Breakfast / Recipe

Easy Homemade Belgian Waffles Recipe

A 5-minute easy Belgian waffles recipe for delicious, golden, and lighter-than-air homemade Belgian waffles. The best part? These come together in one bowl!

Homemade Easy Belgian waffles recipe with berries, granola, and yogurt from

I searched everywhere for my favorite homemade Belgian waffles recipe– it is literally the best! I unsuccessfully raided the kitchen cupboards with the hope I’d find my homemade waffle recipe scribbled on an index card splattered in batter. This card literally held the secret to easy Belgian waffles.

After months of searching, I finally found it in the turquoise journal I filled with waffle recipe notes from when I wrote the book. Somewhere between cacao percentages and the perfect crumb-to-apple ratio on a crumble was a nonchalantly scribbled list of ingredients for this gilt-edged Belgian waffle recipe. An easy recipe for waffles that only takes five minutes to prepare- yes! Behold, the king of breakfast recipes!

Dry ingredients for the best 5-minute breakfast from

What are American-style Belgian Waffles?

The Belgian waffles I’m referring to aren’t the classic kind leavened with yeast. While these are not true belgian waffles they are aren’t your regular waffles either. This they’re the kind that is a phenomenon in hotel chains and diners all across the United States— sweet smelling, deeply welled, golden-kissed, and crisp deep pockets with a lighter-than-air center. These fluffy waffles are the kind you’ll want to have topped with ice cream and fresh fruit or with delicious pools of syrup on Saturday mornings.

Macerated berries in bowl from

Belgian Waffle Recipe: Ingredients

The batter for these Belgian waffles quite literally comes together in a few stirs. Simple ingredients means you can put down the box mix. You don’t need a second bowl or electric mixer or even a third bowl. It consists of one part, a medium bowl to large bowl and practically no effort. Here is what you will need:

• All-Purpose Flour – all-purpose flour works best for these, but whole wheat pastry flour would work well here too.

• Sugar – This adds just a little sweetness and helps the waffles caramelize and crisp beautifully. Feel free to use either granulated white sugar or natural cane sugar.

• Baking Powder – This is your leavening agent. It will help make for a perfectly fluffy interior. It’s crucial, so don’t leave it out!

Salt – This balances all the flavors together. Who knew that such a small amount could be so beneficial to this recipe?

 Milk – You can either use whole milk (this is not a diet recipe, after all) or buttermilk. I’d steer clear of the lemon / vinegar and milk substitute, however– it could alter how these rise.

• Oil – Not butter. Oil is best for making these. If you’ve the time to make clarified butter, it works well here. For those of us that haven’t the time to do so for a batch of waffles, feel free to use any neutral-tasting oil. I use sunflower oil, but vegetable oil, canola oil, etc. would work well too. For more flavor, coconut oil is a great option here.

• An Egg – This binds everything together into a luscious batter, helps with the coloring, and helps rise these waffles to their greatest potential. With this recipe, you will not need to beat eggs until stiff peaks form or make the batter ahead of time and wait until the next morning.

Vanilla Extract – Just a kiss of it. Vanilla extract adds a fragrant sweetness that makes the smell of these perfect Belgian Waffles so enticing.

How to make the best Belgian waffles

A Sunday morning spent in a sunny kitchen, surrounded by fairytale-like wisps of steam slowly fluttering from the Belgian waffle maker, is oddly reassuring— no matter what time of the year. You don’t need earsplitting machinery or a workout to mix up delectable waffles, which is one of the many reasons why you’ll adore this recipe. Everything practically comes together in a few stirs. That’s it. Oh, happy day!

crispy waffles with nutella and banana from

As it is, not every recipe for American-style Belgian waffles is made the same. Some require folding voluptuous clouds of firmly whipped egg whites into the batter with a rubber spatula. Others also require that egg yolks and sugar be ribboned together with a hand mixer until thick and a stunning pale primrose.

These methods and tips are acceptable, of course— everyone has a technique that works for them.

Belgian waffle with nutella

I’m an impatient cook, I can’t be bothered to transform egg whites into shaving cream foam at 9am on a Sunday. Caffeine and a quick meditation sesh must be had before the cacophonous sounds of roaring kitchen engines. It’s just how I am.

