Heart Shaped Waffles Berries (Printable)

Fluffy heart-shaped waffles served with fresh mixed berries and a sprinkle of powdered sugar.

# What You 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 (plus more for greasing)
08 - 1 teaspoon pure vanilla extract

→ Topping

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

# Directions:

01 - Preheat your heart-shaped waffle iron according to the manufacturer's instructions. Lightly grease with melted butter or nonstick spray.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt until well incorporated.
03 - In a separate bowl, beat the eggs, then add milk, melted butter, and vanilla extract. Whisk until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix as a few lumps are acceptable.
05 - Pour approximately 1/2 cup batter onto the preheated waffle iron. Close and cook until golden and crisp, 3 to 5 minutes per batch.
06 - Remove cooked waffles and keep warm in a low-temperature oven. Repeat with remaining batter until all waffles are prepared.
07 - Arrange waffles on serving plates. Top with mixed berries, dust with powdered sugar, and drizzle with maple syrup or honey if desired. Garnish with fresh mint leaves.

# Expert Tips:

01 -
  • The way the berries sink slightly into warm waffle pockets creates little pockets of jammy sweetness in every bite
  • These come together faster than pancakes and somehow feel more special, even though the batter takes literally five minutes
  • Leftovers (if you somehow have any) freeze beautifully and reheat in the toaster for an instant fancy breakfast
02 -
  • The batter will seem thick, almost like cake batter. This is correct. Thin batter spreads too much and you lose those crisp edges.
  • Never open the waffle iron early. I learned this the hard way—you will tear the heart in half and have to eat your mistakes in shame.
  • Letting the batter rest for 10 minutes while the iron heats up actually improves the texture. The flour absorbs the liquid better.
03 -
  • Separate your eggs and whip the whites before folding them in for extra fluffy, restaurant-style waffles
  • Add a tablespoon of cornstarch to the dry ingredients for that perfectly crisp exterior that stays crunchy even under syrup

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