Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to manufacturer instructions. Lightly brush or spray the plates with vegetable oil to prevent sticking.

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl or large measuring cup, beat the 2 large eggs lightly. Add the whole milk, melted unsalted butter (cooled slightly so it doesn't cook the eggs), and vanilla extract; whisk until combined.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined; a few small lumps are fine. Do not overmix to keep waffles tender.

Rest the batter (optional)

Let the batter rest 5–10 minutes at room temperature to allow the flour to hydrate and the baking powder to start working. This improves texture.

Cook the waffles

Pour the recommended amount of batter for your Belgian waffle iron (commonly about 1/2 to 3/4 cup per waffle) onto the center of the preheated plates. Close the lid and cook until deep golden brown and crisp, about 3–5 minutes depending on your iron. Use the manufacturer's indicator or steam reduction as a guide. Carefully remove the waffle with a fork or tongs and transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook remaining waffles. Lightly re-oil the iron between batches if needed.

Dust warm waffles with powdered sugar, top with fresh berries and a dollop of whipped cream. Serve immediately with maple syrup on the side for drizzling.