Crispy Belgian Waffles
Light, crispy waffles with deep pockets perfect for holding syrup and butter
By RecipesQueen Kitchen • June 10, 2026
These Belgian waffles are everything — light and airy inside with a crispy, golden exterior and deep pockets that pool with maple syrup and melted butter. They're the kind of waffles that make you cancel your brunch reservation.
The secret to extraordinary crispiness is a combination of cornstarch in the batter (which creates a delicate crunch) and separating the eggs — the yolks go into the batter for richness, and the whites are whipped to stiff peaks and folded in for lift. Vanilla and a pinch of cinnamon round out the flavor.
Use a Belgian waffle maker for deep pockets, or a standard waffle iron for thinner, extra-crispy versions. Either way, cook them until they're deeply golden — the darker the waffle, the crispier the exterior. Serve immediately or keep warm in a 200°F oven.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 2 large eggs, separated
- 1 3/4 cups whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Instructions
- 1
Preheat your waffle iron. Whisk flour, cornstarch, baking powder, salt, sugar, and cinnamon in a large bowl.
- 2
In a separate bowl, whisk egg yolks, milk, melted butter, and vanilla.
- 3
In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.
- 4
Pour the wet ingredients into the dry and stir until just combined. Gently fold in the beaten egg whites — do not deflate them.
- 5
Pour batter onto the hot waffle iron (about 3/4 cup per waffle). Cook until deeply golden and crispy, about 4-5 minutes. Do not open the iron too early.
- 6
Serve immediately with maple syrup, butter, fresh berries, and whipped cream. For extra crunch, keep finished waffles on a wire rack in a 200°F oven.
