The perfect, easiest homemade Belgian waffles recipe! Double the recipe and freeze for those mornings when you just don’t have time to make that three-course breakfast.
My kids absolutely love homemade Belgian waffles! And let’s be honest, I do too. Not only are they tasty, but when they’re frozen, they make for the quickest breakfast ever on crazy mornings. You know those mornings i’m talking about. The ones where you hit snooze and say, “Just 5 more minutes” and it ends up somehow being 30! What the heck happened lol!? It’s those mornings, where you need a helping hand. And these homemade Belgian waffles, are it!
Prepping the mix beforehand
I know some folks prefer making fresh waffles in the morning, which i’m totally down for! To make it easier for you in the morning, mix all of your dry ingredients the night before. When you wake up the next day, add in your wet ingredients. Easy peasy!
Substituting the fats and flour
Use what you have!
While I love using butter, you can change out the fats interchangeably with oil or applesauce! Go half canola oil, half applesauce if you have it.
And the same goes for the flour. I like using a combination of whole wheat flour and white all purpose flour, but if you don’t have wheat, no worries! Use all white flour. Or use all wheat flour if that’s what you have. There’s no need to go out and buy ingredients! Use. What. You. Have.
Whipping the egg whites
While it sounds tedious, the extra step in separating the yolk from the whites and whipping the whites, really creates a fluffier and lighter waffle texture. Drop in the yolks with the wet ingredients, saving the whites for the very last step. When you add those egg whites, you want to fold them into the batter, not whisk them. You don’t want to loose all those beautiful air bubbles that create the fluffy waffle!
These homemade Belgian waffles are incredibly freezer friendly! Once they are done cooking in the waffle iron, I like to place the waffles on a cooling rack. Transfer the racks directly into the freezer so that the top and bottom of the waffle get frozen. Once they are completely frozen (maybe an hour or so. I usually forget about them until later that night haha!) stick them in freezer gallon bags! They stay good for several months, but really, they don’t even make it to the month mark.
Waffles – the Swiss Army knife entree
Homemade Belgian waffles are extremely versatile! While you can have them for breakfast, you can also have them as a savory entree (hello, Spicy Chicken Waffle Sandwich from Sleepy Hollow!) Fried Chicken and waffles anyone?
You can even switch up the waffles for breakfast too! Make some eggs and bacon and make a delicious egg sandwich for on-the-go!
Of course, we love our waffles with nutella, freshly sliced berries and maple syrup. Ugh, so delicious!
What team are you on when it comes to waffles? Are you Team Sweet, Team Savory, or Team Both? Let me know by leaving me a comment! Or leave me a comment telling me what you like to put on your waffles. I’d love to hear other options to try sometime!
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The Best from Scratch Belgian Waffles
- 1 cup all purpose flour
- 1 cup wheat flour
- 2 tbsp white sugar
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 eggs, yolks separated from whites
- 1 3/4 cup whole milk
- 1/2 cup melted butter (1 stick)
- 2 tsp vanilla extract
- Whisk all dry ingredients together in large bowl. Add in egg yolks, milk, butter and vanilla extract.
- In a small bowl, whip the egg whites for 2 minutes until light and foamy.
- Gently fold in egg whites into batter and combine.
- In a preheated waffle iron, spray with non-stick cooking spray. Add batter to waffle iron and cook until perfectly golden brown.
To freeze waffles once cooked:
- Place cooled waffles on cooling racks and transfer to the freezer for an hour. Once frozen, place into freezer ziplock bags and freeze up to 6 months.
Reheating frozen waffles:
- Toaster – place waffle into toaster on medium setting for 2 minutes, watching carefully that they don't burn.
- Oven – preheat oven to 300 degrees Fahrenheit. Place frozen waffles directly onto racks and bake for 10-15 minutes, watching to make sure they don't burn.