Belgian Waffle Recipe

Preheat and prepare

Preheat your Belgian waffle iron according to the manufacturer's instructions. Lightly brush or spray the plates with some of the unsalted butter to prevent sticking.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), and salt (1 tsp) until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the large eggs (2) until blended. Add the whole milk (1.5 cups), melted unsalted butter (1/2 cup), and vanilla extract (1 tsp) and whisk until smooth.

Make the batter

Pour the wet mixture into the dry ingredients and fold gently with a spatula or whisk until just combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5–10 minutes to allow the baking powder to activate and the flour to hydrate.

When the waffle iron is hot, brush both sides lightly with the remaining unsalted butter (2 tsp) or use a nonstick spray. Pour or ladle the recommended amount of batter for your waffle iron (usually 1/2 to 3/4 cup) onto the center of the lower plate, spreading slightly but not to the edges. Close the lid and cook until the waffle is golden brown and crisp — typically 3–6 minutes depending on your iron. Avoid opening the iron early; wait until the steam decreases substantially or the iron indicates the waffle is done.

Carefully remove the waffle with a fork or tongs and transfer to a wire rack in a single layer to keep them crisp while you cook the remaining batter. If serving multiple waffles, keep finished waffles warm in a single layer in a 200°F (95°C) oven for up to 20–30 minutes.

Prepare berries

Rinse the strawberries (1 cup) and blueberries (1 cup) and drain well. Hull and quarter the strawberries. If you prefer, toss the berries lightly with 1 tablespoon of the powdered sugar to macerate them for 5–10 minutes to draw out juices and sweeten.

Make whipped cream

Chill a mixing bowl and beaters briefly (optional). Pour the heavy whipping cream (1 cup) into the chilled bowl, add the remaining powdered sugar (1 tbs), and whip on medium-high speed until soft peaks form (about 2–3 minutes). Taste and add up to 1 additional tablespoon powdered sugar if you prefer sweeter cream. Do not overbeat — stop when peaks hold shape but are still soft.

To serve: place one or two Belgian waffles on a plate, top with a spoonful of strawberries and/or blueberries, add a generous dollop of whipped cream, and drizzle with maple syrup (to taste, use from the 1/2 cup provided). Dust lightly with a bit of powdered sugar if desired. Serve immediately.