Best Ever Belgian Waffles in the World!

“Best Ever Belgian Waffles in the World” yeah I know that’s a big statement there for a simple waffle. But you don’t understand, coming from me – that woman who really doesn’t care for waffles, pancakes, french toast or crepes, THESE THINGS ROCK!  It’s not that I don’t care for them as I love the taste of the first or second bite but after that I’m done.  They just ‘get to me’ and well it’s not bacon or a dippy egg.  Sure I’ve added bacon to waffles or topped it with a dippy egg but it’s just too much for me.

However that has since changed when I created this recipe.  See a long story short I had ordered some food porn props from an online store and literally all 5 times I ordered something it came shattered in a BILLION pieces.  So I’d call, shake the glass, tell them to come pick up their stuff.  They tell me to toss it and credit me back and give me more credit on top of that.  So why continue 2 more times?  If I don’t order glass stuff it comes perfectly.  However their shipping department apparently feels the need to NOT pack glass stuff in bubble wrap or the like.  Anyway I had a buttload of credit built up with them that was due to expire.  Well they had this Belgian waffle maker on sale SUPER cheap.  It got amazing reviews so I opted to give it a shot.  It arrived in 1 piece, thankfully, and I set out to make waffles.


Traditional Belgian waffles are yeasted and the batter rests in the fridge overnight.  So I went with those initially.  The next morning I got out my brand new waffle iron and got to cooking them.  I gave Mr. Fantabulous one and after one bite he looked at me and said “Um, can I have eggs instead as these are terrible.”  I took a bite and yep, he was right.  The batter was a loose dough consistency which I found odd but figured that’s how yeast batter would be.  I couldn’t stand the taste so needless to say I pitched the entire batter.

So I went back to the drawing board and looked at some of my other waffle recipes. Then it dawned on me my Mom used to make these waffles when I was really little.  After digging through my old recipes book I found hers.  After studying the ingredients I knew I had to tweak it to get it to a Belgian waffle taste, appearance and thickness.


These waffles are more like Brussels waffles so they have baking powder instead of yeast for the leavening agent.  That being the case, just like any pancake batter or waffle batter once you whisk it together (but not over whisk it) you allow it to set out for a good 30 minutes to allow the leavening agents work their magic.  Now me being me I am a batter girl.  99% of the time I can tell you how a dish is going to turn out just by how the batter tastes.  Therefore batter went on a spatula and finger swiped that.  Mmmm!  A perfect balance of vanilla and sweetness.  I knew these babies were going to rock.

Since this was a new machine for me, my waffle maker, I had to figure out the settings.  See this one went from 0-8 on the temperature gauge however I had no clue what the baking temp was.  Needless to say the first one was waaaaaaaaaaaay too dark and raw in the middle and the 2nd one was too light (and I didn’t put enough batter on the maker). I WISH this machine would have come with instructions of “Pour X amount on the hot iron so ensure an even bake AND to not have it overflow out the sides, onto your counter and everywhere in between!”.

Yeah… she overflowed.

… A LOT but live and learn.


By the third waffle I had it down to a science – almost a cup of batter with the machine on #7.  But when you make these you’ll have to go with what your manufacturers instructions say. As you can tell by these pics, these came out to about 1″ thick with deep crevices to house all of that maple syrup or toppings.

What do you top yours with? Mr. Fantabulous loves pure maple syrup (must be warmed).  Yes, he’s that spoiled but then again I blame his mother for that.  I just continue it.  LOL


Initially I only made a half batch I only had enough batter to make 4. Since the first 2 didn’t turn out right and Mr. Fantabulous was nomming on #3 I had only one left.  So I got to making the last one when I hear “Wow baby, these are amazing!  Are there any more???”  Now folks these things are pretty big.  Like I said an inch thick by 10″ round. I honestly was surprised he wanted a second one (okay not really but it still amazes me on just how much he can eat!) so I gave up my waffle.