Now, please don’t get me wrong, I love mornings— just ones with minimal amounts of noise. The point is… If you’re anything like me and want quick, silent, effortless satisfaction, these are for you.

Waffles with Nutella, yogurt, and granola on the side

Belgian Waffle Recipe Tips

What’s most reassuring is when you sit down to tuck-in and the waffles are still crisp and warm. In my experience, a moderately warm oven can be helpful in maintaining ultimate crispness, but only in small batches.

Large batches can end up unappetizingly rock-hard because they can overcook from the heat of the oven. A better approach to all of this is to toss the freshly-made homemade waffles— one at a time— back and forth between your hands. This essentially helps release any steam and allows for divine crispness. However, for another approach to this, I’ve some more tips.

I’m not one to preach about rules when it comes to cooking or baking. I find it patronizing and that’s just not my style. However, deliciously crisp homemade Belgian waffles require that a little bit of care be taken, so here are some notes. You’ll want to keep these 8 things in mind to ensure your waffles always come out great every time:

Homemade Belgian waffles on a platter with maple syrup on the side.

1. Use whole milk or buttermilk for this homemade Belgian waffle recipe.

Despite the honeyed yogurt and granola on some of the homemade waffles pictured, please don’t be fooled. When it comes to milk, you’ll need to use full-fat (whole) milk in this recipe; this ensures there is less water content in the waffles, which means the waffles will steam less and remain crisp on the outside. This makes for the ultimate waffle batter.

More steam means you’ll end up with limp waffles. We don’t do limp and soggy anything around here, pun unintended. For flavor that is found in most classic American-style homemade Belgian waffle recipes, feel free to use buttermilk if you have it on hand. It imparts a lovely tang to the waffles.

If you don’t have buttermilk, I wouldn’t bother using the vinegar / lemon juice and milk substitute here. Buttermilk adds a nice tart flavor to the waffles that cannot be recreated with a quick substitute like that. This buttermilk substitute would work in a pinch, however. Even Bon Appetit agrees.

2. Don’t skimp on the fat.

Butter is another thing to keep in mind when it comes to fat. Don’t use it; well, don’t use it as it is for making the waffles. As much as I love butter, it doesn’t create a crisp enough waffle in its truest form. There are options, however. A somewhat obvious option is, of course, any neutral-tasting oil. The other option, which might seem unusual, is clarified butter.

If you have the time to make clarified butter feel free to use it here. But, as I’ll probably write many times, please don’t feel obliged to do so— oil works marvelously in this recipe. If you’re worried about imparting flavor, coconut oil is a fantastic option.

3. You don’t need an expensive waffle iron.

Use whatever decent quality Belgian waffle maker you can afford. This iron is the one I have (I’ve had it for years and it’s still running strong), but I’ve read many good things about the Presto, the Breville, and the Cuisinart.

4. Preheat your waffle iron & use room temperature ingredients.

I often let my waffle iron go through a couple cooking cycles while I make the batter. This means the iron will be as hot as necessary, which helps ensure you get crisp Belgian waffles every time.

Whilst a cold iron means you’ll end up with soggy waffles, having ingredients that aren’t at room temperature means you’ll likely end up with undercooked waffles. To combat this, you can quickly bring your eggs to room temperature and heat your milk up either in the microwave or on the stove just enough to get the chill off.

5. Grease your Belgian Waffle iron.

Despite most waffle irons having nonstick coatings, you’ll need to liberally grease both the top and bottom of the waffle iron with oil. If you’ve ever had the problem of a waffle sticking, it’s likely that you’ve been too stingy with the oil. Worry not; so long as your waffle iron is hot, your waffles will not be greasy.

If you’re like me and have forgotten to grease the waffle iron before pouring your batter in, all is not wasted (I promise— you can see how I rectified the problem here). Using a pastry brush, grease around the sides of each waffle, and let the oil settle between the waffle and the waffle iron for about 10 seconds. Then, carefully lift the waffles out of the iron and all should be well in the world!

