Belgian Waffles

Crisp, golden Belgian waffles cook in a preheated iron and stay tender inside. Hold each batch on a wire rack in a low oven so steam escapes until brunch is ready to eat.

35 min

4 servings

A golden Belgian waffle with crisp deep ridges, softened butter, and maple syrup served alongside.

Ingredients

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

2 large eggs

1 3/4 cups whole milk

6 tablespoons unsalted butter, melted and cooled

2 tablespoons unsalted butter, softened for serving

1 teaspoon vanilla extract

1 teaspoon neutral oil, for brushing the waffle iron

1/2 cup pure maple syrup, for serving

Equipment

Belgian waffle iron · Wire rack · Rimmed sheet pan · Mixing bowls · Whisk · Flexible spatula · Pastry brush

Keep batches crisp

Set waffles on an open rack in a single layer so steam escapes instead of collecting beneath or between them.

Finish at the table

Serve the waffles warm with softened butter and maple syrup alongside, then let each person add syrup just before eating.

Heat and mix

01. Set a wire rack over a sheet pan, warm the oven to 200 F, and preheat the Belgian iron to its maker's setting.

02. Whisk flour, granulated sugar, baking powder, and fine salt in a large bowl so the leavening is evenly spread.

03. Whisk eggs, whole milk, and vanilla, then blend in melted, cooled butter for a smooth wet mixture.

04. Fold wet into dry only until the large flour streaks disappear; leave small lumps and rest the batter for 3 minutes.

Cook and hold

05. Brush the hot grids with a thin film of neutral oil and add the portion recommended for your iron, leaving room at the edges.

06. Close the iron and cook until steam slows and the ridges turn deep gold; use about 4 minutes as a starting cue.

07. Set each finished waffle directly on the oven rack in a single layer so warm air can carry away steam.

08. Repeat with remaining batter, using a little more of the measured oil only if a waffle begins to stick; do not stack.

Serve warm

09. Bring softened butter and maple syrup to the table, and add syrup just before eating to protect the crisp ridges.