Begin by preparing the cinnamon sugar coating. In a flat tray or casserole pan, combine the sugar, cinnamon and nutmeg. Use a whisk or a large spoon and combine the ingredients together until a uniform mixture forms. Make sure to break apart any clumps of brown sugar. Set the coating aside for later.

Next, prepare the waffle batter. If you cannot find buttermilk in stores, make your own by combining whole milk with the 2 tablespoons lemon juice or vinegar. Whisk in the juice, then let the milk stand for a few minutes, forming a buttermilk.

In a large bowl, combine the buttermilk, oil or melted butter, eggs, sugar and vanilla. Whisk on high speed with a mixer or use a hand whisk; mix for a few minutes until the eggs are well beaten. In a separate bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt and cinnamon. Sift the dry ingredients into the batter, then mix for about 1 minute, until the batter is smooth.

While preparing the batter, preheat a waffle griddle. Once the griddle is hot and ready, add approximately ¼ to 1/3 cup waffle batter into the center; close and let the waffles cook until golden.

Remove the waffles from the griddle onto a clean tray. Using a pastry brush, brush each waffle lightly with the melted butter. Drop the buttered waffles into the prepared cinnamon sugar and turn the waffles until they’re well coated in the sugar mixture.

Serve the waffles hot, topped with whipped cream, berries and maple syrup.

For homemade whipped cream: place the chilled heavy cream, confectioner’s sugar and vanilla into a large bowl. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Scoop the whipped cream onto each waffle or transfer the cream into a pastry bag tipped with a star tip. Pipe the cream onto each waffle as needed.