2 Belgian Waffles Recipe

Preheat

Preheat your Belgian waffle iron according to the manufacturer's instructions. Lightly brush or spray the grids with a little melted butter if your iron requires it. Preheating typically takes 5–8 minutes.

In a medium mixing bowl whisk together the dry ingredients: 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder and 1 teaspoon fine salt until evenly combined.

In a separate small bowl or measuring cup, beat 1 large egg until blended. Add 3 tablespoons whole milk, 2 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until combined.

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently stir with a spatula or whisk just until combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine. The batter should be thick but pourable; if it seems too thick, add 1–2 tablespoons more milk.

Let the batter rest for 3–5 minutes while the waffle iron finishes preheating. This short rest hydrates the flour and helps produce a lighter waffle.

Lightly grease the waffle iron if needed. Pour an appropriate amount of batter into the center of the preheated Belgian waffle iron (for most irons this is about 1/2 to 3/4 cup per waffle; adjust to your iron's size). Close the lid and cook according to your iron's directions until the waffle is golden brown and crisp — usually 3–5 minutes. Avoid opening early to check, as steam release can affect rise.

Carefully remove the cooked waffle with tongs or a fork and transfer to a wire rack set over a baking sheet to keep it crisp while you cook the second waffle. Repeat with remaining batter to make the second waffle.

If using, dust each waffle with powdered sugar (about 1/2 tablespoon per waffle), top with fresh berries (divide the 1 cup between the two waffles), add a tablespoon of whipped cream to each, and drizzle about 1 tablespoon maple syrup over each waffle.

Serve immediately while hot and crisp.