Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Waffle Batter
For Cooking & Serving
Method
Waffle Batter
Preheat and prepare
Preheat your Belgian waffle iron according to manufacturer instructions until it reaches the recommended temperature (usually medium-high). Lightly brush or spray both plates of the waffle iron with vegetable oil or nonstick spray to prevent sticking.
Mix dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1 tsp salt until evenly combined.
Separate eggs (optional for extra lift)
For a lighter Belgian waffle, separate the eggs. Put the 2 egg yolks in a medium bowl and the 2 egg whites in a clean bowl. (If you prefer simpler method, skip separation and beat whole eggs with wet ingredients.)
Combine wet ingredients
In a separate bowl, whisk together 1.5 cups whole milk, the 2 egg yolks (or whole eggs if not separating), 6 tbsp melted cooled unsalted butter, and 1 tsp vanilla extract until smooth.
Make batter
Pour the wet mixture into the bowl with the dry ingredients and stir gently just until combined; small lumps are okay. Do not overmix or the waffles will be tough.
(If separated) Whip egg whites
If you separated eggs, use an electric mixer or whisk to beat the 2 egg whites to soft peaks. Gently fold the whipped egg whites into the batter in two additions, using a spatula and folding motion to keep as much air as possible.
Cooking
When the waffle iron is hot, lightly brush or spray again with oil. Pour or ladle the recommended amount of batter for your Belgian waffle iron (typically 1/2 to 3/4 cup, depending on size) onto the center of the lower plate. Close the lid and cook without opening until the waffle is deep golden brown and crisp. Cooking time will vary by iron but is usually 3–5 minutes; many irons have an indicator light or signal when done.
Carefully open the waffle iron and transfer the cooked waffle to a wire rack (not a plate) to keep it crisp while you cook the remaining batter. Repeat brushing/spraying and cooking with the rest of the batter.
Serving
Stack waffles or serve individually. Dust with powdered sugar (about 2 tbsp per 4 waffles, optional), top with fresh berries (about 1 cup), a dollop of whipped cream (about 1/2 cup for several servings), and drizzle with maple syrup (about 1/2 cup total) as desired.
Serve immediately while waffles are hot and crisp. If making ahead, keep cooked waffles in a single layer on a wire rack in a low oven (200°F / 95°C) for up to 30 minutes, or freeze cooled waffles between sheets of parchment in a sealed bag for reheating later.