Belgian Waffle Recipe

Preheat

Preheat your Belgian waffle iron according to manufacturer directions. If it has temperature settings, set to medium-high (about 375–400°F / 190–200°C surface temp).

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

In a separate bowl or large measuring cup, beat the eggs lightly. Add the milk, melted butter (warm but not hot), and vanilla extract and whisk until combined.

Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined; a few small lumps are fine. Do not overmix to keep the waffles light.

Let the batter rest for 5 minutes while the waffle iron finishes preheating—this allows the baking powder to begin activating and yields a lighter texture.

Lightly brush or spray both sides of the preheated waffle iron with a little melted butter or nonstick spray. This helps create crisp exterior.

Pour an appropriate amount of batter onto the center of the waffle iron (usually about 3/4 to 1 cup per Belgian waffle, depending on your iron size). Close the lid and cook until the waffle is golden brown and crisp on the outside, about 4–6 minutes. Timing varies by waffle iron—follow indicator light or steam reduction as guidance.

Carefully remove the waffle and keep warm on a rack in a single layer (not stacked) in a warm oven at 200°F (95°C) if making multiple waffles. Repeat with remaining batter. Do not overload the iron.

For bacon: arrange bacon strips in a single layer on a rimmed baking sheet lined with foil. Bake in a preheated 400°F (200°C) oven for 12–18 minutes, depending on thickness and desired crispness. Transfer to paper towels to drain.

For sausage links: place links on the same baking sheet and bake at 400°F (200°C) for 12–20 minutes, turning once, until cooked through and browned (internal temperature 160°F / 71°C for pork sausage).

Alternatively, cook bacon or sausage in a skillet over medium heat until browned and cooked through, draining excess fat as needed.

If using strawberries: toss sliced strawberries with a teaspoon of sugar (optional) and let sit 5–10 minutes to macerate and release juices.

Place one warm Belgian waffle on each plate. If desired, add a pat of butter on top so it melts into the pockets.

Top waffles with your choice of toppings: drizzle with maple syrup, spoon macerated strawberries over the waffle, and add a dollop of whipped cream. Dust with powdered sugar if desired.

Serve immediately with the chosen breakfast meat (bacon or sausage) on the side.