Now one awesome thing about him when he eats pancakes or waffles is he is not one to ever, EVER, pour syrup over top. He pours it in front of the waffle and cuts off a piece and dips it in.  Trust me it drives me nuts as I keep telling him “Honey, God put those crevices in waffles on purpose so they could act like a little cup to hold your syrup.  Jesus is doing you a favor.”  Yeah.. doesn’t work.  However this works in my favor.  See almost half way through this massive thing I could see him slowing down and putting his fork down.  Budda was full.


What this means is that remaining half of a waffle that would normally be soaked in syrup if they being eating by most of the population, was bone dry and perfect; perfect for me that is.  Since his had cooled down, I threw the remaining half in the toaster to heat it back up and when it came out topped it with some soft butter and warm syrup.  I’ll be honest I was kind of  weary of eating this whole half because again, I have great intentions of finishing one (but never do) and second – that half was still massive. With me, being me, I have to scrutinize the texture, smell it, taste it plain and then taste it with the toppings.  I kind of go into a zone when I’m taste testing my recipes.  See if I need to tweak it for more of this or less of that.  I’m a perfectionist at most things I do but in the kitchen I’m flat-out anal!  I mean I have to be.  If I think something sucks, why in God’s name would I ever serve it or expect anyone to make one of my recipes?  Right?

But this recipe, I nailed it first time out of the gate with my tweaks off of my Mom’s original recipe.  It was light and airy, the texture was perfect.  It wasn’t heavy but it was filling.


Now like any food blogger, cook, you test, test and re-test a recipe for consistency.  You want the same results every single time with minimal variance in outcome.  So later that afternoon I set out and made 2 more batches.  Perfect every single time.  Now I will tell you that I have enough Belgian Waffles in my freezer for quite a while but I have plans for those babies in future recipes.  You know me, I can’t just stick to the norm.  I have to venture outside of the box and push the limits.  I already have another adaption of this recipe coming up (just waiting on me to edit the photos) and 3 more uses of these.  Oh yeah, I got plans baby!

Needless to say I went through many iterations of this recipe and finally figured out the secret (or secrets to the perfect belgian waffle).

  1. Separate your eggs.  You want your egg whites whipped to a stiff peak.  By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick.
  2. Cornstarch – yep, cornstarch.  The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it fully per your machine’s instructions).
  3. Resting the batter – you need to let the batter to set to allow the leavening agents work their mojo.


You know, I think I already know what I’m having tomorrow for lunch.  One of my Belgian Waffle makeover recipes I’m working on.  I’m thinking it’s going to be all kinds of awesome! Until then you NEED to have these in your life, your freezer and most importantly, in your belly!


***10/28/17 UPDATE***

I’ve been getting asked a lot what Belgian Waffle Iron I use. I have 2 that I absolutely love.

What I love about the Oster CKSTWFBF21 1-1/2-Inch Thick Belgian Flip Waffle Maker is that it makes super thick waffles. The only negative is that the plates don’t come out to wash so cleanup, while easy, is still a pain.

The KRUPS, 4-Slice Belgian Waffle Maker With Removable Plates is great for thick, square Belgian waffles. Plus it has removable plates. The negative, they aren’t as thick as the round one above. Both are awesome and work amazingly well!

Best Ever Belgian Waffles in the World!


Serves: 4-6

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  • 1 cup flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk (has to be buttermilk)
  • 1/3 cup melted butter, unsalted
  • 1 egg, room temperature and separated
  • 1/4 cup - 1/2 cup sugar
  • 1 1/2 tsp vanilla bean paste
  1. In a bowl beat the egg white until stiff peaks form. Set aside.
  2. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.
  3. Add the milk, butter, egg yolk, sugar and vanilla and mix just until combined. Do not overmix as you do not want air in this. Some lumps are OK.
  4. Gently fold in the egg whites until combined. Do not deflate the egg whites. This is what will give your waffles that light texture.
  5. Let the batter sit for 30 minutes.
  6. Heat a waffle iron.
  7. Follow the directions on your waffle iron to cook the waffles.
  8. Serve immediately hold in a 200 degree oven, directly on the rack. I would not recommend stacking them as they are heavy and may get smushed or soggy on the plate.
To freeze, allow to cool completely and wrap individually in plastic wrap.
To reheat just place frozen in the toaster.

