Breakfast Waffle Recipe

Preheat your waffle iron according to manufacturer instructions. Preheat oven to 200°F (95°C) and place a baking sheet inside to keep finished waffles warm.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk the milk, yogurt (or buttermilk), eggs, melted butter, and vanilla until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine—do not overmix.

Let the batter rest for 5–10 minutes to allow the leavening to hydrate and the batter to relax.

Brush or spray the waffle iron with a little melted butter. Cook waffles according to your iron’s instructions (typically 3–5 minutes) until golden and crisp. Transfer to the warm oven in a single layer to keep crisp while you finish the batch.

Place the mixed berries, sugar, lemon juice, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. As the berries heat, they will release juice and begin to break down (about 5–7 minutes).

If you prefer a thicker compote, mix the cornstarch with a teaspoon of cold water to make a slurry, then stir it into the simmering berries and cook 1 minute more until thickened.

Taste and adjust sweetness or lemon as desired. Remove from heat and keep warm, or cool to room temperature (compote will thicken slightly as it cools).

Chill a medium bowl and beaters in the freezer for 5–10 minutes (optional but helps the cream whip faster).

Pour the cold heavy cream into the chilled bowl. Add powdered sugar and vanilla.

Whip with an electric mixer on medium-high speed until soft peaks form, 2–3 minutes. Stop when peaks hold shape but are still soft and airy—do not overwhip or it will become grainy.

Transfer to a bowl and refrigerate until ready to assemble.

Toast the sliced almonds: place a small dry skillet over medium heat, add the almonds, and stir frequently until fragrant and lightly golden, about 3–4 minutes. Watch closely to avoid burning. Remove from heat and set aside.

Bacon (oven method - extra crisp and hands-off)

Line a rimmed baking sheet with foil and place a wire rack on top (optional). Arrange bacon in a single layer. If you like, pour a splash of water in the pan (about 1–2 tbsp) and sprinkle 1/2 tsp salt to reduce shrinkage. Bake at 400°F (200°C) for 12–18 minutes depending on thickness and desired crispness. Transfer to paper towels to drain.

Bacon (skillet method)

Alternatively, cook bacon in a large skillet over medium heat, turning occasionally, until crisp (8–12 minutes). Drain on paper towels.

Keep cooked bacon warm in the oven with the waffles if desired.

Warm syrup gently in a small saucepan or microwave if desired before serving.

Place a waffle on each serving plate. Spoon 2–4 tablespoons of the warm mixed berry compote over the waffle (adjust to taste).

Add a generous dollop (2–3 tablespoons) of chantilly whipped cream on top of the compote.

Sprinkle toasted sliced almonds over the whipped cream and compote for crunch (about 1–2 tablespoons per waffle).

Serve each waffle with 2–3 strips of cooked bacon on the side and a small ramekin or drizzle of warm maple syrup.

Enjoy immediately so waffles remain crisp and toppings are fresh.