Waffles Recipe

Preheat and prepare

Preheat waffle iron according to manufacturer instructions. Lightly brush or spray the plates with butter or neutral oil.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk 2 large eggs until blended. Stir in 1 1/2 cups whole milk, 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine—do not overmix. Let the batter rest 5 minutes while the waffle iron finishes preheating.

Cook waffles

Working in batches, ladle the recommended amount of batter for your waffle iron onto the hot plates (usually 1/2 to 3/4 cup per waffle). Close the lid and cook until waffles are golden and crisp, about 3–5 minutes depending on your iron. Transfer cooked waffles to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if making multiple batches to maintain crispness.

Combine 2 cups mixed berries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice and 2 tablespoons water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. If using large berries (strawberries), cut them into halves or quarters so they break down evenly.

Simmer uncovered for 6–8 minutes until the berries have softened and juices have released. For a thicker compote, mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry and stir it into the simmering berries; cook another 1–2 minutes until slightly thickened.

Remove from heat and let the compote cool slightly; it will thicken as it cools. Taste and adjust sweetness or lemon as needed.

Toast / finish waffles: If you prefer extra-toasted surfaces, briefly return cooked waffles to a hot, dry nonstick skillet or a preheated oven (200–250°F / 95–120°C) for 2–4 minutes to crisp edges without drying the interior.

Plate: Place one or two waffles on each plate (depending on size). Spoon 2–4 tablespoons of warm berry compote over the waffles, letting some berries and syrup run over the edges.

Garnish: Arrange seasonal fruit (about 1/4 cup per serving) alongside or on top of the compote. Add a generous drizzle of maple syrup (about 1–2 tablespoons per serving).

Finish: Dust the waffles and fruit lightly with icing sugar (confectioners' sugar) using a fine sieve. Top each plate with a scoop of vanilla ice cream. Serve immediately so the ice cream slightly melts into the warm compote and waffles.

Storage & make-ahead: Compote can be refrigerated in an airtight container for up to 5 days and gently reheated. Prepare batter fresh for best texture; cooked waffles can be frozen and reheated in a toaster or oven until crisp.