Homemade Belgian Waffles Recipe (Brussels Style)
User Reviews
5.0
18 reviews
Excellent
Homemade Belgian Waffles Recipe (Brussels Style)
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You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.
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Ingredients
- 3 cups of whole milk in between 115° and 118° F
- 2 tablespoons sugar
- 1 packet active yeast
- 3 eggs separate the yolks from the whites
- 1 teaspoon vanilla extract
- 1 stick melted unsalted butter
- 3 cups sifted all-purpose flour
- pinch of sea salt
- powdered sugar and berries for garnish
Instructions
- Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
- Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
- Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
- Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
- Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
- Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
- While the batter is proofing, heat waffle iron.
- Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
- Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.
Notes
- Chef Notes:
- Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.
- How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.
- How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.
- When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.
- I prefer to use whole milk in this recipe.
- If you are using instant yeast you can skip the yeast activation at the beginning.
Nutrition Information
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Calories
263kcal
(13%)
Carbohydrates
43g
(14%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
63mg
(3%)
Potassium
192mg
(5%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
236IU
(5%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Large Waffles
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 63mg | 3% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 236IU | 5% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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