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Classic Belgian Waffles

A close-up of golden Belgian waffles stacked on a white plate, dusted with powdered sugar and drizzled with syrup.

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Make crispy, fluffy Belgian waffles with deep pockets perfect for syrup and toppings. This recipe delivers restaurant-style results for a memorable brunch.

Ingredients

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  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 1/2 cups warm milk (105-115°F)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • Vegetable oil or cooking spray for waffle iron

Instructions

  1. In a small bowl, dissolve yeast in warm milk. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, whisk together sugar and salt.
  3. In a separate small bowl, whisk egg yolks. Add melted butter and vanilla extract to the egg yolks and whisk to combine.
  4. Add the yeast mixture to the sugar and salt mixture.
  5. Gradually add the flour to the wet ingredients, mixing until just combined.
  6. Stir in the egg yolk mixture.
  7. Cover the bowl with plastic wrap and let the batter rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  8. In a clean bowl, beat egg whites until stiff peaks form.
  9. Gently fold the beaten egg whites into the risen batter.
  10. Preheat your Belgian waffle iron according to manufacturer’s instructions. Lightly grease with oil or cooking spray.
  11. Pour about 1 to 1 1/2 cups of batter onto the hot waffle iron, spreading it evenly.
  12. Cook for 4-6 minutes, or until golden brown and crisp.
  13. Carefully remove the waffle and repeat with the remaining batter.

Notes

  • For extra crispiness, you can add 1/4 cup of cornstarch to the dry ingredients.
  • Ensure your egg whites are free of any yolk for best whipping results.
  • Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.

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