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Yeasted Belgian Waffles

Yeasted Belgian Waffles

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When it comes to the holy trinity of griddle-made carbs—French toast, pancakes, and waffles—I am Team Waffle all the way!

And for me, the reigning waffle in the land is the yeasted Belgian waffle. Characteristically taller and thicker with deeper pockets than the average waffle, the Belgian version is the ideal vehicle for syrup, whipped cream, or summertime berries.

What are the differences between Belgian waffles and regular waffles?

  • Belgian waffle batter is traditionally leavened with yeast (like this recipe) but there are recipes out there that just use baking powder and soda.
  • They are often served one per person.
  • The deeper pockets not only hold more syrup and toppings, but offer more surface area as well! More surface area means more crispiness for me to enjoy!
  • You need a special waffle iron, one with deeper pockets. For all the extra goodies!
  • Most Belgian waffle batter is lighter and yields a crispier product than a more traditional waffle. The batter expands more because of the yeast, so making Belgian waffles in a traditional waffle iron isn’t recommended.

What Kind of Waffle Maker is Best?

There are all sorts of Belgian waffle irons out there. My favorite one is the Cuisinart Double Belgian Waffle Maker. I love how it allows you to make two waffles at once, and it rotates, ensuring that both sides of the waffles are evenly brown and crispy.

You’ll need one like this, or another waffle maker with deep wells. If you don’t have one or you’re not sure if yours is a Belgian waffle maker, err on the side of caution if the wells don’t look as deep and use less batter to avoid potential spillover.

Leave the Batter Out Overnight?

There are myriad Belgian waffle recipes out there but the classic I adore is a yeasted one you make the night before. Though it sounds scary to leave a dairy-based batter out on the countertop overnight (No refrigeration! What?!), in truth, the room temperature allows the milk to naturally ferment slightly (like yogurt or buttermilk) and the yeast to develop a complex flavor.

Just make sure to use a large container, as the batter more than doubles in size as it rises overnight.

My Secret Ingredient for the Best Waffles

My version of the yeasted overnight waffles has an addition of cornmeal. Though cornmeal is notoriously gritty, you’ll find that the overnight rest is enough time for the cornmeal, which is all starch and no gluten, to hydrate thoroughly.

This yields an extra crispy waffle without any of the grit. In fact, this Belgian waffle has an almost shatteringly crispy surface without being dry, and a mildly sweet flavor from the cornmeal and addition of brown sugar.

  • Though you probably won’t need it with this waffle batter, you can check out our tips for making crispy waffles if crispy waffles are your jam!

How Do I Keep These Warm?

The best way to keep Belgian waffles warm is to serve them immediately to folks, right from the waffle iron! But if you are more civilized and want to serve everyone at the same time, you can preheat your oven to 250°F and place a metal wire rack on a rimmed baking sheet.

As you make each waffle, remove it from the iron and place it directly on the rack on the baking sheet to keep it warm. The wire rack will keep the air circulating around the waffle, ensure that it won’t get soggy, and stay crisp.

What can I put on my Belgian waffles?

Beyond the standard maple or pancake syrups, the possibilities are endless. Here are a few ideas.

  • A little dusting of powdered sugar makes them pretty and gives them a tinge of sweetness.
  • You can also add a pat of butter on top, though I think these Belgian waffles don’t need any more richness.
  • Fresh strawberries, blueberries or blackberries, and stone fruits such as plums, peaches, and cherries, are all great. Whipped cream, of course!
  • Try a side of jam or marmalade, or go decadent and add some Nutella or chocolate spread.
  • The raspberry sauce from this recipe would be out of this world on a Belgian waffle; so would this butterscotch one!
  • I’ve even made ice cream sundaes out of Belgian waffles, serving up a scoop of my favorite chocolate, French vanilla or strawberry ice cream on top, along with chocolate syrup, whipped cream, and a cherry!

What if you didn’t make the batter the night before?

If you’re craving waffles and you forgot to make the batter the night before you can still make these Belgian waffles and eat them right away!

Make the batter, omitting the cornmeal, and increase the flour to 2 1/4 cups of all-purpose flour. Let it sit at room temperature for an hour instead of overnight, and then proceed with the recipe.

