Classic Belgian Waffles (with Powdered Sugar)
The history of the waffle dates back to medieval Belgium, where it was first made from leavened dough, cooked over an open fire between iron plates. The sweet version, enriched with sugar and butter, became popular from the 18th century onwards. The iconic grid pattern of the Belgian waffle has been known worldwide ever since. As the aroma of fresh waffles fills the kitchen and the powdered sugar gently melts on the crispy surface, a nostalgic breakfast atmosphere is guaranteed. This sweet treat is one of the classic versions – simple yet perfect. Tip: If you want crispier waffles, mix a little cornstarch into the batter. Do not cover the baked waffles, as they will soften from the steam – instead, cool them on a wire rack.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and a pinch of salt. It's important to mix these beforehand to ensure even baking of the waffles.
2
In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract. Make sure the butter is lukewarm, not hot, to prevent the eggs from curdling.
3
Pour the wet ingredients into the dry ingredients, then whisk or use a wooden spoon to mix until just combined. Do not overmix – this keeps the waffles light and airy.
4
Let the batter rest for 10-15 minutes to allow the gluten to relax slightly and the baking powder to activate. This helps create a soft interior for the waffles.
5
Preheat the waffle iron and lightly grease it with butter or cooking spray. Pour in a portion of the batter and cook until golden brown, about 4-5 minutes, depending on your appliance.
6
Place the cooked waffles on a wire rack to prevent them from getting soggy. Serve immediately sprinkled with powdered sugar. They can also be enjoyed with fresh fruit, maple syrup, or jam.
