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Triple-Strawbery Waffles

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


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

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.


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 about 15-20 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.