Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly grease the plates with butter or neutral oil.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk the 2 large eggs until blended. Add 1 1/2 cups whole milk, 6 tablespoons melted butter (cooled slightly) and 1 teaspoon vanilla extract; whisk until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently stir until just combined — small lumps are fine. Do not overmix. Let the batter rest 5 minutes to allow the baking powder to activate and the flour to hydrate.

Cook waffles

Spoon or ladle batter onto the preheated waffle iron (amount will depend on your iron — typically 1/2 to 3/4 cup). Close and cook until deep golden brown and crisp, about 4–6 minutes per waffle depending on the iron. Remove carefully and keep warm on a wire rack in a low oven (100–120°C / 210–250°F) while you cook remaining waffles. Re-grease plates if needed.

Make caramel

In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Stir gently just to moisten the sugar, then stop stirring. Let the sugar simmer; swirl the pan occasionally for even color. Watch closely as it turns amber — this should take 6–9 minutes.

Add butter

When the sugar reaches a deep amber color, remove the pan from the heat and carefully add 4 tablespoons unsalted butter. The mixture will bubble vigorously; whisk until butter is incorporated.

Finish sauce

Slowly and carefully whisk in 1/2 cup heavy cream until smooth. If caramel seizes, return briefly to very low heat and whisk until smooth. Stir in 1/2 teaspoon coarse sea salt. Let cool slightly to thicken — 5 minutes — before serving. Transfer to a warmed jar; sauce will thicken as it cools.

Plate waffles

Place a warm Belgian waffle on each plate (one waffle per serving or split if making larger portions).

Sauce and garnish

Generously drizzle salted caramel sauce over each waffle (about 2–3 tablespoons per waffle or to taste). Sprinkle 1–2 teaspoons of rainbow sprinkles over the sauce for color. If desired, dust lightly with powdered sugar.

Serve

Serve immediately while waffles are crisp and caramel is slightly warm. Leftover caramel can be refrigerated and gently reheated.