Belgian Waffles

Belgian Waffles Recipe

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Patti Petty


With my fondness for yeast breads this recipe was a *must* for me to try. They are like no other waffle I have ever eaten. There is only one drawback to them--my inability to control myself!
If this looks like too much batter for your family please consider cooking them, cooling the "extras" on a rack, wrapping in clear plastic wrap and freezing. When needed, pull one out and sit right on the oven rack at 400 degrees until it is hot enough for you.

★★★★★ 1 vote
9 waffles
35 Min
35 Min


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3 1/2 c
all purpose flour
5 tsp
instant yeast
2 c
whole milk, separated into 1 cup portions
1/2 lb
2 Tbsp
2 tsp
pure vanilla extract
1 tsp

How to Make Belgian Waffles


  • 1Heat 1 cup milk until it is lukewarm. Mix in yeast and leave standing.
  • 2Melt butter BUT do not overheat. As soon as it is melted STOP.
  • 3Separate egg yolks from whites. Set aside yolks & beat whites until it looks like snow.
  • 4In a very large bowl, add flour, sugar, vanilla & salt
  • 5Make a hole in the middle of the flour mixture and fill it with the melted butter, milk with dissolved yeast and egg yolks.
  • 6Mix while adding the remaining milk, a little at a time. The amount of milk will be enough to make the batter really thick--think of pancake batter and then make this a bit thicker.
    Mix well enough to have no lumps.
  • 7Gently blend the beaten egg whites into the batter and stop mixing.
  • 8Leave the dough/batter to rest and rise at room temperature until the volume doubles or even triples. The minimum wait should be 1 hour, but for the best waffles leave it at least 5 hours or even overnight.
  • 9When ready to cook, be sure waffle iron is VERY hot and sprayed or oiled to prevent sticking.
    I think you will agree with me that these waffles are well worth the wait for the rising.

Printable Recipe Card

About Belgian Waffles

Main Ingredient: Bread
Regional Style: Southern
Other Tag: For Kids

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