Belgian Waffle Recipe

Name: WheatFields Eatery & Bakerys Belgian Waffle Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 2 cups all-purpose flour; 2 tbs malted milk powder (or malted milk shake powder); 2 tbs granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp kosher salt; 1.75 cups milk (whole preferred); 0.25 cups buttermilk; 2 to taste large eggs; 0.5 cups unsalted butter, melted; 1 tsp vanilla extract; 0.25 cups unsalted butter, softened (for whipped butter); 0.5 cups maple syrup; 1 tbs powdered sugar (optional, for dusting)

Inspired by WheatFields Eatery & Bakery

Time35m

Serves4

A Thick Golden Brown Malted Waffle Served with Whipped Butter & Maple Syrup.

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Ingredients

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Waffle Batter

2 cups 00 bread flour

2 tbs malted milk powder (or malted milk shake powder)

2 tbs granulated sugar

2 tsp Baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 3/4 cups milk (whole preferred)

1/4 cups Buttermilk

2 to taste Large eggs

1/2 cups unsalted butter, melted

1 tsp Watkins vanilla extract

Toppings

1/4 cups unsalted butter, softened (for whipped butter)

1/2 cups maple syrup

1 tbs powdered sugar (optional, for dusting)

Method

Waffle Batter

Preheat and prep

Preheat your Belgian waffle iron according to manufacturer instructions on a medium-high setting. Lightly brush or spray the plates with a little melted butter if required.

Combine dry ingredients

In a large bowl, whisk together the all-purpose flour, malted milk powder, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together the milk, buttermilk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Make the batter

Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk just until combined — small lumps are fine. Avoid overmixing to keep waffles tender. Batter should be thick but pourable; if too thick, add up to 2 tablespoons additional milk.

Rest the batter

Let the batter rest 5–10 minutes at room temperature. This hydrates the flour and allows the malt to bloom for better flavor and thicker texture.

Cooking

When the waffle iron is hot, pour the recommended amount of batter for your iron (generally about 3/4 to 1 cup for a full-size Belgian waffle) onto the center of the lower plate. Close the lid and cook according to the waffle iron's instructions until steam subsides and the waffle is deep golden brown — usually 4–6 minutes. For extra crispness, allow an additional 30–60 seconds if your iron permits.

Carefully remove the waffle with tongs or a fork and place on a wire rack in a single layer to keep the exterior crisp. Repeat with remaining batter, brushing the iron with a thin layer of melted butter between batches if needed.

Whipped Butter & Assembly

Make whipped butter

In a small bowl, beat the 1/4 cup softened unsalted butter with a fork or small whisk until light and slightly fluffy (about 30–60 seconds). For a sweeter whip, beat in 1 teaspoon of powdered sugar or a pinch of salt to taste. Alternatively, use a handheld mixer on low for 20–30 seconds.

Plate and serve

Place a hot, freshly cooked Belgian waffle on each plate. Top each waffle with a generous dollop of whipped butter and drizzle maple syrup over the top. Dust lightly with powdered sugar if desired. Serve immediately so waffles remain thick, golden, and crisp.