Homemade Belgian Waffles

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These homemade Belgian waffles are crispy on the outside and light and fluffy on the inside, with deep pockets that catch every drop of warm maple syrup. What makes them special is the whipped maple mascarpone cream I serve them with (cream cheese works, too!). They're also freezer-friendly and perfect for brunch and holidays (hello, Thanksgiving and Christmas planning!).

Classic Belgian Waffles: Crispy Edges, Fluffy Centers

I have a real soft spot for brunch that feels like a special occasion. Even though most of my breakfast recipes are savory, like my ham and broccoli frittata and mini quiches, I also have a growing collection of sweet favorites, like my lemon curd Dutch baby and blueberry lemon bread. These classic Belgian waffles are the newest addition to my brunch menu and breakfast charcuterie board, and I couldn't be happier about how they turned out!

They have crisp, golden edges and a light, fluffy center, with plenty of deep pockets for catching warm maple syrup. I use cornstarch to create that signature crisp exterior, and I fold whipped egg whites into the batter to keep the inside airy and tender. A combination of melted butter and oil gives the waffles the best of both worlds: butter adds flavor, while oil helps the exterior stay crisp long after they leave the waffle iron.

Then there's the topping. If you've made my strawberry tiramisu, you already know how much I love mascarpone. I whip it with cold cream and a little maple syrup; it turns into a thick, lightly sweet cream that holds its shape on a hot waffle much better than plain whipped cream. This is a kind of breakfast that feels special while still being wonderfully simple.

So, what makes a waffle "Belgian"? 

Belgium has two famous waffle styles: Brussels waffles, which are tall, light, and crisp with deep square pockets, and Liège waffles, which are dense and chewy, made from a brioche-like dough studded with pearl sugar. Both are traditionally made with yeast.

When people in the US say "Belgian waffle," they generally mean the Brussels style, typically served with syrup, whipped cream, or fruit. This style became widely known in the US after the 1964 New York World's Fair, where Belgian waffles were served with whipped cream and strawberries.

My version skips the yeast and the overnight wait but keeps everything I love about the style. I stayed true to the traditional method by whipping the egg whites separately and folding them in, which is what gives these waffles their signature airy texture. I also add cornstarch for extra crunch.  These Belgian waffles are ready in under an hour, and the batter needs nothing more than a whisk, a spatula, and a hand mixer! 

Note: I've included plenty of helpful tips below, before the recipe card, to help you make these Belgian successfully on the first try, and I encourage you to read them. But if you'd rather get straight to ingredient amounts + recipe instructions, feel free to jump to the fully printable recipe card and come back to the tips later, if you need to!

My Tips for the Best Belgian Waffles

• Preheat the waffle maker thoroughly. A properly heated iron sets the exterior quickly and helps the waffles brown and crisp rather than steam.
• Adjust the amount of batter to your waffle maker. The exact amount needed will depend on the size and shape of your waffle maker. For full, well-defined waffles, use enough batter to cover most of the lower grid, leaving a little room around the edges for expansion. If the first waffle comes out slightly underfilled, simply increase the amount of batter for the next one.
• If using a rotating Belgian waffle maker, rotate it immediately. Add the batter, close the lid, and rotate the waffle maker right away so the batter distributes evenly between the plates.
• Use the appearance of the waffle as your guide, not just the timer. Cooking time will vary between waffle makers. Look for a waffle that is deep golden brown and releases easily from the plates. The amount of steam coming from the waffle maker should also decrease considerably toward the end of cooking.
• Lightly grease the waffle maker. This helps prevent sticking, even when using a nonstick model. If the first waffle sticks, lightly grease the plates again before cooking the next batch.
• Extra Tip: This photo shows all the ingredients you need (with labels). Take a screenshot for your shopping list:

A Few Notes About the Waffle Batter

• Don't worry if the batter looks a little lumpy. This is normal. Once the wet and dry ingredients are combined, stop whisking as soon as there are no large pockets of dry flour. Trying to whisk the batter perfectly smooth can overwork the flour and make the finished waffles less tender.
• The batter should be light, aerated, and pourable. It is not intended to be extremely thick. The 10-minute rest gives the flour and cornstarch time to hydrate and allows the batter to thicken slightly.
• Don't replace the cornstarch with additional all-purpose flour. Cornstarch is important to the texture of these waffles. It helps create a crisp exterior while keeping the center tender and light.
• Use both butter and oil. Butter provides flavor, while the neutral oil helps the exterior stay crisp.

