Belgian Waffle Recipe

Preheat & Prep

Preheat your Belgian waffle iron according to the manufacturer's instructions. Lightly brush or spray the plates with vegetable oil 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 medium bowl or large measuring cup, whisk the whole milk, eggs, melted butter, vegetable oil, and vanilla extract until smooth and homogenous.

Make a well in the dry ingredients and pour the wet mixture into it. Gently stir with a spatula or whisk until just combined — small lumps are fine. Do not overmix to keep the waffles tender and light.

Let the batter rest 5 minutes. This short rest hydrates the flour and helps the baking powder start to work for a lighter texture.

When the waffle iron is hot, brush or spray the plates again with a little vegetable oil. Use the recommended amount of batter for your iron (often about 3/4 to 1 cup).

Pour the batter into the center of the iron and spread slightly with a spoon if needed to reach the edges, but avoid overfilling. Close the lid and cook according to the waffle iron's instructions, typically 3–5 minutes, until the waffle is golden brown and crisp. Indicator lights or steam reduction may signal doneness.

Carefully remove the waffle with tongs or a fork and transfer to a wire rack set over a baking sheet to keep them crisp. If making multiple waffles, keep them warm in a 200°F (95°C) oven on the wire rack while you finish cooking the rest.

Place a waffle on each plate. Add about 1 tablespoon of unsalted butter to the top of each waffle so it melts into the pockets.

Serve with maple syrup on the side or drizzle about 2 to 3 tablespoons (adjust to taste) over each waffle. Offer powdered sugar and fresh berries as optional garnishes.

Serve immediately for best texture and flavor.