raspberry belgian waffles

Raspberry Belgian Waffles



Yield 6 waffles


1/2 cup butter

2 cups all-purpose flour

1/3 cup granulated sugar

1 1/2 teaspoons kosher salt

1 1/2 teaspoons active dry yeast

1 3/4 cups whole milk

1 teaspoon pure vanilla extract

2 eggs

1/4 cup pearl sugar

6 ounces raspberries

optional: whipped cream and maple syrup, for serving


  1. Melt the butter in a small saucepan over low heat. 
  2. In a large bowl, whisk together the flour, granulated sugar, salt, and yeast. Set aside.
  3. In a medium bowl, whisk together the milk, vanilla, and eggs.
  4. Slowly whisk the melted butter into the milk and egg mixture, but make sure it is not piping hot to avoid cooking the eggs.
  5. Pour these wet ingredients into the large bowl of dry ingredients you set aside in step two and mix until just combined. 
  6. Cover the bowl and place in the refrigerator overnight. (Remember, you just made a yeast batter, so make sure the bowl is large enough for the batter to expand somewhat.)
  7. When you are ready to make the waffles in the morning, stir in the pearl sugar and the raspberries, and then allow the batter to rest for 15 minutes.
  8. Pour about 1/2 cup (or the amount your waffle iron manufacturer recommends) of batter on to your piping hot waffle iron. Sprinkle with a bit of granulated sugar, close the lid, and wait for the waffle to cook.  
  9. When the cooked waffles come off the iron, give them about 10 minutes to cool off a bit. This will help the sugar you sprinkled over the top to crisp up slightly. 


If you do not have pearl sugar (and let's be honest, who does), you can run a handful of sugar cubes through the food processor to break them up until they are pea-like in size.

The batter will keep in the refrigerator for up to four days. Leftover waffles can be sealed in a Ziploc bag and frozen. Simply pop them in the toaster or toaster oven to reheat.

Please note the waffle yield may vary depending on the size of your waffle, but you should be able to get at least six standard waffles from one batch of batter.

Recipe by Love & Flour at