We personally like a sweeter waffle so when I make them I like almost a 1/2 cup however you can certainly add the lesser amount.

Depending on how big your waffle iron is, will depend on how many waffles you get out of this. Mine is fairly large so I get 5-6 waffles that are pretty big.

135 Responses to “Best Ever Belgian Waffles in the World!”

  • Princess Leigh Loyloy says:

    Hello! Good day! Can I prepare these waffles by 8am then fridge it and use it anytime that day? Thankyou Im planning to include this in my store! Im concern about the whipped eggs.. thankyouuuu i hope to get a response

    • TKWAdmin says:


      I would not recommend that. Typically the batter should be used within 45-60 minute of resting it as the egg whites will start to deflate. My advice is to make a big batch up, cook/cool the waffles then reheat when ready to eat. They freeze beautifully!

      Best Kitchen Wishes!

  • Lucas says:

    TKW you are a breath of fresh air! These were absolutely perfect! My wife is from Belgium but she is not a cook sadly so she never learned how to make these. We’ve been back to her home many times over the years and would also gorge ourselves on these while there. Her birthday is coming up and after scouring the web I found your recipe. It had so many high praises that I decided to try it out.

    You actually made her smile from ear to ear and nod her head ‘yes yes yes!’ as she ate 2 of them. These are perfect and one that reminded her of home.

    By chance do you also have a Liege waffle recipe? There’s a debate as to what are considered ‘true’ Belgian waffles – the liege or these ones. Honestly I don’t care as long as I’m eating ones that taste like this, like her home!

    Bless you!

  • Isabel says:

    Absolutely amazing! I have been searching for decades on how to make the perfect Belgian waffle and this recipe is IT! When I was in college I did a year in Belgium and that’s where I fell in love with true Belgian waffles. This is as perfect as you can get! Crispy on the outside with such a light and airy middle! I’m so glad that I read the steps about folding in the egg whites and then letting the batter rest. GENIUS!

    Thank you so much!


  • Marco says:

    Recipe SUCKS..,..sugar quantity is way too much!!!!!

    Wasted all the ingredients following the recipe to get limp Belgium waffles…..

    The belgiums would be offended….

    • TKWAdmin says:

      Lol so I’m taking it you didn’t like it? It’s funny as I just made these this morning for company and they turned out perfectly …as expected. Fluffy inside, crisp crust and definitely not limp.

      If yours were limp most likely you didn’t follow the recipe exactly as you have to fold in the egg whites, you have to let the batter rest and your iron has to be set to the right temp per your manual.

      As for leftovers well I have none as my guests are taking them home as they loved them. But hey to each their own. Have a blessed day.

      Best Kitchen Wishes!

  • Virginia says:

    Why do you have to use buttermilk? I am lactose intolerant and have to use Lactaid milk – can I use it with the same fantastic results?

    • TKWAdmin says:

      Buttermilk adds a level of richness. I’ve not tried Lactaid. But if you do you’ll need to omit the baking soda and increase the powder to double.

      Best Kitchen Wishes!

  • Virginia says:

    Why do you have to use buttermilk? I am lactose intolerant and have to use Lactaid milk – will it work with the same results?

  • Red Haired Lady (Laura) says:

    I made these waffles today, for the second time. When I made them several months ago, I couldn’t get the egg whites to whip. I’m terrible at separating them, so I probably got yolk in the whites. They were OK with the non whipped whites but not great.

    I made them again today, using egg whites from a carton. Added a bit of cream of tartar, and a tablespoon of the sugar while whipping. They whipped up perfectly in my stand mixer, 10 minutes or so on high speed.

    I doubled the recipe and the waffles were perfect. Light and delicious!

    They did come out softer than store bought waffles, but not mushy.

    Thanks for a great recipe!

    • TKWAdmin says:

      Yeah!!! I’m so happy that they turned out for your Laura! Yes that will happen when you whip egg whites. Even if you get the teensiest bit of yolk in it, the egg whites will not whip up. Just watch using carton egg whites as depending on their age I’ve had them not whip up at all.

      My best advice to crack and separate eggs is to have 2 bowls – one for the whites and one for the yolks. Crack the egg into your hand. Let the whites trickle through your fingers to where only the yolk remains in your hand. At that point, put the yolk into the other bowl. It’s messy, sure but it’s the easiest way for me.

      You got this!

      Best Kitchen Wishes!

  • Christine says:

    These were amazing, they may very well be the best ever. I wont bother trying other recipes that is certain. The only substitution I made was to use Kefir instead of buttermilk because it is what I had. I used somewhere between a 1/4 and 1/2 cup of sugar. They were so yummy I didn’t even use butter or syrup. Can’t wait to make them again

  • J says:

    I have made many recipes that claim to be “the best waffles ever”, only for them to taste no where near what they are like from a fresh Belgian Waffle seller. But your recipe was amazing and tasted just like brought waffles!

    Admittedly I didn’t have baking soda, so I substituted this with more baking powder. I also didn’t have butter milk, so I used full fat fresh milk. All turned out great, even in my small waffle iron that also doubles as a toasty maker! I made 5 in total from the mixture.

    Thank you

  • TinaMS says:

    The name of this recipe is SPOT ON!! I have never made homemade waffles before. My finding this recipe came about because IHOP had a one hour wait to be seated for breakfast last weekend. I decided I would buy my own waffle maker (Hamilton Beach Deep Dish Belgium Waffle Maker at Walmart) and make my own. I typed Belgium waffle recipe into Google and this recipe was 4th or 5th down on the list. I don’t know why I clicked on this recipe, but I am glad I did!! I have no desire to even try another recipe! This is it! I followed the recipe to the “T”, only I doubled it using 1 cup (only 1/2 if not doubling) of sugar in the double recipe, and I used 2 tsp (only 1 if not doubling) of vanilla extract instead of vanilla bean paste. I used 1 cup of batter for each waffle and ended up making 5 waffles. So I am glad I decided to double the recipe. All in All…this recipe ROCKS!!

    • TinaMS says:

      I meant to leave 5 stars! Wish I could give it 10!

    • TKWAdmin says:

      *doing the happy dance* LOL Yeah!!! I’m so happy you loved this! And fyi.. these freeze BEAUTIFULLY! And and and you HAVE to try them as an ice cream sandwich. Seriously it’s like the best treat ever! Thank you so very, very much for your kind words!

      Best Kitchen Wishes!

  • Janet Levy says:

    Two recommended changes: For extra crunch, instead of one cup of flour, substitute 3/4 cup of all purpose flour and 1/4 cup of yellow cornmeal. Use one teaspoon of vanilla extract. (The vanilla flavor was overpowering with 1 1/2 teaspoons of vanilla bean paste).

    Using the round Villa Ware waffle maker and a setting between the 4 and 5, I cooked the waffles for exactly four minutes sans spray. Just perfect!

    Definitely use 1/2 cup of sugar.

    I sautéed some sliced strawberries with a slight bit of butter and sugar and whipped some cream with sugar and vanilla extract for the authentic Belgian waffle experience.

    This is an excellent recipe!

    • TKWAdmin says:

      Hi Janet!

      I’m so happy you loved this recipe as much as I do! So let me ask this, did the cornmeal make the waffles less ‘fluffy’? I’ve made cornmeal waffles but never using this recipe. And thanks for your tips on cooking in that waffle maker!

      Best Kitchen Wishes!

  • Azizah says:

    Hi.. I will like to know if i can prepare the batter at night and keep it in the frisge to be use the next morning?

