Best-Ever Waffles with Mixed-Berry Sauce
Crispy-exterior waffles made with cornstarch and whipped egg whites for lift, paired with a warm mixed-berry compote of blueberries and strawberries brightened with lemon zest and juice. The meringue folded into the batter creates an airy crumb, while the berry sauce can be prepped ahead.
Ingredients
- 1 ½ cup bleached all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ cup buttermilk
- ½ cup milk
- 4 tablespoon vegetable oil
- 8 tablespoon butter, melted and cooled slightly
- 2 egg yolks, from 2 large eggs
- 2 tablespoon sugar, for batter
- 1 tsp vanilla extract
- 2 egg whites, from 2 large eggs
- ½ pint blueberries
- ¼ cup blueberries, reserved
- ½ pint strawberries
- ¼ cup strawberries, reserved
- 3 tablespoon sugar, for berry sauce
- 1 lemon, zested and juiced
Instructions
- 1
Combine blueberries, strawberries, sugar, lemon zest, and lemon juice in a small saucepan over medium heat. Stir and simmer until berries begin to break down. Remove from heat and cool for 10 minutes. Fold in reserved berries and set aside.
- 2
Preheat oven to 200°F. Plug in waffle iron.
- 3
Mix flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
- 4
Whisk buttermilk, milk, and vegetable oil in a separate bowl. Stir in melted cooled butter and egg yolks.
- 5
Beat egg whites in a third bowl until soft peaks form. Add sugar and beat until firm peaks form. Add vanilla and beat until just combined.
- 6
Pour wet ingredients into dry ingredients and stir until just incorporated. Fold in meringue with a rubber spatula using large dollops.
- 7
Add batter to waffle iron according to manufacturer's instructions. Close and wait for indicator light. Remove waffle to oven rack or allow 30-45 seconds longer for crispier texture. Repeat with remaining batter.
- 8
Serve waffles with mixed-berry sauce and desired toppings.
Tips
Make berry sauce 1-2 days ahead; return to room temperature before serving.
Waffle iron capacity varies by model; start with 1 heaping cup of batter and adjust to your machine.
For crispier exterior, allow additional 30-45 seconds after indicator light signals done.
Good to Know
Cooled waffles can be frozen up to 1 month; reheat in toaster or oven. Berry sauce stores refrigerated up to 3 days.
Berry sauce can be made 1-2 days ahead. Waffles best served fresh but tolerate brief holding in warm oven.
Serve immediately with mixed-berry sauce and toppings of choice such as whipped cream, yogurt, or additional fruit.
Common Mistakes
Do not overmix batter after combining wet and dry ingredients to avoid dense, tough waffles.
Do not skip cooling melted butter before adding to wet ingredients to avoid scrambling egg yolks.
Do not fold meringue too vigorously to avoid deflating and losing lift.