Waffles Recipe

Preheat & Prep

Preheat a Belgian waffle iron according to manufacturer instructions to medium-high. Lightly brush or spray the iron with a little melted butter to prevent sticking.

Dry Ingredients

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

Wet Ingredients

In a separate bowl or large measuring cup, whisk 2 large eggs until combined. Add 1 1/2 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 tsp vanilla extract. Whisk until smooth.

Combine

Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula until just combined—small lumps are fine. Do not overmix to keep waffles tender and light.

Rest (optional)

Let the batter rest 5–10 minutes at room temperature to allow the baking powder to activate and the gluten to relax (this improves texture).

When the iron is hot, brush the grids with a little melted butter. Pour or ladle batter onto the center of the iron—amount will depend on your waffle maker size (usually 1/2 to 3/4 cup batter for a Belgian waffle). Close the lid and cook until deep golden brown and crisp, about 4–6 minutes, or until the waffle iron’s indicator signals done.

Carefully remove the waffle with tongs or a fork and transfer to a wire rack set over a baking sheet in a warm oven (200°F / 95°C) to keep crisp while you cook the remaining waffles. Repeat brushing the iron with butter as needed and cook remaining batter.

Chill & Whip

Chill a mixing bowl and whisk or beaters in the fridge for 5–10 minutes if possible. Pour 1 cup heavy whipping cream into the chilled bowl, add 1 tbsp powdered sugar, and whip with a hand mixer or whisk until soft peaks form. Do not overwhip; stop when peaks hold but still look glossy.

Wash and prepare fruits: hulled and quarter strawberries, slice bananas, and keep blueberries/raspberries whole. Keep fruits cold until serving.

To assemble (per serving): place one warm Belgian waffle on a plate. Top with a generous handful (about 1/2 cup) of mixed fresh fruit. Spoon or pipe 2–3 tbsp whipped cream over the fruit. Drizzle with 1–2 tbsp pure maple syrup (adjust to taste). If desired, add a small pat of butter and dust lightly with 1/2 tsp powdered sugar or 1/2 tsp fine sugar for presentation.

Serve immediately while waffles are warm and crisp with additional maple syrup on the side.