The batter will rise a bit, but won’t be as big as if it had risen overnight. The flavor of the waffle won’t be as complex as an overnight rise. But the waffles will still be great!

What if you made the batter, but can’t make the waffles?

Sometimes the best laid plans go awry! If you’ve made your batter the night before and you wake up and realize you can’t make the waffles in the morning, don’t throw the batter away.

  • Cover the batter container with plastic wrap and place it in the fridge; it will hold for up to 24 hours in the refrigerator.
  • Bring it back to room temperature when you are ready (about an hour on the counter) and then proceed with the recipe like normal. Breakfast for dinner, anyone?

Storing and Reheating Leftover Belgian Waffles

If, by chance, you have any leftover waffles, you can save them in a resealable plastic bag in the refrigerator for up to 3 days—any longer and they tend to dry out.

These leftover waffles warm up remarkably well, crisping back up to the original state. Just warm them in a toaster oven or regular oven at 350°F for 3 to 5 minutes or until they are crispy. You can even pop them in a toaster if you have one that has thick enough slots. Just break the waffles in half or quarters if they are too wide in diameter for your toaster.

These waffles also freeze very well! Let them cool completely, the stack a few of them on top of each other and wrap tightly in aluminum foil. Place all your waffle packets in a freezer bag, squeeze out as much air as possible, and freeze for up to a month.

No need to thaw before reheating. Just pop them in the toaster or toaster oven until hot.


  • Classic Buttermilk Waffles
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  • Almond Flour Waffles
  • Sweet Potato Waffles with Fried Egg, Bacon, and Scallions

Belgian Liege Waffles

Belgian Liege waffles are a style of waffle made with yeast dough and pearl sugar. This style of waffle results in a chewy and puffy yeasted waffle with caramelized bits of sugar on the surface. Follow this step-by-step tutorial to make the best Liege waffles! Pin it for Later »

Old-Fashioned Yeasted Waffles

I recently got an email from one of my readers (hi Carol!) asking if I had a good waffle recipe. I didn’t. The truth is I never bothered my waffle maker is buried deep in my cupboard and pancakes are so easy to make instead. But Carol got me thinking: waffles are so basic, my kids love them, there’s so much junk in the frozen kind…I really should have a recipe on my site, and more importantly, I should make them! And so the search for the perfect waffle recipe began.

I experimented with at least a dozen different recipes and these old-fashioned yeasted waffles were my favorite. The addition of yeast makes them somewhat of a cross between bread and pancakes. Despite the fact that they sound a little strange, they’re the ideal waffle: light and crisp outside, delicate and creamy inside, not overly sweet, with a slight tang that offsets your sweet topping of choice beautifully. Unlike other homemade waffles, which quickly become soggy and heavy, these stay deliciously crisp, no matter how much your children drench them with maple syrup.

Making them is a cinch. You mix the ingredients together the day before and let the batter rest in the fridge overnight. In the morning, all you do is roll out of bed, sip your coffee, stir and pour. But be forewarned: once you make homemade waffles for your family, they will start requesting them!

Waffle Recipe

When you are preparing your Belgian waffle recipe, you should take your measuring cups, stirrers, and rubber knives and cut the ingredients into fine pieces. After that, you just must mix all the ingredients together. The recipe will tell you the amount of flour to be used, but just keep in mind that the Belgian waffle mixture needs to be mixed with the right amount of water. In addition, you will need to mix the ingredients thoroughly before you add them to the wet ingredients so that you can achieve a smooth batter. Once you are done blending the ingredients, you should put them in the food processor and start the process of converting the mixture into a very delicious waffle.

The waffle recipe will always give you instructions on how to mix the ingredients, including the dry ingredients as well as the wet ingredients. However, the wet ingredients like the flour and the blueberries are more important since they help in the fluffiness of the batter. Once you have blended the dry ingredients well, you should then pour the batter into your food processor. Just be sure that you have used enough water so that the batter becomes thin. This is the most important thing that you must keep in mind when making waffle recipes. It is very important to avoid over beating the batter because it will cause the waffle to be dense and sticky.

