Belgian Birthday Waffles

Make these yeasted waffles for someone special's birthday, and they'll forget all about cake! Letting the batter ferment gives the waffles[ a malted flavor and makes them extra golden and crispy. The pop of confetti sprinkles mimics the crunchy pearl sugar found in some Belgian waffles.]

Total Time:
3 hr 10 min
20 min
2 hr 5 min
45 min

12 to 14 waffles

  • 3 cups whole milk
  • One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
  • 2 sticks (16 tablespoons) unsalted butter, melted, plus more for brushing the waffle iron
  • 1/2 cup plus 1 tablespoon sugar
  • 3 large eggs, separated
  • 2 tablespoons pure vanilla extract
  • 1/2 teaspoon fine salt
  • 3 1/2 cups all-purpose flour (see Cook's Note)
  • 1/2 cup confetti sprinkles
  • 1 cup pure maple syrup
  • Sweetened whipped cream, for serving
  • Special equipment: a waffle iron

  • Heat the milk in a medium saucepan until just warm (about 110 degrees F). Sprinkle the yeast over the milk, and let it sit until dissolved, about 5 minutes. Pour the mixture into a large bowl, and stir in the butter, 1/2 cup of the sugar, egg yolks, 1 tablespoon of the vanilla and the salt. Fold in the flour (it's OK if there are a few lumps). Cover and set aside in a warm place until the mixture is bubbly and rises by about half its original volume, 1 to 2 hours. (The batter can be made a day ahead and refrigerated after it rises.)

  • Once the batter is ready, preheat the waffle iron and preheat the oven to 250 degrees F. Whip the egg whites and the remaining 1 tablespoon sugar with an electric mixer to soft peaks in a medium bowl. Fold the whites and sprinkles into the batter.

  • Brush the top and bottom of the preheated waffle iron with butter, and pour the batter into each compartment (this varies from 1/4 to 1/2 cup, depending on the size of your waffle maker). Cook until the waffles are golden brown and crisp; remove them to a plate, and transfer to the oven to keep warm. Repeat with the remaining batter.

  • Meanwhile, warm the maple syrup in a small saucepan over medium-low heat. Remove the saucepan from the heat, and stir in the remaining 1 tablespoon vanilla. Set aside and keep warm.

  • To serve, stack 2 waffles on a serving dish, drizzle with some of the maple-vanilla syrup and top with a dollop of whipped cream. Serve the remaining syrup on the side.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Note: These waffles can be made ahead and frozen for up to 1 month. Let thaw at room temperature, then reheat in the oven or toaster.

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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    This recipe is featured in:

    Everyday Celebrations