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Ingredients
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Waffle Batter
Finishing (optional)
Method
Waffle Batter
Combine dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
Separate and beat eggs (optional for lighter waffles)
Crack the eggs and separate yolks from whites. In a small bowl, whisk the yolks lightly with the milk, melted butter, and vanilla extract. In another clean bowl, beat the egg whites until soft peaks form (this step is optional but yields lighter, crisper Belgian waffles).
Make batter
Create a well in the center of the dry ingredients and pour in the milk-yolk-butter mixture. Gently stir with a spatula or whisk until just combined; small lumps are fine. If you beat the egg whites, fold them gently into the batter in two additions, careful not to overmix so the batter keeps air.
Rest batter
Let the batter rest for 5–10 minutes at room temperature to allow the baking powder to activate and the flour to hydrate (this improves texture).
Cook waffles
When the waffle iron is hot, pour an appropriate amount of batter into the center (usually about 1/2 to 3/4 cup for a standard Belgian iron; consult your iron's guide). Close the lid and cook until golden brown and crisp, 3–6 minutes depending on your iron. Repeat with remaining batter, brushing or spraying the iron between batches if needed.
Keep warm
Place finished waffles in a single layer on a wire rack set inside a low oven (about 200°F/95°C) to keep them crisp while you finish the rest.
Finishing (optional)
Dust each waffle with powdered sugar, top with fresh berries, and serve with maple syrup on the side. Serve immediately for best texture.
