Belgian Waffle Recipe
Golden house waffle, dusted with powdered sugar
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Ingredients
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Waffle Batter
Finishing & Serving
Method
Waffle Batter
- 1
- 2
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.
- 3
Mix wet ingredients
In a separate bowl or large measuring cup, beat 2 large eggs lightly. Add 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (warm but not hot), and 1 teaspoon vanilla extract. Whisk until uniform.
- 4
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or whisk until just combined and no large pockets of flour remain. Do not overmix; a few small lumps are fine. The batter should be thick but pourable. If too thick, add up to 2 tablespoons milk.
- 5
Rest batter (optional)
Let the batter rest 5-10 minutes at room temperature to hydrate the flour and yield a lighter waffle.
Cooking & Serving
- 6
Cook waffles
When the waffle iron is hot, pour or ladle batter into the center of the iron. For a standard Belgian waffle iron use about 3/4 to 1 cup batter per waffle (adjust to your iron's capacity). Close the lid and cook until the waffle is deep golden brown and crisp, typically 4-6 minutes depending on your iron. Avoid opening the iron early to ensure proper rise and crispness.
- 7
Repeat and keep warm
Carefully remove the cooked waffle with a nonmetal utensil and place on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm and crisp while you cook remaining waffles. Lightly brush the waffle iron with the reserved melted butter between batches if needed.
- 8
Finish and serve
Dust each waffle generously with powdered sugar just before serving. Serve immediately with optional maple syrup, fresh fruit, or whipped cream as desired.