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close up of homemade belgian waffle with nutella, bananas, strawberries, and maple syrup

The Best from Scratch Belgian Waffles

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.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Servings 6 waffles


Dry Ingredients

  • 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

Wet Ingredients

  • 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.