Belgian Waffles

Name: Belgian Waffles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp instant yeast; 2 tbsp granulated sugar; 1/2 tsp kosher salt; 1.5 cups whole milk, warmed to 110°F; 6 tbsp unsalted butter, melted and cooled; 4 large eggs, separated; 1 tsp pure vanilla extract; as needed nonstick cooking spray

Light, crispy-on-the-outside, fluffy-on-the-inside waffles made with a yeast-leavened batter and folded whipped egg whites. The deep pockets are made for pooling maple syrup, fresh berries, and whipped cream. Plan ahead: the batter rests 30 minutes before cooking.

45 minMediumServes 4420 cal/serving

AmericanBreakfastWaffle MakerVegetarianLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups all-purpose flour
1 tsp instant yeast
2 tbsp granulated sugar
1/2 tsp kosher salt
1.5 cups whole milk, warmed to 110°F
6 tbsp unsalted butter, melted and cooled
4 large eggs, separated
1 tsp pure vanilla extract
as needed nonstick cooking spray

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp granulated sugar, and 1/2 tsp kosher salt.
2

Add the 1.5 cups warmed to 110°F whole milk, 6 tbsp melted and cooled unsalted butter, 4 separated large eggs yolks, and 1 tsp pure vanilla extract to the dry ingredients. Whisk until smooth. Cover and rest at room temperature for 30 minutes until the batter puffs slightly.
3

In a clean bowl, beat the egg whites with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
4

Using a rubber spatula, gently fold the whipped egg whites into the yeast batter in two additions, taking care not to deflate them.
5

Preheat your waffle iron and lightly coat the plates with nonstick cooking spray.
6

Pour about 3/4 cup of batter onto the hot waffle iron. Close the lid and cook until deep golden and crispy, about 4-5 minutes. Resist opening the lid early.
7

Transfer finished waffles to a wire rack in a 200°F oven to keep warm. Do not stack waffles.
8

Serve with maple syrup, fresh berries, and whipped cream.

Questions

Can I make Belgian Waffles dairy-free?

Yes. The dairy in this entry is 1.5 cups whole milk, warmed to 110°F, 6 tbsp unsalted butter, melted and cooled. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Belgian Waffles gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Belgian Waffles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Belgian Waffles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.