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Ingredients
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Waffle Batter
Optional Toppings
Method
Waffle Batter
- 1
- 2
Mix dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined.
- 3
Whisk wet ingredients
In a separate medium bowl, lightly beat the large eggs. Add the whole milk, melted and cooled unsalted butter, and vanilla extract; whisk until homogenous.
- 4
Combine batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk until just combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and produce a lighter waffle.
- 5
Adjust consistency (if needed)
After resting, if the batter appears very thick, thin with up to 2 additional tablespoons of milk to reach a pourable but still slightly thick consistency appropriate for your waffle iron.
Cooking the Waffles
- 6
Spoon or pour the recommended amount of batter onto your preheated Belgian waffle iron (usually 1/2 to 3/4 cup for each waffle depending on the size of the iron). Close the lid and cook until the waffle is golden brown and crisp — typically 4–6 minutes. Cooking time will vary by iron; use the iron's indicator or check for steam reduction as a cue.
- 7
Carefully remove the waffle with a fork or tongs and transfer to a wire rack set over a baking sheet to keep crisp while you cook remaining waffles. If making multiple waffles, keep them warm in a 200°F (95°C) oven in a single layer on the rack.
Fresh Strawberries & Toppings
- 8
Prepare strawberries
Hull and slice the fresh strawberries. Toss the sliced strawberries with the powdered sugar and let sit 5–10 minutes to macerate and release juices.
- 9
Serve
Place a warm Belgian waffle on a plate. Top with a generous spoonful of macerated strawberries and their juices, a dollop of whipped cream if desired, and drizzle with maple syrup. Serve immediately so waffles remain crisp.
