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A forgiving, simple batter that makes crispy, fluffy Belgian waffles perfect for cozy breakfasts or casual brunches.

  • Total Time: 25 minutes
  • Yield: 6-8 waffles 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tablespoons sugar (add more if you prefer sweeter waffles)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 and 3/4 cups milk (dairy or plant-based)
  • 1/2 cup melted butter (or neutral oil such as canola or avocado)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the waffle iron until fully hot (use indicator lights if available).
  2. Whisk flour, sugar, baking powder, and salt together in a large bowl.
  3. In a separate bowl, beat the eggs and whisk in milk, melted butter (or oil), and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and fold gently until mostly combined; avoid overmixing (a few lumps are fine).
  5. Let the batter rest 5 to 10 minutes while the waffle iron finishes heating. Adjust batter consistency to heavy cream thickness by adding flour or milk if necessary.
  6. Lightly brush oil or melted butter onto the hot waffle iron, even if it’s nonstick.
  7. Gently fold any mix-ins such as blueberries, chocolate chips, mashed banana, etc., into the batter right before cooking (optional).
  8. Use a measuring cup or ladle to pour an even amount of batter into the iron, close the lid, and cook each waffle until the steam slows.
  9. Remove the waffle and transfer to a wire rack to keep crisp. Repeat with remaining batter.
  10. Use the first waffle as a tester and adjust iron heat, batter amount, or cook time if waffles are pale or cook unevenly.

Notes

For crisp edges, ensure the waffle iron is hot enough and batter consistency is as thick as heavy cream., Lightly grease the waffle iron even if nonstick for clean release and crispy edges., Do not open the waffle iron early; wait until steam slows to prevent splitting waffles., Store cooked waffles on a wire rack to prevent sogginess before serving or storing., Cooked waffles can be stored in the fridge for 2-3 days in an airtight container and reheated in a 350°F oven for 8-10 minutes or toasted individually., Freeze waffles in a single layer until solid, then store in a freezer bag for up to 2 months; reheat from frozen in a toaster or oven for best texture., For make-ahead batter, keep dry and wet ingredients separate overnight and combine just before cooking to maintain fluffiness., Try mix-ins like fresh/frozen blueberries, chocolate chips, mashed banana, or cinnamon for flavor variations., Use a measuring cup or ladle to pour the batter to avoid spills and ensure consistent waffle size.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Cuisine: Belgian

Nutrition

  • Serving Size: 1 waffle
  • Calories: Approximately 250 calories per waffle (may vary based on mix-ins and toppings)
  • Fat: 10 grams per serving
  • Carbohydrates: 30 grams per serving
  • Protein: 6 grams per serving