Homemade Belgian Waffles

I don’t know about you, but I love a good waffle. Especially if it’s the right amount of crispy on the outside and fluffy on the inside. This recipe does the job just right, and it’s not to sweet. It’s actually my mom’s recipe, and we’ve been making it for a long time and it never disappoints! Topped with syrup or whipped cream and fresh berries, it always is amazing!


  • 2 cups all-purpose flour
  • 1 tbsp brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 eggs (separated)
  • 2 cups milk
  • 1/4 cup oil
  • 1 tsp vanilla

In a large bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. In another small bowl, combine egg yolks, milk, oil, and vanilla. Pour the wet ingredients into the dry and stir well. Don’t overmix, otherwise the batter will be tough!

Dry ingredients (flour, cinnamon, salt, baking powder, and brown sugar)
Wet ingredients (egg yolks, milk, vanilla, and oil)

The meaning behind the separated eggs is that the whites go in one bowl and the yolks go into the other. How I do this is by cracking the egg in half like normal and shifting the egg yolk between eggshell halves so the whites separate into a bowl. The whites get put into a stand mixer and whipped until they form stiff peaks, or until they look like whipped cream. The egg whites is what’s going to make the outside of the waffles slightly crispy, while also making them fluffy on the inside. When adding the egg whites to the batter, make sure to “fold” them in. Folding is a different way of stirring that allows the egg whites to keep their fluffy shape instead of going flat. Baisically it’s turning the egg whites over with a wooden or rubber spatula and letting the batter mix in. Again, don’t overmix! You should be able to see egg whites a little, the batter doesn’t need to be perfectly smooth.

As you can see, the egg whites end up looking like whipped cream after being beat in the stand mixer.
This is what my batter looks like after I’ve folded in the egg whites. Once again, the batter doesn’t need to be completely smooth!

I like to lightly grease the waffle iron with canola oil in a spray bottle. Don’t use olive oil, as it can taint your food. I don’t suggest coconut oil sprays either as they can do the same. Vegetable oil isn’t a very healthy option, but feel free to use whatever you like.

How crispy you want your waffles is all up to you. I suggest cooking them until they have that nice golden brown color. For toppings, it’s all you! Maple syrup, whipped cream and berries, or whatever you like. This recipe typically makes about 10-12 waffles, depending on the size waffle maker you use.


I hope you enjoy this recipe as much as I do, and be sure to let me see you making these on Instagram! You can tag me @dancingwchickens!

Dancing with Chickens

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s