These Belgian waffles made with fresh milled flour are crispy on the outside, fluffy on the inside, and have deep pockets that are perfect for holding butter and maple syrup.
What You’ll Need To Make These Belgian Waffles Made With Fresh Milled Flour
Water
Yeast– I use instant yeast.
Milk
Butter
Eggs
Salt
Sugar– Optional, but improves the flavor.
Vanilla Extract
Fresh Milled Soft White Wheat Flour
Cornstarch
Belgian Waffle Vs. Regular (American) Waffles
In the world of waffles that come in all different kinds, shapes, and sizes here’s a brief comparison of Belgian vs. Regular waffles. Belgian waffles are known to be made with a yeasted batter (for leavening) and/or pearl sugar for an added crunch with a crunchy exterior and fluffy interior. They also have deep pockets for filling with butter, syrup, jam, etc. This specific recipe also uses cornstarch to add to the crisp exterior.
Regular (American) waffles are typically made with baking soda or powder as a leavener. This makes a more “instant” waffle. With the different leavener regular waffles can be a little more dense and not as light and crispy as the Belgian waffles, but are still a delicious option if you don’t want to use yeast.
How To Store Belgian Waffles Made With Fresh Milled Flour
If you have any waffles left you can easily store them after they are completely cooled in the fridge for up to a week or in the freezer for up to 3 months in an airtight container/bag.
Toss in the toaster to re-heat.
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Belgian Waffles Made With Fresh Milled Flour (Yeasted With Overnight Option)
Equipment
- Waffle Maker (I have the one I use linked above in the "Shop This Post" Section)
Ingredients
- 120 grams warm water, 90-100F (1/2 cup)
- 1/2 tbsp yeast (I use instant)
- 113 grams butter, melted (1/2 cup/1 stick)
- 480 grams milk (2 cups)
- 1 tsp salt
- 50 grams sugar (1/4 cups) optional
- 2 tsp vanilla extract
- 2 eggs
- 384 grams fresh milled soft white wheat flour (approx. 4 cups)
- 30 grams cornstarch (1/4 cup)
Instructions
If Making Same Day
- In a large mixing bowl add yeast and warm water. Set aside.
- In a small saucepan melt butter. When butter is melted add milk and heat to 90-100F over low heat. *If you go over just let it cool down to 100F. You don't want to kill the yeast.
- Add the warm milk mixture to the water and yeast bowl. Then add eggs, vanilla, salt, and sugar (if using). Whisk until combined.
- Next add the flour and cornstarch to the liquid mixture and stir until combined.
- Cover and let rise for about an hour. It will have bubbles throughout and on top.
- Towards the end of the rise pre-heat your waffle maker.
- When ready to use I like to stir and deflate some of the bubbles in the batter. *I know this seems counterintuitive, but it makes a prettier waffle and they still rise great!
- Using your waffle maker's instructions add your batter to the pre-heated waffle maker and cook according to your instructions. *I find 5 minutes in my waffle maker is perfect, but this can widely vary with different waffle makers.
Overnight Directions
- Follow steps 1-5 from above, EXCEPT leave out the eggs and sugar until tomorrow morning.
- Cover your bowl and let it rest overnight on the counter for up to 15 hours.
- The morning of mix in the eggs and sugar and follow steps 6-8 from above to cook your waffles.
I made these this morning and we all thought they were delicious! I love how light they are. Waffles I’ve made in the past (not fmf) were kind of heavy.
Thank you for your amazing recipes!
<3 So glad to hear you enjoyed them!