Make your weekend brunch special with these Homemade Belgian Waffles. They are topped with a fresh triple berry sauce which make them extra special!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Breakfast, Sweet
  • Cuisine: Continental

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs
  • 5 tablespoons unsalted butter (melted and cooled)
  • 2 cups milk (I used 1%)
  • 1 teaspoon vanilla extract

triple berry sauce

  • 2 cups mixed berries (I used raspberries blackberries and blueberries)
  • 1 tablespoon water
  • 1/3 cup granulate white sugar
  • 1 tablespoons lemon juice
  • 3/4 tablespoon cornstarch

to serve

  • maple syrup
  • fresh berries
  • butter

Method

  1. First make the triple berry sauce. Begin by heating berries with 1 tablespoon water and granulated white sugar in a pan on medium heat.
  2. Stir till the sugar melts and dissolves completely, around 2-3 minutes.
  3. In a bowl, mix together fresh lemon juice and cornstarch.
  4. Add the cornstarch liquid to the berry sauce and cook for another 3-4 minutes or till the sauce thickens. Remove from heat and set aside until ready to use.
  5. In a bowl whisk together flour, sugar, baking powder and salt. Set aside.
  6. In another whisk together eggs, vanilla extract, butter and milk. Meanwhile pre-heat oven to 200 F degrees.
  7. Stir wet ingredients into dry ingredients. Mix till just combined.
  8. Pour 3/4 - 1 cup batter per waffle and cook till golden brown [according to instructions on your waffle maker, around 4-5 minutes].
  9. Place the prepared waffle in 200 F degree pre-heated oven to crisp up while you make the other waffles.
  10. Repeat till the batter is finished, I got 4 waffles out of this batter.
  11. Place all waffles in a single layer to crisp up in the oven before serving. Top the belgian waffles with triple berry sauce, sprinkle with powdered sugar and enjoy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.