Recipe: Traditional Belgian Waffles

At our house, we are huge pancake lovers and we often can’t imagine ending our week without enjoying a hot stack of pancakes on a Sunday morning. However, I have always had a soft spot for traditional Belgian waffles and have wanted to get a waffle maker for ages. When we got it as a Christmas present from our friends, I was finally able to try and make my long dreamed of homemade Belgian waffles from scratch and what better occasion than Jonas’ Birthday?!

I’ve got to say- they turned out incredibly well and we had loads we could snack on for a few days. I even froze a bag with some for later on! I found this recipe online and tweaked it just a bit to make it less sweet, so thought I would share it with all of you! It does take a bit of time as you do use a yeast dough, but if you have a stand mixer, a waffle maker and a bit of time before a special brunch- I highly recommend giving these a go. Especially if you’ve ever bought fresh Waffles in Brussels, where they are big, hot and have wonderful sugar crystals in them. These came out just like those!

Recipe: Makes about 12 waffles


  • 1 cup milk
  • 1 package (2 1/2 tsp) active dry or quick rise yeast 
  • 1/4 cup granulated sugar 
  • 1/3 cup unsalted butter, melted and cooled 
  • 2 large eggs, room temperature 
  • 1 1/4 tsp salt
  • 4 cups all-purpose flour 
  • 1 cup pearl sugar


  1. Warm the milk to just a little warm, sprinkle yeast over the milk and stir together to hydrate the yeast.
  2. In a large mixing bowl or using a stand mixer, stir together the butter, sugar, and salt. Then add in the eggs and combine.
  3. Stir in the milk/yeast mixture followed by flour until no dry clumps remain. The dough will be shaggy at this point.
  4. Knead the dough by hand or with a dough hook of a stand mixer. If kneading by hand, lightly flour a work surface and knead the dough for about 8 minutes, until it is smooth and elastic. The dough will be very sticky to start, but will become less sticky as it is kneaded. If kneading using a stand mixer, knead at medium/high speed for about 6 minutes, stopping about halfway through to scrape the bottom of the bowl.
  5. Transfer the dough to a clean, greased bowl. Lightly spray the dough with oil and cover with a towel or plastic wrap. Let the dough ferment at warm room temperature until it doubles in size- around 30-45 minutes if you used quick rise yeast and 1-2 hours if active dry yeast was used.
  6. After the dough has risen and doubled in size- deflate the air out of the dough by pressing down on it in the center and bringing the edges of the dough over the top.
  7. Flatten the dough out on a lightly floured work surface and add the pearl sugar. Knead the pearl sugar into the dough until evenly distributed. If you don’t want to add the sugar bits- skip this step, although this gives the waffles their traditional caramelization and crisp!
  8. Divide the dough into roughly 12 pieces and cover with a piece of plastic wrap. Let the dough rest for 10 minutes while the waffle iron heats up.
  9. All waffle irons are different so start yours on a low temperature. Increase the temperature a little at a time to find the setting that will cook your waffle perfectly. Spray the iron with non-stick spray or grease with a bit of butter and put a piece of dough in the center of the waffle iron and close it. The waffle will puff up as it cooks. Cook until golden brown. I used a Cuisinart round Belgian waffle maker and the medium setting worked perfectly for me!
  10. Enjoy with toppings of your choice (jams, berries, banana, cream, nutella) and if you have extras left over- they store perfectly in an airtight zip-lock bag in the freezer for around 3 months!

One Comment Add yours

  1. Vygaudas says:


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