Homemade Belgian Waffles Recipe (Brussels Style)

You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.Show more

There are two different types of Belgian waffles, Brussels style, and Liege waffles. Here are the main differences:

• Brussels: Thin batter that has a slightly tangy taste due to the use of yeast that is classically cooked in a rectangularly shaped waffle iron.
• Liege: Thick almost cookie dough-like batter with chunks of pearl sugar that is cooked in a round waffle iron and serve with assorted toppings.

The main difference between a Belgian waffle and a regular waffle you may have cooked in the past is the use of yeast. Most waffle recipes here in the United States use baking powder as a leavening agent where no proofing time is needed. You do however miss out on flavor if you go the regular waffle route.

Ingredients for this recipe:

• 3 cups of whole milk in between 115° and 118° F
• 2 tablespoons sugar
• 1 packet active yeast
• 3 eggs, separate the yolks from the whites
• 1 teaspoon vanilla extract
• 1 stick melted unsalted butter
• 3 cups sifted all-purpose flour
• pinch of sea salt
• powdered sugar and berries for garnish

Makes 8 large waffles

Prep time: 20 minutes

Cook Time: 5 minutes

Proofing time: 1 hour

Procedures:

1. Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
2. Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
3. Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
4. Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
5. Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
6. Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
7. While the batter is proofing, heat waffle iron.
8. Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
9. Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.

Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.

How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.

How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.

When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.

I prefer to use whole milk in this recipe.

If you are using instant yeast you can skip the yeast activation at the beginning.