Belgian Waffles

Description

Belgian Waffles - Authentic recipe from Belgium. Ready in 35 min. Try it now!

1. 1

   Dissolve 7 g active dry yeast (one packet) with 1 tbsp sugar in 50 ml lukewarm milk and let it activate for 10 minutes. Mix 2 cups flour (about 240 g) with 1 tsp baking powder, a pinch of salt and the remaining sugar. Whisk 1.5 cups milk (about 360 ml) with 2 eggs and 1 tbsp melted butter.

   ⏱️ approx. 15 min

   💡 Tip: This recipe combines yeast (for depth) with baking powder (for speed) — a hybrid method that yields airy waffles without a long resting time. Cup measurements are American — 1 cup is about 240 ml / 120 g flour.

2. 2

   Add the yeast milk to the milk-and-egg mixture. Stir the dry and wet ingredients together until you have a smooth batter. Let the batter rest for 20-30 minutes at room temperature — it should rise slightly. Stir in 1 tsp vanilla extract. Preheat the waffle iron fully and grease it lightly.

   ⏱️ approx. 32 min

   💡 Tip: The resting time lets the yeast activate — the batter forms small bubbles. For even airier waffles: separate the eggs, beat the whites to stiff peaks and fold them into the batter at the end.

3. 3

   Pour about 3-4 tbsp of batter per waffle into the hot iron and bake for 3-4 minutes until golden brown and crisp. Don't open it too early — the waffle will tear otherwise. Let it cool briefly on a wire rack. Dust with icing sugar and serve with fresh berries or whipped cream.

   ⏱️ approx. 20 min

   💡 Tip: Serve the finished waffles right away, or keep them warm on a wire rack in an oven at 80°C. Never stack them — they soften instantly. A waffle iron with deep grooves (the Belgian model) gives the characteristic shape.