6. Lumpy is normal.

Dear reader, when you mix all of the ingredients together for these, you’ll realize that things aren’t as smooth as silk. We’re not going for a cake batter with this waffle recipe. The moment there’s no visible flour, you’re ready to go. Easy peasy! Mixing everything within an inch of its life to ensure a lump-free batter means you’ll likely end up with tough waffles.

7. Toss your waffles.

You’ll know your Belgian waffles are done when you see the steam stop billowing out from the sides of the waffle iron. They’ll also be golden and crispy-edged. One trick to ensuring this is by gently tossing each Belgian waffle, as they come out of the iron, between both hands several times. This allows the steam to escape before it hits the plate.

8. Use your oven with caution.

To ensure your homemade Belgian waffles are crisp and warm, you can put them in a preheated 350ºF/180ºC oven on the rack once they come out of the waffle iron. This method can be flawed, however. With large batches, the waffles can become overcooked by the heat of the oven.

A different method of approach is to preheat the oven to 350ºF / 180ºC and then switch it off once it’s reached that temperature. It’s a tiny bit of futzing around but it ensures your Belgian waffles aren’t overcooked and that they remain warm, crisp, and delicious.

Waffles and nutella

Belgian Waffle Serving Suggestions

Whether you like to keep it simple and drown your homemade Belgian waffles in maple syrup or your favorite pancake syrup, there’s so many more ways to enjoy these fantastic golden brown Belgian Waffles.

• A healthy alternative – top with your favorite yogurt with a bit of honey stirred in and some granola (the one pictured is some fantastic homemade granola gifted to me by my friend Diala)

• A berry waffle breakfast– top with fresh or macerated berries (as pictured), like strawberries, blueberries, blackberries, raspberries.

• Make it a treat– a classic combination of Nutella and sliced bananas makes these Belgian waffles a delicious treat.

• Keep it classy– top with a pat of softened butter, and drizzle in maple syrup, your favorite pancake syrup, or golden syrup.

More Delicious Breakfast Recipes

• New York-Style Bagels
• Sunny-Side Up Eggs: How to Fry an Egg
• Raspberry & Cream Scones 
• Perfect Blueberry Muffins
• Old Fashioned Banana Pancakes

Yield: Makes 5 to 6 Waffles

Easy Homemade Belgian Waffles Recipe

Belgian waffles recipe

These easy homemade Belgian waffles come together in no time at all and they result in crisp, beautifully bronzed waffles that are the perfect base for any of your favorite toppings. The batter for these, quite literally, comes together in a few stirs.

When it comes to the milk, use whole milk (full-fat)— it works best here. If you’ve buttermilk, feel free to use that instead. I’d steer clear of the lemon / vinegar and milk substitute; it’s okay to use a powdered buttermilk substitute, however.

Oil is best for making these; butter just won’t cut it. If you’ve the time to make clarified butter, it works well here. For those of us that haven’t the time to do so for a batch of waffles, feel free to use any neutral-tasting oil. I used sunflower oil, but vegetable oil, canola, etc. would work well too. For a bit of flavor, coconut oil is a great option.

If you’re making a double batch, and want to keep your waffles warm, preheat the oven or toaster oven to 350ºF/ 180ºC and switch it off once it’s preheated. After that, make the waffles as per the directions and put them in the warm oven on a wire rack set on a rimmed baking sheet (avoid stacking them). I’ve also been known to put the cooked waffles straight onto the oven rack in the warm oven– whatever works best for you.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 25 minutes


  • 1 cup / 120g all-purpose flour
  • 1 tablespoon / 13g granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1 scant (just barely) cup / 210ml whole milk, at room temperature (or buttermilk; refer to headnotes)
  • 1/4 cup / 60ml sunflower oil, plus more for greasing (refer to headnotes)
  • 1 egg, at room temperature
  • 1/2 teaspoon vanilla extract


  1. Preheat the Belgian waffle iron according to the manufacturer’s instructions.
    In a large bowl (I use one with a lip for easy pouring), whisk together the flour, sugar, baking powder, and salt. Set aside.
  2. In a large glass measuring cup or bowl, gently whisk together the milk, oil, egg, and vanilla until smooth and combine. Pour the wet ingredients (egg mixture) into the flour mixture and stir together with a wooden spoon or silicone spatula, until just combined. The mixture will appear thick and lumpy, this is normal; don’t over-mix the batter.
  3. Once the waffle iron has preheated, using a pastry brush, coat the inside (top and bottom) of the iron with oil. Pour enough batter into the waffle iron to just cover the waffle grid. Close the iron and cook the waffle as per the manufacturer’s instructions, about 3-5 minutes, until golden brown.
  4. To prevent the waffles from getting soggy, toss them— one at a time— back and forth between your hands a few times to help release any steam. Continue on with the rest of the batter until done.
  5. Serve right away with butter and maple syrup, berries, or any of your favorite toppings.


Belgian Waffle Topping Ideas:

Yogurt with a bit of honey stirred in, granola, sliced bananas, Nutella (gianduja), fresh or macerated berries, softened butter, maple syrup (this is a good one), or golden syrup

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 278mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 4g


  • Rebecca Mahoney
    April 30, 2016 at 9:13 pm

    OMG making these tomorrow! Okay silly question- how do I get my waffles to look the same shape as yours. Did you do anything special to them?

    • Kamran Siddiqi
      April 30, 2016 at 9:42 pm

      Hi Rebecca, no tricks here! Just poured them into the center of each section in the waffle iron.

  • Aiza Abbas
    May 1, 2016 at 12:59 am

    Hello! Some waffle recipes using baking powder and baking soda – so which is better, only powder, only soda, or both??

    • Kamran Siddiqi
      May 2, 2016 at 12:35 am

      Aiza, that’s a great question! It usually depends on what ingredients are used in those recipes, especially if there are acidic ingredients present or not. I say this because baking soda and baking powder are not the same– they both react differently to certain ingredients. There are a number of reasons for using one over the other, or a combination of the two. Sometimes one is chosen over the other for flavor or even for visual purposes– recipes made with baking soda result in a darker product, while those with baking powder will result in a product that is lighter in color. Using a combination means you kinda get something in between. But that’s done whilst keeping in mind the combination of ingredients used. As there are so many waffle recipes on the internet, I can only speak for mine. It’s about finding a perfect balance of ingredients and and using the right techniques; this recipe is great and just works.

  • Katrina
    May 1, 2016 at 7:38 am

    Definitely one of my favourite breakfasts! Your waffle recipe looks perfect!

  • Brian @ A Thought For Food
    May 1, 2016 at 9:47 am

    I am right there with you about the morning fuss. I mean, I don’t like too much chaos in the kitchen at any point of the day, but definitely not in the morning. And certainly not without a couple cups of coffee in my system.

    I really need to get myself a waffle iron. I’ve seen way too many waffle recipes that I need to make.

    • Kamran Siddiqi
      May 2, 2016 at 12:49 am

      Brian, I am so glad I’m not alone in regards to the chaos in the kitchen! You most definitely need to get on the waffle iron flow. I totally understand why you don’t have one, though! There’s so much food one can consume and often there’s no time to make the same recipes over and over again each week. The waffle iron is definitely a piece of equipment that won’t get a ton of love compared to a stand mixer or a food processor, though I highly recommend getting a good one that’s inexpensive (got mine for $20 when it was on sale on Amazon); you’ll have some good waffle moments with it. Even non-waffle recipes would be fun to try in one!

  • Elizabeth
    May 1, 2016 at 10:18 am

    These look incredible! I’m off from work tomorrow so I’ll definitely be making these then. My recommendation for your next nom video… Photography! I’d love to know how you take such fantastic photos.

    • Kamran Siddiqi
      May 2, 2016 at 12:51 am

      Aw, shucks! I’ll be thrilled to try and work out a video on that. I’ll think up something of how to set it up so that I’m not awkwardly taking photos; maybe Q&A style?

  • Thalia @ butter and brioche
    May 1, 2016 at 7:34 pm

    seriously all i am craving is waffles right now, LOVE the photos.

  • Keith @ How's it Lookin?
    May 1, 2016 at 7:35 pm

    I gotta try these. Crispy waffles are just amazing, thanks for sharing

  • Kamran Siddiqi
    May 2, 2016 at 12:53 am

    Thalia & Keith- many thanks! Do let me know if you make them!

