Name: First Watch - East Sunshines Belgian Waffle Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1 tsp salt; 2 to taste large eggs; 1.75 cups whole milk; 0.5 cups unsalted butter, melted; 1 tsp vanilla extract; 0.25 cups powdered sugar; 1 cups fresh berries (strawberries, blueberries, or raspberries); 0.5 cups maple syrup; 0.5 cups whipped cream

Method

Waffle Batter

Preheat and prepare

Preheat your Belgian waffle iron according to the manufacturer's instructions to medium-high. Lightly grease the plates with a small amount of vegetable oil or nonstick spray.

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (2 tbsp), baking powder (1 tbsp), and salt (1 tsp) until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, beat the 2 large eggs lightly. Whisk in the whole milk (1 3/4 cups), melted unsalted butter (1/2 cup), and vanilla extract (1 tsp) until smooth and homogenous.

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; small lumps are fine. Do not overmix to keep waffles tender and light.

Rest the batter

Let the batter rest for 5–10 minutes at room temperature. This allows the baking powder to activate fully and the gluten to relax, producing lighter, crispier waffles.

Cook waffles

When the waffle iron is hot, pour the recommended amount of batter for your iron (usually 1/2 to 3/4 cup for a Belgian waffle iron) onto the center of the lower plate. Close the lid and cook until deep golden brown and crisp, about 3–5 minutes depending on your iron. Repeat with remaining batter, greasing the iron as needed to prevent sticking.

Keep warm

If making multiple waffles, keep finished waffles warm and crisp by placing them in a single layer on a wire rack set inside a baking sheet in a 200°F (95°C) oven. Do not stack waffles, as they will steam and lose crispness.

Toppings

Dust each waffle with powdered sugar (about 1–2 tablespoons per waffle) while still warm.

Top with fresh berries (divide 1 cup among waffles), a dollop of whipped cream (about 1–2 tablespoons per waffle), and drizzle maple syrup (to taste, from the 1/2 cup) before serving.

Serve immediately so waffles remain crisp. Leftover waffles can be cooled completely, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 1 month. Re-crisp in a toaster or oven.