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How To Make Restaurant Style Homemade Belgian Waffles
Big, crispy, buttery Belgian Waffles just like in the restaurants at home . It is a lot easier than one may think. Follow the directions below and you will be enjoying them in no time at all.
TIP * – Make extra and freeze them for a quick breakfast during the week. Store in a freezer bag for up to 2 weeks. Take out how many you want, cook in a toaster oven or on a cookie sheet in the oven.
WARNING- this is NOT a low fat recipe. The amount of butter seems scary, but it really isn’t for the yield. The butter is what makes these so delicious!
Yield: 4
How To Make Restaurant Style Homemade Belgian Waffles
Restaurant Style Belgian Waffles at Home
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Ingredients
- A waffle iron hot and ready to go
- 2 cups all-purpose flour
- 3/4 cup sugar
- 3-1/2 teaspoons baking powder
- 2 large eggs
- 1 1/2 cups milk
- 2 sticks butter, melted
- 1 teaspoon vanilla extract
- Topping of your choice
Instructions
- Beat eggs, sugar, vanilla and melted butter in a medium bowl. Add the flour , baking powder and half of the milk, mix well. Add the remaining milk, continue mixing. Batter shouldn't be too thick. Add more milk if need be.
- Make sure your waffle iron is ready, pour 3/4 cup of batter or the measurement your iron calls for into the center of the iron. Close the lid, cook according to manufacturers instructions.
Karen Glatt says
atI love waffles because they are so delicious and Belgian waffles taste so good that I can eat them every day. This is a very good recipe for making these waffles and I am making them this weekend.
Adrienne Sydnor says
atNo more Waffle House or IHOP for me. I can make my own waffles at home.
Tamara Leonard Merritt says
atI LOVE Waffles!
April Willard says
atI love waffles and I am going to try this recipe today I have been looking for a homemade recipe for a while now! thank you for posting this
Elizabeth E says
atThese look AMAZING!!!!
Cristita Hodge says
atI’m excited to win this one, homemade waffles, looking forward to that.
Terri says
atI can’t wait to make these! Thank you for sharing the recipe!
Keno Moore says
atI love waffles,
Rebecca at Love2EncourageYou says
atNow this is something I need to bookmark for my son! He adores waffles of any kind. My favorite is using Belgian waffles with strawberries and ice cream. 🙂
Cheryl Fisher says
atMy fathers favorite food is waffles. Restaurant quality waffles. I will have to make these for him.
DANIELLE WILLIAMS says
atoh wow that sounds amazing! thank you!!!
Brittany Buess says
atThose look yummy and seem easy to make!
Susan Smith says
atI love Belgian Waffles but I have never made them at home before. I like the idea of making them ahead of time and freezing them for later.
Alyssa says
atthey taste awesome, honestly I like them better after they have been frozen. They are more crunchy!
Rebecca Parsons says
atI love Belgian Waffles and would be happy to make them at home.
Renee says
atI love, love, love Belgian waffles! I purchased a waffle maker, not expensive, but one that would make a decent round 4-splilt waffle. I then proceeded to the grocery store to buy a mix especially for Belgian waffles. The only one in the store was Krusteaz. This pricey mix was awful. So disappointed I paid for a rather plain and not even remotely close to the flavor of a Belgian waffle.
I am going to try this recipe, sounds good. I am looking for that taste in the Waffle House and restaurants.
abbie says
atAfter getting a fancy Belgian waffle maker for Christmas, I’ve been on the search for an easy AND tasty Belgian waffle recipe. The yeast and beaten egg white versions are tasty, but what a hassle for waffles! These are perfect! Crispy outside, soft inside. Yum.
Virginia says
atMade the waffled this morning. This is a excellent keeper recipe. While I was baking them I got idea to sprinkle real bacon pieces on them and bake. They are awesome. Thank you for sharing this recipe.
Tricia says
atThis is a GREAT recipe! My entire family enjoyed them. Its a keeper!
Scott says
atMelissa, thanks for the recipie. Mine came out spongy and soft. Any suggestions what I might have done wrong?
Melissa P-V says
atHI Scott!
Spongy and soft sounds like a temperature issue? If it isn’t high enough not enough steam will escape during the cooking process to make them crispy on the outside.
Just a thought.
meleina says
atWhen do we add the vanilla?
Melissa P-V says
atBefore adding the flour
Camille says
atPlease put that in the actual recipe; it’s not in there at all. I added it at the end with the second milk addition, hope it doesn’t make a difference. Waiting for the iron to heat first.
Melissa P-V says
atI’m not sure what you are referring to, but looking at the comments I can only assume you mean the vanilla. It is listed in the recipe in the first line, and it will not matter, vanilla is not a crucial enough ingredient to affect your end result.
Thanks!
Geneva says
atWaffles weren’t crispy but I think my waffle iron is the problem. 😉 They taste great, my 16 year old son couldn’t get enough! Thanks for sharing!
Melissa P-V says
atYour welcome!
Try wiping the waffle iron with oil prior to turning it on , the heated oil tends to crisp the edges.
Liz Latham says
atWaffles have to be my favorite breakfast food ever. My waffle iron makes them in a heart shape. Can’t wait to try this recipe! Thanks for linking up with the Delicious Dishes Recipe party!
Vicki says
atI did just egg yolks on the first step and whipped the egg whites and added them last by folding them into the batter to make the lighter and crisped in the oven for 5 minutes on 300 degrees and they were perfect. I think next time I will try 1 1/2 flour and 1/2 cup cornstarch to get that extra crispy exterior but over all one of the best recipes I’ve tried.