  • Kathleen Dankert says:

    OMG. Waffles? Not my favorite.
    These waffles?
    You weren’t exaggerating one bit!
    The Best Belgian Waffles In The World!!
    Thank you Kitchen Whisperer

    • Kathleen Dankert says:

      I really must add that the recipe was perfectly written and
      easy to follow. Some of the comments from those that failed…
      well, I’ll say this; not only are you a marvelous cook, you have the patience of a saint.
      Thanks again.
      I’ll be investigating your site thoroughly, something I’ve never done before.

      • TKWAdmin says:

        Teehee; thank you! I do my very best! I’m happy to hear you’ll be exploring the rest of my site! A couple things – it’s actually in the process of being completely redesigned and updated. A whole new look and feel so over the next 8 weeks you’ll see changes. Yeah! Secondly- if you have questions about a recipe just ask!

        Best Kitchen Wishes!

    • TKWAdmin says:

      YEAH!!! Thank you so much Kathleen! You’re like me when it comes to waffles. I’m normally “meh” with them as they aren’t my favorite but these ones are the exception! So happy you loved them!

      Best Kitchen Wishes!

  • Darcia says:

    These tasted great. Their texture was soggy though. They were perfectly browned but super soft and soggy. In addition, they stuck to my non-stick waffle iron. Even though I sprayed it. Not sure why that happened. My other recipe doesn’t do that.

    • TKWAdmin says:

      Hi Darcia,

      So more than likely the reason they were soggy but browned on the outside is that the temp on your waffle iron was a bit too high. I’ve never had these stick in the million times I’ve made them. Hmmm… Definitely give it another shot as these are amazing!

      Best Kitchen Wishes!

  • Bree says:

    The flavor was great but 80% of it didn’t rise, it was like open pockets if that makes since. I’ve made at least 20 different recipes in my 1inch iron and never had that issue. Followed the directions. Maybe because I tripled it something went wrong? It was also very thick, kinda hard to pour and work with, therefore it got super crispy on the outside, border line burn, and still mushy on the inside. Havn’t a clue what I did wrong, but the flavor was good, especially after I added sugar pearls. Not sure if I should attempt it again and maybe thin it out?

    • TKWAdmin says:

      Hi Bree,

      So I see a few issues with how you made these that may have contributed to them not rising. First, sugar pearls shouldn’t have been used. Pearl Sugar should only be used in liege waffles (which is a yeasted dough and rises overnight). The weight of the sugars would most definitely cause these not to rise. I’ve never tripled these but that shouldn’t have lead to them not rising. These waffles don’t really ‘rise’ as they aren’t yeasted but they should remain light and fluffy if you fold in the egg whites. The open pockets you experienced is from over mixing the batter and then not letting it rest.

      There are 3 key steps to success in this recipe. If followed exactly it’s no fail:
      1. Separate your eggs. You want your egg whites whipped to a stiff peak. By folding the egg whites in, you’re ensuring you have a light and airy waffle instead of one that weighs as much as a brick.
      2. Cornstarch – yep, cornstarch. The cornstarch binds the waffle together and helps it create that crispy exterior (once you cook it fully per your machine’s instructions).
      3. Resting the batter – you need to let the batter to set to allow the leavening agents work their mojo. 30 minutes on the counter, undisturbed.

      And the batter is thick, to the point almost it’s where you need to scoop it out versus pour it. That’s a chef secret – pancake batter you pour, waffle batter is thick and scoopable. Next if the outside got super crispy but the inside mushy that means your iron was too hot.

      I’m hoping you try this again as they truly are incredible (if I do say so myself). I’m confident in this recipe and have had consistent, amazing results every time I make them.

      Best Kitchen Wishes!

    • TKWAdmin says:

      Hi Jasmine!

      Oh wow I see that. They must be out of stock. I have both waffle irons but on these ones waffles, specifically, I used the one as that makes super thick and fat waffles (1 1/2″ thick). The only negative thing about that one is that it doesn’t have removable plates. The one you posted ( is definitely a good one and the positive note is that it does have the removable plates. It has great reviews for sure. The square one (that’s out of stock) is what I upgraded to for square belgian waffles and one with removable plates.

      You’ll love this recipe! Just be sure to follow the directions about folding in the egg whites and letting it rest as well. Let me know which maker you go with and your thoughts on the recipe!

