Yeasted Belgian Waffles with Semolina and Cornstarch
These authentic Belgian waffles feature a unique yeasted batter that rises for 90 minutes, creating exceptionally light and airy waffles with crispy exteriors. The combination of semolina flour and cornstarch adds texture and crispness, while whole milk and half-and-half provide richness. The yeast fermentation develops complex flavors that set these apart from quick waffle recipes. Perfect for weekend brunches or special occasions when you want restaurant-quality waffles at home.
Ingredients
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 ¾ cups whole milk
- ½ cup half-and-half
- 8 tablespoons unsalted butter, cut into 1-inch pieces
- 3 tablespoons sugar
- 1 ½ cups plus 2 tablespoons all-purpose flour
- ¾ cup semolina flourall-purpose flour1:1Will work but less crispy texture
4
- ¼ cup cornstarch
- 1 ¼ teaspoons kosher salt
- 1 teaspoon baking powder
- 1 ½ teaspoons active dry yeast
- nonstick cooking spray, for greasing
Instructions
- 1
Whisk together eggs and vanilla in a large bowl and set aside
- 2
Heat milk, half-and-half, and butter over low heat until butter is almost melted
- 3
Remove from heat, whisk in sugar, then slowly pour milk mixture into egg mixture while whisking until smooth
- 4
Whisk together all-purpose flour, semolina flour, cornstarch, salt, baking powder, and yeast in a large bowl
- 5
Slowly pour egg mixture into flour mixture while whisking simultaneously until smooth
- 6
Cover batter with kitchen towel and let sit at room temperature until almost doubled in size
- 7
Preheat oven to 225 degrees and place wire rack inside rimmed sheet tray
- 8
Preheat waffle iron according to manufacturer's instructions
- 9
Grease waffle iron grids with nonstick cooking spray
- 10
Ladle batter into center of waffle iron and close
- 11
Cook until waffles are golden brown and crisp
- 12
Transfer waffles to wire rack and keep warm in oven
- 13
Repeat with remaining batter and serve
Tips
The batter should almost double in size during the 90-minute rise - this creates the signature light texture.
Keep cooked waffles warm in a 225-degree oven on a wire rack to maintain crispiness while making the rest.
Don't overfill the waffle iron - about 1 cup of batter works for most large waffle irons.
Good to Know
Store leftover waffles in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in toaster for best texture.
Batter can be made up to 1 day ahead and refrigerated. Let come to room temperature before cooking.
Serve immediately while hot and crispy with butter, syrup, fresh fruit, or whipped cream.
Common Mistakes
Don't skip the rising time - it's essential for the light texture.
Avoid overmixing once flour is added to prevent tough waffles.
Substitutions
4
FAQ
Can I make the batter the night before?
Yes, you can refrigerate the risen batter overnight. Let it come to room temperature before cooking for best results.
What if I don't have semolina flour?
You can substitute with all-purpose flour but the waffles won't be quite as crispy. The texture will still be good.
How long do these waffles keep?
Fresh waffles are best eaten immediately. Leftovers keep 3 days refrigerated or 3 months frozen. Reheat in a toaster.