Did someone say Nutella for breakfast? Yup, you heard that right! Creamy, chocolatey Nutella melts into each and every crevice of these light and fluffy Belgian waffles. As if that wasn’t enough – top it all off with raspberry preserves, fresh raspberries and a dollop of whipped cream. You’d better have a sweet tooth and a mighty appetite for these Belgian Waffles with Nutella and Raspberries!
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Admittedly, I would consider myself to be a chocoholic and a sugar addict so these waffles check all the boxes for me. The waffles are sturdy and crisp on the outside, but when you cut into them you’ll be surprised to find a light and fluffy interior. I had the idea to make these waffles after reminiscing about my study abroad in Italy. I lived in a small apartment in Florence studying architecture and I fell in love with the city as much as I did it’s food. One of my favorite sweet treats (besides gelato) was a Belgian waffle with Nutella. The smell was enough to sell me and every bite was magical. I tried to recreate that experience with these waffles and I hope they bring you as much joy as they bring me!
Ingredients for Belgian Waffles with Nutella and Raspberries
- cake flour – contains less protein than all-purpose flour, which means there is less gluten formation in the batter. Cake flour provides a softer, fluffier texture in the Belgian waffles. If you don’t have cake flour on hand, don’t fret! You can easily make cake flour with 2 ingredients you probably already have on hand: all-purpose flour and cornstarch. For this recipe, combine 1 3/4 cups all-purpose flour with 4 tablespoons cornstarch. Sift the mixture TWICE to lighten the flour and the result will be more reminiscent of cake flour.
- granulated sugar
- baking powder
- salt
- ground cinnamon
- eggs
- avocado oil – any neutral oil like grapeseed oil, canola oil or vegetable. oil.
- milk
- vanilla extract
- Nutella
- raspberry preserves – I highly recommend grabbing a jar of these raspberry preserves. You can find it in almost any grocery store.
- fresh raspberries
- maple syrup – optional.
- fresh whipped cream – optional.
Here’s what else you’ll need:
- 3 medium mixing bowls
- electric hand mixer
- whisk
- rubber spatula
- waffle iron
- measuring cups and spoons
How to Make Belgian Waffles with Nutella and Raspberries
- Whisk together all of the dry ingredients. Set aside.
- Whisk together the egg yolks, avocado oil, milk and vanilla. Pour the wet mixture into the dry mixture and whisk until smooth. Set aside.
- Use a hand mixer to beat the egg whites until they form stiff peaks. Fold the egg whites into the batter.
- Cook waffles according to the instructions on your waffle iron.
- In separate bowls, heat the Nutella and raspberry preserves in the microwave until melted. Drizzle the Nutella and raspberry preserves over the waffles to your liking and finish with fresh raspberries and a dollop of fresh whipped cream.
More Sweet Breakfast Recipes
- Baked Apple Cider Donuts
- Elvis Waffles
- Apple Cider Pumpkin Bread with Chocolate Cream Cheese Butter
- Baked Chai Donuts with Blueberry Glaze
- Blueberry Maple Biscuits and Gravy
View all sweet breakfast recipes here
Please let me know how your Belgian Waffles with Nutella and Raspberries turn out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Belgian Waffles with Nutella and Raspberries
AuthorLeandra BuchinCategory30 Minutes or Less, Breakfast, Nut-Free, Sweet BreakfastDifficultyBeginnerDid someone say Nutella for breakfast? Yup, you heard that right! Creamy, chocolatey Nutella melts into each and every crevice of these light and fluffy Belgian waffles. As if that wasn't enough - top it all off with raspberry preserves, fresh raspberries and a dollop of whipped cream. You'd better have a sweet tooth and a mighty appetite for these Belgian Waffles with Nutella and Raspberries!
In a large bowl, whisk together all of the dry ingredients. Set aside.
In a bowl, whisk together the egg yolks, avocado oil, milk and vanilla. Pour the wet mixture into the dry mixture and whisk until smooth. Set aside.
In a bowl, use a hand mixer to beat the egg whites until they form stiff peaks. Fold the egg whites into the batter.
Cook waffles according to the instructions on your waffle iron. I suggest using a higher heat setting for a shorter time to get a crisp, nicely browned outer edge with a fluffy inside.
In separate bowls, heat the Nutella and raspberry preserves in the microwave until melted. Drizzle the Nutella and raspberry preserves over the waffles to your liking and finish with fresh raspberries and a dollop of fresh whipped cream. Enjoy!
Ingredients
Directions
In a large bowl, whisk together all of the dry ingredients. Set aside.
In a bowl, whisk together the egg yolks, avocado oil, milk and vanilla. Pour the wet mixture into the dry mixture and whisk until smooth. Set aside.
In a bowl, use a hand mixer to beat the egg whites until they form stiff peaks. Fold the egg whites into the batter.
Cook waffles according to the instructions on your waffle iron. I suggest using a higher heat setting for a shorter time to get a crisp, nicely browned outer edge with a fluffy inside.
In separate bowls, heat the Nutella and raspberry preserves in the microwave until melted. Drizzle the Nutella and raspberry preserves over the waffles to your liking and finish with fresh raspberries and a dollop of fresh whipped cream. Enjoy!
Notes
DIY CAKE FLOUR: If you don’t have cake flour on hand, don’t fret! You can easily make cake flour with 2 ingredients you probably already have on hand: all-purpose flour and cornstarch. For this recipe, combine 1 3/4 cups all-purpose flour with 4 tablespoons cornstarch. Sift the mixture TWICE to lighten the flour and the result will be more reminiscent of cake flour.
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