Belgian Waffles

My family loves all things that fall into the category Pancakes and Waffles. It’s just great as a snack or a whole meal. We don’t only eat them as breakfast food, because life is too short to forget to enjoy all the amazing food this world has to offer! And as an added bonus, the whole house smells incredible after cooking them! One of the family favorites, hands down, is when I make Belgian Waffles!

The balance of the flavorful dough and the coarse sugar crystals makes it the perfect snack that isn’t too sweet, but still sweet enough to make every dessert fan’s heart sing!

Course Snack
Servings 20 Waffles
Author Ella


  • 500 g Plain Flour
  • 1 pack dry yeast
  • 200 ml Milk luke warm
  • 230 g Butter
  • 2 pcs Eggs
  • 1/2 teaspoon Salt
  • 1 teaspoon Vanilla Sugar
  • 1 Tube Vanilla extract
  • 225 g Crystalized Sugar
  • Powdered Sugar As decoration


  1. Combine all the dry ingredients (EXCEPT FOR THE CRYSTAL SUGAR) in a big bowl and mix them nicely.

    (Plain flour, dry yeast, salt and vanilla sugar)

  2. Cut up the Butter into small cubes, if it is still hard from the fridge (bigger junks are fine if the butter has been set out ahead of time for an hour or two)

  3. Add all the wet ingredients to the bowl.

    (Lukewarm milk, butter, eggs and vanilla extract)

    Mix it all together until it is a thick doughy like texture.

  4. Let the dough rise in a warm place. Cover it with a clean kitchen towel since the yeast is sensitive and does not rise well when it is exposed to cold or a breeze.

  5. Once the dough has risen pour the crystal sugar into the bowl and mix it until the sugar is distributed evenly.

  6. you need to play with the amount of dough you put into the waffle iron. There is no need to press it down with the spoon, just close the waffle iron and it will spread by itself. The key trademark of belgian waffles is that they are not square like the iron they are made in. Don’t fill so much dough that it fills the whole iron, just so that it makes a nice roundish waffle.

  7. When the waffles are golden brown, take them out of the (very hot) waffle iron and put them on a grid tray immediately. I usually set a timer for the first run through of a waffle to see how long it takes to reach that perfect color (usually about 3 minutes). This way i can set the timer to that time afterwards each time I put in new waffles and then clean up the kitchen and make lunch or dinner or something during the time the waffles bake. Just make sure you don’t forget about them

    finished in waffle iron
  8. The waffles need to cool down on a baking grid so they can harden a bit and don’t get damp at the bottom from the evaporating fumes that come out of them right after the waffle iron.

  9. The waffles can then be sprinkled with powdered sugar and voila, they are done!