Belgian Waffle


  • 4 medium eggs
  • 1 packet of dry yeast
  • 2 and 1/2 cup of flour
  • 2 cups of luke warm buttermilk
  • 1/2 cup of melted butter
  • 1 Tablespoon of sugar
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of salt
  • Sift together the flour, sugar and salt in a bowl and set aside.


  1. In a separate bowl dissolve one yeast packet in luke warm buttermilk. Separate 4 eggs, keeping the egg whites in a separate bowl.
  2. Egg yolks should be beaten and then mixed with the buttermilk and yeast mixture and add the vanilla here too.
  3. Add the flour mixture to the egg yolk/buttermilk mixture and stir. Then stir in the melted butter. Now beat the egg whites until they are stiff and “peaked” and then fold them into the batter.
  4. Let the batter sit 20 – 45 minutes.
  5. Scoop about a 1 to 1 1/2 cup in the the Belgian waffle iron.
  6. Batter is thick so it is easy to spread along the iron. I have a flip top so it’s about 2 minutes baking each side.

Belgian Waffle In Buttermilk

Belgian Waffle
Belgian Waffles

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