Easy Homemade Belgian Waffles are made from scratch using items you have in your pantry to create a classic buttery crispy waffle with deep nooks to capture your favorite syrup & toppings! A great easy recipe your family is sure to enjoy!
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Big thick fluffy waffles! Is there anything better than the perfect homemade waffle dripping with melted butter, drizzled with your favorite syrup, like boysenberry, and topped off with a mountain of fresh berries? Nope! (I knew you’d agree with me!)
Belgian Waffles were introduced to Americans at the World’s Fair in 1964 in New York City. They were yeast-raised and served with sweetened whipped cream. YUM! A truly Classic Belgian Waffle Recipe to be sure!
Nowadays, any waffle with deep pockets is often called a “Belgian Waffle”. This recipe is not a “purest” Belgian Waffle … because frankly…this lady doesn’t have the patience to wait for yeast to rise! Heck No! When I want a waffle…I WANT a Waffle…like NOW! This quick recipe is perfect for the waffle monsters at your Nest! So…Let’s get baking!
How To Make Homemade Belgian Waffles
In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/4 cup sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Melt 1/4 cup of butter in a microwave safe dish.
TIP: I like to use a large glass measuring cups. Then I can just add the other ingredient into it.
Whisk 1 1/2 cups cold milk into the melted butter. Add 1 teaspoon vanilla.
Why whisk cold milk into melted butter? Great question! This causes little “butter balls” to form. The cold milk solidifies the melted butter into small balls while whisking. When those little butter balls hit a hot waffle iron they cause “air pockets” inside the flour batter! This one simple step creates an amazingly light fluffy waffle or pancake. My classic buttermilk pancakes uses the same technique and makes perfect pancakes every time.
In a separate bowl beat two whole eggs until fluffy.
Create a well in the center of your flour mixture. Pour wet ingredients into center of well, including the beaten eggs.
Whisk wet and dry ingredients to incorporate. (That sounds so stuffy…just mix it up y’all! lol) Nobody has time for being stuffy around here. We have waffles to eat!
Be sure to scrape down the bowl, just to be sure you have everything mixed together really well. Scrape the bottom of the bowl too. Sometimes flour likes to hide out down there y’all!
If the batter is too thick add a splash or two of milk and mix until you have a semi-thick batter. You don’t want it too thin or you’ll have one heck of a mess. Waffle batter should be slightly thicker so that it spreads slowly before pressing the waffle iron down.
Preheat waffle iron. Brush waffle iron with melted butter or spray with cooking spray. Either will work. I prefer to use cooking spray for waffles, for the simple reason butter can burn.
Pour about 1/2 cup batter onto the center of your preheated waffle iron. Close and cook per your waffle iron instructions for baking.
I like to use a deep Belgian waffle iron, but you can use any brand or size of waffle iron you prefer.
Remove waffles using a fork to lift the edges. Repeat with remaining batter.
Serve slathered with butter and your favorite syrup! The kids at this nest like plain ol’ waffles with butter and maple syrup!
The big birds at this nest prefer flavored syrups like raspberry or boysenberry, with a heaping mountain of fresh berries and sprinkle of powder sugar. I mean seriously…which stack do you want? (Not really a question my friends. I hope you aren’t really stopping to think about this!)
How To keep Waffles Warm while preparing the remaining batter?
The trick to cooking waffles is trying to keep the first and second one warm while you finish cooking the rest. Right? The secret? Place them on a baking rack in a 200° oven for up to 30 minutes while you finish cooking the remaining waffles.
Can you freeze Belgian Waffles?
You can freeze any extra waffles by placing them in a large Ziploc bag. Remove as much excess air as possible from the bag before placing in the freezer.
How to Reheat Waffles
When ready to eat simply pull out a waffle and place in your toaster on the waffle setting. If it’s too big to fit, you can place the waffle in the microwave until warm, about 25-30 seconds. If you want the edges crispy brush with butter and place under the broiler for a few minutes. Just be sure to watch it so it doesn’t burn.
Waffles make a great weekend breakfast or brunch. However, they’re also a great afternoon treat or a fun dinner idea. They use ingredients found in your pantry. They’re filling, fun, and delicious!
You may also like these other Great Breakfast Waffle Recipes
- Blueberry Banana Belgian Waffles
- Strawberry Vanilla Waffles
- Pumpkin Chocolate Chip Pancakes
- Cranberry Orange Pancakes
- Classic Blueberry Pancakes with homemade blueberry lemon zest syrup
As always thanks so much for stopping by and visiting my Nest today! I hope your family enjoys this recipes and it becomes a regular at your home.
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups cold milk
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 2 whole eggs beaten
- Fresh berries and syrup for toppings
1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined. Create well in the center.
2. In a small bowl whisk milk into melted butter. Add vanilla and beaten egg.
3. Pour wet ingredients into the center of well. Whisk to incorporate and create a batter. If batter is too thick, add in an extra splash of milk.
4. Preheat Belgian waffle maker. Brush generously with melted butter, or spray with cooking spray between each waffle baking, and pour in about 1/2 cup batter into the center. Close and cook according to waffle maker instructions.
5. Repeat with remaining batter until all waffles have been cooked. Serve warm with berries, whipped cream, powdered sugar, maple syrup and/or butter.
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Serving Size:1 waffle
Amount Per Serving: Calories: 451Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 105mgSodium: 635mgCarbohydrates: 72gFiber: 3gSugar: 19gProtein: 11g