Belgian Waffle Recipe
Crispy on the outside, fluffy on the inside Belgian waffles made with simple ingredients. Perfect for breakfast or brunch with customizable toppings.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups cold milk
- 1/4 cup melted butter or canola oil
- 1 teaspoon vanilla extract
- 2 eggs beaten
Instructions
- Whisk Together Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk for about 30 seconds until evenly distributed.
- Combine Wet Ingredients
- Create a well in the center of the dry ingredients. Pour in the cold milk, melted butter, vanilla extract, and beaten eggs. Whisk until the batter is smooth and consistent, resembling thick pancake batter. Don't overmix a few small lumps are fine.
- Preheat the Waffle Maker
- Turn on your Belgian waffle maker and let it heat completely until the indicator light shows it's ready. Brush the waffle plates generously with melted butter to prevent sticking.
- Pour and Cook the Batter
- Pour about 1/2 cup of batter into the center of the preheated waffle maker. Close the lid gently but firmly. Cook for 3-5 minutes or according to your waffle maker's instructions, until the waffle is golden brown and releases easily.
- Repeat and Keep Warm
- Repeat with remaining batter. Keep finished waffles warm in a 200°F oven placed directly on the oven rack while cooking the rest.
- Serve
- Transfer warm waffles to plates and top with your favorite toppings such as butter, maple syrup, fresh berries, whipped cream, or powdered sugar.
Notes
Batter Consistency: The batter should resemble white school glue. If too thick, add milk 1 tablespoon at a time. If too thin, add 1 tablespoon of flour. Storage: Refrigerate leftover waffles in an airtight container with parchment paper between each waffle for up to 3 days. Freeze individually wrapped waffles for up to 2 months. Reheating: Toast frozen waffles directly from the freezer on medium-high heat, or reheat in a 350°F oven for 5-7 minutes for best crispiness. Make Ahead: Batter can be refrigerated for up to 24 hours, though waffles will be slightly less fluffy than with fresh batter. Variations: Add 1/2 cup chocolate chips, 1 cup blueberries, or 1 teaspoon cinnamon to the batter for different flavors. For savory waffles, reduce sugar to 1 tablespoon and add cheese and herbs. Yield: This recipe makes approximately 4-5 large Belgian waffles depending on your waffle maker size.
