Thick, tender waffles with deep pockets ready to hold syrup—what’s not to love about Belgian waffles? These classic treats are my favorite indulgence.
I used to make Belgian waffles often before my celiac diagnosis, baking a batch, freezing them, and reheating a single waffle on low heat—twice—for a warm, sweet snack. Sometimes I’d add chocolate chips so syrup wasn’t even necessary.
Waffles weren’t part of my childhood, so discovering them later felt like finding culinary love at first bite. The thin, cardboard-like waffles from supermarket freezers don’t compare—I’m admittedly a waffle snob.
Not all waffles meet my standards. I prefer Belgian waffles—thick, fluffy, and full of deep pockets. Belgian waffles are distinct from regular waffles because they use a larger waffle iron that creates those deep pockets for butter, jam, or maple syrup, while regular waffles are thinner and have smaller pockets.
Now for the fun: stack them high and play Jenga with your breakfast!
If you’ve never made Belgian waffles at home, you’re missing out. This reliable, easy recipe originally came from Allrecipes.com and has been a favorite of mine for years. My double Belgian waffle maker—an appliance I received as a gift—lets me cook two large waffles at once, which is a huge time-saver for a busy parent.
Belgian Waffles
Vicky Hadley~Little Chef Within
Pin Recipe
Ingredients
- 2 egg yolks
- 1/4 cup plus 1 tablespoon white sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup butter melted (1 stick)
- 1 teaspoon salt
- 2 3/4 cups self-rising flour
- 2 cups warm milk
- 2 egg whites
Instructions
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In a large bowl, beat egg yolks and sugar until combined. Add vanilla, melted butter, and salt, then alternate mixing in the flour and warm milk until smooth.
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In a separate bowl, beat egg whites until soft peaks form. Gently fold the egg whites into the batter and let it rest for 40 minutes.
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Preheat and spray the waffle iron with non-stick spray. Pour batter onto the hot iron and cook until waffles are golden and fluffy.
This recipe relies on self-rising flour and whipped egg whites to achieve lightness and lift—no yeast required. The beaten egg whites add volume and create the signature fluffy texture.
I love using a double Belgian waffle maker: pour the batter, close the lid, and flip it with a quick wrist motion. It’s a fun, efficient way to cook.
In the photos you’ll see a thin maple-style syrup I used as a copycat of a popular syrup brand—my kids love dipping their waffles in it. That thin syrup pairs well with the thick waffles. Personally, I’m team waffles over pancakes—what’s your preference? Share your thoughts below.
UPDATE: This remains my go-to waffle recipe, and I’ve adapted it successfully to gluten-free versions. With the right gluten-free all-purpose flour and a small leavening adjustment, the waffles look and taste just like the original.
SUBSTITUTIONS:
To make these Belgian waffles gluten free: substitute gluten-free all-purpose flour for the self-rising flour, and add 1 teaspoon baking powder plus 1 teaspoon baking soda to replace the rising agents.
