Belgian Waffles

Belgian Waffle Recipe

Servings: 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 1/2 cups (213g) all-purpose flour*
  • 1/2 cup (70g) cornstarch*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 1/2 cup milk
  • 6 Tbsp vegetable oil or canola oil
  • 1/2 tsp vanilla extract
  • 2 large eggs , whites and yolks separated
  • 3 Tbsp granulated sugar


  1. Preheat oven to 200 degrees and preheat a Belgian waffle iron (or standard waffle iron). 

  2. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt for 20 seconds, make a well in center of mixture and set aside.
  3. In a separate mixing bowl whisk together buttermilk, milk, vegetable oil, vanilla extract and egg yolks until combined. 
  4. In a separate bowl, using an electric hand mixer set on high speed, whip egg whites** until soft peaks form. Add sugar and whip until medium-stiff glossy peaks form.

  5. While whisking, pour buttermilk mixture into well in flour mixture and mix just until combined (batter should be slightly lumpy). Fold in egg white mixture. 
  6. Cook batter in waffle iron according to manufactures directions. Once each waffle is done, transfer to warm oven and allow to rest to crisp further and keep warm. Serve warm with butter and maple syrup or other desired toppings.

Recipe Notes

  • *To measure flour and cornstarch preferably use a kitchen scale and measure in grams. If you don't have one use the scoop and level method when measuring with cups.
  • **Make sure to use a clean bowl and that there isn't a drop of yolk or egg whites may not whip up.
  • Variations: serve with sweetened whipped cream, fresh berries or fresh fruit syrup. For churro waffles, brush top of waffle with melted butter (be sure to get in each square), then pour a generous amount of cinnamon sugar into a 9-inch pie dish and dunk butter coated side in cinnamon sugar mixture.
  • Recipe adapted fromĀ Fine Cooking