Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to the manufacturer's instructions. Lightly grease the plates with a little melted butter or neutral oil if required.

Combine dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 1 tbs baking powder, and 1/2 tsp fine salt until evenly mixed.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk 1.25 cups whole milk, 2 large eggs, 4 tbsp melted butter (cooled slightly), and 1 tsp vanilla extract until smooth and homogenous.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine.

Rest (optional)

Let the batter rest for 5–10 minutes. This helps the baking powder activate and yields slightly lighter waffles, but you can cook immediately if short on time.

Cook waffles

When the waffle iron is fully heated, pour the recommended amount of batter onto the center of the plates (usually about 3/4 to 1 cup depending on your iron). Close the lid and cook until deep golden brown and crisp, about 3–5 minutes, or according to your waffle iron's indicator. Carefully remove the waffle and transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook remaining batter. Repeat with remaining batter, re-greasing the iron if necessary.

Place two cooked Belgian waffles on each plate. Spread a small pat of butter on each waffle if using.

Drizzle maple syrup over the waffles — about 2 tbsp per waffle (approx. 1/4 cup total per serving) or to taste. Top with fresh berries and a light dusting of powdered sugar if desired.

Serve immediately while hot and crisp.