Krusteaz Belgian Waffle Recipe for Crisp, Fluffy Waffles

Krusteaz Belgian waffles are thick, golden waffles made by mixing the packaged waffle mix with water, an egg, and a little oil, then cooking the batter in a Belgian-style waffle iron. The mix keeps the method simple, while a properly heated iron and a light hand with the batter help make waffles crisp outside and tender inside.

Ingredients

2 cups Krusteaz Belgian waffle mix (about 252 g; package weights can vary slightly)
1⅓ cups water (315 ml)
1 large egg (about 50 g without the shell)
2 tablespoons neutral vegetable oil (30 ml), such as canola oil
1 teaspoon vanilla extract (5 ml), optional

Instructions

Heat the waffle iron. Set a Belgian waffle iron to medium or the manufacturer’s recommended waffle setting and allow it to preheat fully, usually about 5 minutes. A properly heated iron helps the batter begin cooking right away, which encourages a browned surface instead of a pale, soft waffle. If your iron has an indicator light, wait for its ready signal.
Mix the batter. In a medium bowl, whisk the egg until the yolk and white are combined. Add the water, oil, and vanilla if using, and whisk briefly. Add the Krusteaz mix and stir just until no large dry pockets remain. Small lumps are fine; vigorous or prolonged mixing can make the waffles tougher. The batter should be thick but pourable. If it seems unusually stiff, stir in water 1 tablespoon (15 ml) at a time.
Prepare the plates. Check the waffle iron’s instructions to see whether its surface needs a light coating of cooking spray. Many nonstick irons do not need added grease, and some manufacturers advise against aerosol sprays because residue can build up. If the plates are not nonstick or the maker recommends it, brush them lightly with oil rather than pouring oil over them.
Cook the first waffle. Pour enough batter into the center of the lower plate to cover roughly two-thirds of the grid; the batter spreads as the lid closes. For a typical Belgian iron, this is often around ½ to ¾ cup (120 to 180 ml), but the amount depends on the plate size. Close the lid without pressing it down. Cook until the waffle is deeply golden and the steam coming from the iron has slowed, about 4 minutes for many models. Follow your appliance’s timing if it differs. Since this batter contains egg, cook it through; the USDA FSIS safe minimum for egg dishes is 160°F (71°C), checked with a food thermometer.
Finish the batch. Lift the waffle out with a silicone or wooden utensil so you do not scratch the plates. Cook the remaining batter in the same way, giving each waffle about 4 minutes and adjusting to your iron. The recipe makes about 4 large Belgian waffles, though smaller or larger waffle makers change the yield. If the first waffle is too pale, add a little cooking time; if it is too dark, reduce the heat or shorten the next cycle.
Keep waffles crisp while serving. Set finished waffles in a single layer on a wire rack rather than stacking them. Stacking traps steam and softens the edges. If you need to hold a batch, place the rack in an oven set to 200°F (93°C) for a short time while the remaining waffles cook. Serve soon after the last waffle is ready.

Tips

Use the package directions as your reference. Krusteaz products and package formulations can change, and directions may differ by product or market. This recipe uses a common Belgian-waffle-mix ratio; if the instructions on your exact package specify different amounts, use those directions as the starting point. The package’s mix weight per cup can also vary, so measuring by volume is convenient for this recipe.
Do not overmix or thin the batter too quickly. Stir only until the dry mix is moistened, then let the waffle iron do the work. A few small lumps are harmless. Adding too much water at once makes the batter runny, so adjust a tablespoon at a time. Batter that is too thin can spread beyond the plates and may produce a less substantial waffle.
Let the iron recover between waffles. After lifting a waffle, wait for the ready light or for the plates to return to temperature before adding more batter. A rushed second waffle may cook unevenly, especially if the iron has a heavy cast-metal surface or a long recovery cycle. Keep the lid closed during cooking so heat stays consistent.
Adapt the add-ins with care. A teaspoon of vanilla is an easy flavor addition, but avoid loading the batter with wet fruit, chocolate syrup, or extra oil. Those additions can change how the batter cooks or make it stick. Fold small amounts of dry ingredients, such as cinnamon, into the mix before adding liquids, and cook a test waffle if you are changing the batter substantially.

Serving Suggestions

Serve the waffles warm with butter and maple syrup for a familiar breakfast, or set out toppings so everyone can finish their own. Fresh berries, sliced banana, peaches, or lightly sweetened fruit add color and a fresh contrast to the browned waffle. For a richer plate, add a spoonful of yogurt or whipped cream and a small handful of toasted pecans or walnuts. Keep toppings modest if you want the waffle’s crisp edges to stay noticeable.

