← All recipes

Belgian Waffles

A yeasted batter for golden, crisp waffles

Yeasted batterRises 1–1½ hoursMake-ahead friendly

Waffle Batter

  • 1½ cups warm milk (about 105°F)
  • 2¼ teaspoons active dry yeast (1 packet)
  • 2 cups all-purpose flour
  • 6 tablespoons melted unsalted butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • ¾ teaspoon salt

Preparing the Yeasted Batter

  1. Activate the yeast: Mix the warm milk and yeast in a small bowl and let it sit for 5–10 minutes until frothy.
  2. Combine wet ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, and maple syrup. Add the yeast mixture.
  3. Mix dry ingredients: Whisk together the flour and salt in a large bowl.
  4. Form the batter: Gradually mix the wet ingredients into the dry ingredients until just combined. It’s okay if the batter is slightly lumpy.
  5. Let it rise: Cover the bowl with a cloth and let the batter rest in a warm place for 1–1.5 hours, or until it has nearly doubled in size.

Cooking the Waffles

  1. Preheat your waffle maker: Ensure it’s fully heated.
  2. Cook the waffles: Gently stir the batter to deflate it slightly. Pour the batter (amount will depend on your waffle maker) into the center of the waffle maker. Cook according to the waffle maker’s instructions until the waffles are golden brown and crisp, usually for about 5 minutes.

Tips

Make ahead: You can prepare the batter the night before, allow it to rise in the refrigerator overnight, and let it come to room temperature for about 20 minutes before cooking the waffles.

Storing leftovers: Cooked waffles can be stored in the refrigerator for a few days or frozen for up to 3 months. Reheat them in a toaster or oven to retain crispness.