Authentic Belgian Waffle Recipe | Julie Blanner (2024)

These authentic Belgian waffles (made with a secret ingredient) are fluffy, crispy and simply irresistible!

Learn the best tips and tricks to make this homemade waffle dough with yeast.

A dollop of sweetened creme fraîche and fresh fruit is all you need to reach Belgian waffle bliss. Enjoy for breakfast, dessert, or a fabulous brunch with family and friends!

I really should call these “waffles so good, we had them for breakfast and dinner,” but, for the sake of being plain, I’ll call them the best Belgian Waffles. These are true Belgian Waffles and I’m not backing down!

Years ago, my friends and I ventured to Bruges Waffles in Salt Lake City. I knew from the first bite that I never wanted another ordinary waffle again.

What differentiates these from traditional waffles is that they’re made from dough. Really fabulous dough (which we will talk about in a bit).

What are Belgian Waffles?

Thick, delightful waffles made from dough (not batter) with pearl sugar hidden inside to pack a little crunch. They’re often topped with sweetened creme fraîche and fruit, but they’re so amazing, they don’t need anything. There’s just no comparison!

Don’t even think about adding butter and syrup. You won’t need them, and that’s what makes these so special and so different! Trust me, you’ll never want to eat a traditional waffle again!

For more of my favorite Easy Breakfast Ideas, head over to this incredible roundup!

Ingredients and Substitutions

• Active Dry Yeast – This is one of the secrets that sets this authentic Belgian waffle recipe apart from the rest. The yeast not only creates lift and adds flavor, but it provides that extra special chewiness you will never get from a traditional waffle recipe. Learn more about Baking with Yeast here.
• Lukewarm Milk – For best results, bring it to a temperature of 100 degrees, either over low heat on the stovetop or in 30-second increments in the microwave. If you don’t have an instant read thermometer, no worries. It should feel slightly warm when you stick your finger in the center.
• Eggs – The eggs bind the batter, but also provide richness.
• Butter – Melted and cooled. If the butter is too hot when adding to the yeast mixture, it will kill the yeast. Again, it should be slightly warm to the touch.
• Vanilla – A decadent sweetness you just can’t get from sugar.
• Flour – Unbleached, all-purpose flour is all you need. The yeast is going to provide much of the structure and chewiness.
• Salt – For balance and flavor, fine sea salt works best. It dissolves more easily into the batter.
• Belgian Pearl Sugar – The secret ingredient! Besides the yeast, this is what makes an authentic Belgian waffle recipe so superior! You can make Pearl Sugar, or buy it pre-made. Read on to learn more about this special sugar.

How to Make

1. Activate Yeast – Sprinkle the yeast over the lukewarm milk in a large shallow bowl. Let sit for 15 minutes.
2. Combine Wet Ingredients – Whisk in eggs, butter and vanilla into the yeast mixture until just combined. Set aside.
3. Combine Dry Ingredients – In a separate large bowl, mix flour and salt. Create a well in the center.
4. Make a Well – Pour the wet ingredients into the well and gently mix until the Belgian waffle dough just comes together.
5. Rise – Cover bowl with a clean kitchen towel and allow to rise in a warm place for 30 minutes.
6. Stir in pearl sugar.
7. Make in Waffle Iron – Place a ball of dough into the center of a waffle iron pre-heated to medium high and cook until golden, about 3 minutes.
8. Garnish – Top with sweetened creme fraîche, fresh fruit and enjoy!

Tips

• I specify lukewarm milk since the warmer temperature helps activate the yeast.
• Your butter should also be lukewarm in this recipe.
• If you’re feeling festive, make your own heart-shaped strawberries! Simply remove the stem, cut a small v and slice vertically. Simple and beautiful!
• These Belgian waffles are much heavier than a traditional waffle.
• The homemade waffles remain crunchy hours later, if you want to save some for dessert. Feel free to add a scoop of ice cream for the ultimate decadence.
• You could also cover the dough for use later in the day/evening. Yes, I’ve tried both (in the name of research) and the waffles came out beautifully!

Frequently Asked Questions

Dietary Considerations

• To make Gluten Free, use a 1:1 gluten free flour meant for baking.
• Nut Free
• Vegetarian

How to Store

• Room Temperature – Belgian Waffles can sit out at room temperature for up to two hours safely.
• Refrigerate – Store in an airtight container up to 3 days.
• Freeze – Allow to cool. Line baking sheet with parchment. Place cooled waffles on the baking sheet 1/2″ apart. Freeze 2 hours. Place in freezer safe airtight container and freeze up to 4 months.

How to Reheat Belgian Waffles

1. Preheat oven to 350 degrees Fahrenheit.
2. Line baking sheet with parchment. Add waffles.
3. Bake 10 -15 minutes.