Belgian Waffle Recipe
Make Belgian Waffle Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Waffle Batter
Optional Toppings and Serving
Method
Waffle Batter
Mix dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1 teaspoon fine salt until evenly combined.
Combine wet ingredients
In a separate bowl or large measuring cup, beat 3 large eggs lightly. Add 1 3/4 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), and 2 teaspoons vanilla extract. Whisk until uniform.
Finish batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until no large streaks of flour remain; small lumps are fine. Do not overmix to keep waffles light. Let the batter rest 5 minutes while the waffle iron finishes preheating — this relaxes the gluten and hydrates the flour for a better texture.
Cooking and Serving
Cook waffles
When the waffle iron is fully hot, pour a portion of batter onto the center of the grid (amount will depend on your iron; typically 1/2 to 3/4 cup for a standard Belgian waffle iron). Close the lid and cook until the waffle is deep golden brown and crisp, about 3–6 minutes depending on your appliance. Avoid opening the iron early so steam can escape and a crisp exterior forms. Use a fork or heatproof tongs to remove the waffle.
Keep warm (optional)
If making multiple waffles, keep finished waffles warm and crisp by placing them in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven. Do not stack waffles, which traps steam and softens them.
Finish and serve
Brush or dot the waffles with the reserved 2 tablespoons extra melted butter if desired. Dust with 2 tablespoons powdered sugar, top with 1 cup fresh berries and 1/2 cup whipped cream, and serve with maple syrup (about 1/2 cup divided) on the side. Adjust topping quantities per plate to taste.