Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer's instructions. Lightly brush or spray the grids with 1 tbs melted butter so waffles don't stick.

In a large bowl whisk together the dry ingredients: 2 cups all-purpose flour, 2 tbs granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

In a separate medium bowl, beat the eggs lightly. Add 1 1/2 cups whole milk, 6 tbs melted unsalted butter (cooled slightly so it doesn't cook the eggs), and 1 tsp vanilla extract. Whisk until smooth.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined—some small lumps are fine. Do not overmix, which would toughen the waffles.

Let the batter rest for 5–10 minutes at room temperature while you warm the waffle iron and prepare toppings. Resting hydrates the flour and helps lighter waffles.

While the batter rests, prepare the lemon ricotta. In a small bowl combine 1 cup whole-milk ricotta, 1 tbs lemon zest, 1 tbs fresh lemon juice, 2 tsp powdered sugar, 1/4 tsp vanilla extract, and a pinch (1/8 tsp) salt.

Stir until smooth but still a little textured — you want a creamy spread. Taste and adjust lemon or sugar to your preference. Chill briefly if desired.

Make the wild berry marmalade while batter rests or ahead of time. In a small saucepan combine 2 cups mixed berries, 1/2 cup granulated sugar, 1 tbs fresh lemon juice, and 2 tbs water.

Bring to a gentle simmer over medium heat, stirring occasionally. Once berries begin to break down, mash lightly with the back of a spoon or potato masher to your desired texture.

Reduce heat to low and simmer 6–8 minutes, stirring frequently, until the mixture thickens to a loose jam consistency. Remove from heat and let cool slightly; it will thicken more as it cools. Taste and add a touch more lemon or sugar if needed. Keep warm or refrigerate until serving.

When the waffle iron is hot, brush or spray the grids with the remaining 1 tbs melted butter. Stir the batter gently once more.

Pour the recommended amount of batter for your waffle iron (typically 1/2 to 3/4 cup for a standard Belgian iron) onto the center of the grids, spreading slightly if needed. Close and cook until deep golden brown and crisp, about 3–5 minutes depending on your iron. Cook remaining batter, brushing the iron with butter between batches.

Transfer cooked waffles to a wire rack set over a baking sheet to keep them crisp while you finish others. Do not stack directly on a plate or they will steam and soften.

To serve, spread a generous spoonful (about 2 tbs) of lemon ricotta across the warm waffle, top with 2–3 tbs wild berry marmalade, and finish with a dusting of confectioners' sugar (optional) and fresh berries if using.

Serve immediately while waffles are hot and crisp.