These waffles also work as the base for a savory breakfast. Try them with scrambled eggs, crisp bacon, or breakfast sausage on the side, and offer hot sauce or a little grated cheese if that suits the meal. For a simple brunch spread, serve them alongside fruit and a savory dish rather than piling every topping onto one waffle. Add syrup just before eating, since syrup can soften the surface if it sits for several minutes.

Variations

Buttermilk-style tang: Replace the water with 1⅓ cups (315 ml) buttermilk. The batter may be a little thicker, and the finished waffles will have a mild tang. If it is difficult to pour, loosen it with water 1 tablespoon (15 ml) at a time. Do not add extra baking soda or baking powder; the packaged mix already contains leavening, and changing that balance can affect the texture.

Cinnamon vanilla: Add ½ teaspoon ground cinnamon (about 1.3 g) and use the optional 1 teaspoon vanilla. Whisk the cinnamon into the dry mix before adding the wet ingredients so it is distributed evenly. This gives the waffles a warm aroma without making them much sweeter. Serve with sliced apples or pears if you want a fruit pairing.

Chocolate chip: Fold ¼ cup (about 45 g) mini chocolate chips into the finished batter just before cooking. Use a light hand so the chips do not collect at the bottom of the bowl or melt onto the plates. If chips begin to stick, clean the cooled iron according to its manual rather than scraping it with metal. A few chips scattered over a hot waffle also make a simple topping.

Whole-grain texture: For a more substantial waffle, replace up to ¼ cup (about 30 g) of the mix with whole-wheat flour. This is a small adjustment that keeps the mix in charge of the structure; replacing a larger share can make the waffles dense because the flour blend and liquid balance are different. Add an extra tablespoon of water only if the batter is too thick to spread.

Storage and Reheating

Let cooked waffles cool on a rack until steam has stopped rising, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. A rack helps prevent condensation, but once the waffles are cool, a sealed container or food-storage bag keeps them from drying out. Avoid leaving cooked waffles at room temperature for longer than 2 hours.

To freeze, place completely cooled waffles in a single layer on a tray until firm, then transfer them to a freezer-safe bag with parchment between layers if needed. For best texture, use within about 2 months. Reheat refrigerated or frozen waffles in a toaster, toaster oven, or oven until hot throughout and crisp at the edges. For food safety, leftovers should reach 165°F (74°C), checked with a food thermometer; heating time varies by waffle thickness and appliance. A microwave warms them quickly but usually leaves them softer, so toast briefly afterward if you want more crunch.

Frequently Asked Questions

Can I make these waffles with only water and the mix?
Check the directions on your specific package first. Some waffle mixes call for only water, while the Belgian-style preparation used here includes egg and oil for a richer batter. If your box gives a different ratio, follow it rather than assuming every Krusteaz mix is interchangeable. The egg and oil in this recipe are included in the ingredient quantities and should not be left out without adjusting the recipe.

How do I know when a Belgian waffle is done?
Use the color, steam, and your waffle iron’s instructions together. A finished waffle is usually golden brown, releases from the plates without tearing, and gives off less steam than it did at the beginning of cooking. Opening the iron too early can split a waffle that is still soft inside. If the surface is browned but the center seems underdone, lower the setting slightly and give the next waffle more time.

Why are my waffles soft instead of crisp?
A cool iron, excess batter, or stacking hot waffles can all create a soft result. Preheat the iron fully, use only enough batter to cover the grid without overflowing, and place cooked waffles on a rack. If you are making a batch, hold them in a low oven in a single layer rather than covering them with a towel or piling them on a plate. A final short turn in a toaster can refresh waffles that have softened.

Can I mix the batter ahead of time?
It is best to mix this batter shortly before cooking. Once the wet ingredients meet the leavening in the mix, the batter can lose some of its lift if it sits for a long time, and it may thicken as the mix absorbs water. For easier morning prep, measure the dry mix into a bowl and measure the wet ingredients separately in advance, then combine them just before heating the waffles.

Can I use this batter in a regular waffle iron?
Yes. The recipe works in a standard waffle iron, but the number and thickness of waffles will change. Use less batter if the grid is shallow, and begin checking earlier than you would with a deep Belgian iron. Cook until the waffle is browned and set, following the appliance’s instructions. The recipe facts estimate about four large waffles from a Belgian-style maker, not a guaranteed count for every model.

Can I make the waffles without the egg?
An egg-free substitution may work, but it can change the structure and browning, and the result depends on the mix’s own ingredients. A commercial egg replacer used according to its package directions is a practical place to start. You can also try an egg-free version of the mix if available. Do not simply add extra water in place of the egg, because that changes the liquid balance without replacing the egg’s binding effect.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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