Belgian Waffle Recipe

Preheat and prep

Preheat your Belgian waffle iron according to manufacturer instructions until it reaches medium-high heat. If it has a temperature setting, set to the recommended temperature for thick waffles. Lightly brush or spray the iron with a little melted butter or oil if it is not nonstick.

Combine dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp fine salt until evenly distributed.

Whisk wet ingredients

In a separate bowl, beat 2 large eggs lightly. Add 1 1/2 cups whole milk and 1 tsp vanilla extract and whisk until combined. Slowly stir in 3/4 cup (0.75 cups) melted unsalted butter until fully incorporated. Butter may solidify slightly if too cool; ensure it's fluid but not scalding hot.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk just until combined. The batter should be thick but pourable; a few small lumps are fine. Avoid overmixing to keep waffles tender.

Rest the batter (optional)

Let the batter rest 5–10 minutes at room temperature. This helps the baking powder activate and results in lighter waffles.

Cook waffles

For each waffle, pour a portion of batter into the preheated waffle iron — amount will depend on your iron size (typically 1/2 to 3/4 cup for a standard Belgian iron). Close the lid and cook until the waffle is deep golden brown and crisp, about 4–6 minutes. Avoid opening the iron too early. Transfer finished waffles to a warm oven (200°F / 95°C) on a wire rack to keep crisp while you cook remaining batter.

Place one or two warm Belgian waffles on a plate. Top with a pat of the optional unsalted butter and dust with powdered sugar if using. Serve immediately with maple syrup (about 1/4 cup per person or to taste) poured over the waffles or on the side. Add fresh berries or sliced fruit if desired.

Leftovers and reheating: Cool completely, then store waffles in an airtight container in the refrigerator for up to 2 days or freeze for up to 1 month. Re-crisp from frozen in a toaster or oven at 375°F (190°C) for 5–8 minutes.