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Brussels Waffles

Name: Brussels Waffles
Prep time: 2 h 34 min
Cook time: 4 min
Total time: 2 h 38 min
Yield: 10 waffles
Cuisine: French
Ingredients: 100 g butter; 380 g whole milk; 15 g yeast; 250 g flour; 30 g caster sugar; 2 g fine (or table) salt; Vanilla extract; 3 eggs

The Brussels waffle, which is very different from Liège waffles, is made with a light, airy batter and baked in a rectangular mold.

It is not very sweet, has a subtle vanilla flavor, and is served with toppings such as cream, jam, sugar, chocolate, etc.

Duration

2 hours 40 min.

Difficulty

Easy

Last modified on: August 30^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 10 waffles, you will need:

1 100 g butter
2 380 g whole milk
3 15 g yeast
4 250 g flour
5 30 g caster sugar
6 2 g fine (or table) salt
7 Vanilla extract
8 3 eggs
Total weight: 930 grams

Times for this recipe

Preparation

35 min.

Resting

2 hours

Cooking

4 min.

All in all

2 hours 40 min.

Preparation 35 min.

Resting 2 hours

Cooking 4 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 5 min.

Melt 100 g butter over low heat, then let it cool slightly (it should cool down but remain liquid).

Stage 2 - ⌛ 4 min.

Weigh out 380 g whole milk, measure out a small cupful, warm it up (in the microwave, for example), and stir in 15 g yeast.

Set aside.

Stage 3 - ⌛ 3 min.

In a mixing bowl, start by adding the dry ingredients: 250 g flour, 30 g caster sugar, 2 g fine (or table) salt, and mix them together dry with a whisk.

Stage 4 - ⌛ 3 min.

Add the remaining milk, the dissolved yeast, the Vanilla extract, and the egg yolks of 3 eggs (set the egg whites aside for later).

Stage 5 - ⌛ 2 min.

Mix everything together thoroughly.

Stage 6

Pour in the warm melted butter...

Stage 7 - ⌛ 3 min.

...then mix again and set aside.

Stage 8 - ⌛ 4 min.

Beat the egg whites until stiff.

Stage 9 - ⌛ 3 min.

Gently fold them into the batter using a rubber spatula—the waffle batter is ready.

Stage 10 - ⌛ 2 hours

Cover the mixing bowl with a plate, and let it rise at room temperature for about 2 hours; the dough will triple in volume.

Stage 11 - ⌛ 1 min.

After that time has elapsed, dip a ladle into the batter and stir gently; the batter will settle back down, which is normal.

Stage 12 - ⌛ 5 min.

Preheat your waffle iron to the highest setting, then grease it.

Stage 13 - ⌛ 1 min.

Pour a ladleful of batter into the waffle maker, making sure to fill the corners well, close the waffle maker, and flip it over.

Stage 14 - ⌛ 4 min.

Allow 3–4 minutes of cooking time each time to make 2 waffles.

Serve them immediately with the toppings of your choice: powdered sugar, jam, whipped cream, praline spread, etc.

Remarks

Brussels waffles should be eaten right away; if you let them sit, they'll get soggy. If you absolutely must make them ahead of time, reheat them by placing them back in a very hot waffle iron for 1 or 2 minutes.

Keeping: Best enjoyed immediately.

Source: Homemade, based on a recipe by Nicolas (@i_cook_masterclass)

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=11 %	25 g RDI=10 %	12 g RDI=17 %	242 kcal RDI=12 %	1,017 kJ RDI=12 %
Per waffles	6 g RDI=10 %	23 g RDI=9 %	11 g RDI=16 %	225 kcal RDI=11 %	943 kJ RDI=11 %
Whole recipe	66 g RDI=103 %	234 g RDI=88 %	116 g RDI=159 %	2,252 kcal RDI=113 %	9,430 kJ RDI=113 %