Best Waffle Recipe

The next step in making a Belgian waffle recipe is to beat the eggs and sugar until they become light and fluffy. When beating the ingredients, be sure to beat them very well so that you can create that light and fluffy texture. Next, you should beat the butter until it turns into a paste-like texture. The last ingredient that you should beat is the cold water. By incorporating all these ingredients in an equal mixture, you will then be able to create that very fluffiest and crispy waffle that you ever dreamed of!

The wonderful thing about this famous waffle recipe is that you can use it for any type of meal or for breakfast. Every time that you have a craving for pancakes, waffles is the way to go. You can also use it for waffle coffee sandwiches. Some people even prefer to eat it with maple or strawberry syrup as a side. Every time I have one, I think about the delicious breakfast that can only be made with Belgian ingredients.

If you are interested in making waffles, you will want to start by reading as many different homemade waffle recipes as possible. Once you have created your own masterpiece, you will want to send it to your friends and family. Every time that they try a homemade waffle recipe that they got from you, they will ask you where you got it. Then, they will be able to enjoy the best waffle recipes that you have to offer!

Best Belgian Waffle Recipe Genius Kitchen

Fold the whisked egg whites into the waffle batter, being careful not to deflate. So, this waffle recipe was quite intimidating to me but my excitement to use one of my new kitchen gadgets was greater than the sum of my baking fears.

The Best Belgian Waffles Recipe Best belgian waffle

Add the vanilla extract, melted butter, and milk to the.

Best belgian waffle recipe genius kitchen. Vegan belgian waffle recipe adaptations belgian waffle Whisk the egg whites on high speed in the bowl of an electric mixer until peaks form. Close the waffle iron and cook until the waffle is golden on both sides and is easily removed from iron.

They should be a golden brown. This recipe is everything you want and expect a belgian waffle to be. Let the batter sit for 30 minutes.

The belgian waffle batter is also made a little differently than regular waffles, often with a leavening agent or egg whites (as used in this recipe) to make the batter light and fluffy. Oster belgian waffle maker best rotating waffle maker: Serve immediately or keep warm in a 200 degree f oven until ready to serve.

The best vegan belgian waffle recipe crispy fluffy Gluten free vegan belgian waffles To begin, i decided on a belgian waffle recipe from the kitchen genius website and altered it slightly by adding about 1/2 tsp of cinnamon and subbing brown sugar for the 1/4 c regular sugar in.

Preheat the waffle iron according to the manufacturer's instructions. This is what will give your waffles that light texture. Gently fold in the egg whites until combined.

Vegan belgian waffles recipe being tazim The best vegan belgian waffle recipe crispy fluffy The recipe is a simple bowl affair that will have breakfast on the table in 15 minutes!

In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Spray the waffle with nonstick cooking spray. These easy buttermilk waffles are crispy on the outside and fluffy and soft on the inside.

Do not deflate the egg whites. Using a waffle maker and this quick waffle recipe truly makes for some of the best waffles when you’re hosting guests. Pour the recommended amount of waffle batter onto the hot waffle iron.

The best belgian waffle recipe has a light and fluffy texture on the inside and a perfectly crispy outside. This waffle recipe from king arthur flour is one of the easier yeast batters you’ll come across for overnight belgian style yeast waffles. View the full recipe at

Avoid removing them from the waffle iron too soon 2 1⁄3 cups original bisquick baking mix. Vegan belgian waffles recipe being tazim

Presto ceramic flipside belgian waffle maker most versatile waffle maker: In 1 medium bowl sift together flour, baking powder, and salt. Different belgian waffle pans cook square, rectangular, or round waffles.

Nothing fancy, just mix the ingredients then place them. By using a good bakery loaf of brioche , all you have to do is whisk the aforementioned batter ingredients together, dip the brioche slices in this delectable batter, then stick them in. Follow the directions on your waffle iron to cook the waffles.

Ways to Serve Liège Waffles

I LOVE this section! These aren&rsquot &lsquot just for breakfast or brunch! Oh no, sweetpea, these are like a magic carpet to Delicious Town!

