Waffles Recipe

Preheat and prep

Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the iron with oil or melted butter when it indicates it's ready.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until uniformly combined.

Combine wet ingredients

In a separate medium bowl or large measuring cup, beat the eggs lightly. Whisk in the whole milk, melted butter (make sure it's warm, not hot), and vanilla extract until combined.

Make the batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined — small lumps are fine. Do not overmix. Let the batter rest for 5 minutes to allow the baking powder to activate and the batter to thicken slightly.

Cook waffles

Spoon or pour the recommended amount of batter onto the preheated waffle iron (usually 1/2 to 3/4 cup depending on size). Close the lid and cook until the waffle is golden brown and crisp, about 3–6 minutes depending on your iron. Transfer cooked waffles to a wire rack in a 200°F (95°C) oven to keep warm and crisp while you cook remaining waffles. Re-grease the iron between batches if necessary.

Prepare berries

In a medium bowl, combine the sliced strawberries, blueberries, and raspberries. Add the lemon juice and 1 teaspoon granulated sugar. Toss gently and let macerate for 10–15 minutes — this brings out juices and slightly sweetens the berries.

Make whipped cream

Chill a mixing bowl and whisk (or beaters) for 5 minutes in the refrigerator if possible. Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Stop when peaks hold shape but are still smooth. Taste and add more powdered sugar or vanilla if desired.

Assemble

Place one or two warm waffles on a plate. Spoon a generous portion of the macerated berries over the waffles, letting some juices run onto the waffle. Top with a dollop or piped portion of whipped cream. Finish with an optional drizzle of maple syrup or a dusting of powdered sugar if desired.

Serve

Serve immediately while waffles are warm and crisp. Leftover waffles can be cooled completely and stored in the refrigerator for up to 2 days or frozen for up to 1 month; reheat in a toaster or oven to restore crispness.