Big House Waffle Recipe

Preheat

Preheat your waffle iron according to manufacturer's instructions to medium-high heat. Lightly brush or spray with butter or oil if required.

Dry ingredients

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

Wet ingredients

In a separate bowl, beat 2 large eggs lightly. Add 1 3/4 cups milk, 1/2 cup melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until blended.

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 okay. Do not overmix. Let the batter rest 5 minutes while the waffle iron finishes heating; this helps the baking powder activate and yields a lighter waffle.

While the batter rests, combine 1 cup sliced strawberries, 3/4 cup blueberries, and 3/4 cup raspberries in a bowl. Add 1 tablespoon lemon juice and 1 teaspoon granulated sugar if using. Gently toss to coat. Let sit at room temperature for 5–10 minutes to macerate and release juices, stirring occasionally.

Chill a medium bowl and beaters if possible. Pour 1 cup chilled heavy cream into the bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip with an electric mixer on medium-high until soft peaks form, about 2–3 minutes. Avoid overwhipping; stop when peaks hold but still look glossy.

When the waffle iron is ready, lightly brush the plates with 1 tablespoon melted butter or use cooking spray. Pour batter to the manufacturer's recommended amount (usually about 3/4 to 1 cup for a standard Belgian waffle iron). Close the lid and cook until golden brown and crisp, about 4–6 minutes depending on your iron. Repeat until batter is used, keeping finished waffles warm in a low oven (200°F / 95°C) on a wire rack so they stay crisp.

Place a warm waffle on each serving plate. Spoon a generous portion of the macerated mixed berries over the waffle, allowing some berry juices to drizzle. Add a large dollop of whipped cream on top or to the side.

Drizzle pure maple syrup (about 2–3 tablespoons per waffle, adjust to taste) over the berries and whipped cream. Garnish with fresh mint leaves.

Serve immediately while waffles are warm and crisp. Leftover waffles can be cooled and refrigerated for up to 2 days or frozen for up to 1 month; reheat in a toaster oven to restore crispness.