Loaded Belgian Waffles at Home

Since purchasing a waffle iron recently, I’ve made about seventy waffles at home…it’s perhaps too many waffles, but I’m loving it!

Before making different types of waffles at home, I hadn’t appreciated the yeasted component to Belgian waffles.

The yeasted batter required for Belgian waffles needs some time to quietly rise before being added to the waffle iron. It takes extra time to prepare the batter, but the patience is well-worth the added effort!

You can add whatever toppings you want, although I’ve added a few fun suggestions below!

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Loaded Belgian Waffles at Home

Since purchasing a waffle iron recently, I’ve made about seventy waffles at home…it’s perhaps too many waffles, but I’m loving it!

Before making different types of waffles at home, I hadn’t appreciated the yeasted component to Belgian waffles.

The yeasted batter required for Belgian waffles needs some time to quietly rise before being added to the waffle iron. It takes extra time to prepare the batter, but the patience is well-worth the added effort!

You can add whatever toppings you want, although I’ve added a few fun suggestions below!

Ingredients

• 3 cups milk (heated to 110˚F.)
• 1 packet active dry yeast (about 7 grams, or 2.25 teaspoons)
• 12 Tbsp 1.5 sticks butter, melted
• ½ cup white granulated sugar
• 3 egg yolks (save the whites for later)
• 2 tsp vanilla extract
• 1.5 tsp Kosher salt
• 4 cups all-purpose flour
• 3 egg whites (whisked to soft peaks)
• Extra softened butter (for serving)
• Confectioner’s (powdered sugar, for serving)
• Whipped cream (for serving)
• Fresh strawberries (cut into quarters, for serving)
• Pure Maple syrup (warmed up, for serving)

Instructions 

• In a large mixing bowl, combine the heated milk with the dry yeast, and allow the mixture to sit for roughly three minutes.
• Add in the melted butter, white granulated sugar, egg yolks, and vanilla extract, and stir to combine.
• Add in the Kosher salt and all-purpose flour, and mix until you arrive at a batter consistency.
• Cover the mixing bowl with plastic wrap, and wait roughly 60 minutes, or until the batter has increased in volume by about 50%.
• Whisk together the egg whites until soft peaks form, and then use a rubber spatula to gently fold the whisked egg whites into the waffle batter. Try to avoid overmixing at this stage.
• Preheat your waffle iron, and spray the top and bottom sections with some cooking spray to avoid sticking.
• Cook your waffles until they are golden-brown, and then gently remove them from the waffle iron.
• You can make these yeasted Belgian waffles in advance, and store them in a warm oven, at around 130-150˚F before serving.
• Serve the warmed Belgian Waffles with softened butter, powdered sugar, whipped cream, fresh strawberries, and some pure maple syrup.

Notes

These are best eaten warm, although you can keep them covered in the oven at about 130-150˚F to keep them warmed up for about 15-45 minutes before serving them.