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Belgian Waffles

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You’ll want to add this recipe to your weekend breakfast repertoire!

I use a Belgian waffle iron but a regular waffle iron works as well. Make sure to follow the directions of your waffle maker. The times given here as well as the quantities can vary.

Waffles freeze well too. If you have any leftover, put them in a freezer-proof plastic bag and freeze. Simply bring to room temperature and toast on the lightest setting and they will be ready to serve.

What You’ll Need to Make Belgian Waffles

How to Make Belgian Waffles

To start, preheat the waffle iron. Brush the surface of the iron lightly with oil once it is hot.

In a small bowl, place the flour, baking powder and salt.

In a large bowl, beat the eggs well. Then add the oil and beat until emulsified.

Add the milk and blend well.

Add the dry ingredients and mix well.

Pour about one cup of the batter onto the center of the iron. Make sure the batter does not get to the edges too quickly as it will spill over and create a mess. Close the cover of the waffle iron and let the waffle cook. On my iron each waffle takes about 4 minutes to cook.

Remove to a wire rack.

Serve with warmed pure maple syrup.

You can also serve with whipped cream and chocolate chips or fresh fruit.

Belgian Waffles

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By Ginny's Recipe Collection. Adapted from Better Homes & Gardens Cookbook.
You will want to add this basic recipe to your repertoire!
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 3/4 cups milk whole or 2%
  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat the waffle maker. 
  • Brush the surface lightly with oil, when the surface is hot
  • In a small bowl, place the flour, baking powder and salt.
  • In a large bowl, beat the eggs well. Then add the oil and beat until emulsified. Add the milk and blend well. 
  • Add the dry ingredients and mix well. 
  • Pour about one cup of the batter onto the center of the iron. Avoid pouring too much batter because this can create spills. So, when the batter is about 1 inch within the edge, stop pouring. It will continue to move slowly towards the edge. 
  • Close the cover of the waffle iron and let the waffle cook. On my iron this takes about 4 minutes.
  • Remove to a plate and serve with syrup.

Notes

I use a Belgian waffle iron but feel free to use this whatever waffle iron you have on hand. Just be sure to the directions and cook times of your waffle maker. The yield and times may vary.

© Ginny's Recipe Collection

 

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