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Ingredients
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Waffle Batter
Optional Toppings (per waffle)
Method
Waffle Batter
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), and salt (1 tsp) until evenly distributed.
Mix wet ingredients
In a separate bowl, beat the large eggs (2) lightly, then whisk in the whole milk (1 3/4 cups), melted and cooled unsalted butter (1/2 cup), and pure vanilla extract (1 tsp) until homogeneous.
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined. Small lumps are okay — do not overmix or the waffles will be tough.
Rest the batter
Let the batter rest for 5–10 minutes at room temperature. This relaxes the gluten and allows baking powder to start working for a lighter waffle.
Cook the waffles
When the waffle iron is hot, pour a measure of batter (about 3/4 to 1 cup depending on your iron size) onto the center of the grids. Close the lid and cook until the waffle is deep golden brown and crisp, typically 3–5 minutes. Repeat, re-greasing the iron between waffles if necessary. Yield: about 2 large Belgian waffles from this recipe.
Keep warm (optional)
If making multiple waffles, keep cooked waffles warm on a wire rack set over a baking sheet in a 200°F (95°C) oven so they stay crisp while you finish the batch.
Optional Toppings
Dust the cooked waffle with powdered sugar (1 tbs per waffle) using a fine sieve, if desired.
Drizzle maple syrup (2 tbs per waffle) over the waffle just before serving.
Top with fresh sliced strawberries (about 1/4 cup per waffle) and a dollop of whipped cream (2 tbs per waffle) if using.