Fresh Blueberry Or Strawberry Waffle (no Compote) Recipe

Preheat and prepare

Preheat waffle iron to medium-high heat according to manufacturer instructions. Lightly grease plates or wire rack to hold cooked waffles.

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

In a separate medium bowl, whisk the eggs until combined. Add the milk, melted butter (cooled slightly), and vanilla extract; whisk until smooth.

Make a well in the dry ingredients and pour the wet mixture into it. Stir gently with a spatula until just combined. The batter should be slightly lumpy — do not overmix or the waffles will be tough. If batter seems too thick, add up to 2 tablespoons milk.

Let the batter rest 5 minutes while the waffle iron finishes heating. Resting improves texture and allows baking powder to activate.

Place a mixing bowl and whisk (or beaters) in the refrigerator for 10 minutes before whipping to keep the cream cold and help it whip faster.

Pour the chilled heavy cream into the cold bowl. Add powdered sugar and vanilla extract. Whip by hand or with a hand mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat — stop when peaks hold shape but are still glossy. Transfer to refrigerator until ready to assemble.

If using strawberries, hull and slice them into 1/4-inch slices. Keep blueberries whole. Gently toss the chosen fruit (2 cups blueberries or 1 cup sliced strawberries, or a mix) with the lemon zest and, if desired, 1 teaspoon confectioners' sugar to brighten flavor and slightly macerate the fruit. Let sit 5 minutes while waffles cook.

Lightly grease the preheated waffle iron with 1 teaspoon neutral oil or nonstick spray (add more between batches as needed).

Pour batter onto the center of the waffle iron (amount will depend on your iron; about 1/2 to 3/4 cup for a standard Belgian waffle). Close the lid and cook until golden brown and crisp, about 3–5 minutes, following your waffle iron’s indicator or until steam subsides.

Carefully remove the waffle and transfer to a wire rack in a warm oven (200°F / 95°C) if making multiple waffles to keep them crisp. Repeat greasing and cooking with remaining batter.

To serve, place one waffle on each plate. Top with a generous spoonful of whipped cream, then pile the fresh blueberries or sliced strawberries on top. Add a small pat of butter if desired and dust lightly with confectioners' sugar. Serve immediately.