Perfect Belgian Waffles

Perfect Belgian Waffles

(9 servings)    Printable Version
  • 1 1/4-ounce package active dry yeast
  • 3 cups warm milk
  • 3 egg - separated
  • 3/4 cup butter
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1 and 1/2 teaspoons salt
  • 4 cups all-purpose flour
This recipe makes about nine 7-inch round waffles or about sixteen 4 1/2 x 4 1/2 inch waffles.

Note: The milk should be 110 degrees for best results.


Perfect Belgian Waffles


In a small bowl or cup, dissolve the yeast in a 1/4 cup of the warm milk. Let it stand until it's creamy - about 10 minutes.

Melt the butter in a sauce pan (or in the microwave on low). Remove from heat and let it set until it's about the same temperature as the milk.

In a large bowl, beat the egg yolks. Add 1/4 cup of warm milk and the melted butter and mix well. Stir in the yeast mixture, sugar, vanilla and salt.

Stir in the flour alternately with the remaining milk.

In a separate bowl (preferably glass), beat the egg whites until soft peaks form. Gently, fold the egg whites into the batter.

Cover the bowl tightly with plastic wrap and let the batter rise for 1 hour.

Cook according to the manufacturer's instructions for your waffle iron (be sure to preheat the iron before making any waffles).


Perfect Belgian Waffles


Recipe Notes:

This is a good make-the-night-before recipe. Refrigerate the batter and use within 12 hours.

Extra waffles can be frozen. Wrap them tightly in plastic wrap. For best results, reheat in the oven at 350 degrees for about 10 minutes.


Authentic Belgian waffles are made with yeast and require a bit more time... but most people think it's well worth the extra effort.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Perfect Belgian Waffles?
Overall Average Rating = 4 (out of 5)
Based on 9 votes.


From Lori Glory
Rating (out of 5):  

Perfect as written. Not sure why that other person had their waffles come out heavy. The ones that we made were very light. I've bookmarked this one to make again.

Comment submitted: 4/27/2013 (#15769)



From anglaise
Rating (out of 5):  

Pretty good. Next time, I'll try reducing the flour by 1/4 cup. It was a little heavier than I was hoping, but overall really good.

Comment submitted: 4/1/2012 (#13741)



From dem4life
Rating (out of 5):  

It really worked great for us... a lot better than from a mix. This is a good one. Waffles!

Comment submitted: 6/11/2011 (#12781)



From Fawa

erikwithak: sounds like your yeast was dead or didn't work enough? I haven't tried this recipe as yet but I had one that was great. They are only heavy when the yeast doesn't work right.

Comment submitted: 1/4/2009 (#7269)



From erikwithak
Rating (out of 5):  

This was not a good waffle... was the recipe changed???? The waffles were dense and the batter was thick. Measurements were exact, nothing light and crisp here... bisquick was better. TASTE WAS GREAT but the texture is awful!

Comment submitted: 11/6/2008 (#6758)



From Sweet Treat
Rating (out of 5):  

Nice with vanilla cream!

Comment submitted: 4/1/2008 (#4936)



From orillia
Rating (out of 5):  

Waffles were so light and fluffy. Only wish they could make themselves so I could eat them faster.

Comment submitted: 10/7/2007 (#3708)



From Drabo
Rating (out of 5):  

This was the perfect waffle.

Comment submitted: 5/29/2007 (#2548)



From Weirdo Hero

Waffles taste good, and I like them very much. they rule the old school. MUHAHAHA!!! I havent tried this waffle, but Scott Tee loved it, so I think they are good. HAHAHA! I am weird, right? Do not listen to me. Everything i say is a lie. Ha, that makes no sens... I will shut up now.

Comment submitted: 5/27/2007 (#2530)



From rayne
Rating (out of 5):  

The waffels turned out perfect. I'm adding the recepe to my file.

Comment submitted: 4/14/2007 (#2151)



From Scott Tee
Rating (out of 5):  

Turned out great... rose up real nice. Made closer to 12 waffles though... breakfast for tomorrow too! Thanks for a real good recipe!

Comment submitted: 3/5/2007 (#1738)





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