Belgian Waffles

A few years ago, we got an electric belgian waffle iron (a waffle iron made especially for waffles that rise).  Most of the time it sits in the cupboard not getting used, but when it does get used on birthdays or holidays, I'm so glad we have it!  The basic difference between normal waffles and belgian waffles is that the belgian waffles are a lot lighter and crispier, since they have yeast and whipped egg whites in the batter.  Usually you are supposed to let the batter sit in the fridge over night, but mine only sat for 15 minutes and it was fine.

1 TBSP active dry yeast
¼ cup warm water
2 cups flour (you can use the gluten free mix from Trader Joe's)
¼ cup sugar
¼ tsp salt
¼ cup butter, melted then cooled to room temperature
2 TBSP vegetable oil (I used coconut oil)
½ cup water
½ tsp vanilla extract
2 egg yolks
2 egg whites


Sprinkle the yeast over the ¼ cup warm water and let it sit for 5 minutes.

In a large bowl, mix together the flour, sugar, and salt.

Add the butter, oil, water, and vanilla to the flour mixture and mix until there are no lumps.

Add the yeast mixture and egg yolks, then mix thoroughly into a smooth batter.

In a sterile bowl, whip the egg whites until they form stiff, glossy peaks.

Gently fold the whipped egg whites into the batter until there are no white streaks.  Cover the finished batter and let it rise in the fridge for at least 15 minutes, preferably over night.

Cook the batter in a seasoned belgian waffle iron, following the manufacture's instructions.  Every waffle iron is a little different in terms of how much you fill it, how you season it, and when the waffles are done.

Top your waffles with yogurt, berry sauce, fresh fruit, and any other desired topping (you can pretty much use anything).  Waffles are great for when you have lots of people over for breakfast or brunch, because they are very customizable and everybody can make their own!

To see more of my pictures you can find me on Instagram at @audreygracephotography.