Crispy Belgian Waffle recipe with 4 tips that make these the BEST waffles ever! Simple waffle recipe that everyone loves.
Easy recipe for Belgian waffles that turns out crispy and holds its shape- even when I pile on the Homemade Peach Syrup and cream like I do often!
Can you even contain your excitement!? I mean- oh, the possibilities!
I saw an idea online for a waffle party, and thought it was the perfect idea for Jude’s 1st birthday.
I set out to find the perfect waffle recipe, but they all kept falling short.
We’re talking a dozen failed recipes.
Looked online. Looked through cookbooks. Tried it all! I adapted and adjusted, but for the life of me, couldn’t get the right balance! In my head, I wanted free-hotel-continental-breakfast waffles. Know which ones I mean? Well, a month later (just in time for the party), and after the 12th recipe, I’m here to share my secrets and the final version…
How is this recipe different than other Belgian Waffle recipes?
I make waffles often and when I was trying these out, I wasn’t sure it’d work! These were different. But you know what? They’re also AMAZING. Here’s how they’re different:
- Slightly odd ingredients. Cornstarch? Only 3/4 cups flour? Dividing the egg yolks from the egg whites? Weird. But just add them!
- The batter is runny. That was the thing that struck me as the most odd. It was thinner than other waffle recipes, plus the egg whites aren’t 100% stirred in, so you can see some frothy egg in it. It’ll be fine!
- Go ahead and fill the waffle iron. With other recipes I didn’t need to add a ton of batter to the waffle iron. With this recipe, I can add more. Do a test waffle first, filling it as you normally would and see how it goes. Everyone’s waffle irons are a bit different! Then adjust accordingly.
How to make Crispy Belgian Waffles
Here are my tips for making the BEST belgian waffles:
1- Use a Belgian waffle maker, preferably one that flips (I bought this one.) I own several waffle irons and use different ones depending on how many people I’m feeding. This Belgian waffle maker cooks 2 at once!
2- Cornstarch! I replace about 25% – 40% of the called-for flour with cornstarch.
3- Regular milk only. Buttermilk made them creamy, but not crispy… which seemed counter-intuitive:)
4- Separating & beating the egg whites. I heard this over and over again, but it’s true. The whipped whites make a difference.
Perfect Belgian Waffle recipe ingredients
Here’s what you need:
— FLOUR: You’ll need 3/4 cup flour for this recipe. I used all purpose flour, but you can use a whole wheat blend or even a gluten-free flour blend!
— CORNSTARCH: Adding 1/4 cup cornstarch to the waffle batter helps the waffles to get that nice CRISP texture!
— LEAVENING/ FLAVOR: To help the waffles rise and add flavor, you’ll need 1 tsp. baking powder, 1/4 tsp. salt and 2 tsp. sugar.
— EGGS: You’ll just need 2 eggs, but you’ll need to divide the yolks from the whites.
— BUTTER: Adding 2 TBSP melted butter adds a nice rich flavor to the waffles and helps them be a bit more non-stick!
— MILK: You’ll need 1 cup milk for the waffle batter. You can use regular milk or Almond milk. I don’t usually have the best results using soy milk in recipes require leavening, so I’d avoid soy milk.
— VANILLA: Adding 1 tsp. vanilla contributes towards great flavor!
How to make the Best Belgian Waffles
Preheat all the things
Turn your waffle iron on and get it warming up. Preheat your oven to 200°F too. It helps to set the waffles in a warm oven until you’re ready to eat them!
Start Making the Batter
Mix the flour, cornstarch, baking powder, salt and sugar using a whisk to combine well.
Melt butter in the microwave.
Beat the egg yolk with a fork. Add in the milk, vanilla and butter, then whisk.
Add the dry ingredients to the milk mixture.
Whisk Egg Whites
In a mixer, beat the egg white to stiff peaks.
Combine it all
Carefully fold the egg whites into the batter. Be gentle, but thorough- make sure the egg white is stirred in.
Cook & Serve
Cook in your waffle iron.
Serve, or place waffles directly on the oven racks to keep warm until you’re ready to serve them. (And don’t stack them!)*
How to You Measure Dry Ingredients?
