Hello! I’m Cassandre, and today on Caramel Loafing, we’re making a light, airy, and ultra-crispy treat that’s perfect for brunch or snacking: Crispy Belgian Waffles.
Though often grouped under “pancakes,” waffles are a category of their own. Unlike fluffy American pancakes, waffles are made with a special grid-patterned iron and are known for their crunchy texture. Also known as "gaufres" in French, these are often referred to as Belgian waffles or grid-style waffles.
What makes a great waffle? It should be crispy on the outside, never limp or soggy. The key lies in the liquid-to-dry ratio and getting the temperature just right to create that golden, crisp crust.
Waffles have deep roots in Western Europe, particularly in what is now Belgium, the Netherlands, and northern France. While both Belgium and France claim waffle fame, Belgium is especially renowned for its Liège and Brussels-style waffles. This recipe is inspired by the pastry formula taught at FERRANDI Paris Culinary School. It’s a simple, no-baking-powder recipe that uses whipped egg whites to create natural lightness and crunch.
One bite and you’ll say: “Wow, that crunch!”
More crispy, buttery bakes you’ll love:
- Classic Tuscan crunch: Chocolate Biscotti
- Rum-raisin sandwich cookies with buttercream: Rum Raisin Cookies
- Classic French sablés: Sablés Nantais
- One of our all-time faves: Double Chocolate Skillet Cookies
- Elegant and crunchy: Almond Tuiles
We’ve tried many waffles—from café menus to trendy waffle-only shops—but this recipe stands out. The batter creates a crispy, golden shell with a delightful crunch—a texture you don’t often find. It’s barely sweet, which makes it perfect for both sweet and savory pairings. Highly recommended!
Crispy Belgian Waffle Recipe
Ingredients
Waffle iron size: Round, 18 cm diameter
Yields 2–4 servings (makes 2 large waffles, with a bit of batter leftover)
We used the Cuisinart Vertical Waffle Maker for this recipe.
- Cake flour 125g (4.4 oz)
- Salt 0.5g (0.02 oz)
- Granulated sugar 8g (0.28 oz)
- Milk 200g (7.1 oz), at room temperature
- Melted unsalted butter 38g (1.3 oz)
- Vanilla extract 2g (0.07 oz)
- Egg whites 45g (1.6 oz)
- Powdered sugar (for dusting, optional)
Use our nutrition calculator for detailed macros and calories.
Instructions
- Sift the flour into a mixing bowl. Add sugar and salt. Whisk to combine.
- Gradually add the room-temperature milk in stages, whisking after each addition to avoid lumps.
- Stir in the melted butter and vanilla extract until smooth.
- Cover with plastic wrap and refrigerate the batter for 1 hour.
- Meanwhile, whip the egg whites to soft-stiff peaks (they should hold their shape but still bend slightly).
- Fold the whipped egg whites into the chilled batter. Mix gently until just combined—do not overmix.
- Preheat your waffle maker to 428°F (220°C) or use your machine’s level 4 setting. Pour in the batter and cook until golden on both sides.
- Let them cool slightly, then dust with powdered sugar and enjoy warm, or top with honey, maple syrup, fruit, whipped cream, or melted chocolate.
For chocolate sauce ideas, check out our Shake Shack chocolate shake recipe.
Watch the full tutorial: Belgian Waffle Video Recipe
Frequently Asked Questions
This waffle recipe is beginner-friendly. Here are some tips and common questions to help you make waffles that come out perfectly crisp every time:
What should I watch out for when mixing the waffle batter?
When adding the milk to the dry ingredients, pour gradually while stirring to prevent lumps—don’t dump it all in at once. Also, make sure your milk is at room temperature—if it’s too cold, it may cause the melted butter to seize and form clumps, making the batter harder to mix.
Why does the batter need to rest in the fridge?
Resting the batter for about 1 hour (before adding the whipped egg whites) helps relax the gluten and enhances texture, resulting in softer interiors and better structure. It also allows the flavors to meld. But once you fold in the meringue, you should cook the batter immediately to avoid deflation.
Can I make the batter the night before?
Yes! You can prepare the base batter (without egg whites) the night before and refrigerate it. The next morning, just whip the egg whites and fold them in before cooking. This saves time and keeps your waffles light and airy.
Does it matter which waffle maker I use?
Any waffle maker you like will work. Just be aware that different machines vary in heat levels and cook times. Ours has 5 heat settings—we used level 4 for this recipe. If your waffle iron uses temperature, aim for 220°C (428°F). If your waffles come out too pale, leave them in the machine for an extra minute to deepen the color.
What happens if the meringue deflates?
The whipped egg whites (meringue) give the waffles their airy texture and crispness, especially since there’s no baking powder in this recipe. If the meringue deflates, the waffles may turn out soft, pale, and less crisp. To avoid this, gently fold in the egg whites with a light hand and bake the batter promptly after mixing.
How do I re-crisp waffles if they get soggy?
Waffles lose their crunch quickly when exposed to humidity. The best solution is to enjoy them fresh and hot. But if they go soft, you can re-crisp them:
- In a waffle maker: set to a low-medium setting (we use level 2)
- In an oven: preheat to 300°F (150°C) and bake for 4–5 minutes
This brings the crispiness back beautifully.
Can I add more sugar to the batter?
This recipe uses very little sugar—just 8g (0.28 oz) total, so each waffle contains under 4g. That makes it great for sweet or savory pairings—think maple syrup, fresh fruit, whipped cream, or even savory toppings like eggs, bacon, or cheese.
If you prefer a sweeter waffle, you can add about 6g of sugar to the egg whites when whipping. This slightly sweetens the batter, adds gloss to the meringue, and helps prevent deflation. It also promotes better browning for a more golden exterior.