Belgian Waffles

Belgian Waffles

A Belgian waffle is no ordinary waffle. Yeasted dough instead of batter, pearl sugar to add a delightful crunch, and a dedicated Belgian waffle iron create extra-thick waffles with deep pockets.

10 Servings
Preparation time
30 minutes
Cooking time
20 minutes
Passive Time
30 minutes
Total time
1 hour, 20 minutes
3⁄4 cup warm milk
1 package active dry yeast
1 tablespoon packed brown sugar
2 large eggs (room temperature)
3⁄4 cup unsalted butter (melted and cooled)
1 teaspoon vanilla
1⁄2 teaspoon salt
3 1⁄2 cups flour
3 ounces Belgian pearl sugar

Pour warm milk into the bowl of a stand mixer, then sprinkle yeast and brown sugar on top. Let sit for 5 minutes or until the yeast begins to foam. Mix in eggs, melted butter, vanilla, and salt on low with a whisk attachment.

Slowly incorporate 3 cups of the flour while mixing on low with a dough hook until mixture is smooth, then add remaining ½ cup flour and continue mixing for 2 minutes. Gather the dough into a ball and grease the sides of the bowl, placing the dough in the middle. Cover bowl and set somewhere warm to rise for 30 to 60 minutes, until doubled in size.

Heat waffle iron while prepping the dough. (If your iron has an adjustable temperature gauge, start on medium.) Lay dough out onto a floured surface and flatten a bit. Sprinkle pearl sugar on top and fold it into the dough, then divide into 10 balls. Grease waffle iron with cooking spray. Place a piece of dough in the middle of the waffle iron, close, and cook 4 to 6 minutes, until the color turns toasted brown in the center. If sugar begins to burn, turn down the heat. Set on a wire rack to cool. Cooked waffles can be frozen for up to two months.


Per serving: 406 calories, 15 grams fat (9 grams saturated fat), 75 milligrams cholesterol, 238 milligrams sodium, 70 grams total carbohydrates, 0 grams fiber, 2 grams protein.