The Best Belgian Waffles (traditional with yeast)

I say these are the BEST because I have been trying version after version of traditional Belgian waffle recipes over the last few months. A Belgian waffle maker was one of our “splurge” (i.e. nice-to-have, not a need-to-have) items we bought for the Tiny House – we just have a regular waffle iron (i.e. non-Belgian) at home.

The Best Belgian Waffles on 100 Days of Real Food

What is a Traditional Belgian Waffle?

Most any waffle with deep pockets is referred to as Belgian nowadays, but according to Joy of Cooking, “When Belgian waffles were introduced to Americans at the 1964 World’s Fair in New York City, they were yeast-raised and served with sweetened whipped cream.” So I made it my mission to come up with a traditional Belgian waffle recipe that is fluffy, delicious, and reliable … and here it is!

The Best Belgian Waffles on 100 Days of Real Food

The Best Belgian Waffles on 100 Days of Real Food

The Best Belgian Waffles (traditional with yeast)

I say these are the BEST because getting here took many tries! These traditional Belgian waffles with yeast are fluffy, delicious, & reliable.
Prep Time: 15 mins
Cook Time: 20 mins
Rise Time: 1 hr
Total Time: 1 hr 35 mins
Print Recipe
Servings: 6 waffles


Suggested Toppings


  • Warm 2 cups milk (to between 100 and 110 degrees F) in a small saucepan over medium heat. 
  • Remove from heat and sprinkle in the yeast. Let stand for 5 to 10 minutes until the yeast begins to foam up. (Working with yeast can take some practice, but it must foam up a little for your waffle batter to rise properly - see image at bottom of post.)
  • Melt the butter, honey, and vanilla together in a separate bowl or saucepan. 
  • Meanwhile, in a large bowl whisk together the flour, cinnamon, and salt. Make a well (hole) in the center, and gently whisk in the eggs. Add the seltzer water and whisk a little more (will foam up), and then while continuously whisking, pour in the melted butter mixture and then the milk mixture and stir until smooth. 
  • Cover with plastic wrap or a kitchen towel and let stand at room temperature for 1 to 2 hours until the dough almost doubles in size. I prefer to make my batter the night before and let it rise in the fridge overnight.
  • Cook in a waffle iron (in batches) according to manufacturer's directions.
  • Garnish with homemade unsweetened whipped cream (simply shake heavy cream in a jar until you no longer hear the liquid hitting the sides), pure maple syrup and fresh berries. 


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
The Best Belgian Waffles (traditional with yeast)
Amount Per Serving
Calories 391 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 103mg34%
Sodium 393mg17%
Potassium 320mg9%
Carbohydrates 44g15%
Fiber 6g25%
Sugar 7g8%
Protein 12g24%
Vitamin A 675IU14%
Calcium 127mg13%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
photo of Belgian waffle dough rising - The Best Belgian Waffles on 100 Days of Real Food
I like to mark my plastic wrap with a Sharpie to keep track of where the batter started so I can make sure it’s cooperating (a.k.a. rising) like it’s supposed to.

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15 thoughts on “The Best Belgian Waffles (traditional with yeast)”

  1. I just made these. Didn’t have honey so I substituted 3 tablespoons organic sugar. They are delicious! Light,airy and fluffy

    1. Amy Taylor (comment moderator)

      Hi there. I use coconut or almond milk for most of Lisa’s recipes. It should work just fine.

  2. When I try to double this recipe the form does not double the yeast. Wondering why? Do I not need double yeast?

    1. Amy Taylor (comment moderator)

      Hi there. We’ve not given that a try. My experience has been that Belgians “overflow” in a traditional waffle maker.

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