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These Belgian yeast waffles are dense, flavorful and worth the extra time it takes the batter to rise before cooking them to golden perfection.

The BEST Belgian Yeast Waffles

Flavorful and crispy, these yeast waffles will become your go-to recipe!

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 25 minutes
Servings 14 7" waffles


  • 4 cups flour 50% white, 50% white whole wheat
  • 1 tsp salt
  • 4 Tbsp sugar
  • 4 tsp Instant Yeast
  • 4 cups milk (warm)
  • 12 Tbsp oil
  • 4 large eggs
  • 2 pinch baking soda
  • 2 pinch baking powder


  1. First, grab two mixing bowls: one medium and one extra large.  Combine the flour, salt, sugar, yeast , baking powder and baking soda in the large bowl.  You want to make sure that you are using a really big bowl because as the batter rises, it will take up a lot more space that you expect.  Mix together with a whisk.

  2. Next, heat the milk in a microwave safe bowl or measuring cup just until warm. I'd recommend heating it in 30 second intervals and stirring in between to evenly distribute the heat. Add the oil and eggs to the milk and stir well.

  3. Pour the milk mixture into the bowl with the flour mixture. Stir together until combined but don't overmix.

  4. Let the batter rest for 30-60 minutes until doubled. When it's done, it will be very bubbly.

  5. Heat up your waffle iron. Grab a measuring cup to scoop the batter out of the bowl and onto the iron. I always spray mine with cooking spray just to make sure it won't stick. You will have to play around with exactly how much batter your iron needs to make a full waffle. The quantities for this recipe are based off of a 7" waffle.

  6. Top your waffles with fruit and whipping cream or my buttermilk syrup (recipe coming soon) and enjoy!

Recipe Notes

*Tip* When you pull the waffle off the iron, put it on a cooling rack. This will help prevent the bottom from getting soggy.