The Best Yeasted Belgian Waffles
These yeasted Belgian waffles (Brussels waffles) are made from a yeast-leavened dough that makes waffles that are crispy on the outside with a light and fluffy interior.
Recipe update
I’ve recently updated this recipe after finding the old Belgian cookbook (Koken voor elke dag) my dad based his waffles on when I was little. I had made this inital recipe by kind of winging it based on what he had told me and what I had seen him do, like mixing in the eggs whole and not seperating or whipping the whites. But I’ve since tried the waffles from the book and I reckon the whipping the egg whites seperately is a step worth keeping. It really does make them extra crisp and light, so I’ve added that step into my recipe as well.
About these waffles
Before we get into the recipe, Belgium has two main waffle types: Brussels and Liège. These waffles are the Brussels kind. Light, crisp, and made from a yeast batter that gives them their flavor and airy texture. They’re not very sweet on their own because the sweetness comes from toppings at the end. While some Belgian waffles today use baking powder for convenience, traditional Brussels waffles are yeast-based and in my opinion, the far more superior flavor!
A Liège waffle (Luikse wafels) is very different. It is also known as a sugar waffle. Though they have a similar grid waffle pattern to Brussels waffles, Liege waffles are denser and very sweet, almost like sweet pastry or bread.
Just a few ingredients
What waffle maker to use
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 and airy 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 continuing baking. This allows the batter to coat the top of the machine evenly.
The method
- Warm together the milk, water and butter until the butter melts, then cool to lukewarm.
- Whisk in the yeast, sugar, salt, flour, and egg yolks. Mix until all combined.
- Whip the egg whites to soft peaks.
- Fold them into the batter.
- Let it rise at room temperature until doubled in size and light and airy.
Overnight waffles
For waffles the next morning, mix the batter up to the step before adding the egg whites. Cover and refrigerate overnight. By morning it will be thick. Stir a few tablespoons of milk or water to loosen the batter, then fold in freshly whipped egg whites.
- Use a measuring cup or soup ladle to pour the batter into the waffle machine then bake til golden.
- Waffle vendors in Belgium have these cool prongs to lift their waffles out, but a fork works too.
Serving and storing
To keep your 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 them crispy again by placing them back in the waffle iron on low heat.
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 yeast waffle with your favorite toppings.
Brussels waffles are more often than not served purely with powdered sugar and eaten by hand, however, you can add many more toppings such as:
- Chopped berries or strawberry compote
- A scoop of ice cream
- Chocolate sauce, maple syrup or apple syrup
- Whipped cream or creme fraiche
- Brown sugar or vanilla sugar
Related recipes
The Best Belgian Waffles with Yeast
Ingredients
- 300 g whole milk
- 140 g butter salted or unsalted
- 240 g water
- 25 g granulated sugar
- 7 g instant yeast or active dry yeast
- 375 g all-purpose flour
- 3 large eggs separated
- 1/4 tsp of salt
Instructions
- Warm the milk, water and butter in a saucepan or microwave-safe bowl until the butter has melted. Stir to combine, then let it cool until lukewarm. 300 g whole milk, 140 g butter
- Add the water, sugar, and yeast. If using active dry yeast, let it sit for 5 minutes until foamy. If using instant yeast, you can continue straight away. 240 g water, 25 g granulated sugar, 7 g instant yeast
- Add the flour, egg yolks and salt. Whisk or stir until the batter is mostly smooth. A few small lumps are fine. 375 g all-purpose flour, 3 large eggs, 1/4 tsp of salt
- Whip the egg whites until soft peaks form, then gently fold them into the batter. A few streaks of white are fine.
- Cover the bowl and leave the batter to rise at room temperature for about 1½ to 2 hours, or until doubled and bubbly.
- Preheat the waffle maker until hot and lightly grease it if needed.
- Pour in about ½ cup of batter per waffle, or the amount recommended for your waffle maker. Cook for 3 to 5 minutes, until golden and crisp on the outside and light inside.
- Serve the waffles straight away while they’re still crisp. They’re delicious with powdered sugar, cream, or fresh fruit.
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!!!
I am just returning from a visit to Antwerp and Bruges, and craving the incredible taste of the waffles I had, I was online looking for the best recipe. Your review is high praise and super encouraging, Ben!
Oh, yes! This is a great waffle!!
If I were making these for myself, I would have opted for the overnight ferment (with my sourdough starter or even commercial yeast). I love that flavor profile. But I made these for my daughter and new son-in-law and he is a bit skittish about any unfamiliar flavors. So I went with the 2-hour ferment. These were super light, tasty and crispy. Just perfect. And I mean perfect for all of us, regardless of our place on the culinary spectrum. I will make these again. And again. Thanks so much.
Thank you Guy! So happy you loved them!
I made this today for the first time. I followed the recipe exactly preparing everything yesterday evening leaving it in the fridge overnight. I added the three tablespoons of milk this morning, but the batter was a little too thick to just pour out on to the waffle plates. Not to worry, I was able to do the entire batch in a flip-over Belgian waffle maker, but do you have any suggestions as to what I can do to make the batter more pourable? I am currently in England so used British organic plain flour, if that makes any difference?
These were the best waffles I’ve eaten this side of Belgium. Everyone loved them, both young and old.
Hey Dean, feel free to add more milk as needed to make it more pourable! That’s what I do if it thickens too much :). So happy you loved them!
I’m so glad I found this recipe! The waffles were delicious, very light and fluffy! Thank you for explaining the yeast. It explains why so many recipes claiming to be Belgian do not taste right!! You mentioned saving waffles, but can I save the batter? I’m new at using yeast. Thank you again for the authentic recipe!
Looking forward to trying this recipe. Can you use 2% milk?
Yes you can 🙂
January 2024!
This is the EXACT recipie I’ve been craving all my life but never been able to find.
Made it last night and enjoyed with friends this morning. They. Were. Perfect. Such a good medley of textures and flavors. Not too sweet, but lots of depth from the yeast.
You are a Goddess! I don’t hesitate to say I’ve made thousands upon thousands of waffles over the years and tried hundreds of recipes and variations.
This. Is now my go to staple. So easy. So rewarding.
Seriously. Thank you!!
-One very happy Benji ❤️🧇
Thank you so much for this feedback Benji! I’m so happy you loved them! 😃
Hello,
Would you be able to use buttermilk instead of whole milk?
Thank you!
Yeah I think that would be fine!