Belgium Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to the manufacturer's instructions. If it has temperature settings, set to medium-high (usually the setting for a deep, crisp waffle). Lightly brush or spray the plates with vegetable oil or nonstick spray.

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl or large measuring cup, beat the eggs lightly. Add the milk and vanilla extract and whisk until combined. Slowly whisk in the melted, slightly cooled butter so the mixture is uniform.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently 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. This helps the baking powder activate and yields a lighter waffle.

Cook waffles

Spoon or pour the recommended amount of batter onto the preheated Belgian waffle iron (usually 3/4 to 1 cup, depending on iron size). Close the lid and cook until the waffle is deep golden brown and crisp, about 3–6 minutes depending on your iron. Avoid opening the iron early. Remove the waffle with tongs or a fork and place on a wire rack to keep crisp while you cook the remaining waffles.

Keep warm

If making multiple waffles and you want to keep them warm and crisp, place finished waffles in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven until serving.

Serve

Stack waffles or serve individually. Dust with powdered sugar, top with fresh berries and whipped cream, and serve with maple syrup on the side. Adjust toppings to taste.