Belgian Waffles Recipe

Preheat and prepare

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

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl, beat 2 large eggs lightly, then whisk in 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Combine batter

Make a well in the dry ingredients, pour in the wet mixture and stir gently until just combined. Do not overmix; a few small lumps are fine. If using pearl sugar, fold in 1/4 cup now for traditional crispness and caramelization.

Rest batter

Let the batter rest 5–10 minutes to hydrate the flour and slightly thicken. Meanwhile keep the waffle iron hot.

Cook waffles

Ladle the recommended amount of batter onto the preheated waffle iron (usually 1/2 to 3/4 cup depending on your iron). Close the lid and cook until golden brown and crisp, about 3–5 minutes, following your iron's indicator. Carefully remove waffle and transfer to a wire rack set in a warm (170°F / 80°C) oven to keep crispy while you cook remaining waffles. Repeat until all batter is used.

Hull and slice 2 cups fresh strawberries into halves or quarters depending on size. Place in a bowl and toss with 2 teaspoons granulated sugar and 1 teaspoon fresh lemon juice. Let macerate at room temperature for at least 10 minutes (or up to 30 minutes) to release juices and create a syrupy topping.

Chill a mixing bowl and whisk or beaters for 5–10 minutes in the fridge for best results. Pour 1 cup chilled heavy cream into the bowl, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold shape but are still glossy. Transfer to a chilled container and keep refrigerated until ready to serve.

Place one or two hot Belgian waffles on each plate. Spoon a generous portion of macerated strawberries over the waffles, including some of the syrup from the bowl. Add a dollop (2–3 tablespoons) of Chantilly cream to each plate. Drizzle with pure maple syrup to taste (about 1–2 tablespoons per serving). If desired, add a small pat of butter to warm waffles and dust lightly with powdered sugar. Serve immediately so waffles remain crisp.

Storage and reheating: Leftover waffles can be cooled completely, stored airtight in the refrigerator for up to 2 days or frozen for up to 1 month. Re-crisp in a toaster or oven at 375°F (190°C) for 5–8 minutes from chilled or 8–12 minutes from frozen.