Breakfast
Classic Belgian Waffles
Deep-pocketed, crisp-edged yeasted waffles with a light, airy interior — perfect for holding syrup and fruit.
Prep Time
15 min (+45-60 min rise)
Cook Time
20 min
Servings
6
Difficulty
Medium
Ingredients
- 2 cups flour
- 2¼ tsp instant yeast
- 2 tbsp sugar
- ½ tsp salt
- 1¾ cups warm milk
- 6 tbsp melted butter
- 2 eggs, separated
- 1 tsp vanilla
- Pearl sugar, optional (for authentic Liège-style crunch)
Instructions
- 1
Whisk the flour, yeast, sugar, and salt in a large bowl.
- 2
Add the warm milk, melted butter, egg yolks, and vanilla, and whisk into a smooth batter.
- 3
Cover and let rise in a warm spot for 45-60 minutes until bubbly.
- 4
Whip the egg whites to soft peaks and gently fold them into the batter.
- 5
Preheat a Belgian waffle iron and grease it well.
- 6
Ladle the batter into the iron (fold in the pearl sugar now if using).
- 7
Cook for 3-5 minutes until deep golden and crisp.
- 8
Serve immediately with butter, maple syrup, whipped cream, or fresh berries.
Watch How to Make It
Tips
- Folding in whipped egg whites at the end is what gives these their signature light, airy interior.
- Don't skip the rise — it develops the flavor and texture yeasted waffles are known for.
