These golden Belgian waffles are crispy on the outside and fluffy on the inside, perfect for a delightful breakfast or brunch.
Dissolve the yeast in a small bowl with a portion of the warm milk and let it sit until foamy.
Ensure the milk is warm, not hot, to properly activate the yeast.
Separate the eggs, placing the yolks in a large bowl and the whites in another.
Use an egg separator to make this step easier.
Whisk together the egg yolks, melted butter, sugar, and vanilla extract in the large bowl.
Mix until the sugar is fully dissolved for a smooth batter.
Add the yeast mixture, salt, and alternately mix in the flour and remaining milk until a smooth batter forms.
Alternate between adding the flour and milk to avoid lumps.
Beat the egg whites until stiff peaks form and gently fold them into the batter.
Fold gently to maintain the airiness of the batter.
Cover the batter and let it rise in a warm place until doubled in volume, about 1 hour.
Cover the bowl with a damp cloth to prevent the batter from drying out.
Preheat the waffle iron and cook the batter according to the manufacturer's instructions.
Grease the waffle iron lightly to prevent sticking.
Serve the waffles warm with your favorite toppings and enjoy.
Keep cooked waffles warm in a low oven while making the rest.