To understand how to measure dry ingredients, I’ll use the example of measuring flour. This method I’m describing is one most home cooks use. To measure 1 cup of flour, you scoop out flour using a tool that’s NOT your measuring cup and deposit the flour into the 1 cup measuring cup. I gently shake the cup from side to side just to level the flour a bit. Then I use a clean butter knife to level off the flour. If you just need 1 tablespoon of flour, I’d simply scoop up flour using my tablespoon measuring spoon and again, level with a knife.
Perfect Crispy Belgian Waffles
Ingredients
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 tsp. sugar
- 2 eggs yolks divided from whites
- 2 TBSP butter melted
- 1 cup milk
- 1 tsp. vanilla
Instructions
- Preheat oven to 200 degrees F. Heat waffle maker to highest setting.
- Mix the flour, cornstarch, baking powder, salt and sugar using a whisk to combine well.
- Beat the egg yolk with a whisk until smooth. Stir in the milk, vanilla, and butter.
- Combine the milk mixture with the dry ingredients. Stir until mostly smooth.
- Beat the egg whites until stiff peaks form using an electric mixer or blender.
- Carefully but thoroughly fold the egg whites into the batter. Cook waffles according to waffle maker instructions.
- Place waffles directly on the oven racks until ready to serve. (And don’t stack them!)
Video
Notes
Nutrition
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HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
*Since I was making these for a party, I needed 25 waffles. Taking 3 minutes per waffle to cook, I needed them to stay crisp while the others baked!This is kind of in impossible feat, or so I thought… The trick was to place the waffles in an oven set to 200, directly on the oven racks (not on plates or pans!). Each one was just right! I can’t believe it worked. It worked! I’ve made this recipe since the party, and the oven trick is the key- they always stay perfectly crisp.
^^ Waffle station.
^^ Ok, and now, my favorite way to eat waffles! My favorite restaurant growing up in Ohio had this on the menu, and my grandma would let me order it as my meal every time! (Grandmas are the best, yes!?) Warm waffles topped with ice cream and hot fudge. I mean, just the best. Making these at home for the first time was an out of body experience, let me tell you!
Now that you have the best recipe, you can use your imagination to top them any way you want! They’re the perfect base for fruit, nutella, powdered sugar, jam, ice cream, syrup… you name it. Enjoy!
Need some new Breakfast Ideas? Here are several more Breakfast recipes:
Savory Breakfast Ideas:
- Protein Breakfast Wraps
- 3 Cheese Breakfast Casserole
- Loaded Breakfast Burrito recipe
- Bacon, Egg & Cheese Breakfast Pockets
- Best Ham & Cheese Scrambled Eggs
- Easy Breakfast Nachos
- Easiest Way to Cook Bacon
- Savory Breakfast Rolls
- Fiesta Egg Bites recipe
- Ham & Cheese Breakfast Casserole
Sweet Breakfast Recipes:
- Easy 15-Minute Maple Bars
- Baked Oatmeal Cups
- Best Blueberry Muffin recipe
- Nutella Banana Muffins
- Apple Bread Pudding
- Berry Protein Pancake Bites
- Oatmeal Waffle recipe
- Cinnamon French Toast Casserole
- Cinnamon Roll Breakfast Cake recipe
- One Hour Orange Rolls
- Easy 15 Minute Donut Recipes
- Vanilla Butter Syrup recipe
Crisp Belgian Waffle recipe with 4 tips that make these the BEST waffles ever! Simple waffle recipe that everyone loves.
Katie says
I haven’t made the recipe yet but am intrigued by the ingredient list! I read cookbooks like novels and am currently in the process of waffle research. Using cornstarch to sub-out some flour makes a lighter flour ie. a great substitution when recipes call for cake flour is to use a mix of all-purpose flour and cornstarch (off the top of my head my normal go to ratio is 1:7). It will totally work here. Also, there is very little fat in this recipe which is going to make them much less dense. I’ve seen a lot of recipes call for vegetable oil in order to achieve the crispness but often the amount of liquid fat is doubled from this one. I can’t wait to see how this works out. I’ll re-post if I get the chance to make these in the near future. Thank you so much for sharing a unique recipe!
Alison says
Thank you for your thoughts Katie! I would love to hear what you think if you get the chance to make these!
Kaylyn says
I absolutely love this recipe, it is my family’s favorite and a staple Sunday breakfast item each week. I want to make my batter ahead if time to store. would I need to combine all ingrediants except for the egg whites and store in sealed containers or would it keep with the egg whites over night? Thank you!
