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–+ servings

Belgian Waffles

Created by: Sarah Mock
Belgian Waffle Recipe square image.
prep time1 hour 50 minutes
cook time5 minutes
total time1 hour 55 minutes
Makes 12 waffles

Ingredients

  • 3 Cups (375 g) Flour, All Purpose
  • 1 Cup (236 ⅗ g) Belgian Pearl Sugar
  • 2 (2) Egg
  • 1 ½ sticks (1 ½ sticks) Butter (unsalted)
  • ¼ Cup (61 g) milk (around 110 degrees Fahrenheit)
  • 1 tablespoon (1 tablespoon) Sugar
  • 2 teaspoon (2 teaspoon) yeast (dry, active)
  • 1 ½ teaspoon (1 ½ teaspoon) Vanilla Extract
  • ¼ teaspoon (¼ teaspoon) salt

Instructions
 

  • Start by warming up the milk until lukewarm. The best temperature is around 110 degrees Fahrenheit. Then add the granulated sugar and instant yeast. Let sit for about 5 minutes, until it starts to get foamy and doubles in size.
    ¼ Cup milk, 1 tablespoon Sugar, 2 teaspoon yeast
  • In your mixer add the flour, salt, and softened butter. Mix for a few minutes.
    3 Cups Flour, All Purpose, ¼ teaspoon salt, 1 ½ sticks Butter
  • Add the warm milk mixture, eggs, and vanilla extract to the mixer and let it mix for about 3-5 minutes. Dough should not stick to the side of the bowl anymore.
    2 Egg, 1 ½ teaspoon Vanilla Extract
  • Then add your pearl sugar and fold into the dough.
    1 Cup Belgian Pearl Sugar
  • Cover the mixer bowl with plastic wrap and let it rise for 1 hour.
  • Remove the dough from the mixer bowl and divide in 12 even balls. Put them on a silicone bake tray or parchment paper, so it doesn’t stick and let them rise for another 40 minutes.
  • Warm your waffle maker to medium heat and add them one by one, or two by two, depending on how large your waffle maker is. Spray with non-stick butter spray. And put each dough ball in the preheated waffle iron for about 3-5 minutes or until golden brown.
  • Serve warm with confectioners’ sugar, or chocolate syrup.

Notes

Substitutes:
  • Pearl sugar: If you can’t find pearl sugar, use crushed sugar cubes or Swedish pearl sugar (less heat-resistant, so results vary).
  • Instant yeast: Swap with active dry yeast—just bloom it for longer (10–15 minutes).
  • Milk: Any dairy milk works, or even almond milk in a pinch, though flavor will shift slightly.

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