Belgian Waffles Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the plates with melted butter or oil so waffles don't stick.

In a large bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.

In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter and vanilla extract until homogenous.

Make a well in the dry ingredients and pour the wet mixture into it. Stir gently with a spatula or whisk just until combined — batter should be slightly lumpy. Do not overmix to keep waffles tender.

Let the batter rest 5 minutes while the waffle iron finishes preheating. This relaxes the gluten and improves texture.

When the iron is hot, pour or ladle the recommended amount of batter (usually 1/2 to 3/4 cup depending on your iron) onto the center of the lower plate. Close the lid and cook until golden brown and crisp — typically 3–5 minutes. Avoid opening early to prevent tearing.

Carefully remove the waffle and transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook remaining waffles. Repeat, re-brushing plates with butter or spray as needed. Yield: about 6 Belgian waffles (serves 4 if 1–2 waffles each).

Spoon Nutella into a small microwave-safe bowl. If too thick to drizzle, warm for 10–15 seconds and stir; add up to 1 tablespoon warm water to loosen to desired consistency.

Place waffles on plates, spread or drizzle warm Nutella over each waffle, dust lightly with powdered sugar if desired, and serve immediately with butter and maple syrup on the side.

Combine the strawberries, blueberries and raspberries in a bowl. Sprinkle the granulated sugar and lemon juice over the berries and toss gently. Let sit 5–10 minutes to macerate and release juices.

Place waffles on plates, spoon macerated berries with their juices over each waffle, garnish with mint leaves if using, dust with powdered sugar and serve with butter and maple syrup.

In a small saucepan combine the blueberries, granulated sugar, lemon zest and vanilla extract. Cook over medium heat, stirring occasionally, until blueberries soften and begin to release juices, about 4–6 minutes.

If you prefer a thicker sauce, mix the cornstarch with the water to make a slurry and stir into the bubbling blueberries. Cook 1 more minute until slightly thickened. Remove from heat and let cool 2 minutes.

Spoon warm vanilla blueberry compote over waffles, dust with powdered sugar, and serve with butter and maple syrup.

Set waffles on plates, add a pat of butter to melt over hot waffles, drizzle or serve maple syrup alongside. Offer Nutella, fresh berries, or vanilla blueberry compote according to guest choice.

Serve immediately so waffles remain crisp on the outside and tender inside.