Crispy Waffles with Mixed Berry Compote
Crispy Waffles with Mixed Berry Compote might just be the reason your brunch table becomes the place to be. These waffles are everything a weekend morning needs: light and fluffy on the inside, with a perfectly golden, crisp edge that holds its own under a cascade of sweet-tart berry compote.

The magic trick? Whipped egg whites and a batter that knows when to stop mixing. And that sauce? It is simple, bright, and ready to take even a Tuesday morning up a notch if you have leftovers. This combo is breakfast royalty, and yes, you are absolutely invited.
Ingredients You Need:
- All-purpose flour
- Cornstarch
- Baking Powder
- Sugar
- Milk
- Oil
- Eggs
- Mixed Berries
- Lemon Juice


How to Make It:
Waffles:
- In a large bowl, sift together the flour, cornstarch, baking powder, and sugar. Set aside.
- Separate the eggs. In one bowl, whisk together the yolks, milk, and oil until fully combined.
- In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form.
- Add the wet ingredients to the dry ingredients and gently stir to combine. Avoid overmixing. A few lumps are totally fine.
- Carefully fold the egg whites into the batter with a spatula, turning the batter over gently and stirring only until just incorporated. This helps keep the waffles light and airy.
- Let the batter rest for 15 minutes while you preheat your waffle iron according to the manufacturer’s instructions.
- Spray the waffle iron with nonstick spray. Spoon in the batter, using about ⅓ to ½ cup per section depending on your iron.
- Cook until golden brown, about 4 to 6 minutes per waffle.
- Keep waffles warm in the oven at its lowest temperature until ready to serve.

Mixed Berry Compote:
- In a small saucepan, combine the frozen berries, lemon juice, and sugar. Heat over medium until the berries thaw and the mixture starts to simmer.
- Use the back of a spoon to gently mash some of the berries, leaving a mix of smooth and chunky textures.
- Stir in the cornstarch and continue stirring as the mixture thickens, about 5 minutes.
- Remove from heat and let it cool slightly before serving. If using a glass container, make sure the compote has cooled enough so it does not crack the glass.

Notes, Variations, and Storage:
- The waffle batter is purposefully mild in sweetness so the fruit compote can shine. Whipping and folding in the egg whites creates that crispy exterior and soft inside everyone loves.
- You can swap the berries for peaches, cherries, or whatever frozen fruit you have on hand.
- Add a dash of cinnamon or splash of vanilla to the batter for a cozy twist.
- Want a little more sweetness? Add a tablespoon of honey or a bit more sugar to the batter.
- Top with fried apples and a sprinkle of cinnamon sugar!
- Let leftover waffles cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or oven to bring back that crispy bite. The compote will keep in the fridge for up to 5 days in a sealed container.

Whether you are hosting brunch, treating yourself after a long week, or convincing your family that breakfast is the best meal of the day, these waffles deliver. Stack them high, pour on the compote, and throw in a little extra butter if you are feeling bold.
Just don’t expect leftovers. They tend to disappear fast.

Crispy Waffles with Mixed Berry Compote
Ingredients
- For the Waffles:
- 2 cups sifted all-purpose flour
- 4 tablespoons cornstarch
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 1/2 cups milk
- 1/2 cup oil
- 3 eggs, separated
- Mixed Berry Compote:
- 3 cups frozen mixed berries
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1/4 cup cornstarch
Instructions
Waffle Batter:
- In a large bowl, sift together the flour, cornstarch, baking powder, and sugar. Set aside.
- Separate the eggs. In one bowl, whisk together the yolks, milk, and oil until fully combined.
- In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form.
- Add the wet ingredients to the dry ingredients and gently stir to combine. Avoid overmixing. A few lumps are totally fine.
- Carefully fold the egg whites into the batter with a spatula, turning the batter over gently and stirring only until just incorporated. This helps keep the waffles light and airy.
- Let the batter rest for 15 minutes while you preheat your waffle iron according the manufacturer's instructions.
- Spray the waffle iron with nonstick spray. Spoon in the batter, using about 1/3 to 1/2 cup per section depending on you iron.
- Cook until golden brown, about 4 to 6 minutes per waffle.
- Keep waffles warm in the oven at it's lowest temperature until ready to serve.
Mixed Berry Compote:
- In a small saucepan, combine the frozen berries, lemon juice, and sugar. Heat over medium until the berries thaw and the mixture starts to simmer.
- Use the back of a spoon to gently mash some of the berries, leaving a mix of smooth and chunky textures.
- Stir in the cornstarch and continue stirring as the mixture thickens, about 5 minutes.
- Remove from heat and let it cool slightly before serving. If using a glass container, make sure the compote has cooled enough so it does not crack the glass.
Notes
Notes, Variations, and Storage:
- The waffle batter is purposefully mild in sweetness so the fruit compote can shine. Whipping and folding in the egg whites creates that crispy exterior and soft inside everyone loves.
- You can swap the berries for peaches, cherries, or whatever frozen fruit you have on hand.
- Add a dash of cinnamon or splash of vanilla to the batter for a cozy twist.
- Want a little more sweetness? Add a tablespoon of honey or a bit more sugar to the batter.
- Top with fried apples and a sprinkle of cinnamon sugar!
- Let leftover waffles cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or oven to bring back that crispy bite. The compote will keep in the fridge for up to 5 days in a sealed container.