recipe delivers exactly that. You are going to be thrilled at how crispy these waffles are! Here’s why this recipe is the best:

•Ultra-crispy exterior + fluffy interior: Cornstarch, whipped egg whites, and the right balance of liquid, leavening agents, and fat create that signature crackly outside with a light, airy center.
•Deep, golden flavor: Buttermilk, butter, vanilla, and warm spices give every bite rich, bakery-style flavor—not bland or one-note (most recipes don’t use any butter!)
•Perfect rise every time: A combination of baking powder and baking soda ensures consistent lift and a soft, cloud-like texture.
•Balanced sweetness: Just enough sugar to enhance browning and flavor without overpowering toppings.

What is a Belgian Waffle?

Belgian waffles are thick, fluffy waffles characterized by a crisp, golden exterior and light, airy interior, made with a yeast- or whipped-egg-based batter and cooked in a deep-grid iron that creates large pockets.

Belgian waffles originated in Belgium as Brussels-style waffles, gaining international fame after being showcased at world fairs—especially the 1958 Brussels Expo and later in the U.S., where they were simply dubbed “Belgian” waffles.

Belgian Waffle Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

All-purpose flour: The base of the batter, providing structure. Gluten-free flour can be used, but the waffles will be less crispy and more tender/softer inside.
Cornstarch: This is the key ingredient for achieving that light, almost delicate crunch that sets these waffles apart. It dilutes the flour’s gluten to keep the interior soft and tender. At the same time, it promotes faster moisture evaporation and surface drying during cooking, which helps the exterior turn extra-crisp.
Baking powder + baking soda: Work together for maximum lift, creating a fluffy, airy interior.
Baking powder: Provides the main lift, helping the waffles rise and become light and fluffy.
Baking soda: Reacts with the buttermilk’s acidity to boost rise, tenderness, and browning.
Eggs (separated): Yolks add richness, while whipped whites make the waffles airy by trapping air in a stable foam that expands during cooking, creating a light, fluffy texture.
Granulated sugar: Adds a touch of sweetness and helps the waffles caramelize and brown. Adding one tablespoon to the egg whites helps stabilize them and increase volume.
Buttermilk is better than milk because its natural acidity reacts with the leavening agents to create extra lift and tenderness, breaks down gluten for a softer texture, and adds a subtle tangy richness. I’ve also included DIY instructions in the notes.
Oil: Use a neutral oil like vegetable or canola. Oil adds moisture to the batter and helps maintain crisp edges. Using all butter will result in less crispy waffles.
Butter: While oil is used for moisture and crispiness, butter adds the FLAVOR!

top view of Belgian waffle recipe ingredients: flour, oil, eggs, baking powder, baking soda, butter, buttermilk, cornstarch, vanilla, cinnamon, salt

How to MAke Belgian Waffles

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: In a large bowl, whisk together the Dry Ingredients.

Step 2: In a separate medium bowl, whisk the egg yolks, buttermilk, vegetable oil, butter, and vanilla extract.

Step 3: Add the egg yolk mixture to the Dry Ingredients, whisking just until combined.

Step 4: In a medium bowl, beat the egg whites and 1 tablespoon of sugar with a hand mixer until stiff peaks form (keep the yolks for later). Set aside.

Step 5: Fold in the egg whites, taking care not to overmix.

Step 6: Let the batter rest for 10 minutes (hydrates the flour for better rise and texture).

a 6 picture collage showing how to make Belgian Waffles by: 1. whisking the dry ingredients together, 2. whisking the eggs, buttermilk, oil, melted butter, and vanilla together, 3. whisking the Dry Ingredients and the Wet Ingredients together, 4. beating the egg whites to stiff peaks, 5. folding the egg whites into the batter, 6. letting the batter rest

Step 7: Spoon the batter into your waffle iron according to the manufacturer’s directions.

a collage showing how to make Belgian waffle recipe by spooning the batter into a preheated waffle iron, then cooking until golden and crispy

showing how to make Belgian waffle recipe by cooking until golden and crisp on the outside

Step 8: Serve with your favorite toppings!

showing how to make Belgian waffles by drizzling with syrup to serve

Best Belgian WAffle Recipe TIPS

Don’t overmix the batter: Stir just until combined to keep the waffles light and tender—overmixing can make them dense.
Preheat the waffle iron fully: A properly hot iron is key for that crisp, golden exterior right from the start. I recommend heating even longer after you get the green light.
Find the right balance: Add enough batter to the waffle iron to create thick, fluffy waffles, but avoid overfilling.
Cook until deeply golden: Pulling them too early can leave the exterior soft instead of crisp.
Keep waffles crisp in the oven: Place finished waffles on a wire rack in a 200°F oven to prevent sogginess while the rest cook.
Don’t stack: Belgian waffles are at their crispiest right after cooking. Transfer them directly to individual plates to avoid stacking and steaming, which will make them soggy.

