Belgian Waffle Recipe

Preheat and prepare

Preheat a Belgian waffle iron according to manufacturer instructions until it reaches medium-high heat. Lightly brush or spray the grids with a small amount of melted butter or nonstick spray.

Dry ingredients

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

Wet ingredients

In a separate bowl or large measuring cup, whisk 2 large eggs until blended. Add 1 3/4 cups whole milk, 1/2 cup melted cooled unsalted butter, and 1 teaspoon vanilla extract; whisk until smooth.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently fold with a spatula until just combined; small lumps are fine. Do not overmix to keep waffles light and airy. Let the batter rest 5–10 minutes to allow the baking powder to activate and gluten to relax.

Cook waffles

When the waffle iron is hot, pour the recommended amount of batter (about 1/2 to 3/4 cup per waffle depending on your iron) onto the center of the grids. Close the lid and cook until deep golden brown and crisp — usually 3–5 minutes depending on your iron. Remove waffle and keep warm on a baking sheet in a 200°F (95°C) oven while you cook remaining waffles. Brush or rub a little of the reserved butter on each waffle if desired.

Prepare potatoes: If using fresh shredded potatoes, squeeze out excess moisture with a clean towel. If using frozen, thaw and pat dry. Combine 1 1/2 cups shredded potato with a pinch of salt (about 1/8–1/4 tsp) and 1/8 tsp black pepper.

Cook hashbrowns: Heat a 10-inch nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil or butter. When hot, add shredded potatoes and press into an even layer. Cook without stirring for 3–4 minutes until the underside is golden brown and crisp, then flip in sections and cook another 3–4 minutes until crisp and cooked through. Adjust heat as needed to avoid burning. Transfer to the oven with the waffles to keep warm, or keep in a warm spot.

Cook the egg: In a small nonstick skillet over medium heat, melt a little butter (about 1 teaspoon) or spray with oil. Crack 1 large egg into the skillet and cook to order — fried sunny-side up (cook until white is set, yolk still runny) or over-easy/medium per preference. Season with 1/8–1/4 teaspoon salt and a pinch (about 1/8 tsp) black pepper. For scrambled, whisk the egg with a pinch of salt and cook, stirring, until softly set.

Plate the plate: Place one hot Belgian waffle on the plate. Serve with a portion of the crispy hashbrowns (about 1 1/2 cups cooked) alongside the waffle and the cooked egg. Add 1 tablespoon butter to the waffle if desired.

Add syrup and garnish: Warm 1/2 cup maple syrup if preferred and serve on the side or pour over the waffle. Optionally dust the waffle lightly with 1 tablespoon powdered sugar. Serve immediately while hot.