I love waffles, so when someone gave me this Belgian waffle recipe, I was delighted.
Belgian waffles are a little different than regular waffles. So what is the difference exactly?
Let’s have a look.
What is The Difference Between Belgian Waffles and Regular Waffles?
The difference between Belgian waffles and the usual North American style waffles starts with the batter.
Unlike North American waffles, Belgian waffle batter is a yeast based batter. It’s uses the same dried yeast that you would use if you are making bread.
Using yeast allows the batter to rise, which makes the waffles lighter and fluffier than the waffles we are used to (although regular waffles are pretty amazing too!).
North American waffles are made using baking powder which does help to lighten the waffles, just not to the extent that the yeast in the Belgian waffles does. So Belgian waffles are lighter and fluffier than we are used to. They tend to have a slightly crispier outer layer than regular waffles as well.
The traditional waffles that we are used to are usually thinner and a bit denser. The yeast in the Belgian waffles allows the batter to rise a bit and get lighter in texture.
Belgian waffles are traditionally made in a rectangular shaped waffle iron, as opposed to the round waffle iron we are used to.
If you use a waffle maker that is designed for Belgian waffles you will end up with waffles that have deeper pockets in them than regular waffles. More room for delicious butter and syrup you might say? I say yes.
If you don’t have a waffle maker that is designed for Belgian waffles, don’t let that stop you. Use your regular waffle maker and enjoy these wonderful sweet breakfast (or brunch) treats.
You can see in this image that the pockets created in a Belgian waffle are just a bit larger and deeper than regular waffle pockets.
So now that we know the differences between the two types of waffles, let’s look at how to make Belgian waffles.
How to Make This Belgian Waffle Recipe
The ingredients list for Belgian waffles is pretty similar to the regular version, but these start out with yeast.
Using a regular packet of active dry yeast, just sprinkle it over a small bowl of warm water. Make sure the water isn’t too hot or it will kill the yeast and it won’t work.
While the yeast is sitting, whisk the eggs and mix in the wet ingredients. Mix together the eggs, water, milk, sugar and the melted butter. Add a bit of salt and a teaspoon of vanilla.
Once the wet ingredients are well mixed, add in the flour, a bit at a time, until the flour is well incorporated into the batter.
At this point the waffle batter needs to sit for a bit to allow the yeast to do it’s job in making the waffles nice and light. Make sure the batter is in a large enough bowl to accommodate the batter rising. Cover it and let it sit in a warm area for about an hour.
If this is all too much to do before breakfast, you can mix the batter together and then, instead of leaving it out for an hour, cover it and refrigerate it overnight.
The next morning get the batter out about an hour before you want to use it, to bring it back up to room temperature. You may have to give it another stir to make sure the batter ingredients are still all incorporated.
Now warm up your waffle iron and start making waffles. The smell in your home as these sweet treats are cooking is amazing.
Get all of your toppings ready.
Top these waffles with icing sugar as it says in the recipe, or top them whatever way you want. Any kind of syrup is perfect of course but you can also top them with fresh fruit, a fruit sauce, whipping cream or even something like applesauce (a favorite pancake topping at our house).
The next time you are looking for new breakfast ideas, have a look at this Belgian waffle recipe. I think it will soon become one of your favorite breakfast recipes.
Enjoy.
Belgian Waffles
Equipment
- 1 Belgian waffle maker or use a regular waffle maker
Ingredients
- 1 cup water, warm, (110°F to 150°F), divided
- 1 1/4 ounce package active dry yeast
- 3 eggs , at room temperature
- 1 cup milk , warm 110°F to a 115°F
- 2/3 cup sugar
- 1/2 cup unsalted butter , melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- powdered sugar, optional
Instructions
- Place 1/2 cup of the warm water in a small bowl and sprinkle with yeast. Let stand for 10 minutes or until foamy.
- Meanwhile, in large bowl, whisk eggs until blended. Whisk in remaining 1/2 cup water, milk, sugar, butter, vanilla and salt. Add yeast mixture and stir to blend thoroughly.
- Slowly whisk in the flour until the mixture is smooth. Cover and let rise in a warm place for one hour or until doubled in size (or place batter in a very large bowl, cover and refrigerate overnight.)
- Pour about 1/2 cup batter per waffle onto a greased waffle iron. Cook for 2 to 3 minutes or until golden brown and crisp. If necessary, adjust the batter amount and cooking time according to manufacturer's instructions. Sprinkle generously with powdered sugar and serve immediately.
- Makes about one dozen 4 inch waffles.
Notes
Nutrition
If you love these Belgian waffles try our regular waffles too.
Look at all of our breakfast recipes here and get lots of ideas for the classics and something new.
Subscribe to the site (it’s Free!) and never miss a great recipe.
If you like this recipe, please take a moment to share it on your favorite social media. You can add your comments below. Thanks a lot.