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With this Belgian Waffle recipe, you can count on feather light waffles that are crisp on the outside and tender on the inside. With the make ahead batter, you’ll have fresh waffles in minutes for up to 3 days (or freeze the cooked waffles to toast later)!
I had never heard of using yeast in waffle batter until I happened upon the raised waffle recipe in my trusted Fannie Farmer Cookbook (originally published in 1896!). Honestly, most of the waffles I’d eaten were either at a restaurant or made with a store-bought mix. I didn’t realize how simple and incredibly wonderful waffles could be.
The Secret to Light, Crispy Waffles
I’ve seen several recipes that call for whipping the egg whites separately to stiff peaks for fluffy Belgian waffles and I’m here to promise you that yeasted waffles are better and so much easier. The active yeast in the batter makes the waffles so light and crisp that they melt in your mouth.
One of those convenient, make-ahead breakfast recipes, not only can you make batter from this Belgian waffle recipe ahead of time, it will keep beautifully in the refrigerator for up to 3 days. Or you can do what I do and cook all of the batter at once and freeze the waffles to heat in the toaster. So convenient and they taste almost as if they were fluffy waffles straight out of the waffle maker.
Belgian Waffle FAQs
Belgian waffle irons are traditionally round (though you can find them as squares or rectangles) and have deep grid pattens that create lighter, crisper waffles with deeper pockets for toppings like maple syrup (or Blackberry Syrup) and butter. Classic American waffle irons have a shallow grid pattern and make waffles that are thinner, and often denser and less crisp compared to Belgian style waffles.
Yes you can and you should because you can reheat them in the toaster!
Once you’ve cooked your homemade waffles, gently tear them into triangles (or squares, depending on the shape of your waffle iron) and transfer to a cooling rack in a single layer. Allow to cool completely before placing in an airtight freezer-safe container or plastic freezer bag. When ready to eat, put frozen waffles directly into the toaster (no need thaw) and toast on medium-low until hot. (They are delicate, so keep an eye on them as they toast to prevent burning.)
Serve homemade Belgian waffles with classic toppings like butter and maple syrup or sliced strawberries or blueberries and whipped cream. For a heartier breakfast or brunch, serve with bacon and/or Baked Eggs, Breakfast Frittata or alongside Sausage Quiche for a feast!
More Festive Breakfast Ideas
How to Make Belgian Waffles
Step 1: In a large bowl, sprinkle yeast over warm water and let stand 5 minutes to dissolve. Whisk in milk, butter, salt, sugar, eggs and flour. Cover and refrigerate overnight.
Step 2: When ready to bake waffles, preheat a Belgian waffle iron until very hot. Whisk baking soda into batter.
Step 3: Brush top and bottom grids with a high heat oil. Scoop batter into hot waffle iron and bake until crisp and golden. Repeat with remaining batter and serve.
Belgian Waffle Recipe
- Belgian Waffle Iron
- 1/2 cup warm water
- 1 package active dry yeast 2 1/4 teaspoons, or 1 1/2 teaspoons instant yeast (see recipe note #1)
- 2 cups warm whole milk or buttermilk
- 1/2 cup melted butter cooled slightly
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 large eggs
- 2 cups all purpose flour 272 grams
- 1/4 teaspoon baking soda
- avocado oil or other high heat vegetable oil for brushing hot waffle iron
- Pour warm water into a large mixing bowl and sprinkle yeast over. Let stand 5 minutes to dissolve.
- Add milk, melted butter, salt, sugar and eggs; whisk until smooth. Whisk in flour until smooth (Or use a hand mixer – it's okay if a few small lumps remain.) Cover tightly and refrigerate overnight.
- When you are ready to make waffles, preheat Belgian waffle iron. Whisk baking soda into batter.
- Brush top and bottom grids of waffle iron with oil. Scoop 1/2 to 3/4 cup of batter into very hot waffle iron. Bake until crisp and golden brown. Repeat with remaining batter (see recipe note #3). Serve with butter and maple syrup if desired.
- If you use instant yeast skip step 1 and whisk the yeast and 1/2 cup of warm water into the other wet ingredients in step 2 and continue with recipe.
- You’ll need a Belgian waffle maker to make these, here is my favorite one.
- Once you’ve made this batter, you can store it tightly covered in the refrigerator for up to 3 days.
- If you’d like to have frozen waffles on hand, cook the waffles normally and transfer to cooling rack. When cool, tear into quarters (or whatever shape will fit in your waffle maker); transfer to freezer safe plastic bag and freeze. Toast on the lowest setting of your toaster, keeping an eye on them as they are delicate and burn easily.
Nutrition information is automatically calculated, so should only be used as an approximation.