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Belgian Waffles - Yeast

These are my favorite waffles. Since yeast is used as the leaven, there is no strong baking powder taste. Also, since I usually make wheat waffles the extra time that the dough sits gives the whole wheat flour a chance to absorb more water making a moist waffle.


  • 1 package instant yeast

  • 2 cups lukewarm milk

  • 1 teaspoon vanilla

  • 4 eggs, separated

  • 2½ cups flour

  • ½ teaspoon salt

  • 1 tablespoon sugar

  • ½ cup melted butter


  1. Combine yeast, milk, vanilla, egg yolks, flour, salt, and sugar and beat for 2 minutes.

  2. Add melted butter and stir well.

  3. Beat egg whites to stiff peaks; fold gently into batter.

  4. Let mixture sit in warm place about 45 minutes or until mixture doubles in bulk.

  5. Use 7/8 cup batter per waffle. Makes about 5 Belgian waffles.


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