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:

1. In a large bowl, sift together the flour, cornstarch, baking powder, and sugar. Set aside.
2. Separate the eggs. In one bowl, whisk together the yolks, milk, and oil until fully combined.
3. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form.
4. Add the wet ingredients to the dry ingredients and gently stir to combine. Avoid overmixing. A few lumps are totally fine.
5. 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.
6. Let the batter rest for 15 minutes while you preheat your waffle iron according to the manufacturer’s instructions.
7. Spray the waffle iron with nonstick spray. Spoon in the batter, using about ⅓ to ½ cup per section depending on your iron.
8. Cook until golden brown, about 4 to 6 minutes per waffle.
9. Keep waffles warm in the oven at its lowest temperature until ready to serve.

Mixed Berry Compote:

1. 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.
2. Use the back of a spoon to gently mash some of the berries, leaving a mix of smooth and chunky textures.
3. Stir in the cornstarch and continue stirring as the mixture thickens, about 5 minutes.
4. 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.