Belgian Waffles with Strawberries, Bananas, and Whipped Cream

Why You’ll Love This Recipe

• Extra-crisp, deep-pocket Belgian waffles that stay crunchy under syrup and cream.
• Classic strawberry-banana topping with just-sweet-enough whipped cream.
• Smart technique: cornstarch and whipped egg whites for light, crisp texture.
• Easy to scale, freezer-friendly, and perfect for weekend brunch.

Grocery List

• Produce: Strawberries, bananas, 1 lemon
• Dairy: Eggs, whole milk, buttermilk, unsalted butter, heavy cream
• Pantry: All-purpose flour, cornstarch, granulated sugar, powdered sugar, baking powder, baking soda, fine sea salt, vanilla extract, neutral oil, pure maple syrup

Full Ingredients

Belgian Waffles

• 1 cup (120 g) all-purpose flour
• 1/2 cup (60 g) cornstarch
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (180 ml) whole milk
• 3/4 cup (180 ml) buttermilk
• 2 large eggs, separated
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 2 tbsp neutral oil (canola or vegetable)
• 1 tsp pure vanilla extract
• Neutral oil or nonstick spray for the iron

Strawberry-Banana Topping

• 12 oz (340 g) fresh strawberries, hulled and sliced
• 2 medium bananas, sliced
• 1 tbsp granulated sugar (to macerate berries)
• 1 tsp lemon juice (to keep bananas from browning)

Lightly Sweetened Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (15–20 g) powdered sugar
• 1/2 tsp vanilla extract

To Serve

• 1/2 cup (120 ml) pure maple syrup, warmed
• 2 tbsp powdered sugar, for dusting

Step-by-Step Instructions

Step 1: Macerate the strawberries and prep the bananas

In a bowl, toss the sliced strawberries with 1 tbsp sugar and let sit at room temperature for 10 minutes to draw out their juices. Slice the bananas just before serving and toss with 1 tsp lemon juice to slow browning.

Step 2: Whip the cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form, 2–3 minutes by hand or 1–2 minutes with a mixer on medium. Refrigerate until serving.

Step 3: Preheat the iron and holding oven

Preheat your Belgian waffle iron to medium-high (about 400°F if adjustable). Heat the oven to 200°F and place a wire rack on a baking sheet; this keeps finished waffles crisp while you cook the rest.

Step 4: Mix the dry ingredients

In a large bowl, whisk together the flour, cornstarch, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 5: Combine the wet ingredients and rest the batter

In a medium bowl, whisk the milk, buttermilk, egg yolks, melted butter, neutral oil, and vanilla. Pour the wet mixture into the dry ingredients and whisk gently just until no dry pockets remain. A few small lumps are fine. Let the batter rest 5 minutes to hydrate while you prepare the egg whites.

Step 6: Whip and fold in the egg whites

In a clean bowl, beat the egg whites to soft peaks. Using a spatula, fold the whites into the batter in 2–3 additions until just incorporated. Do not overmix; you want streaks of white to disappear but the batter to remain airy.

Step 7: Cook the waffles

Lightly brush or spray the hot iron with oil. Add 2/3 to 3/4 cup batter (or per your iron’s instructions) and close. Cook until deeply golden and crisp, 4–5 minutes. Transfer the waffle to the rack in the 200°F oven. Repeat with remaining batter, lightly oiling the iron as needed.

Step 8: Warm the syrup and serve

Warm the maple syrup in a small saucepan over low heat or in the microwave until just hot. Serve waffles piled with strawberries and bananas, add a generous spoonful of whipped cream, drizzle warm syrup into the deep pockets, and finish with a snowy dusting of powdered sugar. Enjoy immediately.

Pro Tips

• Cornstarch plus a touch of oil helps lock in crispness; whipped egg whites keep the interior light.
• Keep waffles on a wire rack in a 200°F oven so steam can escape. Stacking on a plate makes them soggy.
• Resist overmixing. A slightly lumpy batter bakes up lighter and crisper.
• If your batter thickens as it sits, loosen with 1–2 tbsp milk to return it to a thick, pourable consistency.
• Know your iron: hotter settings give better browning and crunch. Aim for a deep golden color.

Variations

• Chocolate chunk waffles: Fold 1/2 cup mini chocolate chips into the batter.
• Caramelized banana topping: Sauté banana slices in 1 tbsp butter and 1 tbsp brown sugar until glossy and golden.
• Blueberry swap: Use 2 cups fresh blueberries in place of strawberries for a different berry twist.

Storage & Make-Ahead

Cooked waffles keep in the fridge up to 2 days or freeze up to 2 months. Cool completely, then freeze in a single layer before bagging. Reheat at 350°F on a rack: 6–8 minutes from the fridge or 10–12 minutes from frozen (or use a toaster). Whipped cream can be made up to 24 hours ahead and re-whipped for 10–15 seconds if needed. Macerated strawberries are best the day of; bananas should be sliced just before serving.

Nutrition (per serving)

Approximate: 840–880 calories; 45 g fat; 100–105 g carbohydrate; 10–12 g protein; 3–5 g fiber; 780 mg sodium. Values will vary with syrup amount and exact waffle iron yield.