Pirate Pak Berry Waffle Recipe
Choice of blueberry or strawberry topping, or warm syrup.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Waffle Batter (makes 4 large waffles)
Blueberry Topping
Strawberry Topping
Warm Syrup Option & Garnish
Method
Waffle Batter (makes 4 large waffles)
- 1
- 2
Dry ingredients
In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined.
- 3
Wet ingredients
In a separate bowl, beat 2 large eggs lightly. Whisk in 1 1/2 cups whole milk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract until combined.
- 4
Combine batter
Make a well in the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined — small lumps are fine. Do not overmix to keep waffles tender.
- 5
Cook waffles
Cook batter on the preheated waffle iron using about 1/2 to 3/4 cup batter per waffle (adjust for your iron size). Close the iron and cook until golden brown and crisp, about 4–6 minutes, or as recommended by your waffle iron. Transfer cooked waffles to a warm oven (200°F / 95°C) on a rack so bottoms stay crisp while you cook remaining waffles.
Blueberry Topping
- 6
Cook blueberry compote
In a small saucepan combine 1 1/2 cups blueberries, 3 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Bring to a gentle simmer over medium heat, stirring occasionally. As berries soften and release juices (3–5 minutes), mash some with the back of a spoon for a saucier texture.
- 7
Thicken if needed
If you prefer thicker topping, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry, then stir into the simmering blueberries and cook 1 minute more until slightly thickened. Remove from heat and keep warm.
Strawberry Topping
- 8
Make strawberry sauce
In a medium saucepan combine 1 1/2 cups sliced strawberries, 3 tablespoons sugar, 1 tablespoon lemon juice, and 1 tablespoon water. Cook over medium heat until strawberries soften and release juice, about 4–6 minutes. For a chunkier topping, mash a few pieces; for a smooth sauce, cook slightly longer and mash more.
- 9
Thicken if desired
If you want a thicker strawberry topping, dissolve 1 teaspoon cornstarch in 1 teaspoon cold water and stir into the saucepan. Cook 1 additional minute until sauce thickens. Remove from heat and keep warm.
Warm Syrup Option & Assemble
- 10
Warm the syrup
Place 1/2 cup maple syrup in a small saucepan over low heat until just warm (do not boil), about 2–3 minutes. Stir in 1 teaspoon melted butter if using for extra sheen and flavor. Keep warm off heat.
- 11
Plate and garnish
Place a waffle on each plate (1 waffle per serving). Top with your choice of 1/3 to 1/2 cup of blueberry topping or strawberry topping, or drizzle about 2 tablespoons warm syrup per waffle if you chose the syrup option. Dust lightly with 1 tablespoon powdered sugar if desired. Serve immediately so waffles remain crisp.