Go Back
–+ servings
pouring syrup over a stack of Belgian Waffles
Print Recipe
5 from 17 votes

Belgian Waffle Recipe

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.
Prep Time15 minutes
Cook Time15 minutes
Overnight Refrigeration1 day
Total Time1 day 30 minutes
Course: Breakfast
Cuisine: Belgian
Keyword: birthday breakfast, brunch, Christmas morning, crispy, fast, fluffy, waffle iron
Servings: 8 waffles
Author: Marissa Stevens

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.

Video

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code