  • Min
    May 3, 2016 at 12:14 pm

    Hi Kamran – love the blog post. I got a question though. My partner is gluten intolerant. I tried substituting the flour with GF flour and some xanthan gum but it comes out disappointing. Can you please suggest what should I do to make it GF free? Thanks!

    • Kamran Siddiqi
      May 4, 2016 at 3:30 am

      Hi Min, Thanks so much! I’m so sorry that things didn’t come out as planned. Unfortunately, it’s not that easy to replace regular flour with any gluten-free flour blend when it comes to certain recipes. I haven’t developed a gluten-free waffle recipe, so I can’t offer any suggestions of how to change this one. This one shared on Leite’s Culinaria from Shauna Ahern’s book, Gluten-Free Girl and the Chef, is a good place to start. A quick Google search for a gluten-free waffle recipe would also be your best bet.

  • Doreen
    May 5, 2016 at 2:24 am

    OK… A couple things because my kids are finally asleep and I’ve A TON to say. I’d leave it for email but I’m lazy. I hope you wont mind.

    1) I made these for dinner tonight. I loved the tossing tip. We do breakfast for dinner once a week and my kids picked waffles tonight. I used milk. We made a big spread and everyone loved it. I added a little extra vanilla to make the batter a little sweeter without adding more sugar. Thank you for the great brinner.

    2) I’m sure you get this all the time, but you’re how old!!!?? Your writing kiddo… “Somewhere between cacao percentages and the perfect crumb-to-apple ratio on a crumble was a nonchalantly scribbled list of ingredients for this gilt-edged Belgian waffles recipe.” LIKE WHAT! Sorry for the caps, but can you please tell me who taught you how to write so eloquently. I need to know. I’m 37 and can’t write like you!

    3) Your live video was great! Can you share some of your favorite cookbooks with us on camera and tell us why you like them? If you only want to share recipes…. how about crepes?

    • Kamran Siddiqi
      May 6, 2016 at 10:45 pm

      Doreen— your comment made my week! Thank you so much for your amazing words of encouragement. Also, I’m so thrilled your family enjoyed these! I love that you added more vanilla; I usually don’t skimp, but these are just a good base to start off with for most things. A little more vanilla, almond extract (or a combo), or anything other flavorings would be fab here. As for the cookbook suggestion and the crepes; great suggestions. I’ll be sure to keep them in mind for the upcoming nom casts!

  • Beth
    July 29, 2016 at 11:18 am

    My parents and I absolutely loved these- thanks so much for the awesome recipe that’s not too much trouble on a lazy morning. As I told them beforehand, “This is Kamran’s recipe so I swear to you they’ll be good.” I was right. :)

  • Rea Robinson
    July 31, 2016 at 12:16 pm

    I’m so grateful to have found your recipe! After making a highly rated yet sadly disappointing recipe I found elsewhere, I’m thrilled to read the science behind why certain ingredients do and do not work to recreate that hotel – breakfast style waffle! Usually these are things that I end up looking up on my own and I thank you for sharing those tidbits to save me the work. Your recipe is spot-on and I’ll be following your writing from here on!

  • Mark Atwood
    August 19, 2016 at 7:15 am

    Thanks for the wonderful waffle recipe. Looks a bit complicated. but I am going to try it out and see how it tastes. Though I can tell from the pictures that its going to taste awesome.

  • Ackerman
    September 7, 2016 at 1:41 pm

    Thanks for teaching me this delicious food! I will be making these for my godchildren and they like strawberries and whipped cream.

  • Jonh Smith
    September 26, 2016 at 11:16 pm

    Oh I love freezing waffles so I can enjoy them on weekday mornings. It always seems like such a great treat! Love that avocado/corn combo for topping!

  • Rachel
    October 1, 2016 at 3:41 pm

    Ok I’m going to give these a go tomorrow, sounds brilliant. My trick to keep them from going soggy is to stack them in the toast rack. Also any waffles left over get frozen and come out super crispy if you defrost them in the toaster

  • Polly
    October 2, 2016 at 4:31 pm

    so happy to have found your recipe .. it is perfection. used it a few times for some of the most delicious waffles i’ve ever had .. and have now hosted brunch w them. just wanted to say, thanks for posting!

