Loaded Waffles Recipe

Preheat

Preheat a Belgian waffle iron according to manufacturer instructions to medium-high heat. Lightly brush or spray with a small amount of melted butter (reserve 1 tablespoon from ingredients) to prevent sticking.

Dry ingredients

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

Wet ingredients

In a separate bowl, whisk 2 large eggs with 1 1/2 cups whole milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Combine

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Small lumps are fine; do not overmix to keep waffles tender. Let batter rest for 5 minutes while the iron finishes heating.

Lightly brush the preheated waffle iron with reserved melted butter. Pour batter into the center of the Belgian waffle iron—use about 1/2 to 3/4 cup batter per waffle depending on iron size—spread slightly, and close the lid. Cook until waffles are deep golden brown and crisp, typically 4–6 minutes. Repeat to make 4 large waffles (or adjust to desired count), brushing iron with butter between batches.

Transfer cooked waffles to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining waffles so they stay crisp.

While waffles cook, prepare the berries: If using strawberries, hull and quarter them. Combine 1 cup mixed berries in a bowl and toss with 1 tablespoon powdered sugar and optional 1/2 teaspoon lemon zest to brighten flavor. Let sit 5 minutes to macerate slightly.

Make quick whipped cream: In a chilled bowl, whip 1/2 cup heavy cream with an electric mixer until soft peaks form, then add the powdered sugar used above (if you prefer sweeter whipped cream, add an additional tablespoon) and whip to medium peaks. Do not overwhip; the cream should be light and billowy.

Place one warm Belgian waffle on each serving plate (2 waffles per serving if you made 4 waffles total). Spoon a generous portion of macerated berries over the waffle.

Top each waffle with 2 scoops of vanilla ice cream (or 1 scoop per waffle if serving more waffles). Add a dollop of freshly whipped cream beside or on top of the ice cream.

Drizzle about 3/4 tablespoon to 1 tablespoon maple syrup per waffle (adjust to taste). Dust lightly with 1 teaspoon confectioners' sugar for presentation and garnish with a few whole berries if desired.

Serve immediately while waffles are hot and crisp and ice cream is cold.