Belgian Waffle Recipe

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.

In a separate bowl, whisk the eggs until the yolks and whites are combined. Add the whole milk, melted cooled butter, and vanilla extract and whisk until smooth.

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a spatula until just combined — small lumps are fine. Avoid over-mixing to keep waffles airy.

Let the batter rest 10 minutes at room temperature to allow baking powder to activate and gluten to relax (this promotes an airy interior).

Preheat your Belgian waffle iron according to manufacturer instructions to medium-high heat. If using a stovetop griddle, heat to 375°F (190°C) and have a deep waffle pan ready.

Brush or spray a light coating (about 1 tsp) of vegetable oil or melted butter on both top and bottom plates of the preheated waffle iron to promote crisping.

Stir the batter gently once more. For deep-pocket Belgian waffles, pour batter into the center of the iron enough to almost fill the cavity (amount depends on your iron; about 3/4 to 1 cup per waffle).

Close the iron and cook without opening for 3 to 5 minutes, or until steam subsides and waffles are deep golden-brown and crisp on the outside. Adjust time for your equipment — thicker irons may take longer.

Carefully remove the waffle using a fork or tongs and transfer to a wire rack placed over a baking sheet in a warm oven at 200°F (95°C) if making multiple waffles. This keeps them crisp rather than steaming on a plate.

Repeat oiling lightly and cooking with the remaining batter. If waffles start to stick or darken too quickly, reduce heat slightly.

Serve waffles immediately topped with powdered sugar, maple syrup, fresh fruit, whipped cream, or other toppings to taste.