How to Fold in the Egg Whites

• Take care not to overbeat the egg whites. They should reach glossy medium-stiff peaks rather than very firm, dry peaks. Egg whites that have been beaten too far are difficult to incorporate and can break into noticeable white clumps when folded into the batter.
• Be a little more assertive with the first addition of egg whites. The first addition is there to lighten the heavier waffle batter, so use the edge of the spatula to break up any larger pieces as you fold.
• Fold the remaining egg whites more gently. Once that first portion has been incorporated, gently fold in the remaining whites to preserve as much air as possible.
• A few tiny streaks of egg white are fine. It is better to stop folding at that point than to keep mixing until all of the air has been knocked out. There should not, however, be large pieces or blobs of egg white remaining.

How to Keep Belgian Waffles Crispy

• Never stack freshly cooked waffles. The steam trapped between them will quickly soften their crisp surfaces. Place each waffle in a single layer on a wire rack instead.
• Keep waffles warm in a 200°F oven. If you need to keep several waffles warm for serving, place the cooked waffles in a single layer directly on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm without trapping too much steam.

Toppings and Serving Ideas

• Classic Brussels topping: Traditionally, Belgian waffles are served simply with powdered sugar, whipped cream, and fresh strawberries or other berries. I love serving mine with maple mascarpone cream, warm maple syrup, and fresh berries.
• Warm spice: For a fall version, whisk 1 teaspoon of cinnamon into the dry ingredients, then top the waffles with caramelized apples, soft and buttery cinnamon-cooked apples, or pears.
• Hosting brunch?  Pair them with something savory like mini quiches, sausage frittata, or breakfast egg muffins. For a larger gathering, serve them alongside a breakfast charcuterie board and let everyone add their own toppings.

How to Make Belgian Waffles (Step-by-Step Photos)

This is a recipe overview. Scroll up to find the complete instructions + ingredient amounts in the recipe card above.

• Mix the wet ingredients: Whisk the milk, egg yolks, melted butter, oil, and vanilla in a medium bowl.
• Mix the dry ingredients: In a large bowl, whisk the flour, cornstarch, sugar, baking powder, baking soda, and salt.
• Combine: Pour the wet ingredients into the dry and whisk just until no large pockets of flour remain. A few lumps are fine.

• Whip the egg whites: Beat the whites with an electric mixer until glossy medium-stiff peaks form. They should hold their shape but still look soft, not dry.
• Fold in the whites: Fold in one-third of the whites to lighten the batter, then gently fold in the rest in two additions.
• Rest and make the cream: Let the batter rest while the waffle maker heats. Meanwhile, beat the mascarpone cream ingredients to medium peaks and refrigerate.

• Cook the waffles: Lightly grease the waffle maker, add the batter, and cook for 5 to 7 minutes until deep golden brown and crisp.
• Cool on a rack and serve: Move each waffle to a wire rack (don't stack them!). Serve with maple mascarpone cream, warm syrup, and fresh fruit.

Frequently Asked Questions

1. What is the difference between Belgian waffles and regular waffles? Belgian waffles are thicker, with deeper pockets and a lighter texture. They're made in a Belgian waffle maker, which has a deeper grid. Whipped egg whites in the batter also make them extra fluffy. Regular waffles are thinner with shallow squares. 
2. Do I need a Belgian waffle maker? A Belgian waffle maker gives you the classic deep pockets, but this batter works in a regular waffle maker too. The waffles will be thinner and cook a little faster.
3. Can I make these in a regular waffle maker? Yes! Use less batter per waffle and start checking a minute or two early. You'll get thinner waffles and a few more of them.
4. Why are my waffles soft (soggy) instead of crispy? Stacking hot waffles is the most common reason. Trapped steam softens the crust, so always move them to a wire rack. Also, make sure the waffle maker is fully preheated and let the waffles cook until they turn deep golden brown. I recommend waiting until the steam slows down before you open the lid. That's usually a sign the waffle is done. And always cool waffles on a wire rack.
5. Can I skip whipping the egg whites? You can add the whole eggs to the wet ingredients, but the waffles will be denser and less crispy. Whipping the whites is what gives these Belgian waffles their tall, airy texture, so I highly recommend it.
6. Can I make the batter the night before? I don't recommend it. The whipped egg whites deflate as the batter sits. Instead, mix the dry ingredients ahead and whip the whites right before cooking.
7. What can I use instead of maple mascarpone cream? Plain whipped cream, a spoonful of Greek yogurt, or just butter and warm maple syrup all work. For a fruity twist, try the lemon curd from my lemon Dutch baby or cinnamon-cooked apples.

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• Lemon Dutch Baby (Easy Oven-Baked German Pancake)
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• Classic Crepes in a Regular Skillet
• Peach Pancakes with Cinnamon Maple Syrup
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• Savory Bacon & Cheddar Cheese Scones
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• Breakfast Charcuterie Board
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