Total Time
1hr 16mins
Prep 1 hr 10 mins
Cook 6 mins

True Belgian waffles use yeast to get their signature airy interiors. Try this authentic version with whipped cream and strawberries or a simple dusting of powdered sugar. Found this recipe at under the french food recipes.


  1. In a small bowl, dissolve the yeast in 1/4 cup warm milk. Beat the egg whites just until stiff peaks form. In a large bowl, mix together the egg yolks, 1/4 cup of the remaining milk, the melted butter and the sugar. Add the yeast mixture, salt, vanilla, and then alternate between the flour and remaining milk. Gently fold the egg whites into the waffle batter. Cover the batter without touching it, and then set it in a warm place to rise until it doubles in volume, about 1 hour. Cook in a waffle iron according to manufacturer’s instructions.
Most Helpful

You can make up the batter the night before, I think the final waffles have a better yeast flavor this way. Plus I am not half a asleep trying to put these together. I let the batter warm up the next morning before I start cooking. This does make a good sized qty, so I just freeze any extras. Once thawed, the toaster keeps them crispy when warming them up, but they do not have as much flavor as the fresh ones, But they are still better then other recipes. This is one of the very rare waffles I can eat with only butter and still enjoy the flavor of the waffle. I do use 2tsp vanilla and 1.5tsp salt instead.

Coppercloud June 28, 2012

Oh these were good!!!! And the recipe made a lot!!!! The flavor was nice and sweet. Almost didn't need any toppings!!!

Charmie777 May 25, 2009

Fluffiest, lightest Belgian waffles we have had yet. I was put off by the extra step of beating the egg whites until stiff, but I decided to go with it. I think I got a little yellow in the whites, so they got very foamy but didn't beat up. I folded them in anyway, and it still worked! It made 7 large waffles, and I cooked each about 3 min. 15 sec. WARNING: You won't need much syrup with these waffles, since they are so light. These go in my recipe box.

juliedufaj September 20, 2015