Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the plates with about 1 tablespoon of melted butter just before cooking to prevent sticking.

Whisk dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1 teaspoon salt until evenly combined.

Combine wet ingredients

In a medium bowl or large measuring cup, beat 2 large eggs lightly. Add 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until blended.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine. Let the batter rest 5–10 minutes at room temperature to hydrate the flour and relax the gluten — this improves texture.

When the waffle iron is hot, spoon or pour batter into the center of the iron (amount will depend on your iron size; typically 1/2 to 3/4 cup per waffle). Close the lid and cook according to your iron's instructions until waffles are deep golden brown and crisp, usually 3–5 minutes. Avoid opening early to ensure steam escapes and waffles crisp properly.

Carefully remove the waffle with tongs or a fork and place on a wire rack set over a baking sheet to keep them crisp. If making multiple waffles, keep finished waffles warm in a 200°F (95°C) oven on the rack while you cook the rest. Brush each waffle lightly with a little of the remaining melted butter (about 2 tablespoons) as you plate to add flavor and sheen.

Chill a medium bowl and beaters in the refrigerator for 10 minutes if possible. Pour 1 cup heavy cream into the chilled bowl. Add 2 tablespoons confectioners' sugar and 1/2 teaspoon vanilla extract.

Whip by hand or with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but are still soft. Transfer to a bowl or piping bag and refrigerate until ready to serve.

Rinse and gently dry 2 cups mixed fresh fruit. Hull and quarter strawberries if using. If berries are very tart, toss with 1–2 teaspoons of granulated sugar and let sit 5–10 minutes to macerate.

To serve each portion: place one warm Belgian waffle on a plate. Add a pat of unsalted butter (about 1 teaspoon) on top if desired. Dust with powdered sugar (about 1–2 teaspoons) through a small sieve for even coverage. Arrange a generous spoonful of mixed fruit on the waffle, add a dollop (about 2–3 tablespoons) of whipped cream, and finish with a drizzle of maple syrup (about 1–2 tablespoons).

Serve immediately while waffles are warm and crisp. Leftover waffles can be cooled completely, wrapped, and refrigerated for up to 2 days or frozen for up to 1 month.