Belgian Waffle Recipe

Prep dry ingredients

In a very large mixing bowl, whisk together the all-purpose flour (6 cups), granulated sugar (3/4 cup), baking powder (6 tsp), baking soda (1.5 tsp), and fine salt (3 tsp) until evenly combined.

Prep wet ingredients

In a second large bowl, whisk the whole milk (6 cups), buttermilk (2 cups), and vanilla extract (4 tbs) until combined. Crack the 10 large eggs into a third bowl and lightly beat them; then whisk the eggs into the milk mixture.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in about half of the wet mixture. Stir gently with a spatula until most dry streaks are incorporated, then pour in the remaining wet mixture and continue folding just until no large lumps remain. Do not overmix — a few small lumps are fine.

Incorporate butter

Slowly stream the cooled melted unsalted butter (2 cups) into the batter while gently folding. The batter will be fairly loose and pourable; that is normal for Belgian waffle batter. Taste and adjust: if desired, add up to 1 tbs more sugar or a pinch more salt.

Rest the batter

Cover the bowl with plastic wrap or a towel and let the batter rest at room temperature for 15–30 minutes. This relaxes gluten and hydrates the flour for lighter waffles. If not using within 30 minutes, refrigerate for up to 4 hours and bring back to near room temperature before cooking.

Preheat and oil waffle iron

Preheat your Belgian waffle iron according to manufacturer instructions to medium-high heat. Brush the plates with a thin layer of vegetable oil or spray with nonstick spray (use about 1/2 cup total for repeated applications as you cook). For best results, wipe excess oil so it doesn't smoke.

Portion batter

For ~4" waffles, use approximately 1/4 cup to 1/3 cup batter per waffle depending on iron depth. Use a measuring cup or ladle to portion consistently so cooking times are predictable. Each waffle should fill the cavity without overflowing.

Cook waffles

Place portioned batter in the center of the iron, close and cook until the waffle is deeply golden and crisp — typically 3–5 minutes per waffle on a well-heated iron. Avoid opening early; steam should slow significantly when waffle is ready. Remove waffle with tongs or fork and transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you finish the batch.

Finish and serve

Dust with powdered sugar if desired, top with fresh berries, a dollop of whipped cream and a drizzle of maple syrup. Serve immediately for best texture. Leftover waffles can be cooled completely, frozen in a single layer, then reheated in a toaster or oven until crisp.