Belgian Style Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the plates with neutral oil or melted butter to prevent sticking.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter and vanilla extract until blended.

Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk just until combined. Do not overmix — a few small lumps are fine. The batter should be pourable but thick; if it seems too thick, add up to 2 tbsp milk.

Let the batter rest for 5 minutes while the waffle iron finishes heating. Resting helps the baking powder activate and gives a lighter waffle.

When the waffle iron is hot, pour an amount of batter recommended by your appliance (typically 1/2 to 3/4 cup for Belgian irons) onto the center of the lower plate. Close the lid and cook until steam subsides and the waffle is deep golden and crisp, about 4–6 minutes depending on your iron.

Carefully remove the waffle and transfer to a wire rack set over a baking sheet to keep the bottom crisp. Repeat with remaining batter, brushing the iron lightly with oil between batches if needed. You should get 3–4 large Belgian waffles (serves 2). If making ahead, keep waffles warm in a 200°F/95°C oven on the rack for up to 15–20 minutes.

While the waffles cook, prepare the fruit: hull and slice the strawberries, slice the banana, and rinse and drain the blueberries. Place fruit in a small bowl or platter.

Warm the Nutella slightly to make it pourable: scoop the measured Nutella into a microwave-safe bowl and microwave in 10–15 second bursts, stirring between, until loose. If still thick, stir in up to 1 tsp warm water to reach a drizzling consistency. Transfer to a small serving bowl or squeeze bottle.

If using store-bought chocolate sauce, warm slightly (optional) so it drizzles easily. Keep both sauces warm but not hot.

Place a warm Belgian waffle on each serving plate. Top each waffle with a scoop (or two small scoops) of vanilla ice cream.

Arrange a generous portion of fresh strawberries, blueberries and banana slices alongside and/or on top of the ice cream.

Drizzle warm Nutella over the fruit and ice cream, then finish with dark chocolate sauce in a decorative pattern.

Dust lightly with powdered sugar if desired and serve immediately while waffles are hot and ice cream is cold.