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Triple-Strawberry Waffles

Darnell Ferguson's Super Scriddle Pancakes + Triple-Strawberry Waffles
Darnell Ferguson's Super Scriddle Pancakes + Triple-Strawberry WafflesNathan Congleton / TODAY
Cook Time:
40 mins
Prep Time:
20 mins

Chef notes

This recipe is special because it wakes up a rather boring breakfast item with an abundance of creativity, flavor and style. The strawberry compote and icing add a pop of color plus a fresh, sweet and fruity flavor to the dish.

Technique tip: Be careful not to overcook the waffle in the waffle maker because you will be frying it after.

Swap option: You can use blueberries instead of strawberries.


  • 6 large eggs
  • cups milk
  • 1/2 cup distilled vinegar
  • 1 cup red food coloring
  • 5 cups all-purpose flour
  • cups granulated sugar
  • 2 tablespoons baking powder
  • tablespoons baking soda
Strawberry Compote
  • 1 cup fresh strawberries, stemmed
  • 1/2 cup apple juice
  • 1/2 cup orange juice
  • 2 cups granulated sugar
  • 4 tablespoons red food coloring
  • 3 tablespoons cornstarch
  • 3 tablespoons water
Strawberry icing
  • 1 cup whipped cream
  • 1 cup full-fat cream cheese, softened
  • 1/2 cup strawberry compote (recipe above)
To assemble
  • Nonstick cooking spray
  • Oil, for frying
  • Strawberry syrup
  • Powdered sugar


For the waffles:

In a bowl, mix the milk and vinegar and let sit for at least ten minutes (or overnight if possible). Then, whisk the eggs and food coloring into the milk mixture.

In a separate bowl, combine flour, sugar, baking powder and baking soda. Slowly whisk the dry ingredients into the wet ingredients (the batter should be free of lumps and well-mixed). Let batter rest while rest of dish is prepared.

For the strawberry compote:

Place strawberries in a sauce pot with the apple and orange juices. Cook over medium-high heat until strawberries are softened. Transfer the strawberries and liquid to a blender. Add the food coloring and sugar and process until smooth. Return the mixture to the sauce pot and bring to a boil.

In a small bowl, whisk together the cornstarch and water to make a slurry. Add to the boiling strawberry blench and whisk until thickened. Remove from heat and let cool for at least 30 minutes.

For the strawberry icing:

In a bowl, fold together the whipped cream, cream cheese and strawberry compote (add additional compote if needed; there should be a rich strawberry taste and a dark pink color).

To assemble:


Preheat waffle iron and coat with nonstick cooking spray. In a heavy skillet heat about 1-inch of oil to 350 F.


Add waffle batter to waffle maker and cook according to manufacturer's instructions. Repeat with remaining batter.


When waffles are finished, flash fry in the hot oil for 15 to 20 seconds on each side until crisp. Place on a paper towel-lined plate to drain any excess oil.


Drizzle icing on a clean plate and place a spoonful of compote in the middle of the plate. Place first waffle in center of plate on the compote. Drizzle strawberry icing on top and add a dollop of compote.


Finish with a sprinkle of powdered sugar; continue to stack waffles on top using the same process, as desired. Garnish the plate with the strawberry icing and strawberry syrup.