In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, milk, melted butter, and vanilla until smooth.

Pour the wet mixture into the dry ingredients: Stir gently with a rubber spatula just until no large pockets of dry flour remain. A few small lumps are fine. Do not overmix, or the waffles may become tough.

Let the batter rest for 10 minutes at room temperature. It should thicken slightly while remaining easy to pour.

Heat the heart-shaped waffle maker according to the manufacturer's instructions. Lightly grease it if required by your waffle maker.

Add enough batter to fill the waffle plates without overflowing. Close the waffle maker and cook until the waffle is golden brown and releases easily, usually about 3 to 5 minutes depending on the appliance. Repeat with the remaining batter.

Transfer cooked waffles to a wire rack rather than stacking them immediately. Stacking traps steam and can soften the exterior.

Wash the strawberries, raspberries, and blueberries: Pat them dry thoroughly so excess moisture does not make the board soggy.

Place the small bowls of Greek yogurt and maple syrup on the serving board first. Add the chocolate chips and chopped pecans to separate small bowls or clusters.

Place the heart-shaped waffles around the bowls, leaving some open spaces for fruit. Fill the remaining spaces with strawberries, raspberries, and blueberries in distinct clusters.

Dust the waffles lightly with powdered sugar just before serving. Keep the maple syrup and yogurt accessible so guests can add them to individual waffles.

Serve the board while the waffles are still warm and crisp. Provide small plates and forks or let guests build their own combinations directly from the board.