Skip to main content

Belgian-Style Yeast Waffles

4.2

(18)

Photo of crispy Belgian waffles on a plate with a fork a knife and a cup of black coffee.
Photo by Joseph De Leo, Food Styling by Liza Jernow

This classic yeasted recipe produces waffles that are wonderfully crisp outside, and creamy and moist inside. Even when cooling, they retain their wonderful texture. But don’t worry, their flavor is so delightful they won’t spend much time on the serving plate! You can choose to prepare the batter for these waffles and cook it after an hour, but we prefer to let the batter rest overnight in the fridge, where it develops a real yeasty and rich depth of flavor. If you aren’t fond of a slightly fermented, sourdough-like flavor, just add 1½ teaspoons of baking powder to the recipe (in addition to the yeast), and cook after just a 30-minute rest; don’t refrigerate overnight.

Recipe information

  • Yield

    About 4 Belgian-style 7-inch waffles

Ingredients

1½ cups (340g) lukewarm milk
6 tablespoons (¾ stick, 85g) unsalted butter, melted
2 to 3 tablespoons (39g to 57g) maple syrup
¾ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups (240g) unbleached all-purpose flour
1½ teaspoons instant yeast

Preparation

  1. Step 1

    Combine all the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

    Step 2

    Stir to combine; it’s fine if the mixture isn’t perfectly smooth.

    Step 3

    Cover with plastic wrap and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point or refrigerate the batter overnight to cook waffles the next day.

    Step 4

    Preheat your waffle iron. Spray with nonstick vegetable oil spray, and pour ⅔ to ¾ cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown, about 5 to 6 minutes on a standard 7" Belgian-style (deep-pocket) waffle iron.

    Step 5

    Serve immediately.

Cover of the cookbook featuring the company logo.
Excerpted from The King Arthur Baking Company’s All-Purpose Baker’s Companion: Revised and Updated. Copyright © 2021, 2003 by The King Arthur Baking Company, Inc. Reproduced by permission of The Countryman Press, a Division of W.W. Norton & Company. All rights reserved. Buy the full book from Amazon or Bookshop.

See Related Recipes and Cooking Tips

Read More
You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Making your own crusty loaves is surprisingly easy.
These soft butter cookies are made with mooncake molds, reminiscent of block print stamps from Jaipur.
With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.
Serve a thick slice for breakfast or an afternoon pick-me-up.
Make these cookies for an after-school snack, midday treat, or gift for friends and neighbors.
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.