Homemade Belgian Waffles are quick to make—ready in under 30 minutes—and make a comforting, delicious breakfast. Light, slightly sweet, and versatile, these waffles are best fresh from the waffle iron and can be topped with anything you like. Once you try this from-scratch recipe, you may never reach for frozen waffles again.
Are you a pancake or waffle person? For me, waffles usually win. They’re one of my favorite sweet breakfasts—crispy on the outside, tender inside. These waffles are easy to customize, so add chocolate chips, fresh fruit, or a spread of cookie butter. If you prefer pancakes, try the Cinnamon Honey Pancake recipe mentioned on the site.
Fans of sweet Belgian waffles know they’re perfect for special occasions like Galentine’s Day—dessert for breakfast or even dinner. This recipe is simple, fast, and yields waffles with endless topping possibilities.
Why You’ll Love This Recipe
- Only 10 ingredients, most are pantry staples.
- Requires just a bowl and a waffle iron to make fluffy Belgian waffles.
- From start to finish: about 20–30 minutes.
- Endless topping options—try jams, curds, cookie butter, fruit, whipped cream, or chocolate chips.
- Waffles freeze well for quick breakfasts later.
Ingredients
- Baking powder and baking soda for extra lift and light texture.
- Milk and sour cream add richness; whole milk and full-fat sour cream give the best results.
- Vegetable oil keeps the waffles moist and tender.
- Vanilla extract provides the primary flavor note.
Full ingredient amounts and the recipe card are included below in the recipe section.
Substitutions & Variations
- Top with fresh fruit, syrup, powdered sugar, whipped cream, cookie butter, lemon curd, jam, or chocolate chips.
- For chocolate chip waffles, fold mini chocolate chips into the batter with the dry ingredients.
If you try other substitutions, note that results may vary—adjust and enjoy experimenting.
How to Make Belgian Waffles
Step 1: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.
Step 2: In a separate bowl, mix the egg, milk, sour cream, oil, and vanilla until combined.
Step 3: Pour the wet ingredients into the dry and stir until just combined—some small lumps are fine.
Step 4: Grease and preheat your waffle maker. Pour batter into the center (don’t overfill) and cook until golden and crisp at the edges. Serve warm with desired toppings.
Expert Baking Tips
- Preheat your waffle iron while you mix the batter so it’s hot and ready.
- Avoid overfilling the iron to prevent overflow and messy cleanup.
- When making multiple waffles, keep cooked waffles warm on a sheet pan in a low oven until ready to serve.
Recipe FAQs
Belgian waffles are thicker with deeper pockets and tend to be lighter and crisper than standard waffles.
Look for a sturdy waffle maker with deep grids; cast iron or a high-quality non-stick model works well.
Sticking usually means the iron wasn’t greased enough. Make sure to coat the iron and its crevices with butter or spray before adding batter.
Storage
Room Temperature
Best served immediately, but you can store cooled waffles in an airtight container at room temperature for 1–2 days.
Refrigerator
Store in the refrigerator up to 3 days.
Freezing Instructions
Make ahead and freeze: Cool waffles completely, place them in a freezer bag, and freeze up to 1 month. Reheat from frozen in a toaster. If waffles are too large for your toaster, break them into pieces before freezing.
More Recipes You’ll Love
Easy Cinnamon Honey Pancakes-
Jumbo Cinnamon Chocolate Chip Muffins
-
Carrot Cake French Toast
-
Chocolate Chip Banana Bundt Cake
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing on social platforms. Thank you!
-Kayla
📖 Recipe
Easy Homemade Belgian Waffles
Kayla Burton
Pin Recipe
Equipment
- Waffle maker
- Mixing bowls
- Measuring spoons and cups or a scale
- Whisk
Weigh dry ingredients in grams with a food scale for best accuracy.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup + 2 tablespoons whole milk, room temperature
- 2 tablespoons (30 g) sour cream, room temperature
- 1/4 cup (59 ml) vegetable oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the waffle maker to medium/low heat.
- In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a small bowl, whisk the egg, milk, sour cream, oil, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and whisk until the flour streaks disappear; do not overmix.
- Grease the waffle maker with butter or cooking spray. Pour about half the batter (adjust by waffle iron size), close, and cook until golden and crisp.
- Serve immediately with your favorite toppings.
Notes
Servings: Yield depends on your waffle iron size.
Keep Warm: If making many waffles, keep cooked waffles warm in a low oven while finishing the batch.
Storage: Store in an airtight container at room temperature for 1–2 days, in the fridge up to 3 days, or freeze up to 1 month. Reheat in a toaster or oven.
Nutrition: Nutrition facts are estimates and may vary.
Nutrition information is an estimate per serving.
Leave a comment below and tag the creator on social to share your results.