Waffle Platter Recipe

Preheat and prepare

Preheat the Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the grids with vegetable oil or nonstick spray just before cooking each waffle.

Mix dry ingredients

In a large bowl combine 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1 tsp salt. Whisk to evenly distribute.

Mix wet ingredients

In a separate bowl, beat 2 large eggs lightly, then whisk in 1 3/4 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 tsp vanilla extract until combined.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few small lumps are okay. Do not overmix. Let the batter rest 5 minutes while the waffle iron finishes preheating.

Cook waffles

Pour batter onto the preheated waffle iron (amount depends on your iron — typically 1/2 to 3/4 cup per waffle). Close lid and cook until golden brown and crisp, about 4–6 minutes per waffle depending on your waffle iron. Transfer finished waffles to a warm oven (200°F/95°C) on a wire rack or plate covered loosely with foil to keep crisp while you finish remaining waffles.

Bacon - oven method (recommended for even cooking)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 3 bacon strips on the rack in a single layer. Bake 12–18 minutes, rotating pan once, until crisp to your preference. Drain on paper towels and keep warm in the oven for up to 10 minutes while finishing other components.

Bacon - stovetop method

Place 3 bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, 8–12 minutes until crisp. Transfer to paper towels to drain and keep warm.

Sausage links

Heat a skillet over medium heat and add 2 sausage links. Cook, turning occasionally, 10–12 minutes, or until internal temperature reaches 160°F (71°C) and browned on all sides. If links are large, cover for 3–4 minutes to finish cooking through. Keep warm.

Ham steak

Heat a skillet over medium-high heat and add 1 tsp butter or oil. Add the ham steak and cook 2–3 minutes per side until heated through and lightly caramelized. For thicker ham steaks, lower heat to medium and cook an additional 2–3 minutes per side.

General guidance

Cook eggs to order: scrambled, fried, poached, or over-easy. Use 1 tbs butter or oil in a skillet over medium heat for scrambled or fried eggs. Season with salt and pepper to taste.

Scrambled eggs (soft)

Crack 2 eggs into a bowl, season with a pinch of salt and pepper, and whisk until blended. Melt 1 tbs butter in a nonstick skillet over medium-low. Pour eggs into skillet and using a rubber spatula, stir continuously until soft curds form, about 2–3 minutes. Remove from heat while slightly runny — carryover heat will finish them.

Fried eggs (sunny-side or over-easy)

Heat 1 tbs butter in a nonstick skillet over medium. Crack 2 eggs into the skillet. For sunny-side up, cook until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, cook until whites set, then gently flip and cook 20–45 seconds for a runny yolk. Season to taste.

Poached eggs

Bring a shallow pan of water with 1 tbsp vinegar to a gentle simmer. Crack each egg into a small cup and slip into simmering water. Poach 3–4 minutes for runny yolks or longer for firmer yolks. Remove using a slotted spoon and drain on paper towels.

Place 1 or 2 Belgian waffles on each plate (depending on size). Arrange the chosen meat option (3 bacon strips, 2 sausage links, or 1 ham steak) alongside the waffles.

Place 2 eggs any style next to the meat. If using syrup or powdered sugar, dust or drizzle just before serving. Add fresh fruit if desired.

Serve immediately while waffles are hot and crisp and eggs/meat are warm.