Belgian waffles

The delicious original with yeast dough
Belgian waffles

Belgian waffles are also known as Brussels waffles or Liège waffles and, as the name suggests, originate from Belgium. They are usually served warm with butter, syrup, whipped cream and other ingredients. They owe their delicious taste to their light texture and crispy crust. While the dough for regular waffles does not require resting time, Belgian waffle dough should be prepared a day in advance.

For the best possible taste, in our recipe for Belgian waffles we use a yeast dough that we make the day before and let rise slowly in the refrigerator. The yeast in the dough not only makes them extra fluffy, but you also get extremely tasty waffles.

  • Prep Time2 hr 30 min
  • Cook Time30 min
  • Perform Time24 hr
  • Total Time27 hr
  • Yield2 kg dough
  • Serving Size1 wafer (250 g)
  • Energy581 cal
  • Cuisine
    • belgisch
  • Course
  • Cooking Method
  • Suitable for Diet
    • vegetarian


  • 950 ml milk
  • 220 g room warm butter
  • 560 g wheat flour (405 or 550)
  • 4 eggs (size M)
  • 60 g white sugar
  • 1 packet dry yeast (or 1 cube yeast)
  • 15 g salt
  • 1 tablespoon vanilla extract

Required utensils

  • small pot
  • big bowl
  • small bowl
  • Dough scraper
  • Whisk
  • Belgian waffle iron
Cut the butter into small pieces and heat in a small saucepan with the milk over low heat until the butter is completely melted. Then remove the saucepan from the heat to allow the mixture to cool.
While the milk is cooling: Mix the dry ingredients (yeast, flour, salt and sugar) together in a large bowl.
Now slowly add the still lukewarm milk with butter to the flour using a whisk and mix to a smooth batter.
Cover the finished dough for Belgian waffles with plastic wrap (or a suitable lid) and place it in the refrigerator for 24 hours.
The next day: The dough volume should have doubled by now due to the yeast. Remove the risen dough from the refrigerator and stir again vigorously with a whisk so that it comes together.
Grease the preheated waffle iron and then bake a small ladle of dough per waffle in the hot waffle iron for 4 to 10 minutes (depending on your taste and your iron). Ready are your homemade Belgian waffles!
  • Nährwerte

  • 8 servings per container
  • Serving Size1 wafer (250 g)
  • Amount per serving
  • Calories581
  • % Daily Value*Standard DV
  • Total Fat29.2 g78 g37.44%
  • Cholesterol153 mg300 mg51%
  • Total Carbohydrate63.4 g275 g23.05%
  • Dietary Fiber2.5 g28 g8.93%
  • Total Sugars13.8 g
  • Protein14.9 g50 g29.8%
  • Vitamin D (Cholecalciferol)0.96 IU800 IU0.12%
  • Calcium169.3 mg1300 mg13.02%
  • Iron1.3 mg18 mg7.22%
  • Potassium318.3 mg4700 mg6.77%
  • Vitamin A0.2669 mcg900 mcg0.03%
  • Vitamin C (Ascorbic Acid)2.1 mg90 mg2.33%
  • Vitamin E (Tocopherol)1.2 IU33 IU3.64%
  • Vitamin B1 (Thiamin)0.1699 mg1.2 mg14.16%
  • Vitamin B2 (Riboflavin)0.4 mg1.3 mg30.77%
  • Vitamin B6 (Pyridoxine)0.2 mg1.7 mg11.76%
  • Vitamin B12 (Cobalamine)1.40 mcg2.4 mcg58.33%
  • Phosphorus244.5 mg1250 mg19.56%
  • Iodine0.0128 mcg150 mcg0.01%
  • Magnesium36.9 mg420 mg8.79%
  • Zinc1.4 mg11 mg12.73%
  • Copper0.2 mg0.9 mg22.22%
  • Manganese0.5 mg2.3 mg21.74%
  • Chloride799.4 mg2300 mg34.76%
  • Salz1.2 g6 g20%

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Rezept für belgische Waffeln

Why does the waffle batter have to rise for 24 hours?

Since we use a yeast dough for Belgian waffles, the little helpers need some time to work in the dough. Meanwhile, this rises and develops its typical yeasty aroma. In the refrigerator, the yeast works more slowly, which gives the yeast dough a more delicate flavor and does not become so acidic.

Serving Belgian / Liege Waffles: Our best topping ideas

The perfect waffle is only created by the right topping, whether with fresh fruit or cinnamon-sugar. Therefore, if you are looking for the perfect topping for Liège waffles, this section is for you! We’ve compiled a list of some of the most popular toppings for freshly baked waffles.

These include:

  • Chocolate sauce
  • Strawberries + whipped cream
  • Bananas + eggnog
  • blueberries (can also be folded into the dough before baking)
  • Caramel sauce + nuts

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