  • Breakfast/Brunch &ndash serve with suggestions above
  • Lunch &ndash slice in half, toast, and add your favorite sandwich items
  • Dinner &ndash top with fried chicken (regular, hot honey, Nashville), top or fill with pulled pork and bbq sauce
  • Pizza &ndash yes, for real! Top with sauce, cheese, and toppings and bake!
  • Snacks &ndash cut into sections and serve with assorted cheeses, dips (cheese dip, chocolate, etc) and enjoy!

Make-Ahead and Freezer Waffles


To make these for a crowd, you can keep the waffles warm in a 200 F (95 C) oven. Simply make, place on an oven-safe cooling rack set in a baking sheet, and place in the oven until ready to serve (within 30 minutes).

Freezer Waffles

These waffles can be stored in the freezer in a freezer-safe bag for up to 3 months. For ease, wrap each cooled waffle individually and place them in a freezer bag.

Reheating Waffles

Toast the waffles or place in a 250F oven until warmed through.

Belgian-Style Yeast Waffles

Ah, the perfect waffle. Golden brown light on the fork crisp on the outside, “creamy” soft at the center and offering the rich flavor of butter and eggs, with a tiny bit of deep-fried taste from the hot iron.

Since waffles are SO good, remind me again why I don't make them more often?

Inertia. During the week, breakfast is low-fat cheese, a few almonds, a cold glass of skim-milk Ovaltine.

On weekends, I might treat myself to a scrambled egg and a piece of raisin toast.

Bottom line, it's strictly a failure of imagination that has me robotically cracking an egg into a skillet on Saturday morning, rather than whipping up some easy waffle batter, heating the iron, and treating myself (and anyone else in the house) to a REALLY good breakfast.

These yeast-raised waffles take a bit of planning ahead the batter needs to rest for at least 30 minutes. But the result is well worth pushing back your usual breakfast time from, say, 8 a.m. to 8:30.

After all, what's the rush? Surely the housework and errands can wait while you enjoy a true comfort-food classic: waffles.

Oh, and one more thing: Since waffles are a favorite with everyone in the family (kids can’t resist the sweet maple syrup, or berries and whipped cream!), they're a great way to celebrate Bake for Family Fun Month. With waffles, kids of all ages can get in on the action, from dumping ingredients into the mixing bowl to spooning batter onto the waffle iron.

OK, let's dive in. First, combine the following in a mixing bowl:

1 1/2 cups (340g) lukewarm milk
6 tablespoons (85g) butter, melted
2 to 3 tablespoons (39g to 57g) maple syrup*
3/4 teaspoon salt
2 large eggs

*Our taste testers were evenly divided on this one. Some of them liked the touch of maple in the waffle some preferred the standard unsweetened version. I will say that adding syrup seems to give the waffles more of a yeasty/fermented flavor. Up to you.

Add 1 teaspoon vanilla extract.

I like to use Vanilla Bean Crush. See the seeds and crushed pods? GREAT vanilla flavor.

It’s OK if the mixture isn’t perfectly smooth a few lumps are fine.

Cover with plastic wrap, and let rest at room temperature for 1 hour.

The mixture will begin to bubble.

You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.

Here's the batter, ready to go into the fridge.

And here it is the next day see the yeast at work?

Preheat your waffle iron. Spray it with non-stick vegetable oil spray.

I'm using a deep-pocket Belgian-style waffle maker here it's one of those flip models, the kind you'll often see at serve-yourself motel breakfast buffets. You pour in the batter, then rotate the iron 180° so the top becomes the bottom. Not sure why flipping the iron works, but it surely makes one heck of a light waffle.

Pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron.

It should spread all the way to the edge. Help it to reach the edge by taking a spoon and quickly nudging the batter in that direction.

Close the lid and bake for the recommended amount of time, until the waffle is golden brown.

It takes us 5 to 6 minutes, using our Belgian iron.

Repeat with the remaining batter. This recipe makes about four 7” waffles.

Actually, 4 3/4 waffles. When you don't have enough batter for an entire waffle, pour it into just 2 or 3 of the sections of the iron, to make 2 or 3 quarter-waffles.

Do your waffles a favor: drizzle them with real Vermont maple syrup. If you love rich, strong maple flavor, make sure to go with the real thing.