  • bswnyca
    November 17, 2016 at 5:29 pm

    have been making the same quick waffle recipe that came with the vintantonio belgian waffle maker I bought over 25 years ago. The recipe is good but has a whole stick of butter in it and it means taking out the kitchenaid. I’m all for simple. Of course in my world, waffles still and will always needs butter ON it as well as pure maple syrup [I do take a small bottle of the stuff to restaurants when going out for breakfast.] Still, I’m so ready for something new. Scouring the internet, this one speaks to me. Having always used real butter, will use coconut oil. True to form, I’ll ‘experiment’ on company this weekend. Thanks

  • bswnyca
    November 20, 2016 at 9:45 pm

    FABULOUS! The coconut oil was a great addition. Only word of warning is remember to take the rest of the rest of the waffles out of the oven. [heated to 350, then off. I made a double batch. The 3 of us taste tested the first 2. Made the remainder, putting them in the oven till completed. I didn’t remember there were more waffles left in the oven till doing the dishes. This for sure is replacing the recipe I used for 25 years.
    thank you!

  • Lily Brown
    December 6, 2016 at 2:39 pm

    Hi Kamran, I’ve always had a thing for waffles. It is my idea of what a perfect Saturday morning breakfast should be – waffles that are crispy on the outside but moist on the inside. I have tried countless recipes in the past and have settled on two go-to recipes, one uses baking powder, the other is yeast based and uses butter. Interestingly enough both of them yield very similar results. I’ve always liked them, but didn’t love them. I have never tried a recipe that uses oil instead of butter until I tried your recipe and I LOVE it! I couldn’t finish using up the batch on the same day so I put the leftover batter in the fridge. I used it up the next day (which is this morning), the result is just as fantastic. Would you mind if I put this on my blog, and quote you with a link to your website?

    • Kamran Siddiqi
      December 6, 2016 at 2:50 pm

      Hi Lily- How fabulous; I’m so glad you really enjoyed these waffles. They’re definitely a favorite around here! Yes please, feel free to quote and link away– I’d be honored!

  • Heather E
    December 25, 2016 at 1:58 pm

    I am always skeptical when people leave comments about how great the recipe sounds but not their actually experience with the recipe. I woke up today, Christmas morning, and realized I forgot to buy boxed Belgian waffle mix. I braved a quick internet search before I had my coffee knowing that my son was going to be disappointed if we didn’t have waffles on Christmas morning. I knew I didn’t have any yeast in the house because we eat paleo 95% of the year, so I needed a recipe that didn’t call for yeast.
    I followed Kamran’s recipe to the letter with the following exceptions:
    I doubled the recipe because my waffle iron is pretty big and there were 4 adults eating.
    Instead of whole milk, I had to use 2%
    I didn’t have sunflower oil so I had to use vegetable oil. (Normally I would have used coconut oil but my son swears he can taste the smallest amount of coconut oil.)

    These were hands down the best waffles I have ever made. I love the tip of flipping them back and forth between your hands before putting them on the oven rack to keep warm. They were crispy on the outside and tender inside. These will definitely be our breakfast treat for many Christmases to come.

  • Julianna
    February 26, 2017 at 12:13 pm

    OMG, made these twice these past three weeks. The first time your original recipe as is. This morning I doubled the recipe, used proper buttermilk instead of whole milk, org. wholewheat pastry flour and org. sprouted wholewheat flour (1 cup each), and light olive oil (melting the ghee to measure it would’ve been too fussy for me right now, but perhaps next w/e will do). I just folded the wet ingredients into the flour with a spatula; texture was much thicker and fluffier. My 20-dollar Oster waffle maker from Target is being put to good use (no oil necessary on it). The flipping back and forth totally does the trick with crisping up. Goodness me, waffles came out gorgeous. I intended to freeze some for school mornings for the kids, but nothing was left. Will defo stick with buttermilk. My go-to recipe from now on, for sure. (I like your website.)

