Belgian Waffles – Yeast

  By Tad Mitchell

December 24, 2016

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


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

2Add melted butter and stir well.

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

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

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