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Homemade Belgian Waffles

By Lily Wokin

Nothing motivates me to get out of bed on a weekend more than delicious homemade Belgian waffles with maple syrup, fresh Chantilly cream and of course a hot cup of coffee. I love it when waffles have that nice crisp but also stay fluffy on the inside. This recipe is simple to make yet absolutely satisfying and even easier to make if you prepare the waffle batter ahead of time. Hosting brunch for large crowd? Just multiply this recipe and keep the cooked waffles warm on a sheet tray in a pre-heated oven at 100 degrees.

Prep Time

15 minutes for waffle batter and fresh cream

Cook Time

15 minutes

Total Time

30 minutes




Ingredients for waffle batter

  • 1 cup all purpose flour

  • 1.5 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 tablespoon granulated sugar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1 cup buttermilk

  • 1 large egg

  • ¼ cup melted and cooled unsalted sweet cream butter

  • 1 teaspoon vanilla extract

Ingredients for Chantilly Cream

  • ½ cup heavy whipping cream

  • ½ teaspoon vanilla extract

  • 2 teaspoons granulated sugar


  • ½ cup fresh blueberries

  • ½ banana, sliced

  • Real maple syrup (I like to use the Bourbon Barrel Aged Syrup by Crown Maple)


  • Flip waffle maker with extra deep divots

  • Mixing bowls- 1 must be chilled for making Chantilly cream

  • Silicone spatula

  • Large balloon whisk

  • Measuring cups and spoons

  • Cooking spray for waffle maker



  1. In a large mixing bowl combine the dry ingredients until they are well blended

  2. In a separate bowl combine the buttermilk, egg, butter (make sure it has cooled down after melting) and vanilla extract

  3. Fold the wet ingredients into the dry ingredients, mixing occasionally

  4. At this point the waffle batter can be stored in an airtight container in the refrigerator for up to two days or used immediately

  5. Coat the waffle maker with cooking spray for even crispiness

  6. While the waffle cooks, prepare the Chantilly cream. In the chilled mixing bowl whisk the heavy whipping cream, sugar and vanilla extract quickly until soft peaks form (about 2 minutes)

  7. Top the waffles with fresh blueberry, bananas, maple syrup and Chantilly cream

Pro Tip:

Whenever I make batter I end up with flour all over my prep surfaces, some on the floor and definitely on my apron. To help prevent this I like to create a small well in the dry ingredients and slowly pour in the wet mixture, folding occasionally with the spatula. This also eliminates clumps from forming in the waffle batter.


Lily Wokin is a New York-based recipe and lifestyle blogger. Her background in professional food and commercial photography is reflected through her images as she has a distinctive talent for enhancing the beauty found in her subjects. Lily also volunteers as the NYC Chapter Leader for the VHL Alliance; a  non-profit dedicated to brain tumor awareness and cancer research.  She is a frequent contributor for Morton Williams.

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