Waffle with Whipped Cream

Waffles topped with mountains of pillowy whipped cream always mean a relaxed Saturday in my kitchen. There are few breakfasts that feel this festive yet come together with such simple ingredients and a little weekend energy.

Ingredients

• All purpose flour: brings structure and lightness
• Sugar: just a touch helps browning and sweetness without overdoing it
• Baking powder: lifts the waffle batter for that classic tender crumb
• Baking soda: keeps the color golden and the texture just right
• Salt: brightens all the other flavors so do not skip even if it is only a pinch
• Egg: binds everything and adds a little extra richness
• Milk: whole or two percent makes the ideal tender batter do not use low fat for best taste
• Melted butter: delivers flavor and a golden crisp edge always use good quality unsalted butter
• Vanilla extract: for both waffle and cream is the secret to that irresistible aroma
• Heavy cream: must be very cold to whip up fluffy use fresh good quality cream for best results
• Powdered sugar: gently sweetens the whipped cream and helps keep it stable
• Selecting good vanilla: makes a big difference and if you have homemade or pure extract use it here for best results

Step-by-Step Instructions

Mix the Dry Ingredients:

In a medium bowl whisk together flour sugar baking powder baking soda and salt making sure all are combined evenly with no lumps These dry ingredients set the foundation for fluffy waffles

Mix the Wet Ingredients:

Crack the egg into a second bowl add milk melted butter and vanilla extract Whisk very well so the egg is completely mixed and the butter is not separated This ensures a smooth final batter

Combine Wet and Dry Mixtures:

Pour the wet mixture into the dry ingredients Stir gently until you no longer see pockets of flour It is important not to overmix or your waffles might be tough The batter should look a little lumpy

Preheat and Prepare the Waffle Iron:

Set your waffle iron to preheat and lightly coat with oil or a pat of butter Even if your iron says it is nonstick a little grease always helps for a perfect release

Cook the Waffles:

Ladle batter evenly into the center of your hot waffle iron Use just enough to fill out the shape but do not overfill Close the lid and cook for about three to five minutes until the waffle is golden brown and crispy The aroma will let you know it is ready

Make the Whipped Cream:

In a chilled mixing bowl pour in the heavy cream add powdered sugar and vanilla extract Beat with a whisk or hand mixer on medium until soft peaks form The cream should be thick enough to hold a shape but still billowy Do not whip too far or it will turn stiff

Assemble and Serve:

Place your cooked waffle on a plate Dollop or pipe a big swirl of whipped cream right in the center For an elegant finish dust lightly with more powdered sugar or a tiny stream of honey Serve immediately before the whipped cream melts

Save

Whipped cream is my favorite topping because it turns an everyday breakfast into something special My grandma always let me pile the cream as high as I wanted on weekends and now I do the same for my own family

Storage Tips

Leftover waffles keep well for two days in the fridge reheat in the toaster to restore their crisp edges You can easily freeze cooked waffles flat between sheets of parchment and warm them up straight from frozen Whipped cream is best eaten fresh but you can rewhip briefly if it begins to deflate in the refrigerator

Ingredient Substitutions

If you are out of butter try using a quality liquid oil like light olive or coconut oil for a slightly different taste Almond or oat milk can work for a dairy free swap but the waffles will turn out a bit more dense No fresh cream Simply serve with yogurt or sweetened ricotta in a pinch

Serving Suggestions

Go classic with a dusting of cinnamon or drizzle of maple syrup Slices of fresh berries or bananas add natural color and sweetness For fancier occasions offer a little finely grated dark chocolate or a spoonful of berry compote alongside

Waffle Traditions

Waffles have roots in Belgium but over the years they have become a beloved breakfast across the world I always think of them as Sunday food meant to be shared leisurely no matter where you live At our house they are as loved for dinner as for brunch

Recipe FAQs

→ What flour works best for these waffles?

All-purpose flour gives a classic texture, but you can use cake flour for a lighter result or add a portion of whole wheat for nuttiness.

→ Can I substitute the milk?

Yes, any dairy or unsweetened plant-based milk will work. Just ensure it matches your flavor preferences and thickness for proper batter texture.

→ How do I prevent overmixing the batter?

Mix until just combined. Small lumps are fine. Overmixing can yield dense waffles instead of light, fluffy ones.

→ What's the key to perfect whipped cream?

Keep the cream and mixing bowl cold. Whip just until soft peaks form for a smooth, spreadable consistency.

→ Are there serving variations?

Try adding berries, chocolate shavings, or a drizzle of honey or maple syrup for extra flavor and presentation appeal.