Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to the manufacturer's instructions to medium-high heat. Lightly grease the plates with vegetable oil or nonstick spray; have a spatula and serving plates ready.

Measure and separate ingredients so they're ready to combine: sift dry ingredients if desired; melt butter and let it cool slightly; crack eggs into a bowl and lightly beat.

Combine 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 distributed.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk (1.5 cups), lightly beaten large eggs (2), melted butter (6 tbs), and vanilla extract (2 tsp) until smooth.

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix; small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and allow baking powder to begin working.

Test waffle and adjust

Lightly oil the preheated waffle iron if needed. Pour an amount of batter appropriate to your iron (usually 1/2 to 3/4 cup for a standard Belgian waffle iron) onto the center of the plates. Close the iron and cook until steam mostly stops and the waffle is golden and crisp, about 3 to 5 minutes depending on your appliance. Check manufacturer guidance for timing.

Remove the waffle carefully with a fork or tongs. If making multiple waffles, keep finished waffles warm in a single layer on a wire rack in a 200°F (95°C) oven to maintain crispiness; avoid stacking which steams them and makes them soggy.

Repeat greasing and cooking with remaining batter, stirring batter gently between batches if it has settled.

Dust waffles with powdered sugar (about 1/4 cup for serving), top with fresh berries (1 cup) and serve with maple syrup (about 1/2 cup) on the side. Serve immediately while hot and crisp.

Leftover waffles can be cooled completely, wrapped, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat frozen waffles in a toaster or oven set to 375°F (190°C) for best crispness.