Heart Shaped Waffles Berries (Print version)

Fluffy heart-shaped waffles topped with a mix of fresh berries and a dusting of powdered sugar.

# What you'll need:

→ Waffle Batter

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 3/4 cups milk
07 - 1/3 cup unsalted butter, melted
08 - 1 teaspoon pure vanilla extract

→ Toppings

09 - 1 cup strawberries, hulled and sliced
10 - 1 cup blueberries
11 - 1 cup raspberries
12 - 2 tablespoons powdered sugar
13 - 1/2 cup maple syrup or honey (optional)
14 - Fresh mint leaves for garnish (optional)

# Method:

01 - Preheat heart-shaped waffle iron according to manufacturer instructions. Lightly grease with melted butter or nonstick spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, beat eggs thoroughly. Add milk, melted butter, and vanilla extract, mixing until uniform.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined; do not overmix. Small lumps are acceptable and ensure tender waffles.
05 - Pour approximately 1/2 cup batter onto preheated waffle iron. Close lid and cook until golden and crisp, approximately 3 to 5 minutes per batch.
06 - Remove cooked waffles and place on a wire rack or warm oven to maintain crispness. Repeat with remaining batter.
07 - Arrange waffles on serving plates. Top with mixed berries, dust generously with powdered sugar, and drizzle with maple syrup or honey if desired. Garnish with fresh mint leaves.

# Expert advice:

01 -
  • The waffles emerge impossibly fluffy with crisp edges that hold up under toppings
  • Hearts on a plate make even a regular Tuesday morning feel like a celebration
  • The fresh berry medley cuts through the richness so you never feel weighed down
02 -
  • Let the batter rest for 5 minutes before cooking—the flour absorbs the liquid better, creating more tender waffles
  • The waffle iron's indicator light isn't always reliable, so trust your nose and the steam production instead
  • Frozen berries will make your waffles soggy and turn everything a strange purple color, so stick to fresh
03 -
  • Separate your eggs and fold in the beaten whites at the end for cloud-like waffles that practically float off the plate
  • Add a tablespoon of cornstarch to the dry ingredients for extra crispy edges that stay crunchy even under syrup

Go back