Classic Belgian Waffles
Yeast-raised batter with whipped egg whites gives these waffles a crisp, golden shell and a light, airy, slightly tangy middle. The batter rises for an hour, so you can start it while the coffee brews.
- Prep
- 22 min
- Cook
- 25 min
- Wait
- 1 hr
- Total
- 1 hr 47 min
- Makes
- 6 Belgian waffles (about 7-inch/18 cm each)
Steps
Before you start
- Separate the eggs while cold (easier), then let the whites sit at room temperature while the batter rises; they whip higher.
- Use a thermometer to check the milk: it should be 100-110°F (38-43°C). Hotter milk can kill the yeast.
- Use a large bowl (at least 3 quarts/3 liters). The batter roughly doubles as it rises.
- Waffle irons vary in size. Check your manual for batter volume; the amounts here assume a standard Belgian iron that takes about ¾ cup (180 ml) per waffle.
Warm milk and butter
- Put the butter and milk in a small saucepan over low heat.
- Stir occasionally until the butter has just melted, 2-3 minutes.
- Remove from the heat and check with a thermometer; it should read 100-110°F (38-43°C).
- If hotter, let it stand a few minutes.
- Stir in the vanilla.
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Ready when: Butter is fully melted and the liquid feels barely warm, not hot, to a fingertip.
Tip: Hot milk kills yeast and the batter will not rise. When in doubt, let it cool.
Mix dry ingredients
- In a large (3-quart/3-liter) bowl, whisk the flour, yeast, sugar and salt for 20 seconds until evenly combined.
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Ready when: No streaks of yeast or clumps of salt remain.
Make the batter
- Whisk the egg yolks into the warm milk mixture (reserve the whites in a clean medium bowl).
- Pour it into the dry ingredients and whisk for about 1 minute until the batter is smooth and thin, like heavy cream.
- Scrape down the sides of the bowl.
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Ready when: Batter is smooth with no dry flour pockets.
Tip: Make sure no yolk gets into the whites, or they won't whip properly.
Let batter rise
- Cover the bowl with plastic wrap or a plate and leave at room temperature (about 70-75°F/21-24°C) for 60 minutes.
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Ready when: Batter has roughly doubled, with bubbles across the surface, and smells pleasantly yeasty.
Tip: In a cool kitchen, give it up to 15 extra minutes.
Heat oven and ironOven 200°F / 95°C
- About 10 minutes before the rise ends, preheat the oven to 200°F (95°C) and set a wire rack on a baking sheet inside.
- Heat the waffle iron on a medium-high or medium-brown setting until its ready light comes on.
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Ready when: Waffle iron indicator shows it is hot.
Tip: Use a rack, not a flat tray; waffles on a solid surface steam and turn soft.
Whip and fold whites
- With a clean hand mixer or whisk, beat the egg whites in the medium bowl for 2-3 minutes until they hold stiff, glossy peaks that stand upright when the beaters are lifted.
- Stir the risen batter gently once to deflate it, then fold in about one-third of the whites to loosen it.
- Fold in the remaining whites with a spatula in two additions, stopping when just a few white streaks remain.
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Ready when: Whites hold stiff peaks; folded batter is airy with only a few small streaks of white.
Tip: Do not overmix; stirring out the air makes dense waffles. Cook the batter soon after folding.
Cook the wafflesOven 200°F / 95°C
- Lightly brush the iron with oil or spray it if your iron is not well seasoned or nonstick.
- Pour in about ¾ cup (180 ml) batter, or the amount your manual recommends, close the lid, and cook for 4-5 minutes.
- Don't open it during the first 3 minutes.
- Lift out with a fork or tongs and place on the rack in the 200°F (95°C) oven.
- Repeat with the remaining batter, re-oiling lightly as needed, for about 6 waffles.
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Ready when: Waffles are deep golden brown and crisp, steam has nearly stopped escaping, and the waffle releases easily.
Tip: If the waffle sticks or tears when you lift the lid, it needs another 30-60 seconds.
Serve right away
- Dust the waffles with powdered sugar and serve hot with your favorite toppings, such as berries, whipped cream, maple syrup, or chocolate sauce.
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Tip: Add wet toppings at the table so the crisp shell stays crisp.
Good to know
Tips
- Don't skip the whipped egg whites; they give the waffles a light interior and crisp shell.
- Never stack hot waffles on a plate. Steam makes them soggy; use a rack.
- Let the batter come to room temperature if you have made it ahead, as cold batter cooks unevenly.
- Waffle irons vary, so make the first waffle a test and adjust the time or heat setting for the others.
Make ahead
Mix the batter through step 3, cover tightly in a very large bowl, and refrigerate 8-12 hours instead of the 1-hour rise. Let it sit at room temperature for 30 minutes, then whip and fold in the whites (step 6) just before cooking. Cooked waffles can also be frozen (see storage).
Storage & reheating
Room temperature: cooled waffles keep up to 2 hours, uncovered on a rack. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months, layered with parchment in a freezer bag. Reheat refrigerated or frozen waffles (no need to thaw) in a toaster or a 350°F (175°C) oven for 5-8 minutes until hot and crisp.
Substitutions
- instant yeast → active dry yeast, same amount. Stir it into the warm milk and let it sit 5 minutes until foamy before adding to the flour.
- whole milk → unsweetened oat or soy milk. Warm to the same temperature; waffles will be slightly less rich.
- unsalted butter → neutral oil, 5 tablespoons (75 ml). Skips the melting step, but you lose some buttery flavor.
- all-purpose flour → half whole wheat flour, half all-purpose. Gives a nuttier flavor and a slightly denser, less crisp waffle.
