Belgium Waffle Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly blended and no lumps remain.

Prepare wet mixture

In a separate bowl, crack and whisk the eggs lightly. Add the whole milk, melted butter (warm but not hot), and vanilla extract. Whisk until homogenous.

Make a well in the center of the dry ingredients. Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula or whisk until combined. Do not overmix; small lumps are fine. The batter should be thick but pourable. If too thick, whisk in up to 2 tablespoons additional milk.

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

Pour batter into the center of the preheated waffle iron — amount will depend on your iron size (about 1/2 to 3/4 cup for a standard Belgian waffle iron). Close lid and cook until waffle is deep golden brown and crisp, about 3–5 minutes. Most irons have an indicator light; otherwise check after 3 minutes. Avoid opening the iron early as it can tear the waffle.

Carefully remove the waffle with a fork or tongs and transfer to a wire rack set over a baking sheet to keep it crisp while you cook remaining batter. Repeat greasing and cooking with remaining batter, stacking finished waffles on the rack.

Dust finished waffles with powdered sugar if desired, top with fresh berries or banana slices, add a dollop of whipped cream and drizzle with maple syrup. Serve immediately while hot and crisp.