Best Fluffy Belgian Waffles

You won’t believe how light and delicious these Best Fluffy Belgian Waffles are! So easy to make and even better when topped with whipped cream, maple syrup, fruit, and more. With perfect texture, flavor, and simple ingredients, these really are the BEST Belgian waffles ever!

For more breakfast recipes, head on over to my Breakfast Muffins, Best Easy French Toast, and Sheet Pan Eggs Benedict with Crispy Potatoes next!

For more amazing waffle recipes, head to my popular posts for Cinnamon Sugar Biscuit Waffles, 4-Ingredient Dutch Cream Waffles, and Greek Yogurt Waffles. 

The kids have been begging for waffles and who am I to say “no” to such a delicious request? But this isn’t just any old fluffy waffle recipe. These Belgian waffles are big, fluffy, soft, pillowy, tasty, and just the right amount of sweet. Plus, the square holes are the perfect size for soaking up all the butter, syrup, whipped cream, and berries you can pile on (and then some). My advice? Go ahead and double it so you can have these easy Belgian waffles all week long!

Ingredients

• Flour – All-purpose flour is great here. Sift the flour for extra fluffiness.
• Salt – Just a pinch of fine-grain salt will do.
• Cinnamon – I use name-brand ground cinnamon for these Belgian waffles.
• Sugar – White, granulated sugar works best in this recipe.
• Eggs – I use 2 large eggs in this recipe. If you have eggs on the smaller side, you might want to use 3 eggs.
• Milk – Any milk you have is great, but I do usually use 2%.
• Vanilla – Real vanilla does make a difference but imitation will be fine if that’s what you have.
• Heavy cream – I use cold heavy cream here. Any brand will do.
• Pure maple syrup – For topping the waffles, use your favorite syrup. My husband and little boy love berry syrups, I am partial to Log Cabin original syrup. But when it comes to your whipped cream, be sure to use pure maple syrup. If you don’t have pure maple syrup, then use granulated sugar with a 1/4-1/2 teaspoon of vanilla, maple, or almond extract. 
• Toppings – syrup, berries, Nutella, powdered sugar, peanut butter, bananas… the sky is the limit when it comes to waffle toppings.

Here’s How You Make It

1. First, preheat your waffle iron to medium-high heat, then in a medium bowl, whisk together the flour, baking powder, salt, cinnamon and sugar. (photo 1)
2. Next, separate the eggs by putting the yolks into a large bowl, and the whites in a separate, smaller bowl. (photo 2)
3. In a large bowl, mix together the milk, egg yolks, oil, and vanilla. (photo 3)
4. Now, add the dry ingredients to the wet ingredients and stir until just combined. (photo 4)
5. Turn your attention to the egg whites. Whip them for 2-3 minutes (I used an electric hand mixer on medium-high speed), or until stiff peaks form. Then, fold the egg whites into the waffle batter. (photo 5-6)
6. Now comes the fun part: Spray your waffle iron generously with nonstick spray and pour the batter into the hot iron (the amount of batter will vary based on the size of your waffle iron). (photo 7)
7. Cook according to your waffle iron’s instructions (for mine, I poured in the batter, flipped the iron, and cooked for about 5-6 minutes before turning it back over and releasing my waffle). Your waffle should have a nice golden color but not be too crisp. (photo 8)
8. Serve hot with your favorite toppings!

Making the Homemade Whipped Cream

1. In a bowl (preferably glass) combine the chilled cream and pure maple syrup.
2. Whip (I used an electric hand mixer on medium-high speed) until stiff peaks form.
3. Serve over fresh waffles.

Why This Recipe Works

• Simple ingredients – Nothing fancy here. In fact, you probably have what you need in your fridge or pantry right now.

• So tasty – These fluffy Belgian waffles are SO GOOD you will not want to make another recipe as long as you live. I stand by that strong statement, too.

• Kid-approved – My kids inhale this crispy waffle recipe. INHALE. I have to stop them from eating too many and causing tummy aches. In fact, sometimes I give them each two and put the rest away in the fridge before they see them.

• Freeze well – Speaking of putting them away, these easy Belgian waffles store in the freezer so well. I usually put them in Ziploc bags or another airtight container. To thaw, I take them out and pop the waffles right from the freezer to the toaster.

Storage and Reheating Instructions

The best way to store Belgian waffles is to first allow them to cool to room temperature, then place them in an airtight bag or container. They will stay good in your fridge for up to or for up to 3 days or up to 3 months in your freezer. 

The best way to reheat Belgian waffles is to take out as many as you want to eat out of the container or bag you’ve stored them in. Put then on a baking sheet lined with parchment paper (no need to grease) and then pop them in a preheated oven at 350 degrees for about 10 minutes, or till just heated through. 

Or if you have a wide enough toaster, you can toast them back to life too.

Frequently Asked Questions

Toppings for Belgian Waffles

In addition to the whipped cream and berries I put on my fluffy Belgian waffles; these ingredients would also make amazing toppings:

• Maple syrup
• Chocolate sauce
• Nutella
• Powdered sugar
• Bananas
• Berries (any)
• Sprinkles
• Chocolate chips
• Ice cream (dessert for breakfast, anyone?)
• Nuts
• Caramel
• Flavored whipped cream
• Warmed up jam
• Peanut butter
• Bacon
• Crushed pineapples (drained)
• Cinnamon chips

Expert Tips and Tricks

• Depending on the size of your waffle maker and how much batter you use, this recipe makes about 6 waffles, so serving sizes do vary.
• If you are using maple syrup, be sure to use PURE maple syrup, not “maple flavored syrup.” If you don’t have any on hand, I recommend using the granulated sugar substitute option.
• Make sure your heavy cream is very cold. If it has been sitting on the counter a while, I recommend popping it in the freezer for 5-10 minutes. The colder your whipped cream, the quicker it will whip up and the longer it will stay firm before it starts to “melt.”
• Having only one waffle iron I believe is the norm. The problem with this is, the waffles tend to get cold while everyone waits for them all to be done. To solve this problem, cut your waffles into quarters as they come off the iron. They are so large and fluffy you feel like you are getting a substantial serving with even one quarter of a waffle, and you can try different toppings with each serving as they come off the iron, hot and ready to go!

More Amazing Breakfast Recipes

• Sausage Breakfast Casserole
• Apple Cinnamon Pancakes
• French Toast Sticks
• Lemon Ricotta Pancakes
• Best Easy Crepes

Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!