5 from 18 votes
Homemade Belgian Waffles Recipe (Brussels Style)
These Belgian waffles feature a yeast-leavened batter combining milk, sugar, vanilla, and melted butter to achieve a distinctive light and airy texture. The batter involves folding whipped egg whites into a flour mixture, then proofing until bubbly, contributing to the waffles' crisp exterior and tender crumb. Serving them warm with powdered sugar and berries highlights their classic sweetness and allows for versatile breakfast or dessert options.
Prep Time
20 mins
Cook Time
5 mins
Additional Time
1 hr
Servings:
8
Large Waffles
Calories:
263 kcal
Course:
Breakfast
Cuisine:
Belgian
Ingredients
- 3 cups whole milk in between 115° and 118° F
- 2 tablespoons sugar
- 1 active yeast packet
- 3 egg separate the yolks from the whites
- 1 teaspoon vanilla extract
- 1 unsalted butter stick, melted
- 3 cups all-purpose flour sifted
- pinch of sea salt
- powdered sugar for garnish
- 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.
Cup of Yum
Notes
- The waffles are best enjoyed right after cooking but can be kept warm in a low oven for up to 20 minutes.
- To reheat and restore crispness, heat waffles on a parchment-lined baking sheet at 350°F for 2 to 3 minutes.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 3 months; reheat from frozen as needed.
- When proofing, look for bubbles in the batter rather than relying solely on doubling in size to confirm active yeast.
- Whole milk is preferred for this recipe; if using instant yeast, the initial activation step can be skipped.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Large Waffles
Amount Per Serving
Calories 263
% 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.