Go Back
Beautiful waffle on striped plate with mint, strawberries, and whipped cream

Best-Ever Waffles

These waffles are fluffy, crispy, heaven-pillows. They freeze great as a make-ahead strategy for delivering breakfast on busy weekdays. They're fancy enough for a special-occasion brunch, especially when accompanied by a mixed-berry sauce. Set them out in a do-it-yourself waffle bar format, with the berry sauce, chocolate and maple syrups, butter, powdered sugar, and whipped cream: this breakfast really becomes a fun event.
Course Breakfast
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 5
Author Michelle Frank



  • 1 1/2 cup bleached all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda


  • 1 1/2 cup buttermilk
  • 1/2 cup milk
  • 4 TBSP vegetable oil
  • 8 TBSP butter melted & cooled slightly
  • Yolks from 2 large eggs save the whites for meringue, below

MERINGUE INGREDIENTS: don't mix yet! (But you'll need a medium-sized mixing bowl)

  • 2 Tbs. sugar
  • 1 tsp. vanilla extract
  • Whites from 2 large eggs


  • 1/2 pint blueberries plus 1/4 cup (reserved)
  • 1/2 pint strawberries plus 1/4 cup (reserved)
  • 3 tbsp sugar
  • 1 lemon, zested and juiced


  • Make the mixed-berry sauce . Add all ingredients (except the reserved berries) to a small saucepan set over medium heat. Stir and allow to simmer until the berries begin to break down slightly. Turn off the heat and allow to cool for 10 minutes. Add in the reserved berries; stir to combine. (This can be done 1-2 days in advance: just allow the sauce to return to room temp before serving.)
  • Preheat your oven to 200°F and plug in your waffle iron. Mix the flour, cornstarch, salt, baking powder, and baking soda in your (medium) dry-ingredients bowl.
  • Measure your buttermilk, milk, and vegetable oil into your wet-ingredients bowl. Mix in the melted, cooled butter and the egg yolks; set the bowl aside.
  • In a third bowl, beat the reserved egg whites until soft peaks form. Add in the sugar and continue to beat until the peaks are firm. Add in the vanilla and beat until just mixed in.
  • Pour the contents of the wet ingredients bowl into the dry ingredients bowl, and stir until just incorporated. Add large dollops of meringue to the bowl of batter, folding in as you go with a rubber spatula.
  • Open the waffle iron and add waffle batter (mine takes 1 heaping cup—you'll need to adjust this according to your manufacturer's instructions). Close the iron and wait for the indicator light to signal that the waffle is done. At this point, based on your preference, you can remove the waffle to the oven (set it directly on the oven rack), or allow 30-45 additional seconds for a crispier waffle. Repeat with remaining waffles.
  • Serve DIY-style with mixed-berry sauce and other toppings. Enjoy!


To work ahead, mix the dry ingredients and store in a zip-top bag.