Heart Shaped Waffles Berries Cream (Printable)
Golden waffles shaped like hearts topped with fresh berries and whipped cream, perfect for a festive breakfast.
# What You Need:
→ Waffle Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 3/4 cups whole milk or buttermilk
08 - 1/3 cup unsalted butter, melted and cooled
09 - 1 teaspoon pure vanilla extract
→ Toppings
10 - 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
14 - Optional: maple syrup, extra powdered sugar for dusting, mint leaves
# How To Make It:
01 - Preheat your heart-shaped waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Whisk until well combined and smooth.
04 - Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; small lumps are acceptable and will yield tender waffles.
05 - Lightly grease the preheated waffle iron. Pour approximately 1/2 cup batter per waffle, adjusting based on iron size. Cook until golden and crisp, about 3-5 minutes per batch.
06 - While waffles cook, whip the heavy cream with powdered sugar and vanilla extract using a hand mixer or stand mixer until soft peaks form.
07 - Wash and pat dry the berries. Hull and slice strawberries if using; leave smaller berries whole.
08 - Serve warm heart-shaped waffles topped with a generous dollop of whipped cream and a handful of mixed berries. Drizzle with maple syrup and garnish with mint leaves or powdered sugar dusting if desired.
# Expert Suggestions:
01 -
- The whipped cream melts into warm waffle crevices like magic
- Fresh berries cut through the richness perfectly
- These make any Tuesday morning feel like a celebration
02 -
- Overmixed batter equals tough, rubbery waffles—stop mixing when you still see small lumps
- The waffle iron needs to be fully hot before adding batter or they'll stick and tear
- Letting finished waffles rest on a wire rack keeps them crisp instead of getting soggy
03 -
- Separate your eggs, whip the whites, and fold them in last for restaurant-style loftiness
- Real maple syrup matters here—cheap stuff ruins the delicate balance you've created