Breakfast / Brunch
Belgian-Style Yeast Waffles
Crisp and golden on the outside, light and airy on the inside, our Belgian waffles are oh-so scrumptious. These made-from-scratch delights come together quickly, while also filling your home with sweet, heavenly aromas. Sweet or savory, these delicious creations are everything you want them to be for breakfast, lunch, dinner, or dessert.
Originally named the Brussels waffle, the Belgian waffle made its first appearance in America in 1962 at the World’s Fair in Seattle. Not long after, its popularity skyrocketed in the U.S. In Belgium, this traditional street food was meant to be eaten with your hands, and the waffle itself was the treat, no toppings needed. In America, we took one look at those deep pockets and knew they would be perfect for holding gallons of syrup or endless amounts of toppings.
And in keeping with tradition, our waffles are made with yeast, which aids in the light, airy, and crisp texture. Because of that, the batter needs to be made at least an hour ahead, or let it rest overnight in the fridge for the most developed flavor.
Test Kitchen Tip
We found the best way to reheat leftover waffles is to pop them into the toaster.
Whisk together flour, milk, butter, eggs, sugar, yeast, salt, vanilla, and baking soda in a large bowl. (Batter doesn’t have to be completely smooth.) Cover batter and let rest at room temperature 1 hour, or refrigerate overnight.
Preheat waffle iron according to manufacturer’s directions.
CHOCOLATE VARIATION: Increase sugar to ¼ cup, stir in ¾ cup mini semisweet chocolate chips, ½ cup unsweetened cocoa powder, and 1 tsp. instant espresso powder.
% Daily Value*
Total Fat 41g 63%
Saturated Fat 24g 120%
Cholesterol 163mg 54%
Sodium 823mg 34%
Carbs 97g 32%
*Percent Daily Values are based on a 2,000 calorie diet.