Name: The Original Pancake Houses Belgian Waffle Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 cups all-purpose flour; 2 tbs granulated sugar; 1 tbs baking powder; 1 tsp salt; 2 to taste large eggs; 1.5 cups whole milk; 6 tbs unsalted butter, melted and slightly cooled; 1 tsp vanilla extract; 2 tbs powdered sugar; 0 to taste maple syrup; 1 cup fresh berries (strawberries, blueberries, or raspberries); 0 to taste whipped cream

Method

Waffle batter

Preheat and prep

Preheat your Belgian waffle iron according to the manufacturer's instructions until it's hot and ready. Lightly brush or spray the waffle iron plates with a little melted butter or neutral oil to prevent sticking.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (1 tbs), and salt (1 tsp) until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the 2 large eggs until combined. Add the whole milk (1.5 cups), melted unsalted butter (6 tbs), and vanilla extract (1 tsp). Whisk until smooth.

Make the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or whisk until just combined. The batter should be slightly lumpy — do not overmix or it will toughen the waffles. If batter seems very thick, add up to 2 tbs additional milk to reach a smooth, pourable but thick consistency.

Rest the batter (optional)

Let the batter rest for 5–10 minutes at room temperature. This helps the baking powder activate and yields a slightly lighter waffle.

Cook the waffles

Spoon or pour the recommended amount of batter onto the center of each preheated waffle iron plate (amount varies by iron — typically 1/2 to 1 cup for Belgian irons). Close the lid and cook until the waffle is deep golden brown and crisp, about 4–6 minutes depending on your machine. Avoid opening early. Repeat with remaining batter, brushing plates with a touch of butter or oil if needed between batches.

Keep warm

If making multiple waffles, keep finished waffles warm and crisp by placing them on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes. This prevents steaming and sogginess.

Toppings

Dusting and syrup: Place finished waffles on plates. Dust with powdered sugar (2 tbs) if desired and drizzle with maple syrup to taste.

Fruit and cream: Top waffles with fresh berries (1 cup) and a dollop of whipped cream to taste. Serve immediately so waffles remain crisp and golden.