This Belgian waffle recipe, leavened with yeast makes homemade Belgian waffles that are crispy on the outside with a light and fluffy interior.
Before we dive into this yeasted Belgian waffles recipe, know that there are two main waffle types you can find in Belgium - Brussels Waffles and Liege Waffles.
This crispy Belgian waffle recipe is for making the light and airy Brussels waffles.
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What’s the difference between Brussels waffles and Liege waffles
Brussels waffles (known as Brusselse wafels) are amazing waffles. They are not reguar waffles. They're super light and airy with a crispy outside and make one of the best breakfast foods. They are leavened with yeast, are traditionally rectangles, and feature deep wells in which to hold powdered sugar and other fillings. The batter for this waffle is like a pourable cake batter that fills up all the grooves in the waffle iron.
Liege waffles (Luikse wafels) are very different. They are also known as sugar waffles. Though they have a similar grid waffle pattern to Brussels waffles, Liege waffles are denser and very sweet, almost like sweet pastry or bread. They often have pearl sugar throughout the waffle for a sweet crunch. The batter for liege waffles is more like a sticky dough that is pressed into the waffle iron. Liege waffles aren’t even rectangles like Brussels waffles are,. They are shaped rustically when the dough ball is pressed into the waffle iron.
Belgian waffles with yeast
The best Belgian waffle recipe has yeast as the raising agent instead of baking soda or baking powder. This makes lighter waffles, with extra flavor. You can use instant yeast or active dry yeast. Yeast gives an airiness to the waffle, it creates a crispy outside and it adds a lot of flavors.
The batter for the waffles is best prepared the evening before and placed in the refrigerator overnight for overnight yeast waffles. This long and cool ferment lets the batter rise slowly and increases the flavor the following day.
Ingredients
Wet ingredients
- Milk
- Eggs
- Butter (unsalted butter or salted)
Dry ingredients
- All-purpose flour
- Sugar
- Instant or active dry yeast
- Salt
The method
Preparing the batter the night before not only increases the flavor in the waffles, it also means that making waffles for breakfast the next day is nice and easy since the work of preparing the batter has been done the night before.
Overnight waffles
In a saucepan combine the milk and cubes of butter. Warm it over medium-low heat until the butter has melted. Take it off the heat and stir the milk and melted butter to let it cool slightly, then pour it into a large bowl.
To the warm milk mixture add the yeast, sugar, salt, all purpose flour, and eggs and whisk them together until combined. It will be a bit lumpy and that is fine. Cover bowl with a lid or a plate and place it in the refrigerator for an overnight rise.
For faster waffles, let the waffle batter rest on the bench at room temperature instead, for 2 hours or until doubled. This way is much quicker but they won't be as flavorful.
The next morning
Take the batter from the refrigerator and stir it with a fork to deflate it. Add in 2-3 tablespoons more milk to create a pourable cake batter consistency.
Heat the Belgian waffle iron. Once hot, pour in approximately ½ cup of batter per waffle, though this will depend on the size of your waffle maker and the manufacturer's instructions. Bake them for 3-4 minutes until golden brown and crispy.
Serve them immediately.
Serving and storing
To keep your homemade waffles crispy, serve them the moment they come from the hot waffle iron. If they sit and cool down they will lose their crispiness. You can get it back by placing them back in the waffle iron on low heat to crisp up again. Leftover waffles can be stored in an airtight container at room temperature for up to 3 days. Waffles can also be frozen and reheated in the toaster.
Serve the waffles with your favorite toppings. Brussels waffles are often served purely with powdered sugar and eaten by hand, however you can add many more toppings such as:
- Chopped berries or berry compote
- Chocolate spread
- Maple syrup or Apple syrup
- Whipped Cream
- Creme fraiche
- Brown sugar
- Fresh fruit
What waffle maker is best for belgian waffles
You do need a special Belgian waffle maker to make the classic ones. Choose a rectangle waffle maker with deeper pockets. This will make the most traditional Belgian waffles. If you have one that can flip upside down, this will create a much more even bake
Pour the waffle batter in, close the machine and flip it upside down for a minute, before flipping it back the right way round and continue baking. This allows the batter to coat the top of the machine evenly.
Related recipes
Love waffles? Why not try sourdough waffles too! Or for another yeasty sweet treat try these buttermilk donuts.
Or, if you're in the mood for pancakes instead, these sweet cream pancakes are so fluffy!
This recipe is written using grams as the main measurement.
If you don't have a scale US* cup equivalents are also included, however, using a kitchen scale to measure grams will give the best and most consistent results.*US cup sizes are smaller than metric cup sizes.
Full Recipe
The Best Belgian Waffles with Yeast
These are Belgian waffles leavened with yeast that are crispy on the outside and light and fluffy on the inside.
Ingredients
- 350ml (1 ½ cups) + 2-3 tablespoon milk
- 80g (5 ¾ Tablespoons) butter, cubed
- 250g (2 cups + 1 ½ Tablespoons) all-purpose flour
- 30g (2 ½ Tablespoons) sugar
- 2 large eggs
- 1 ½ teaspoon instant or active dried yeast
- ¼ teaspoon salt
Instructions
- In a saucepan add 350ml of the milk. Add in the butter cubes and warm it over low-medium heat until the butter has melted. Leave it to cool down to lukewarm, then pour it into a large bowl.
- Add to this the yeast, sugar, salt, flour and eggs and whisk it together until combined. It will be a bit lumpy and that is fine. Cover the bowl with a lid or a plate and place it in the refrigerator overnight. For faster waffles, the waffle batter can also ferment on the bench for 2 hours or until doubled, though they won't be as flavorful.
- Once it has fermented, stir the batter with a fork to deflate it. Add in 2-3 tablespoon of milk to create a pourable cake batter consistency.
- Heat a waffle iron. Once it is hot, pour in approximately ½ cup of batter per waffle, this will depend on the size of your waffle maker. Bake them for 3-4 minutes until deep golden brown and crispy. Serve the waffles immediately to retain their crispyness.
- The baked waffles can also be frozen for future use and reheated in the toaster.
Notes
The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 57mgSodium: 143mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 5g
This recipe made perfect waffles. Light and crispy. Cooks even in the waffle machine. I doubled the recipe and added 2 tsp vanilla for a little extra flavor.
Thanks so much Julia, so happy you enjoyed them!
I have tried several different recipes for waffles, and this is deffinetely one of the best, if not the best one. They are tasteful, really light and cripsy. I liked them very much!
That tip of turning the iron upside down for a minute is great!
So happy you enjoyed them Jaime and that the upside down tip worked for you too! 🙂
Thank you for sharing. I love these waffles. I believe they are the same as what I used to buy from Ralph’s before all of a sudden they discontinued for some reason a couple of months ago. Why should they do this to a good product like that? I am very suspicious about it. Anyway, please let me know if I can find them in any supermarket or I can order online. I remember it was in a black box. Hope they will bring it back. None of the waffles that we tried before can beat those square crispy Belgian Waffles. Merry Christmas!
I'm a Belgian American born in Gent and have been making my Belgian Grandmother's recipe for 20 years. Then the night before mother's day, I couldn't find the card! I turned to Google and this recipe and I was so pleased. Obviously I can't walk on Grandma Vlaamse' grave but these were fantastic! Even had my 8-year old twins doing most of the work to pass on the tradition!!! Thank so much!!!