Belgian Waffles
Crisp deep-pocket waffles made in a Belgian waffle maker with all-purpose flour, whole milk, eggs, butter, sugar, baking powder, vanilla, and salt.
- 30-minute
- belgian
- belgian waffles
- breakfast
- brunch
- butter
- classic
- crisp
- deep-pocket waffles
- eggs
- entertaining
- family-friendly
- kid-friendly
- main course
- nut-free
- shellfish-free
- soy-free
- sweet
- vanilla
- vegetarian
- waffle maker
- waffles
- weekend breakfast
- western european
- whole milk
- Cuisine
- Belgian
Shopping options
Cook this recipe
- all-purpose flour-2 cups
- whole milk-1 3/4 cups
- unsalted butter-1/2 cup
- granulated sugar-3 tablespoons
- baking powder-1 tablespoon + 1 teaspoon
- large eggs-2 count
- vanilla extract-2 teaspoons
- salt-1/2 teaspoon
Preheat the Belgian waffle maker according to the manufacturer’s directions, then melt the unsalted butter in a small saucepan and let it cool for 3 minutes.
Use caution around the hot waffle maker plates and exterior surfaces.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk the whole milk, large eggs, melted butter, and vanilla extract until smooth.
Pour the wet mixture into the dry mixture and stir gently until just combined; the batter should be slightly lumpy, not perfectly smooth.
Following the waffle maker manufacturer's directions, add enough batter to the preheated waffle plates to fill the center without overflowing.
Keep hands clear of the hot waffle plates while spraying and adding batter.
Close the waffle maker and cook until the waffles are deep golden brown and the steam has mostly stopped, about 4 to 6 minutes depending on the machine.
Open the waffle maker slowly to avoid steam burns.
Transfer each waffle to a wire rack to preserve crispness while cooking the remaining batter.
Use tongs or another heat-safe utensil to remove waffles from the hot waffle maker.
How did it turn out?
Rating and review tools are unavailable right now.