Ever had one of those lazy Sunday mornings where you wake up craving a breakfast that feels like a treat, but all the fancy places are too crowded or closed altogether? That’s pretty much how my love affair with the Homemade Belgian Waffle Recipe started.
Instead of splurging on take-out or fighting the brunch crowd, I figured out how to whip up my own batch of waffles at home. You’d probably be shocked at how dead-simple they are to make. Plus,
I swear they taste ten times fresher (and better) than anything you’ll find at those “five-star” places anyway. Let me show you what’s worked for me and maybe—just maybe—you can skip another breakfast out too.
Homemade Belgian Waffle Recipe: Why I Love It
Here’s the plain truth: most frozen waffles are just sad. Dry, cardboard-ish, all-around meh. But dunk your fork into a Homemade Belgian Waffle and, whoa, you’ll get that crisp outer layer and fluffy (almost pillow-like) inside. My cousins still talk about the holiday where I brought these, and the whole family hovered in the kitchen, grabbing them straight from the waffle maker—with fingers, no shame.
Best thing? This recipe doesn’t ask for fancy skills or gadgets. You need a waffle iron, sure, but the rest is probably in your pantry already. It reminds me of those slow mornings as a kid when my mom would get creative so we wouldn’t complain about boring breakfasts. Belgian waffles just feel special, even if you’ve got messy hair and mismatched PJs while making them.
So if you’re on the fence, seriously, homemade is worth it. Your taste buds (and anyone you live with) will thank you.
Homemade Belgian Waffle Recipe
Ingredients You’ll Need for Homemade Belgian Waffle Recipe
Here’s what goes into my go-to batch of Homemade Belgian Waffle Recipe:
- 2 cups all-purpose flour (nothing fancy)
- 2 tablespoons sugar (I sometimes use brown sugar when I’m out of regular—not a biggie)
- 1 tablespoon baking powder (so that fluff)
- 1/2 teaspoon salt
- 2 large eggs (I’ve even used the “oops it cracked” eggs)
- 1 and 3/4 cups milk (honestly, I eyeball it when I’m in a rush)
- 1/2 cup melt butter (or oil, butter’s just yummier)
- 1 teaspoon vanilla extract (the secret weapon) That’s it. No oddball ingredients, no secret powders. Stuff from any real kitchen.
Homemade Belgian Waffle Recipe
Foolproof Directions, From My Disaster to Yours
Not gonna lie, my first go ended up all stuck inside the waffle iron. Disaster. Now things run smoother, so here’s my no-stress way:
- Plug in your waffle iron, let it heat up really well.
- In a big bowl, dump the flour, sugar, baking powder, and salt. Mix with a fork.
- In another bowl, whisk eggs like you mean it, then add milk, butter, and vanilla.
- Pour the wet stuff into the dry mix. Stir together until just mixed (ok if it looks lumpy—don’t overmix).
- Pour the batter onto your hot waffle iron. Don’t overfill, unless you enjoy cleaning up burnt waffle bits later.
- Close, let it cook until golden. I’m always impatient and peek early, but try to wait for the green light.
And just like that, you’ll have crispy, dreamy waffles that are light inside and perfect for holding pools of syrup.
Homemade Belgian Waffle Recipe
“Ever since I found this Homemade Belgian Waffle Recipe, it’s basically ruined boxed waffles for me. My teens now act like they have a personal chef—these are INSANELY good!” — Jamie H., Michigan
Serving Suggestions for Next-Level Breakfast
- Pile on fresh berries or banana slices for that “I eat healthy” vibe.
- Dust with powdered sugar if you’re feeling fancy—or just want it to look extra on Instagram.
- Splash a little maple syrup, but try peanut butter or Nutella if you’re feeling wild.
- Toss a scoop of ice cream on top and call it dessert because, hey, who’s judging on the weekend?
Homemade Belgian Waffle Recipe fits every mood, trust me. Whether you want sweet or savory or “forgot to shop, so this is dinner.”
Real-Deal Tips That Actually Help
Want your waffles crispy, not soggy? Let them cool on a rack—not a plate. My grandma told me this trick and I thought she was joking. But it’s true. Also, if you make extra (I usually double the batch), freeze them and pop them in the toaster later. They taste just as awesome. And if you ever find your batter too thick or too runny, a splash of milk or a sprinkle of flour will fix it right up. No stress.
If your waffle iron’s ancient (like mine), don’t forget to give it a good spritz with oil spray. Nothing messes up a morning like wrestling with a sticky iron. Oh, and let the kids help. There will be a mess, but their giddy excitement is worth the cleanup.
Homemade Belgian Waffle Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious homemade Belgian waffles that are crisp on the outside and fluffy on the inside, perfect for any breakfast or brunch.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 and 3/4 cups milk
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Plug in your waffle iron, let it heat up really well.
- In a big bowl, combine the flour, sugar, baking powder, and salt. Mix with a fork.
- In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla.
- Pour the wet ingredients into the dry mix. Stir together until just mixed (it’s ok if it looks lumpy).
- Pour the batter onto your hot waffle iron, being careful not to overfill.
- Close the waffle iron and cook until golden brown, waiting for the green light.
Notes
For extra crispiness, let waffles cool on a rack, and feel free to freeze extras for later!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Making
- Cuisine: Belgian
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg