Belgian waffles are the crown jewel of breakfast treats, known for their deep pockets, light airy texture, and golden crispy exterior. Unlike regular waffles, these beauties are made with a yeasted batter that creates an incredibly fluffy interior while maintaining that signature crunch on the outside. Originally from Belgium, these waffles have become a beloved breakfast staple around the world. With their deep squares perfect for holding syrup, butter, fresh fruit, or whipped cream, Belgian waffles turn any morning into a special occasion. This recipe serves 4-6 people and takes about 2 hours from start to finish, including rising time.
Ingredients You’ll Need
For the waffle batter, gather these simple ingredients:
- 2 cups all-purpose flour
- 1 packet (2¼ teaspoons) active dry yeast
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 1¾ cups warm milk (around 110°F)
- ½ cup unsalted butter, melted
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- Cooking spray or melted butter for the waffle iron
Preparing the Batter
Start by combining the flour, yeast, sugar, and salt in a large mixing bowl. Whisk these dry ingredients together until well blended. In a separate bowl, whisk together the warm milk, melted butter, egg yolks, and vanilla extract. Make sure the milk isn’t too hot, or it will kill the yeast.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will look slightly lumpy, which is perfectly normal. Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 to 1½ hours. The batter should roughly double in size and become bubbly.
The Secret to Perfect Texture
While the batter is rising, this is the perfect time to prepare your toppings or clean up the kitchen. The yeast does all the work during this waiting period, creating those signature air pockets that make Belgian waffles so light and fluffy.
About 15 minutes before you’re ready to cook, beat the egg whites in a clean bowl until they form soft peaks. This step is crucial for achieving the perfect texture. Gently fold the beaten egg whites into the risen batter using a rubber spatula. Be careful not to overmix, as this will deflate the air bubbles you’ve worked so hard to create.
Cooking Your Waffles
Preheat your Belgian waffle maker according to the manufacturer’s instructions. Most waffle irons have an indicator light that tells you when they’re ready. Lightly spray or brush the waffle iron with cooking spray or melted butter.
Pour the batter into the center of the waffle iron, using about ¾ cup of batter for each waffle. The exact amount depends on the size of your waffle maker, but you want to fill it without overflowing. Close the lid and cook according to your waffle iron’s instructions, usually 3-5 minutes.
The waffles are done when they’re golden brown and crispy on the outside. They should release easily from the waffle iron when ready. If they stick, they probably need another minute or two.
Serving and Storage Tips
Serve these Belgian waffles immediately while they’re still warm and crispy. The deep pockets are perfect for holding maple syrup, fresh berries, whipped cream, or powdered sugar. For an extra special treat, try them with strawberries and cream, or even ice cream for dessert.
If you need to keep waffles warm while making multiple batches, place them on a wire rack in a 200°F oven. This prevents them from getting soggy on the bottom while staying warm.
Leftover waffles can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, pop them in the toaster or toaster oven until crispy again. Avoid using the microwave, as it will make them soggy.
Making Ahead and Variations
The batter can be made the night before and refrigerated. Just let it come to room temperature before folding in the egg whites and cooking. This actually develops even more flavor in the batter.
For variations, try adding a tablespoon of cocoa powder for chocolate waffles, or fold in fresh blueberries or chocolate chips after adding the egg whites. You can also substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
These homemade Belgian waffles are worth the extra time and effort. The combination of the yeasted batter and whipped egg whites creates a texture that’s impossible to achieve with regular waffle recipes. Whether you’re making them for a special weekend breakfast or a holiday morning, these waffles will definitely impress everyone at your table.