      Best Kitchen Wishes!

  • Doreen DiVita says:

    These were the best waffles I have ever had. Thank you I have your recipe taped to my waffle iron in Florida and in Buffalo, NY😘

  • Lindy Shelly says:

    I like vanilla flavor. Really got me a waffle maker for Christmas last year and I’ve used it twice, now this coming Christmas I will make this recipe with the help of my waffle iron. Thanks for sharing such an amazing recipe.

  • The festive season is around and I can’t wait to make some delicious waffles 🙂 Your post is good and I am gonna try this Belgian one. not sure though how turns out 🙁

  • Kwame Reed says:

    Hi I have a family of 5 and I doubled the mixture. Does that mean I have to double the resting time from 30 minutes to an hour?

  • Graham says:

    Looking forward to making these!

    Can I ask; what brand and model of waffle iron do you use?

  • Katie says:

    I have definitely had good results with cornstarch before in waffle recipes for taste. I’m curious to try this out, but I also know that adding malted milk powder maybe another secret key ingredient that I would like to add. Have you considered that?

    • TKWAdmin says:


      I’ve added it for flavoring but it adds no real other value to the recipe. It adds a distinct flavor but that’s about it; at least in my findings. Have you tried it?

      Best Kitchen Wishes!

      • Katie says:

        I tried adding a tablespoon to this recipe yesterday, and I think the waffles were the best ones I’ve ever made! However, I must say that I’ve never made this recipe without the malt powder, so I have nothing to compare it to, to see how much of a difference it might’ve actually made. As far as a waffle recipe goes, this one is a keeper. I have tried what seems like dozens of waffle recipes, and they’re always disappointing. This one was actually not disappointing!!

        • TKWAdmin says:

          Yeah!!! I’m so thrilled you loved it! Thank you so much! And FYI.. these freeze BEAUTIFULLY! All I do is just pop a frozen one in the toaster and they are perfect!

          Best Kitchen Wishes!

  • Chris says:

    Can this batter sit overnight?

  • kathie says:

    These are OVER THE Top good.
    I have printed this recipe and attached it to my waffle iron so there will be no mistake next time and use another recipe.
    Thank you

    • TKWAdmin says:

      Hi Kathie!

      Yeah! I’m so happy you loved these too! Thank you so much!

      Best Kitchen Wishes!

    • Joyce C says:

      I tried another recipe and they were fine but I was looking for something lighter. These waffles are excellent! Light and airy on the inside and crispy on the outside with a wonderful taste. I have a 3/4 cup measure that came with my waffle iron and I got 4 waffles from the recipe. There are only two of use in my household so I will freeze the leftovers.

  • Renee says:

    My waffle iron also takes a cup of batter. How many waffles does this recipe make?

  • Michelle says:

    Hi I’ve made these and they are fantastic. How would I make a savoury version?

  • I love waffles, and your recipe looks like it makes some pretty delicious ones! I have never separated my egg whites and whipped them before. If you say it works, then I will have to try that. Of course, sometimes I would rather find a good diner that serves all day breakfast than get my waffle iron dirty, but that’s just me.

    • TKWAdmin says:

      Hi Kairi!

      OMG you sound like I was when it came to cleaning the waffle iron! I bought a new one and the plates actually come off and can you wash them in the sink or dishwasher! But yes definitely follow my tips on how to get them super light and airy (while crisp).

      Best Kitchen Wishes!

  • Tess says:

    Great reviews. I’m looking forward to making these. What type mixer do you use?

    • TKWAdmin says:

      Hi Tess!

      For these I mix by hand. I have a Kitchen Aid stand mixer. Plus I also have a commercial 10 quart globe mixer.

      Best Kitchen Wishes!

  • Andrea Cottrell says:

    These were the best waffles I have ever had in my life! Thank you 🙂

    • TKWAdmin says:

      Hi Andrea!

      Yeah, thank you so much! I’m so happy that you loved them as much as we do!

      Best Kitchen Wishes!

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