Classic Belgian Waffles
This recipe is featured in Waffles: Breakfast, Dinner, Dessert
These waffles are Brussels-style, with deep pockets, a crisp exterior, and delightful texture that is both airy and slightly chewy.
- Servings 4 Belgian-style 18-cm (7-inch) waffles
For the waffle batter:
- 240 grams (2 cups) unbleached all-purpose flour
- 7.5 ml (1 1/2 teaspoons) instant yeast
- 3.6 ml (3/4 teaspoon) salt
- 375 ml (1 1/2 cups) lukewarm milk
- 85 grams (6 tablespoons) unsalted butter, melted
- 39-57 grams (2-3 tablespoons) maple syrup
- 5 ml (1 teaspoon) vanilla extract
- 2 large eggs, beaten
To cook and serve the waffles:
- 45 ml (3 tablespoons) melted butter or nonstick vegetable oil spray as needed
- Confectioners' sugar, for dusting
- Whipped cream, optional
- Strawberries, sliced, optional
- For the waffle batter: In a mixing bowl, stir together the flour, yeast, and salt. Add the milk, melted butter, maple syrup, and vanilla; stir well. Add the eggs and whisk until blended; the mixture does not have to be perfectly smooth. Cover and allow to rest at room temperature for 1 hour; the batter will bubble and grow. The batter may then be used or refrigerated overnight.
2. To cook and serve the waffles: Preheat a standard 18 cm (7 inch) Belgian-style (deep pocket) waffle iron. Brush or spray with with butter or oil, and pour 158 to 177 ml (⅔ to ¾ cup) batter — or the amount recommended by the manufacturer — into the center of the iron. Close the lid and cook until the waffle is golden brown, about 5-6 minutes or as needed. Waffles may be held at 121°C (250°F) or set aside and re-crisped in a 177°C (350°F) oven or toaster oven.
3. Right before serving, dust the hot waffles generously with confectioners’ sugar. If desired, garnish with whipped cream and strawberries.