Belgian Style Recipe

Whisk dry ingredients

In a large mixing bowl, sift or whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp) and fine salt (1 tsp) until evenly combined.

Mix wet ingredients

In a separate medium bowl, beat the large eggs (2) lightly. Whisk in the whole milk (1 3/4 cups), melted and cooled unsalted butter (6 tbs) and vanilla extract (1 tsp) until homogeneous.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. Let batter rest 5–10 minutes to hydrate the flour and allow baking powder to start activating.

Preheat and oil waffle iron

Preheat your Belgian waffle iron to medium-high according to the manufacturer's instructions. Brush or spray the plates lightly with vegetable oil (about 1 tbs worth for multiple waffles) to prevent sticking.

Portion batter and cook

Pour or ladle batter into the center of the preheated waffle iron — amount depends on your iron size (about 3/4 to 1 cup per waffle for deep-pocket Belgian irons). Close the lid and cook until the waffle is deep golden brown and crisp on the outside, usually 3–5 minutes. Avoid opening too early. When the waffle releases easily and steaming has reduced, it's done. Transfer to a wire rack in a single layer to keep crisp while cooking remaining batter.

Repeat

Repeat oiling (if needed) and cooking with remaining batter, keeping cooked waffles on the wire rack in a warm oven (200°F / 95°C) if making ahead so they stay warm and crisp.

Place warm Belgian-style waffles on plates. Dust with powdered sugar, add a pat of butter if desired, scatter fresh berries (about 1 cup total) and whipped cream, and drizzle with maple syrup to taste. Sprinkle with chopped nuts if using. Serve immediately while waffles are crisp outside and tender inside.