pouring syrup over stacked belgian waffles

With this Belgian Waffle recipe, you can count on feather light waffles that are crisp on the outside and tender on the inside. With the make ahead batter, you’ll have fresh waffles in minutes for up to 3 days (or freeze the cooked waffles to toast later)!

pouring syrup over belgian waffles

I had never heard of using yeast in waffle batter until I happened upon the raised waffle recipe in my trusted Fannie Farmer Cookbook (originally published in 1896!). Honestly, most of the waffles I’d eaten were either at a restaurant or made with a store-bought mix. I didn’t realize how simple and incredibly wonderful waffles could be.

I’ve seen several recipes that call for whipping egg whites separately for fluffy Belgian waffles and I’m here to promise you that yeasted waffles are better and so much easier. The active yeast in the batter makes the waffles so light and crisp that they melt in your mouth.

Not only can you make batter from this Belgian waffle recipe ahead of time, it will keep beautifully in the refrigerator for up to 3 days. Or you can do what I do and cook all of the batter at once and freeze the waffles to heat in the toaster. So convenient and they taste almost as if they were straight out of the waffle maker.

What is the difference between a waffle and a Belgian waffle?

Belgian waffle irons are traditionally round (though you can find them as squares or rectangles) and have deep grid pattens that create lighter, crisper waffles with deeper pockets for toppings like syrup and butter. Classic American waffle irons have a shallow grid pattern and make waffles that are thinner, and often denser and less crisp compared to Belgian style waffles.

Can you freeze Belgian waffles?

Yes you can and you should because you can reheat them in the toaster!

How to Freeze and reheat waffles

Once you’ve cooked your waffles, gently tear them into triangles (or squares, depending on the shape of your waffle iron) and transfer to a cooling rack in a single layer. Allow to cool completely before placing in an airtight freezer-safe container or plastic freezer bag. When ready to eat, put frozen waffles directly into the toaster (no need thaw) and toast on medium-low until hot. (They are delicate, so keep an eye on them as they toast to prevent burning.)

toasting frozen waffles

What to Serve with Belgian Waffles

Serve Belgian waffles with classic toppings like butter and maple syrup or sliced strawberries or blueberries and whipped cream. For a heartier breakfast or brunch, serve with bacon and/or Baked Eggs or Breakfast Frittata.

How to Make Belgian Waffles

Step 1: Sprinkle yeast over warm water and let stand 5 minutes to dissolve. Whisk in milk, butter, salt, sugar, eggs and flour. Cover and refrigerate overnight.

belgian waffle batter steps one through four
belgian waffle batter steps five through eight

Step 2: When ready to bake waffles, preheat a Belgian waffle iron until very hot. Whisk baking soda into batter.

whisking baking soda into the yeasted batter

Step 3: Brush top and bottom grids with a high heat oil. Scoop batter into hot waffle iron and bake until crisp and golden. Repeat with remaining batter and serve.

brushing waffle iron with oil
pouring batter onto hot belgian waffle iron and finished waffle

Belgian Waffle Recipe Video


pouring syrup over a stack of Belgian Waffles

Belgian Waffle Recipe

Feather light, crispy on the outside and tender in the middle, these Belgian Waffles are the best waffles I know! Recipe adapted from Marion Cunningham’s, The Fanny Farmer Cookbook.
Prep Time15 mins
Cook Time15 mins
Overnight Refrigeration1 d
Total Time1 d 30 mins
Course: Breakfast
Cuisine: Belgian
Servings: 8 waffles
Calories: 278kcal
Author: Marissa


  • 1/2 cup warm water
  • 1 package active dry yeast 2 1/4 teaspoons
  • 2 cups warm milk
  • 1/2 cup melted butter cooled slightly
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 large eggs
  • 2 cups all purpose flour 272 grams
  • 1/4 teaspoon baking soda
  • avocado oil or other high heat oil for brushing hot waffle iron


  • Pour warm water into a large mixing bowl and sprinkle yeast over. Let stand 5 minutes to dissolve.
  • Add milk, melted butter, salt, sugar and eggs; whisk until smooth. Whisk in flour until smooth (It’s okay if a few small lumps remain.) Cover tightly and refrigerate overnight.
  • When you are ready to make waffles, preheat Belgian waffle iron. Whisk baking soda into batter.
  • Brush top and bottom grids of waffle iron with oil. Scoop 1/2 to 3/4 batter into very hot waffle iron. Bake until crisp and golden. Repeat with remaining batter (see recipe note #3). Serve with butter and maple syrup if desired.


  1. Note that you’ll need a Belgian waffle iron to make these, here is my favorite one.
  2. Once you’ve made this batter, you can store it tightly covered in the refrigerator for up to 3 days.
  3. If you’d like to have frozen waffles on hand, cook the waffles normally and transfer to cooling rack. When cool, tear into quarters (or whatever shape will fit in your waffle maker); transfer to freezer safe plastic bag and freeze. Toast on the lowest setting of your toaster, keeping an eye on them as they are delicate and burn easily.


Calories: 278kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 474mg | Potassium: 142mg | Fiber: 1g | Sugar: 4g | Vitamin A: 530IU | Calcium: 85mg | Iron: 2mg
Keywords: birthday breakfast, brunch, Christmas morning, crispy, fast, fluffy, waffle iron