Belgian Waffle Recipe

August 13, 2020 · 30 Comments · by: Marissa Stevens

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.

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

What is the difference between a waffle and a Belgian waffle?

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 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.

Can you freeze Belgian waffles?

Yes you can and you should because you can reheat them in the toaster!

How to freeze and reheat waffles?

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.)

What to serve with Belgian waffles?

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 or Breakfast Frittata.

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.

belgian waffle batter steps one through four

belgian waffle batter steps five through eight

Step 2: When ready to bake waffles, preheat a Belgian waffle iron until very hot. Whisk baking soda into batter.

whisking baking soda into the yeasted 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.