Classic Belgian Yeast Waffles Recipe is old world rich and delicious with eggs, milk, butter, yeast and a little patience for the best waffle you will ever eat.
Crispy Belgian Waffles
Let’s not mistake Classic Belgian Yeast Waffles for those quickie pancake recipes, cooked in a waffle iron, better known as regular waffles.
There is no similarity, other than what we choose to put on top of them.
These amazing classic Belgian waffles are slightly crisp on the outside, airy and light on the inside and have deeper pockets to embrace all your favorite toppings.
What Is A Classic Belgian Waffle Recipe?
For classic homemade Belgian Waffles, we first must embrace a little instant yeast in our batter.
Once the batter is mixed, it sits out room temperature for an hour, or can be tucked into the fridge overnight and ready for a hungry breakfast crowd.
I often double the recipe (as you will see in my video), which produced about 20 large, perfectly cooked waffles.
This recipe can omit the sugar for a handful of freshly chopped herbs to make fabulous savory waffles, perfect for a brunch staple.
Also, these waffles are quite sturdy and make for a decadent savory sandwich instead of bread!
Fluffy Belgian Waffles vs Cake-like American Waffles
Don’t get me wrong, a pancake batter being used to make waffles, can be fun and whimsical for the kids.
A classic Real waffle uses yeast instead of baking powder, and if you can spare an hour to wait and cook waffles, then you will be convinced that Belgian style waffles are totally worth the hour.
However, don’t forget you can whip up this batter while washing up the dinner dishes and it will be waiting for you in the fridge come morning.
Making Waffles For Television
Can you believe, while competing in The Great American Recipe with PBS, I chose to prepare waffles and fried chicken in under 60-minutes!
Of course, I was not able to use this recipe, since it takes an hour for the batter to ferment and become a richer batter.
I did, however, make the American waffles, since I was also making fried chicken to go inside the waffles for a Chicken and Waffle sandwich.
The results were fabulous, said the judges.
Though it was my quick recipe, and not these classic Belgian waffles, I still made it to the next round!
What To Serve With Classic Belgian Waffles
While a good quality maple syrup or honey with a handful of fresh fruit makes for perfect sweet waffles for breakfast, let’s not limit ourselves!
Turn this classic recipe into a savory classic breakfast and serve them as you would classic Herb Crepes.
Or with smoked salmon, mascarpone, chives, and a poached egg on top as I do over Potato Latkes.
This is a savory option I make for Mother’s day or any special holiday brunch.
For a decadent packed lunch, take any leftover waffles and spread a schmear of peanut butter or Almond Butter, into those showstopper deep pockets with a Strawberry Jam or Fig Jam, and wow, do you have a fabulous lunch!
Step By Step Visual Instructions
A step by step video is included in the recipe card but for those of us, old-school, that like to look ‘longingly’ at detailed photos of how to do something, I have provided those for you here.
The recipe is easy, even though you will need to dirty three separate bowls to prepare the batter.
Once prepared, the cooking of the waffles goes rather fast, for these impressive fresh waffles.
Step 1 – Dry Ingredients
Ultimately, all the ingredients will be added to the dry ingredients, so use a large bowl for the flour and spice mixture, and set this aside.
Step 2 – Yeast
Since most of the wet ingredients will be added to the ‘bloomed’ yeast, place the yeast and warm water in a medium size bowl.
Allow the yeast and warm water to sit for about 10-minutes to bloom, or come alive.
Step 3 – Egg Whites
In a third bowl, whipping the egg whites until light and firm are an important part of creating an airy waffle batter.
Whip them in a medium bowl and set them aside. The egg whites are folded in last.
Step 4 – Mixing The Wet Mixture
By the time you have whipped the egg whites, the yeast will have come alive.
Add the yolks and sugar to the yeast mixture and whisk until light and cream.
Add the melted butter and milk and whisk to a pale yellow.
Step 5 – Adding The Wet Ingredients To The Dry Ingredients
Slowly whisk in the creamy egg and milk mixture into the dry ingredients.
Whisk until the lumps are blended and the batter is creamy.
Step 6 – Folding In The Whipped Egg Whites
Now that the batter is looking rich and creamy, it’s time to whisk in the whipped egg whites.
Once you plop them into the batter, be patient as you gently whisk the egg whites into the mixture until it is yet again, creamy.
Step 7 – Waiting!
This is what makes a Classic Belgian Waffle batter different from an American ‘quick’ waffle batter; yeast.
The yeast needs time to bring all of the batter ingredients alive, ferment – so to speak.
Cover the bowl and allow to sit out room temperature for an hour, if you are planning to cook the waffles the same day.
Otherwise, place the covered batter into the fridge overnight. Next day, allow the batter to sit out 30-minutes, and proceed with cooking the waffles.
Step 8 – Cook The Waffles
Following the manufacturer’s instructions on heating the machine, get it hot and ready to cook the waffles.
About one-third of a cup of batter goes into the hot waffle iron and gets closed to cook.
Many of the waffle irons have an indicator as to when the waffles are ready, so don’t open it while the waffles cook.
I found it easiest to remove the plump, cooked waffles with small tongs, or wooden chopsticks, which help lift out the waffle from the pockets of the iron.
- Instant yeast
- All purpose flour
- Cinnamon or Cardamom
- Large eggs
- Whole milk
- Unsalted butter
- Belgian Waffle Machine
- 3 Mixing bowls – 1 large and 2 medium
- Measuring cup and spoons
- Small saucepan – to melt butter
- Hand mixer or stand mixer
- Wooden spoon
Classic Belgian Yeast Waffles Recipe
- Belgian Waffle Machine
- 3 Mixing bowls
- Hand mixer or stand
- 1 1/3 cups Warm water
- 2 tsp Instant yeast
- 3 cups All purpose flour
- 1 tbsp Cinnamon or cardamom
- 1/4 tsp Salt
- 3 Egg yolks large eggs
- 4 Egg whites
- 1/3 cup Sugar
- 1 1/2 cups Whole milk
- 8 tbsp Melted butter unsalted butter
- In a large mixing bowl mix the flour, cinnamon and salt and set aside.
- In a second bowl, a medium bowl, place the yeast, a pinch of sugar from the measured sugar and 1/3 cup of warm water. Set aside to proof for 10 minutes.
- In a third bowl place the egg whites and whip until soft peaks form. Set aside.
- With a whisk attachment on a hand mixer or stand mixer, whisk the sugar into the yeast mixture. Whisk in the egg yolks, remaining water, milk and melted butter. Whisk until the egg-milk mixture is pale yellow.
- With a wooden spoon, stir the wet ingredients into the dry ingredients. Gently whisk in the whipped egg whites. Cover the batter and allow to set out room temperature for an hour, or place in the fridge until the next day.
- When ready to make the waffles, take the waffle batter out of the fridge for 30 minutes, while getting the Belgian waffle iron hot, according to manufacturer's instructions.
- Once the Belgian waffle maker is hot, if it requires non-stick cooking spray, spray a light mist now. Many are non-stick so check with the instructions of your machine. Place enough batter to quickly coat the bottom of the waffle grid, about 1/3 cup, then close the machine to cook the waffle, about a minute or as indicated by the machine you have. Sometimes the first waffle is the tester waffle, but the rest will go quickly.
- If serving right away, keep in a warm 200 degrees oven until all the waffles are cooked. If serving at another time, set each waffle on a cooling rack and allow to cool completely to maintain the crispy texture, and store in an airtight container in the fridge for a few days. When ready to serve, place on a baking sheet and warm in a 250 degree oven until waffles are warm.