Vanilla Bean Belgian Waffles With Whipped Cream and Strawberries

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“In ‘Waffles’ by Tara Duggan”
1hr 40mins
8 waffles, about

Ingredients Nutrition


  1. In a small saucepan, heat the milk over medium heat until bubbles form around the edges.
  2. Remove from the heat.
  3. Split the vanilla bean in half lengthwise and use a small knife to scrape the beans into the milk.
  4. Add the vanilla pod and let stand, 30-60 minutes.
  5. In a medium bowl, toss the strawberries and 4 T sugar; macerate, stirring occasionally, until the berries soften and form a syrup, 30-60 minutes.
  6. Preheat a Belgian waffle maker.
  7. In the bowl of a stand mixer using the whisk attachment, whip the egg whites on med-high speed until soft peaks form, 3 minutes.
  8. Add the remaining 3 T sugar and whip until firm peaks form, 2-3 minutes.
  9. Remove the vanilla pod and place the infused milk in a medium bowl.
  10. Slowly whisk in the egg yolks and butter.
  11. In a large bowl, mix together the flour, baking powder, and salt.
  12. Make a well in the center of the dry ingredients and pour in the milk mixture, stirring until just combined.
  13. Gently fold in the egg whites.
  14. Ladle the batter into the waffle maker, using ½-3/4 cup batter per batch.
  15. Spread the batter so that is almost reaches the edges of the waffle maker.
  16. Cook until the waffles are crisp and browned, 3-4 minutes.
  17. Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200 degree oven for up to 20 minutes before serving.
  18. Top with the strawberries and whipped cream and dust with powdered sugar.
  19. To make the whipped cream—in the bowl of a stand mixer using the whisk attachment, whip the cream on med-high speed until soft peaks form, about 3 minutes.
  20. Add the sugar and vanilla and whip until firmer peaks form, 1-2 minutes.

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