Waffle With Berries & Cream Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. If it has temperature settings, set to medium-high for crisp exterior and tender interior.

In a large bowl whisk together the dry ingredients: 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp fine salt until evenly combined.

In a separate bowl or large measuring jug, whisk the wet ingredients: 2 large eggs until lightly beaten, then add 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly so it does not cook the eggs), and 1 tsp vanilla extract. Whisk until smooth.

Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry and stir gently with a spatula until just combined. Do not overmix; a few small lumps are okay. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

While the batter rests, prepare the berries. In a medium bowl combine 1 cup quartered strawberries, 1 cup blueberries, and 1/2 cup raspberries. Add 1 tsp lemon juice and 1 tbsp granulated sugar. Gently toss to coat. Let sit for 5–10 minutes to macerate and release juices.

Whipped Cream

Chill a mixing bowl and beaters briefly if possible. Pour 1 cup cold heavy cream into the bowl. Add 2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip with an electric mixer (or whisk vigorously by hand) until soft to medium peaks form—spreadable but still holds shape. Taste and add maple syrup or extra powdered sugar to sweeten if desired.

If you prefer warm berries, you can gently heat the macerated berries in a small saucepan over low heat for 1–2 minutes until slightly warm, then remove from heat.

Lightly brush or spray the preheated waffle iron with about 1 tsp melted butter or nonstick spray. Pour or ladle batter onto the center of the iron according to its capacity (commonly 1/2 to 3/4 cup per waffle). Close the lid and cook until the waffle is golden brown and crisp, typically 3–5 minutes depending on your waffle iron. Avoid opening the iron early; wait until steam lessens.

Using a fork or tongs, remove the cooked waffle and transfer to a wire rack (not a plate) to keep it crisp while you cook the remaining batter. Repeat greasing and cooking with remaining batter; yields about 4 waffles depending on size.

To serve, place one waffle on each plate. Spoon a generous portion of the macerated berries over the waffle, including juices. Add a dollop (2–3 tbsp) of freshly whipped cream on top or to the side. Optionally drizzle with maple syrup to taste and garnish with a few whole berries or a light dusting of powdered sugar.

Serve immediately while waffles are warm and crisp.