Jessica says
I’d wait & add the egg whites just before cooking the waffles Kaylyn. Glad you like them!
Heather Robbins says
These waffles are the BEST Belgium waffles i have ever made. I went on a quest trying to find the best recipe that wasn’t soggy the moment it hit the plate. Omg. Im obsessed!
I must have been through 6 different recipes in the past month, and now I dont have to look anymore!
Thanks so much!
Like your blog post said…we have always loved the waffles from the hotel waffle station and mine never did turn out good at home. It has been such a bummer.
Yesenia says
These are the best home made waffles I’ve tried, I’ve been on a mission to find a good recipe and after taking one bite I knew my search was over! I’ve made this a few times and they never disappoint. These are nice and crispy on the outside and soft on the inside and they hold nicely in a low warm oven while cooking the rest of the batter.
Jessica says
I’m SO GLAD to hear you enjoy them! YES! THey’re our favorites too. : )
Sara says
THE. BEST. And the perfect amount for a family of 4 when the kids split one. Today I tried something new: the juice of 1/2 a lemon added to the last waffle’s batter & cooked a smidge longer to offset the extra liquid. Then topped with blueberries, toasted almond slices, whipped cream and the zest of the whole lemon. It was a spiritual experience. 😀
Sami Grace says
My daughter just had twins. We make waffles for the freezer for obvious reasons. This recipe was just perfect. I love the light texture and if left to cool completely and warmed up in a toaster they are perfect for us.
Jessica says
So glad you enjoyed them!!
Liketobake says
Excellent recipe! We have made it twice.
Alison says
Love it when a recipe can become a repeat recipe! Thanks for sharing!
Harrison says
Do you recommend sifting the dry ingredients?
Nellie says
I never do, but you can definitely do that if you prefer!
Vee says
I cannot tell you how many different Belgian waffle recipes I have tried, only to be disappointed every single time. This recipe is so perfect ! The batter is much thinner than any recipe I have made previously which must be part of the reason these turn out so well. Thank you thank you thank you
Alison says
I love to hear this Vee! So happy this recipe has been a win for you!
Rosari says
Hi from Indonesia.. I really want to try your recipe.. sound good and all the comments I read said it was good and crispy, several recipe I tried not give me crispy waffle.
But sorry to ask, can you give me recipe in metric ? I’m not so good in cup measuring
Janyce says
This is absolutely THE best waffle recipe! I wouldn’t change a thing! Even my fussy hubby love’s these! Thanks so much!
Monika says
I might be in the minority but I really didn’t care for these. I don’t think it’s the recipe itself so much as I don’t like what the egg whites do to the texture. It’s was worth a try but I do prefer a waffle with some weight. Too light and the interior texture gave off soggy vibes.
Jessica says
Appreciate the feedback Monika!
Shay says
The batter definitely doesn’t make 4 waffles. You also need to fill them extra full when cooking to ensure they don’t come out flat. I like a waffle that is crispy with more body than these.
Jo says
Best recipe ever! I will only make these from now on. Love all your advice. They were a hit. Thanks for sharing.
Marlene says
Perfect waffles ! Crispy outside. Soft inside.
Thank you !
Nellie says
So glad you enjoyed them Marlene!
Amy Froetschner says
I love to use blueberries in muffins.
Alison says
I do too Amy!
Mary K. says
Oh, thank goodness! Finally, finally, FINALLY the recipe I’ve been looking for! The only waffles I’ve made in my Belgian waffle macker have been from packaged waffle mixes. Some are okay — most have been disappointing. My family will be so happy, too. Thank you for all your work to develop the perfect recipe!
Alison says
You are so welcome Mary! I hope you and your family enjoy!
Sandra W says
Blueberries in oatmeal…….it’s what’s for breakfast
Alison says
Sounds delicious!
Dawn says
My favorite way to use blueberries is in muffins. But these waffles with blueberries sound amazing!
Alison says
I love blueberries in muffins too Dawn! I hope you try and enjoy them!
Amanda says
Blueberries are best used in lemon blueberry muffins. 😋
Alison says
I love that too Amanda!
Amy Cooley says
I love using blueberries in muffins and pancakes!
Alison says
Definitely agree Amy!