Total Time: 30 minutes
Published: February 6, 2022
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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!
For more amazing waffle recipes, head to my popular posts for Cinnamon Sugar Biscuit Waffles, 4-Ingredient Dutch Cream Waffles, and Greek Yogurt Waffles.
The kids have been begging for waffles and who am I to say “no” to such a delicious request? But this isn’t just any old fluffy waffle recipe. These Belgian waffles are big, fluffy, soft, pillowy, tasty, and just the right amount of sweet. Plus, the square holes are the perfect size for soaking up all the butter, syrup, whipped cream, and berries you can pile on (and then some). My advice? Go ahead and double it so you can have these easy Belgian waffles all week long!
Recipe Ingredients
- Flour – All-purpose flour is great here. Sift the flour for extra fluffiness.
- Baking powder – Any name-brand baking powder will work in this Belgian waffles recipe
- Salt – Just a pinch of fine-grain salt will do.
- Cinnamon – I use name-brand ground cinnamon for these Belgian waffles.
- Sugar – White, granulated sugar works best in this recipe.
- Eggs – I use 2 large eggs in this recipe. If you have eggs on the smaller side, you might want to use 3 eggs.
- Vegetable oil – The oil helps the waffles stay moist, don’t skip it.
- Milk – Any milk you have is great, but I do usually use 2%.
- Vanilla – Real vanilla does make a difference but imitation will be fine if that’s what you have.
- Heavy cream – I use cold heavy cream here. Any brand will do.
- Pure maple syrup – For topping the waffles, use your favorite syrup. My husband and little boy love berry syrups, I am partial to Log Cabin original syrup. But when it comes to your whipped cream, be sure to use pure maple syrup. If you don’t have pure maple syrup, then use granulated sugar with a 1/4-1/2 teaspoon of vanilla, maple, or almond extract.
- Toppings – syrup, berries, Nutella, powdered sugar, peanut butter, bananas… the sky is the limit when it comes to waffle toppings.
Step By Step Directions
- First, preheat your waffle iron to medium-high heat, then in a medium bowl, whisk together the flour, baking powder, salt, and sugar.
- Next, separate the eggs by putting the yolks into a large bowl, and the whites in a separate, smaller bowl.
- In a large bowl, mix together the milk, egg yolks, oil, and vanilla.
- Now, add the dry ingredients to the wet ingredients and stir until just combined.
- Turn your attention to the egg whites. Whip them for 2-3 minutes (I used an electric hand mixer on medium-high speed), or until stiff peaks form. Then, fold (gently stir) the whipped egg whites into the waffle batter.
- Now comes the fun part: Spray your waffle iron generously with nonstick spray and pour the batter into the hot iron (the amount of batter will vary based on the size of your waffle iron).
- 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.
- Serve hot with your favorite toppings!
Making the Homemade Whipped Cream
- In a bowl (preferably glass) combine the chilled cream and pure maple syrup.
- Whip (I used an electric hand mixer on medium-high speed) until stiff peaks form.
- Serve over fresh waffles.
Why This Recipe Works
- Simple ingredients – Nothing fancy here. In fact, you probably have what you need in your fridge or pantry right now.
- So tasty – These fluffy Belgian waffles are SO GOOD you will not want to make another recipe as long as you live. I stand by that strong statement, too.
- Kid-approved – My kids inhale this crispy waffle recipe. INHALE. I have to stop them from eating too many and causing tummy aches. In fact, sometimes I give them each two and put the rest away in the fridge before they see them.
- Freeze well – Speaking of putting them away, these easy Belgian waffles store in the freezer so well. I usually put them in Ziploc bags or another airtight container. To thaw, I take them out and pop the waffles right from the freezer to the toaster.
What is the Difference Between a Belgian Waffle and a Regular Waffle?
The main thing that sets Belgian waffles apart from regular (American) waffles is the size of their holes. Belgian waffles have deeper pockets. In addition, Belgian waffles tend to be crispier on the outside.
What is the Purpose of a Flip Waffle Maker?
Before I got my own “flip” waffle maker, I thought they were just fancy models that you saw at hotel brunches. But I got my own, and now I understand all the fuss. Belgian waffle irons that flip cook much faster, touching both sides of the iron, and crisping up right away. Flip waffle irons for life!
Are Waffle Mix and Pancake Mix the Same?
You’d think the batters for waffles and pancakes could be the same, but they have slightly different ingredients. Waffles tend to contain more sugar, and more fat in the form of oil or melted butter. Often, waffles have stiffly beaten eggs in them too to make them more crispy and fluffy.
All that being said, you can certainly put pancake mix into a waffle iron if you like the shape of waffles and the ease of cooking them. But your waffles will taste like pancakes and be missing that crispy outer edge. They also will not be as fluffy.
Toppings for Belgian Waffles
In addition to the whipped cream and berries I put on my fluffy Belgian waffles; these ingredients would also make amazing toppings:
- Maple syrup
- Chocolate sauce
- Nutella
- Powdered sugar
- Bananas
- Berries (any)
- Sprinkles
- Chocolate chips
- Ice cream (dessert for breakfast, anyone?)
- Nuts
- Caramel
- Flavored whipped cream
- Warmed up jam
- Peanut butter
- Bacon
- Crushed pineapples (drained)
- Cinnamon chips
Expert Tips and Tricks
- Depending on the size of your waffle maker and how much batter you use, this recipe makes about 6 waffles, so serving sizes do vary.
- 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.
- Make sure your heavy cream 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.”
- Having only one waffle iron I believe is the norm. The problem with this is, the waffles tend to get cold while everyone waits for them all to be done. To solve this problem, 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!
More Amazing Breakfast Recipes
Did you try this easy breakfast recipe? AMAZING! Please rate the recipe below!
Best Fluffy 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!
Servings: 6 servings
Instructions
Preheat a waffle iron to medium-high heat.
In a medium bowl whisk together flour, baking powder, salt, and sugar.
Separate your egg yolks into a large bowl, and your egg whites in a separate, smaller bowl.
In a large bowl mix together egg yolks, milk, oil, and vanilla.
Add dry ingredients to wet ingredients and stir until combined.
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.
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).
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.
Serve with your favorite toppings.
Homemade whipped cream topping (optional)
In a bowl (preferably glass but not mandatory) combined your chilled cream and pure maple syrup.
Whip (I used an electric hand mixer on medium-high speed) until stiff peaks form. Serve over fresh waffles.
Notes
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.
- 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”.
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!
Nutrition
Calories: 608 kcal, Carbohydrates: 73 g, Protein: 14 g, Fat: 29 g, Saturated Fat: 17 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 176 mg, Sodium: 824 mg, Potassium: 340 mg, Fiber: 2 g, Sugar: 22 g, Vitamin A: 1191 IU, Vitamin C: 1 mg, Calcium: 451 mg, Iron: 4 mg
