Belgian Waffles
Ingredients
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- 1 1/2 cups whole milk
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar (25g)
- 2 cups all-purpose flour (240g)
- 1/2 tsp fine salt
- 6 tbsp unsalted butter – melted and cooled
- 2 large eggs – separated
- 1 tbsp neutral oil – for brushing waffle iron
- powdered sugar – for serving
Instructions
- 1.
Warm the milk to 105–110°F; whisk in the yeast and sugar, and let stand until foamy, 5–10 minutes.
- 2.
In a large bowl, whisk the flour and salt until evenly combined.
- 3.
Stir the foamy mixture and butter into the dry ingredients until smooth; cover and let rise in a warm spot until doubled, 60–75 minutes.
- 4.
Separate the eggs; beat the whites to soft peaks, whisk the yolks into the risen batter, then gently fold in the whites until no streaks remain. Let the batter rest 10 minutes.
- 5.
Heat a Belgian waffle iron to medium-high and lightly brush with oil.
- 6.
Pour 0.5–0.75 cup batter per waffle; close and cook until deep golden and crisp and steam largely subsides, 3–5 minutes per waffle. Repeat with remaining batter, brushing the iron lightly as needed.
- 7.
Serve hot, dusted with powdered sugar.
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Belgian waffles are tall, crisp-edged, and tender within, with deep grids that cradle a snowfall of sugar or a drizzle of syrup. The yeast-raised batter develops a subtle, buttery tang and an airy crumb, while the hot iron sears the outside to a delicate crunch. Their lightness and contrast of textures make them equally at home as a simple street treat or a sit-down breakfast centerpiece.
Originating in Belgium, these waffles trace to the Brussels waffle (gaufre de Bruxelles), a yeast-based batter waffle traditionally served with a dusting of powdered sugar. They gained global fame after being showcased at mid-20th-century world fairs, where vendors popularized the term “Belgian waffle” and the pairing with strawberries and cream. Distinct from the caramelized, brioche-like Liège waffle, the Brussels style set the template for the lofty, grid-deep waffle associated worldwide with Belgium.