Serve immediately, or keep warm in a 200°F oven. See how crisp and light this looks?

Whipped cream and berries optional. I prefer my waffles straight up.

You can choose to prepare the batter for these waffles and cook it after an hour, as noted but we prefer to let the batter rest overnight in the fridge, where it develops some real depth of flavor, yeasty and rich.

Finally, as you'll read in the comments that accompany the recipe, some readers aren't fond of this “yeasty/fermented” flavor if you think you might fall into this camp, add 1 1/2 teaspoons baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest don't refrigerate overnight.

Read, rate and review (please) our recipe for Belgian-Style Yeast Waffles.

How to Make Belgian Waffles from Scratch

Be sure to follow these step-by-step instructions for how to make Belgian waffles from scratch:

Add warm milk, sugar, and yeast to the bowl of a stand mixer and whisk until combined. Let stand for 10 minutes.

Next, add in the egg yolks, vanilla, and melted butter and mix on medium speed using the whisk attachment until well combined, which takes about 3 to 4 minutes.

Slowly pour in the sifted flour and salt until it is completely combined into the wet ingredients. There should be no lumps.

Set the batter to the side and then whisk the egg whites in the stand mixer with the whisk attachment on medium-high speed until stiff peaks have been formed, which takes about 3-4 minutes.

Fold the egg whites into the batter until completely combined, and then cover and set in a warm area for 1 hour or until doubled in size.

Fill up a hot waffle iron with the batter and cook until golden brown.

Serve the waffles with powdered sugar and berries.

The Best Belgian Waffles (traditional with yeast)

I say these are the BEST because getting here took many tries! These traditional Belgian waffles with yeast are fluffy, delicious, & reliable.


  • 2 cups milk
  • 1 envelope active dry yeast , about 2 1/4 teaspoons
  • 8 tablespoons butter
  • 1 tablespoon honey
  • 1/2 teaspoon pure vanilla extract
  • 2 1/2 cups whole-wheat pastry flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup club soda , or plain seltzer water

Suggested Toppings


Warm 2 cups milk (to between 100 and 110 degrees F) in a small saucepan over medium heat.

Remove from heat and sprinkle in the yeast. Let stand for 5 to 10 minutes until the yeast begins to foam up. (Working with yeast can take some practice, but it must foam up a little for your waffle batter to rise properly - see image at bottom of post.)

Melt the butter, honey, and vanilla together in a separate bowl or saucepan.

Meanwhile, in a large bowl whisk together the flour, cinnamon, and salt. Make a well (hole) in the center, and gently whisk in the eggs. Add the seltzer water and whisk a little more (will foam up), and then while continuously whisking, pour in the melted butter mixture and then the milk mixture and stir until smooth.

Cover with plastic wrap or a kitchen towel and let stand at room temperature for 1 to 2 hours until the dough almost doubles in size. I prefer to make my batter the night before and let it rise in the fridge overnight.

Cook in a waffle iron (in batches) according to manufacturer's directions.

Garnish with homemade unsweetened whipped cream (simply shake heavy cream in a jar until you no longer hear the liquid hitting the sides), pure maple syrup and fresh berries.

Belgian Waffles with Pearl Sugar

I’m so very excited to share with you a recipe for True Belgian Waffles, they have pearl sugar & yeast in them, and making them made my heart sing! I’ve always loved a great waffle, and for years I’ve tried different irons and recipes, never making something I loved. Every time I go to Salt Lake City, I plan to make a stop at Bruges Waffles and Frites because I love them SO much (the frites/fries are pretty amazing, too). What I realized was inside of those waffles are little sugar crystals, so I set out to find what that was. Pearl Sugar! I looked around my hometown, but found nothing. Sure enough, I found it on Amazon, and it came quickly after I ordered! I also discovered a recipe with yeast that would make it crunchy on the outside, but soft on the inside.

Here is a close up of the True Belgian Waffles without all the extra stuff.

The pearl sugar on it’s own…

Pearl sugar in the yeast-y dough/batter.

Maybe dough isn’t new to you for waffles, but it was to me! Here is the recipe:

Watch the video: How to make Fluffy Yeast-Raised Waffles. Cupcake Jemma