Belgian Waffles

The main difference with the Belgian Waffle over the traditional waffle is that it does not use baking powder for expanding in size, it is a yeast leavened and more “bread-like” type of breakfast item, with the unique taste that fermented dough provides.

It’s a little more time intensive to make, but for those that like a “bread-like taste” it is well worth mastering.

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Gluten-Free Belgian Waffles



  1. Mix all ingredients in large mixing bowl until smooth; Approx. 2 – 4 minutes.

  2. Cover and let proof in a warm place until dough doubles in size; About an hour.

  3. Remix, and now you're ready to go.

  4. Use a good non-stick waffle iron. Oil waffle iron and follow waffle iron directions for scoop size.

  5. Cook as directed as your manufacturer suggests. You may need to cook the gluten-free version slightly longer.

  6. Transfer to a plate; set aside.

  7. Server warm and top with favorite topping!

Recipe Video

Recipe Notes


  • Add 1/2 cup pumpkin and use brown sugar instead of white for pumpkin waffles.
  • Add 1/2 cup of blueberries.
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