Belgian Waffles
Fluffy, golden waffles perfect for slow mornings or festive brunches
Belgian waffles are a classic treat—crisp on the outside, soft and airy inside. This yeast-based batter gives you that light, authentic texture. Whether you have a Belgian-style waffle iron or a regular one, these waffles are guaranteed to please.
Why You’ll Love These Belgian Waffles
It’s the classic combination of yeast and whipped egg whites, which creates an exceptionally light and fluffy waffle unlike any other. They provide the perfect canvas for all your favorite toppings, whether you’re hosting a weekend brunch with fresh berries and syrup or serving them for dessert with a dollop of whipped cream. Best of all, this recipe makes a generous batch, ensuring there’s plenty for everyone (and they freeze beautifully!).
Ingredient Breakdown: What Each Part Does
- Egg yolks & whites: Yolks enrich the batter; whipped whites make the waffles airy.
- Sugar & vanilla sugar: Add sweetness and flavor.
- Butter: Adds richness and flavor.
- Milk & water: Create the base liquid for the batter.
- Yeast: Gives the batter lift and a subtle depth of flavor.
- Flour: The structure of the batter.
- Salt: Balances the sweetness.
- Oil or butter for brushing: Prevents sticking in the waffle iron.
Make-Ahead Tips
- The batter can be mixed (without egg whites) and left to rise overnight in the fridge. Fold in the egg whites just before cooking.
- Cooked waffles can be frozen—just toast or reheat in the oven when needed.
- Reheat leftovers at 180 °C (350 °F) for 5–7 minutes to crisp them up.
Storage
- Fridge: Store leftover batter for up to 1 day.
- Freezer: Store cooked, cooled waffles in a freezer bag for up to 2 months.
Time and Yield
- Total time: Over 60 minutes (including rise time)
- Makes: About 20 waffles (10 servings)
Step-by-Step Instructions
1. Make the base batter
In a large bowl, whisk together:
- 4 egg yolks
- 0.25 tsp salt
- 100 g (½ cup) sugar
- 3 tsp vanilla sugar (or 1 tsp vanilla extract)
Stir in:
- 150 g (⅔ cup) melted butter
- 3.5 dl (350 ml / 1½ cups) milk
2. Activate the yeast
Dissolve 25 g (0.9 oz / 2 tbsp) fresh yeast in a little lukewarm water (about 2 tbsp). Stir into the batter along with the rest of the:
- 3.5 dl (350 ml / 1½ cups) water
3. Add the flour
Gradually whisk in:
- 500 g (4 cups) wheat flour
Mix until the batter is smooth and lump-free. Cover and let rise for 1 hour at room temperature.
4. Fold in egg whites
Beat the 4 egg whites until stiff peaks form. Gently fold them into the batter using a spatula.
5. Cook the waffles
Preheat your waffle iron. Brush with:
- 1 tbsp neutral oil or melted butter
Fry the waffles until golden brown. Keep finished waffles warm in the oven at 125 °C (255 °F) while you cook the rest.
Serving Suggestions
Top your Belgian waffles with:
- Fresh berries + powdered sugar
- Whipped cream or yogurt
- Ice cream + chocolate sauce
- Nut butter + sliced banana
- Chopped nuts or granola for crunch
Ingredients (Metric & US)
- 4 eggs, separated
- 0.25 tsp salt
- 100 g (½ cup) sugar
- 3 tsp vanilla sugar or 1 tsp vanilla extract
- 150 g (⅔ cup) melted butter
- 3.5 dl (350 ml / 1½ cups) milk
- 3.5 dl (350 ml / 1½ cups) water
- 25 g (0.9 oz / 2 tbsp) fresh yeast
- 500 g (4 cups) wheat flour
- 1 tbsp oil or melted butter for the waffle iron
Nutritional Info
per portion/serving
Calories: 378 kcal Fat: 17 g Protein: 11 g Carbohydrates: 42 g
Belgian Waffles
Ingredients
- 4 eggs separated
- 0.25 tsp salt
- ½ cup sugar (100 g)
- 3 tsp vanilla sugar or 1 tsp vanilla extract
- ⅔ cup melted butter (150 g)
- 1½ cups milk (3.5 dl)
- 1½ cups water (3.5 dl)
- 2 tbsp fresh yeast (25 g)
- 4 cups wheat flour (500 g)
- 1 tbsp oil or melted butter for the waffle iron
Instructions
Make the base batter
- In a large bowl, whisk together: 4 egg yolks, 0.25 tsp salt,100 g (½ cup) sugar, 3 tsp vanilla sugar (or 1 tsp vanilla extract)
- Stir in: 150 g (⅔ cup) melted butter, 3.5 dl (1½ cups) milk
Activate the yeast
- Dissolve 25 g (0.9 oz / 2 tbsp) fresh yeast in a little lukewarm water (about 2 tbsp).
- Stir into the batter along with the rest of the: 3.5 dl (1½ cups) water
Add the flour
- Gradually whisk in: 500 g (4 cups) wheat flour
- Mix until the batter is smooth and lump-free. Cover and let rise for 1 hour at room temperature.
Fold in egg whites
- Beat the 4 egg whites until stiff peaks form. Gently fold them into the batter using a spatula.
Cook the waffles
- Preheat your waffle iron. Brush with: 1 tbsp neutral oil or melted butter
- Fry the waffles until golden brown. Keep finished waffles warm in the oven at 125 °C (255 °F) while you cook the rest.