Belgian Waffles Recipe
Make Belgian Waffles Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Optional/Serving
Method
Dry Ingredients
- 1
Combine dry ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined and aerated.
Wet Ingredients
- 2
Prepare wet mixture
In a separate medium bowl, crack and lightly whisk 3 large eggs. Add 1 3/4 cups whole milk, 3/4 cup melted unsalted butter (cooled slightly so it does not cook the eggs), and 2 teaspoons vanilla extract. Whisk until smooth and uniform.
- 3
Temper and combine
Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or whisk just until combined. Do not overmix; small lumps are fine. The batter should be pourable but slightly thick. If batter seems too thick, add up to 2 tablespoons milk.
Preheat and cook
- 4
Preheat waffle iron
Preheat your Belgian waffle iron according to the manufacturer's instructions until it reaches medium-high temperature. Lightly brush or spray both top and bottom plates with about 1 tablespoon vegetable oil or nonstick spray to prevent sticking.
- 5
Portion batter
For each waffle, pour the recommended amount of batter for your waffle iron (typically 3/4 to 1 cup for a standard Belgian waffle iron). Leave room at the edges so batter can expand without overflowing.
- 6
- 7
Keep warm (optional)
If making multiple waffles, keep finished waffles warm and crisp by placing them in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven while you cook the remaining batter.
Serve
- 8
Plate and garnish
Serve waffles immediately topped with sifted powdered sugar, fresh berries or sliced fruit, a drizzle of pure maple syrup, and whipped cream as desired. Adjust portions of toppings to taste.