Homemade Belgian Waffle variations

Chocolate chip Belgian waffles: Fold in chocolate chips for a melty, dessert-style twist.
Blueberry waffles: Add fresh or frozen blueberries with a touch of lemon zest.
Cinnamon roll waffles: Increase cinnamon and swirl in a brown sugar-cinnamon mixture before cooking.
Pumpkin spice waffles: Add warm spices for a cozy seasonal variation.
Savory waffles: Reduce sugar and add shredded cheese, herbs, or crumbled bacon for a savory brunch version.
Gluten-free option: Use a 1:1 gluten-free flour blend with xanthan gum for a similar texture and structure.

What to serve with Belgian Waffles

We love pairing our waffles with crispy bacon, breakfast sausage, or scrambled eggs and topping them with:

•Classic toppings: Maple syrup, butter, and powdered sugar
•Fresh fruit: Strawberries, blueberries, raspberries, or banana slices
•Whipped cream: Light, fluffy whipped cream for extra indulgence
•Fruit compotes or sauces: Warm berry compote, strawberry sauce, blueberry sauce, peach syrup, orange syrup, or lemon curd
•Nut butters: Peanut butter, almond butter, or hazelnut spread
•Ice cream (dessert-style): Vanilla or caramel ice cream turns them into a decadent treat!
•Chocolate drizzle or caramel sauce: Adds an extra layer of sweetness for dessert-style waffles.

HOW TO STORE

•Storing (short-term): Let waffles cool completely, then store in an airtight container or zip-top bag in the refrigerator for up to 3–4 days.
•Storing (long-term): Freeze cooled waffles in a single layer, then transfer to a freezer bag or container with parchment between layers for up to 2–3 months.

How to reheat

•Reheating (best method): Toast in a toaster or toaster oven straight from the fridge or freezer until hot and crisp.
•Oven option: Reheat at 350°F on a wire rack for 8–10 minutes (longer if frozen) to restore crispness.
•Avoid microwaving: It makes waffles soft and soggy instead of crisp.
•Extra crisp tip: After reheating, let waffles sit for 1–2 minutes so steam can escape and the exterior re-crisps.

up close of a bite of Belgian waffles recipe showing the crispy exterior and fluff interior

Looking for more Breakfast Recipes?

Gingerbread Waffles
Pumpkin Waffles
Hawaiian Waffles
Blueberry Waffles
Fluffy Pancakes
Crepes
Dutch Baby
French Toast
Coffee Cake
French Toast Sticks
Lemon Ricotta Pancakes

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Tools Used in This Recipe

Stainless Steel Mixing Bowl Set

Small Whisk

Hand Mixer

Spatula Spoon

See Favorite Tools

Servings: -6 full waffles

Total Time: 45

Prep Time: 15

Cook Time: 20

Resting Time 10

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Ingredients

DRY INGREDIENTS

2 cups (250g) all-purpose flour
1/2 cup cornstarch
1/4 cup granulated sugar
1 TBSP + 1 tsp baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg

WET INGREDIENTS

3 large eggs, separated
2 cups buttermilk (See Notes for sour milk)
1/3 cup vegetable or canola oil
4 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon vanilla extract
1 tablespoon sugar

Instructions

Preheat your waffle iron. Spray with non-stick cooking spray right before adding the batter.
In a large mixing bowl, whisk together the Dry Ingredients. Set aside.
Separate the egg whites into a large mixing bowl, and the egg yolks into a medium mixing bowl.
Whisk the YOLKS with the buttermilk, vegetable oil, butter, and vanilla extract. Add this mixture to the Dry Ingredients, and whisk just until combined (it should be lumpy). Set aside.
In a separate bowl, beat the egg whites with 1 tablespoon sugar using a hand mixer until stiff peaks form—the peaks should stand straight up when the beaters are lifted. Be careful not to overbeat, or the egg whites can become dry and difficult to fold in.
Gently fold the egg whites into the batter just until combined; the batter should remain light, airy, and slightly lumpy.
Let the batter rest for 10 minutes (hydrates the flour for better rise and texture).
Spoon the batter into your waffle iron and cook according to the manufacturer's directions. Cook until deeply golden, not just done, that's where the crisp happens.
Transfer waffles to individual plates – do not stack for ultimate crispiness. Serve immediately with your favorite toppings such as butter, syrup, whipped cream, and berries.

Notes

DIY BUTTERMILK: Add 2 tablespoons lemon juice or white vinegar to a liquid measuring cup, then pour in enough milk (whole milk is best) to equal 2 cups total. Whisk to combine, then let it sit for 10 minutes.

I have an inexpensive Black and Decker Belgian Waffle Iron, and it works great!

Other Belgian Waffle Irons on Amazon with great reviews:

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Crispy Belgian Waffle Recipe