Why You’ll Love This Recipe
Homemade Belgian Waffles are thick, fluffy, and perfectly crisp on the outside with a light, airy interior. Known for their deep pockets that hold butter, syrup, or toppings beautifully, they make for a delicious and indulgent breakfast or brunch. Whether topped with whipped cream and berries or a classic pat of butter and maple syrup, these golden waffles are a guaranteed crowd-pleaser.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flourbaking powdersugarsaltmilk (whole or buttermilk)eggs (separated)unsalted butter (melted)vanilla extract
directions
Preheat your Belgian waffle maker according to manufacturer instructions.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In a separate bowl, whisk together milk, egg yolks, melted butter, and vanilla extract.
In another bowl, beat the egg whites until stiff peaks form.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the beaten egg whites until the batter is light and fluffy.
Grease the waffle iron if needed and pour in the recommended amount of batter.
Close the lid and cook until golden brown and crisp, about 4–5 minutes.
Serve warm with your favorite toppings.
Servings and timing
This recipe yields approximately 4 Belgian waffles.Preparation time: 10 minutesCooking time: 4–5 minutes per waffleTotal time: 20–25 minutes
Variations
Add cinnamon or nutmeg for extra warmth.
Mix in mini chocolate chips, berries, or chopped nuts.
Use almond or oat milk for a dairy-free version.
Top with fried chicken for a sweet and savory twist.
Swap vanilla for almond extract for a different flavor.
storage/reheating
Store cooled waffles in an airtight container in the fridge for up to 3 days.Freeze in a single layer, then store in a freezer bag for up to 2 months.Reheat in a toaster or oven to restore crispiness—avoid microwaving.
FAQs
What’s the difference between Belgian and regular waffles?
Belgian waffles are thicker with deeper pockets and a fluffier texture.
Can I make the batter ahead?
Yes, prepare the batter (without egg whites) and refrigerate for up to 1 day. Fold in whipped egg whites just before cooking.
Can I use a regular waffle maker?
Yes, but they won’t be as thick—reduce the batter amount accordingly.
Why are egg whites whipped separately?
They make the batter lighter and create a fluffier waffle.
Can I double the recipe?
Absolutely, just scale all ingredients evenly.
Do I need to grease the waffle iron?
Yes, unless it’s nonstick and specified by the manufacturer.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I use oil instead of butter?
Yes, but butter adds more flavor.
What toppings go best?
Maple syrup, whipped cream, fresh berries, honey, or Nutella are all great choices.
Are they sweet?
Slightly sweet—perfect for both sweet and savory toppings.
Conclusion
Homemade Belgian Waffles are a breakfast classic that deliver incredible texture and flavor with every bite. With just a few pantry staples and a waffle iron, you can whip up golden, crispy waffles that rival any brunch spot. Whether served simply or dressed up, they’re sure to become a weekend favorite in your home.
Print
Homemade Belgian Waffles
- Prep Time: 5 minutes
- Cook Time: 8 minutes (+ 5 min natural release)
- Total Time: 18 minutes
- Yield: 6–8 egg bites
- Category: Breakfast / Snack
- Method: Pressure Cook
- Cuisine: American
- Diet: Gluten Free
Description
Creamy, protein-packed egg bites loaded with spinach and feta, made effortlessly in the Instant Pot.
Ingredients
- 6 large eggs
- 1/4 cup cottage cheese
- 1/2 cup crumbled feta cheese
- 1 cup fresh spinach, finely chopped
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp garlic powder
- 1 cup water (for Instant Pot)
Instructions
- Spray a 6‑oz silicone egg‑bite mold (or mini Mason jars) with cooking spray.
- In a blender or bowl, whisk eggs, cottage cheese, salt, pepper, and garlic powder until smooth and frothy :contentReference[oaicite:1]{index=1}.
- Stir in chopped spinach and crumbled feta.
- Pour the mixture into prepared molds, filling about ¾ full.
- Pour 1 cup of water into the Instant Pot and place the trivet inside.
- Set molds on trivet. Cover silicone molds with lids or foil to prevent condensation :contentReference[oaicite:2]{index=2}.
- Seal the lid and pressure cook on High (or Low pressure) for 8 minutes, followed by a 5-minute natural release, then quick release :contentReference[oaicite:3]{index=3}.
- Carefully remove molds, let cool for 2 minutes, then gently pop egg bites out and serve.
Notes
- Blending until frothy gives a velvety, custard-like texture—key for Starbucks‑style bites :contentReference[oaicite:4]{index=4}.
- Covering molds prevents water droplets from making the tops soggy :contentReference[oaicite:5]{index=5}.
- Store leftovers in an airtight container in the fridge for up to 5 days; they freeze well too :contentReference[oaicite:6]{index=6}.
- Adaptable: swap or add mix‑ins like sun‑dried tomatoes, peppers, or sausage :contentReference[oaicite:7]{index=7}.