Belgian-Style Waffles Recipe with Milk and Butter
These baking-powder waffles have a soft center and a crisp, deeply patterned surface when cooked in a hot waffle iron.
These baking-powder waffles have a soft center and a crisp, deeply patterned surface when cooked in a hot waffle iron. Whisk the eggs into the milk and butter before combining with the flour. Stir only until the batter is smooth enough to pour. Let each waffle cook until steam slows and the lid lifts without sticking. Whisk flour, sugar, baking powder and salt in a large bowl. Whisk milk, cooled melted butter, eggs and vanilla until combined. Pour wet ingredients into dry and stir gently until no dry flour remains; rest 5 minutes. Preheat the waffle iron fully and brush lightly with butter if required by its instructions. Add only the batter volume recommended for your iron; close and cook 3 to 5 minutes until golden and steam subsides, then remove to a rack.
Recipe card
Belgian-Style Waffles Recipe with Milk and Butter
Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance
Ingredients
Instructions
Mix dry
Whisk flour, sugar, baking powder and salt in a large bowl.
Mix wet
Whisk milk, cooled melted butter, eggs and vanilla until combined.
Batter
Pour wet ingredients into dry and stir gently until no dry flour remains; rest 5 minutes.
Heat
Preheat the waffle iron fully and brush lightly with butter if required by its instructions.
Cook
Add only the batter volume recommended for your iron; close and cook 3 to 5 minutes until golden and steam subsides, then remove to a rack.
How to tell when it is ready
Add only the batter volume recommended for your iron; close and cook 3 to 5 minutes until golden and steam subsides, then remove to a rack.
Tips
- Whisk flour, sugar, baking powder and salt in a large bowl.
- Whisk milk, cooled melted butter, eggs and vanilla until combined.
- Pour wet ingredients into dry and stir gently until no dry flour remains.
- Preheat the waffle iron fully and brush lightly with butter if required by its instructions.
Troubleshooting
- If waffles stick, preheat longer and grease as directed.
- If waffles soften, cool them on a rack rather than stacking.
Substitutions
- Use a plain unsweetened plant milk for milk.
- Use neutral oil in place of melted butter for a different crust.
Variations
- Fold a pinch of cinnamon into flour.
- Add lemon zest with vanilla.
Serving suggestions
- Top with fresh strawberries.
- Add plain yogurt and honey.
- Serve with a little maple syrup.
- Dust lightly with icing sugar.
Make ahead
Prepare the measured ingredients in advance. Refrigerate cooked waffles 2 days or freeze, then reheat in a toaster.
Storage
Refrigerate cooked waffles 2 days or freeze, then reheat in a toaster.
Food safety
Cook egg batter until waffle centers are set; handle the hot iron carefully.
Frequently asked questions
How do I know simple belgian-style waffles is ready?
Add only the batter volume recommended for your iron; close and cook 3 to 5 minutes until golden and steam subsides, then remove to a rack.
How should I store simple belgian-style waffles?
Refrigerate cooked waffles 2 days or freeze, then reheat in a toaster.
Top with fresh strawberries. Refrigerate cooked waffles 2 days or freeze, then reheat in a toaster.
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