Belgian Waffle Recipe

Fluffy on the inside and crispy on the outside, this Belgian Waffle Recipe just may become your new favorite! Using yeast as a leavener, this easy waffle batter is made the night before, making breakfast the next morning a snap!

Course Breakfast

Cuisine Belgian

Prep Time 10

Cook Time 20

Overnight Rest 8

Total Time 8 30

Servings servings

Calories 618kcal

Author Deborah Harroun

Ingredients

2 1/2 cups all purpose flour
2 tablespoons sugar
2 1/2 teaspoons active yeast
3/4 teaspoon salt
2 cups milk
1/2 cup butter melted and slightly cooled
2 teaspoons vanilla extract
2 large eggs

Instructions

In a large bowl, whisk together the flour, sugar, yeast, and salt.
2 1/2 cups all purpose flour, 2 tablespoons sugar, 2 1/2 teaspoons active yeast, 3/4 teaspoon salt
In another bowl, whisk together the milk, butter, vanilla, and eggs.
2 cups milk, 1/2 cup butter, 2 teaspoons vanilla extract, 2 large eggs
Pour the wet ingredients into the dry ingredients. Whisk to combine, but it doesn’t have to be completely smooth - a few lumps are ok.
Cover the bowl (I will usually use plastic wrap, or a lid that is not completely air tight) and refrigerate overnight.
When ready to make your waffles, preheat the waffle maker. (You will want to use a waffle iron with deep grooves.)
Uncover your waffle batter and gently stir a few times, just to recombine everything.
Butter your waffle iron, or spray with nonstick cooking spray. Pour enough batter into the waffle iron to mostly fill it, leaving room for the batter to spread. Cook according to the manufacturers instructions, or until golden brown.
Continue with the remaining batter. Serve warm.

Notes

I was able to get 4 full waffles from this recipe. You may get more or less, depending on the size of your waffle iron.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition