The Alaskan Waffle Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease the plates with melted butter or nonstick spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.

In a separate medium bowl or large measuring cup, beat the eggs lightly with the milk, melted butter and vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until combined — a few small lumps are okay. Do not overmix.

Let the batter rest for 5 minutes while the waffle iron finishes preheating. This helps the baking powder activate and gives a lighter waffle.

Cook waffles according to your waffle iron: pour the recommended amount of batter (usually 3/4 to 1 cup for a standard iron) onto the center, close, and cook until golden brown and crisp, about 3–5 minutes. Transfer to a wire rack in a single layer to keep crisp while cooking remaining waffles. This recipe yields about 4 standard waffles (serves 2–4 depending on appetite).

General prep

Decide which compote to make (apple, blueberry or strawberry). The following steps cover each fruit; follow the section for your chosen fruit.

Apple compote

In a medium saucepan over medium heat, combine diced apples, 1/4 cup of the sugar (from the 1/2 cup), 2 tablespoons water, lemon juice and cinnamon. Cook, stirring occasionally, until apples are tender and syrupy, about 8–10 minutes. If mixture is thin, mix cornstarch and cold water to make a slurry and stir in; simmer 1 minute until thickened. Taste and add remaining sugar if you prefer sweeter compote. Remove from heat and keep warm.

Blueberry compote

In a medium saucepan over medium heat, combine blueberries, 1/4 cup sugar, 2 tablespoons water and lemon juice. Cook, stirring occasionally, until berries begin to burst and release juices, about 6–8 minutes. If you want a slightly thicker compote, stir the cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the pan and simmer 1 minute. Remove from heat and keep warm.

Strawberry compote

In a medium saucepan over medium heat, combine quartered strawberries, 1/4 cup sugar, 2 tablespoons water and lemon juice. Cook, stirring occasionally, until strawberries soften and release juices, about 6–8 minutes. If desired, smash a few pieces with the back of a spoon for texture. Stir in cornstarch slurry if thicker consistency is preferred and simmer 1 minute. Remove from heat and keep warm.

Make whipped cream: Chill a medium bowl for 5 minutes in the refrigerator. Pour the heavy whipping cream into the chilled bowl, add powdered sugar and 1/4 tsp vanilla. Whip with a hand mixer or whisk until soft peaks form. Do not overwhip to avoid turning into butter.

Assemble the Alaskan Waffle: Place one warm waffle on a plate. Top with 2 scoops of vanilla ice cream. Spoon 1/3–1/2 cup of your chosen warm compote over the ice cream and waffle (adjust quantity to taste). Add a generous dollop of whipped cream on top.

Optional finishes: Drizzle with 1–2 tablespoons maple syrup and sprinkle with toasted sliced almonds or chopped pecans for crunch.

Serve immediately while the waffle is crisp, the compote is warm, and the ice cream is cold.