Waffle Tower Recipe

Prepare batter

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

In a separate bowl whisk 2 eggs lightly, then add 1 1/2 cups whole milk, 6 tbsp melted butter and 1 tsp vanilla extract. Whisk until smooth.

Pour wet ingredients into dry ingredients and stir just until combined — a few small lumps are fine. Let rest 5–10 minutes to hydrate the flour; batter will thicken slightly.

Preheat your Belgian waffle iron according to manufacturer instructions and lightly grease with oil or nonstick spray.

Cook waffles: pour batter per your iron’s recommended amount and cook until deep golden brown and crisp (usually 3–5 minutes). Transfer cooked waffles to a warm oven set to 200°F (95°C) on a baking sheet to keep crisp while you finish cooking the rest. You should have about 6–8 large waffles depending on waffle iron size.

Make caramel nut filling: In a medium saucepan set over medium heat combine 1 cup brown sugar, 1 cup heavy cream, 4 tbsp butter and 2 tbsp corn syrup. Stir constantly until sugar dissolves, then bring to a gentle boil. Let simmer 3–4 minutes, stirring, until mixture thickens slightly and coats the back of a spoon.

Remove from heat and stir in 1 tsp sea salt and 1 cup toasted chopped pecans or walnuts. Let cool 5 minutes; the sauce will thicken as it cools. Keep warm or reheat gently before assembly.

Toast nuts (if not toasted): Spread nuts on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant. Chop roughly.

Prepare toppings: wash berries and pat dry. Slice banana just before assembly to avoid browning. Warm maple syrup gently if desired.

Build the tower: place one waffle on your serving plate as the base. Spoon 2–3 tbsp of the warm caramel nut filling over the waffle, spreading to the edges but leaving a small rim.

Add toppings between layers: place next waffle on top and spread a thinner layer (1–2 tbsp) of caramel, then scatter a small handful of mixed berries and a few banana slices. Repeat stacking waffles, alternating heavier (2–3 tbsp) and lighter (1–2 tbsp) caramel layers so the tower remains stable. Continue until you have stacked 4–6 waffles, leaving the top waffle plain or with a light drizzle.

Finish the top: pipe or dollop whipped cream on top, add a generous pour of warm maple syrup, drizzle 1/2 cup melted chocolate or chocolate sauce over the tower, and sprinkle remaining chopped nuts around the top layers. Add a scoop of vanilla ice cream to one side if using.

Dust the finished tower lightly with 2 tbsp powdered sugar, garnish with mint leaves and edible flowers, and serve immediately with extra syrup and caramel on the side.

Serve immediately so waffles stay crisp. If making ahead, keep waffles separately in a low oven (200°F/95°C) and reheat briefly in a toaster oven or oven to restore crispness before stacking.

To prevent collapse: use slightly less filling between the bottom layers and reserve heavier toppings for the upper layers. Trim any overly large waffles to create a stable center if needed.