Super Easy Belgian Waffles

Weekend waffles don’t get much simpler than this. The whole batter comes together in one bowl, and the trick to a light, fluffy interior is right at the start: beat the eggs until they’re frothy before anything else goes in.

That bit of air whisked into the eggs is what gives Belgian waffles their tall, tender crumb under a crisp shell. Once the eggs are fluffy, you beat in the rest, milk, oil, flour, sugar, and baking powder, just until smooth, and it’s ready for the iron.

Pour it onto a hot, greased waffle baker and let it go until golden and crisp. The deep pockets are made for catching syrup, berries, or whipped cream.

Pro Tips

• Beat the eggs until genuinely frothy first; that air is what makes the waffles light.
• Don’t overmix once the flour goes in, or the waffles turn dense and tough.
• Make sure the iron is fully preheated so the outside crisps instead of steaming.

Variations

• Fold a little melted butter into the batter for extra richness.
• Add a splash of vanilla or a pinch of cinnamon.
• Top with fresh berries, whipped cream, or a dusting of powdered sugar.