Real Belgian Waffles

Real Belgian Waffles

Real Belgian Waffles

So I’ve mentioned that I might be addicted to PostCrossing and have been using it as a fun source of new recipes. Well I’m super excited about today’s recipe because it is for fabulous waffles and comes straight from the source. I got this recipe from a Postcrosser in Belgium and true to her non-American nature she recommends serving them with powdered sugar, whipped cream and fruit or ice cream and chocolate sauce. I have since enlightened her as to the wonders of maple syrup. These waffles are different than any American waffle recipe I’ve tried because they use yeast as their leavener and not baking soda. That means you have to plan in advance if you want to serve them for a Sunday brunch (we made them our Easter breakfast and they worked wonderfully for that). They require an hour’s worth of rising time. They are worth it though. They puff up beautifully and, I think, have a richer taste than regular American waffles. They don’t taste just like pancake batter, but in a different form. If the measurements in the recipe look wonky it’s because they are translated from the metric.

*For the record, we did try them as she suggested as well as dousing them in maple syrup. They were excellent both ways. I had mine dipped in Nutella.

Makes 4-5 waffles

Reheats: Not really

Freezes: Not really

Kid Friendly Task: Batter mixer


  • 1 ¾ c flour, sifted (I don’t usually do this step but don’t skip it! You want light, fluffy waffles after all.)
  •  Pinch salt
  •  1.5 tsp yeast
  •  1 tbsp light brown sugar
  •  ½ tsp vanilla extract
  •  2 egg yolks
  •  1 c whole milk
  •  1 stick butter, melted
  •  3 egg whites (I freeze unused egg white when recipes like puddings call for yolk only. Then I have an extra egg white whenever I need it)


  1. Sift flour and salt into a large bowl. Stir in yeast and sugar.
  2. Beat the egg yolks with milk in another bowl, add in the vanilla extract.
  3. Make a well in the dry ingredients and add the egg yolk/milk mixture. Beat batter until smooth and add in melted butter.
  4. Beat the egg whites until stiff peaks form and fold them into the batter.
  5. Cover the bowl with plastic wrap and let rise in a warm place one hour or until doubled in size.
  6. Preheat waffle iron to medium heat and bake for about 4 minutes (mine waffle iron has a timer to tell me when they are done)

Enjoy with your favorite American or Belgian toppings.


Real Belgian Waffles

Real Belgian Waffles


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