  • arvee sarian
    March 23, 2017 at 5:11 am

    looks great! will try it soon – but am curious to ask – i usually follow to a T most of the recipes i find interesting – but i surely cannot finish eating it all – i wonder can if after making the batter and heating up a few waffles can i refrigerate the rest of the batter for next day’s use? or it should all be cooked same day?

  • Mateo
    July 15, 2017 at 4:30 pm

    It’s interesting that a incomplete waffle is more aesthetically pleasing (and I agree it is) than a fully formed one. Most “perfectly” shaped belgian waffles look like plastic and I click right past them :)

  • Mamta A
    December 20, 2017 at 2:18 pm

    I have made waffles before, but my son raved about these Belgian waffles he had and my regular waffles weren’t as good…disappointed and intrigued, I searched for Belgian Waffle recipe and came across your recipie…We’ve been using this recipe at least once every other month since this summer and I make 5x the quantity so that I have extra for the week and some to freeze over for another week….they refrigerate/freeze well and reheat via toaster. Didn’t have any trouble increasing the recipe. I do everything as instructed, except I do use buttermilk made by vinegar and trying to healthy the recipe a bit (except for the flour it is pretty healthy)… so use 2 cups ground oatmeal and 3 cups flour and haven’t noticed any difference in flavor….Thanks again and have shared this recipe with tons of my friend already!

  • Pam
    December 25, 2017 at 1:20 am

    Woke up at 7am Christmas morning to make waffles for the family. Discovered that I had lost my Belgian waffles recipe. Found your recipe….. What a life saver! And the kids voted that this recipe is a keeper! Nice and crispy waffles guaranteed. And the best bit was the easy clean up – 2 bowls and a whisk/wooden spoon…. definitely doesn’t get easy than this.

  • Sarah L
    May 26, 2018 at 4:05 am

    I’ve probably made these waffles a dozen times already now. This is definitely our go to recipe for waffles.
    The recipe is so easy but perfect every time. Just want to thank you for the great recipe! I am trialling the batter the night before to see if there is any difference in the gluten relaxing over night. Fingers crossed it’ll turn out! Thank you again!

  • Bernadette
    June 10, 2018 at 5:50 pm

    Can I use a regular waffle iron? I don’t have a Belgium waffle iron but I want to make the Belgium waffle.

  • Mel
    July 17, 2018 at 1:02 am

    I’ve been craving waffles and this one looks so good! I know throwing the batter together wouldn’t take much time at all, but I’m wondering if I can save even more time by making the batter the night before so that I can just cook them up in the morning. Lol, is this just a super terrible idea??

  • Petra
    September 23, 2018 at 1:50 pm

    I bow to your greatness, O waffle guru ?

    This was my 1st time ever making waffles (in the cast iron waffle iron that was stuck at the back of the cupboard & I was too scared to use) & my family thought they were the bomb! I’m sticking with your recipe. Can’t wait to try some of your other creations .

  • Miriam
    April 4, 2020 at 7:14 am

    Made these for breakfast here in London. You’re my new waffle hero. I had some pearl sugar on hand and added them in. These were fantastic. Highly recommend.

  • Kashish
    April 18, 2020 at 7:03 pm

    Hey there, greetings from the UK! Hope you’re doing alright in the current situation. This recipe looks amazing and is now on my to do list! Just 2 quick questions- Firstly, can i skip the eggs. If not, what can i replace them with (no egg replacer please as it is very difficult to find in the current covid situation- already tried) , something that is easily found in the kitchen ideally? Secondly, can i replace the flour with wheat flour? Many thanks in advance!:-)

    • Kamran Siddiqi
      April 18, 2020 at 7:45 pm

      Hi Kashish- Honestly, I’ve never made this recipe without the eggs, usual substitutes for eggs are banana and egg. I found this article that you might be interested in taking a look at to see what might work for you. When it comes to using whole-wheat flour, you can use it, but it would make a denser waffle. White whole-wheat flour might be the best option here if you have it. I hope that helps!

  • Ella
    August 8, 2020 at 12:52 pm

    Is it possible to make these with a normal waffle iron? I don’t have a belgian waffle maker but these look delicious!


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