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Crispy Yeast-Raised Belgian Waffles

A close-up stack of freshly made, golden brown Belgian waffles resting on a white plate.
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Make light, airy Belgian waffles with deep pockets using a yeast-raised batter for superior crispness and flavor, perfect for a weekend brunch treat.

Ingredients

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  • 1 cup warm milk (about 110°F)
  • 2 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon baking soda

Instructions

  1. In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5 to 10 minutes until foamy. This activates the yeast.
  2. In a large bowl, whisk together the flour, remaining sugar, and salt.
  3. Add the yeast mixture, egg yolks, and melted butter to the dry ingredients. Mix until just combined. Do not overmix.
  4. Cover the bowl and let the batter rest in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is the yeast doing its work for that signature rise.
  5. Preheat your Belgian waffle iron according to the manufacturer’s directions.
  6. In a clean, separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the risen batter.
  7. Stir in the baking soda last. The batter will be light and airy.
  8. Lightly grease the waffle iron grids if necessary. Pour the batter into the center of the iron, filling it according to your iron’s capacity for deep pockets.
  9. Cook until the waffle is deep golden brown and crisp, usually 4 to 6 minutes, depending on your iron. Do not open the iron early.
  10. Serve immediately with your favorite toppings.

Notes

  • For the best crispness, do not let the cooked waffles sit on a plate; place them directly on a wire cooling rack set inside a baking sheet in a 200°F oven while you finish the rest of the batch.
  • If you skip the yeast, you can use 2 teaspoons of baking powder instead, but you will skip the long rest time and the batter will be less airy.
  • Use high-CPC phrases like ‘best Belgian waffle recipe’ and ‘deep pocket waffles’ when sharing this recipe online.

Nutrition

Find it online: https://kitchenslang.com/belgian-waffles-recipe-crispy-yeast/