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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)!

pouring syrup over belgian waffles

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

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 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.

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, 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.

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.

brushing waffle iron with oil
pouring batter onto hot belgian waffle iron and finished waffle

Recipe Video

Belgian Waffle Recipe

5 from 17 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 1 day 30 minutes
Course: Breakfast
Cuisine: Belgian
Calories: 278
Servings: 8 waffles
Feather light, crispy on the outside and tender in the middle, these Belgian Waffles are the best waffles I know! Recipe adapted from Marion Cunningham's, The Fanny Farmer Cookbook.

Equipment

  • Belgian Waffle Iron

Ingredients  

  • 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

Instructions 

  • 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.

Notes

  1. 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. 
  2. You’ll need a Belgian waffle maker to make these, here is my favorite one.
  3. Once you’ve made this batter, you can store it tightly covered in the refrigerator for up to 3 days.
  4. 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

Calories: 278kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 474mg | Potassium: 142mg | Fiber: 1g | Sugar: 4g | Vitamin A: 530IU | Calcium: 85mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

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44 Comments

  1. Stacy Malone says:

    Best recipe for making the perfect waffles.Thanks for sharing!

    1. Marissa Stevens says:

      My pleasure, Stacy! So glad you enjoyed them.

  2. Kelly | Foodtasia says:

    5 stars
    Light and crispy Belgian waffles are a real breakfast treat! So convenient to keep the batter in the fridge for fresh waffles in the morning!

    1. Marissa Stevens says:

      I do love that the batter can be made ahead! Thanks, Kelly!

  3. Ken says:

    Great waffle recipe! Made fresh they were excellent. Put the left over batter in the refrigerator and the next day had the same result. Made an extra waffle on the second day to finish off the batter and promptly forgot I had placed the extra waffle in the refrigerator until 2 days later (this morning.) Still excellent. When I make them again I am going to put malted milk powder into the recipe in the hope of producing the ultimate malted waffle.

    1. Marissa says:

      I’m so glad you enjoyed these, Ken! Love your idea about adding malt flavor.

      1. Judit says:

        Hi, I lived in Brussels for five years so I know exactly how they should be but has not been able to find the right recipe until now. Despite I made it with yeast it still turned out soggy. Does the waffle iron make any difference? Could it be that if the iron cannot produce enough heat it makes the waffle soggy regardless of the batter? Thanks.

        1. Marissa Stevens says:

          Hi Judit! Oh no…the waffles definitely should not be soggy, they should come out very light and crispy. I do recommend using a Belgian waffle iron and it should be very hot when you add the batter.

  4. Kevin says:

    5 stars
    Crispy on the outside and fluffy on the inside, just perfection! Looks like a great brunch option for the holidays!

    1. Marissa says:

      Absolutely! Thank you, Kevin!

  5. MaryAnn Dwyer says:

    5 stars
    They look incredibly delicious Marissa! Belgian waffles are such a breakfast treat. So perfect for the holiday season!

    1. Marissa says:

      Thanks so much, Mary Ann!