I’ve lost track of many batches of Belgian waffles I’ve made. I make them all sorts of ways but most often I make them with maple syrup in the batter served with butter, blueberries, syrup, and a dusting of powdered sugar. I use King Arthur Flour’s Belgian waffle recipe as the base and then have a blast coming up with new flavors. Try this with blueberries and my bourbon honey butter for a delicious morning!
Belgian Waffles
Make 6 large waffles
1 1/2 cups lukewarm milk
2 Tbsp maple syrup
6 Tbsp butter, melted
3/4 tsp salt
1 tsp vanilla extra
2 large eggs
2 cups all-purpose flour
1 1/2 tsp instant yeast
- Combine all of the ingredients in a large bowl and stir until just combined. It’s okay if the batter is a little lumpy. I like my Pyrex for this job so I can tell how much the batter grows.
- Cover with plastic wrap and let rest at room temperature for 1 hour. The batter will begin to bubble. You can technically cook the waffles at this point but they’re much better if you refrigerate the batter overnight to cook waffles the next day.
- Preheat your waffle iron. Spray with cooking spray (unless you have a nonstick waffle iron) Spoon batter onto iron, close the lid, bake for the recommended amount of time for your machine until the waffle is golden brown. Mine takes 5-6 minutes.
- Serve immediately, or keep warm in a 200°F oven. Serve with berries, butter, maple syrup, whipped cream, if desired.
Delicious with my bourbon honey butter! Read more about this brunch here.
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