Guests will love this buttermilk waffle board filled with a multitude of toppings for an endless variety of flavor combinations! If you are looking to satisfy a sweet tooth, pair soft, tender, buttermilk waffles with marshmallow spread, mocha chocolate sauce, and dark chocolate chips. If you are looking for a classic combo, there’s lightly sweetened whipped cream and berries. If you are adventurous, you can pair a buttermilk waffle with whipped cinnamon sugar butter, fresh figs, and maple syrup.
- 60 mins
- 6 servings
For the buttermilk waffles
- 2 cups flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- 2 cups buttermilk
- ½ cup salted butter
- 2 large eggs
- 2 tsp Rodelle vanilla extract
For the mocha chocolate sauce
- ½ cup hot strongly brewed coffee
- ½ cup Rodelle Dutch-processed cocoa powder
- 8 tbsp powdered sugar
- 2 tbsp salted butter, room temperature
- ¼ tsp Rodelle vanilla extract
For the whipped cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ¼ tsp vanilla extract
For the whipped cinnamon sugar butter
- 1 stick salted butter
- ¼ tsp cinnamon
- ⅓ cup powdered sugar
For the other toppings
- ½ cup marshmallow spread
- ¼ cup dark chocolate chips
- 8 oz figs, cut in half
- 16 oz strawberries
- 8 oz blueberries
- ½ cup maple syrup
- Preheat waffle iron on a medium-high setting until hot. Combine all the dry ingredients for the waffles in a medium bowl. Combine all the wet ingredients for the waffles with a whisk in a medium bowl. Pour the wet ingredients into the dry ingredients and gently whisk until combined. There will be small lumps in the batter, which is ok. You do not want to overmix.
- Place ¾ cup of batter into the center of the hot waffle iron sprayed with nonstick cooking spray. Cook according to waffle iron’s instructions. You are looking for a waffle that is crispy on the outside and soft on the inside. Place the waffle on a baking sheet and hold it in an oven at 150 F while you make the other waffles. Repeat with the remaining batter.
- To make the mocha chocolate sauce, whisk the hot coffee and cocoa powder together until smooth and shiny. Add the powdered sugar and whisk until smooth. Then add the softened butter. Whisk until combined and smooth. Pour into serving ramekin.
- To make the whipped cream, combine the cream, powdered sugar, and vanilla extract in a medium bowl and whip with a hand mixer or a stand mixer fitted with a whisk attachment until stiff peaks form, about 1-2 minutes. Set aside and fill a serving ramekin with some of the sweetened whipped cream.
- To make the whipped cinnamon sugar butter, combine room temperature butter, powdered sugar, and cinnamon. Use a hand mixer or a stand mixer fitted with a paddle attachment to beat the mixture together until light and fluffy, about 1-2 minutes—place in a serving ramekin. Alternatively, you can place this mixture into a piping bag fitted with a star tip and then pipe it into a ramekin for serving.
- To assemble the waffle board, gather all the toppings into small containers or ramekins. Remove the warm waffles from the oven and cut them into four quarters. Arrange the waffles on a large platter into a line down the middle. Add a few to either side if there is room on the platter. Arrange the ramekins filled with toppings evenly spaced around the platter. Add a small spoon to each ramekin. Then add the strawberries around the waffles, then the blueberries and figs (each in its own distinctive pile). Sprinkle chocolate chips around the platter. Serve immediately!
- Using a high heat setting on the waffle iron will result in crispy waffles on the outside with soft, fluffy interiors.
- You can make chocolate sauce or buy store-bought to save time. The same goes for the cinnamon sugar butter, which can be swapped for softened salted butter.