Strawberry waffles are light and fluffy waffles packed with sweet strawberry flavor thanks to the freeze dried and fresh strawberries. This strawberry waffle recipe is easy to make in one bowl and is perfect for a quick, easy and delicious breakfast. Serve warm with maple syrup and more fresh strawberries.
Jump to:
Why Should You Make This Recipe
Waffles have become a new favorite breakfast of mine lately. My Blueberry Waffles, Chocolate Waffles, Banana Waffles, Cinnamon Roll Waffles and Chocolate Chip Waffles are my favorites. I am so excited to add these easy strawberry filled waffles to the blog.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious homemade waffles with strawberries.
- Fast and easy to make. If you can whip up a batch of pancakes, you can make a batch of fresh homemade berry waffles. Just mix, cook, top and enjoy.
Ingredients
Before I show you how to make this recipe for these easy and buttery waffles with strawberries make sure you have these simple ingredients ready to go.
- Dry Ingredients: Freeze dried strawberries, all purpose flour, baking powder, sugar and salt.
- Wet Ingredients: Eggs, melted and cooled butter, milk, vanilla extract, and strawberries.
Substitutions
Here are my recommended substitutions to make this strawberries and waffles recipe if you need them.
- Freeze Dried Strawberries: Make sure to get freeze dried, not just dried strawberries. I usually get mine from Trader Joes, but freeze dried strawberries are available in most grocery stores. Freeze dried raspberries would be an excellent substitute.
- All purpose flour: To make these crisp and fluffy waffles gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (240 g) than cups.
- Baking Powder: This creates light and fluffy pancakes. Using baking powder also allows the batter to rest for a longer stretch of time than using baking soda which needs to bake soon after mixing into the batter.
- Granulated Sugar: This waffle recipe calls for granulated sugar, but maple sugar or brown sugar would also work well.
- Eggs: This recipe has not been tested without eggs.
- Milk: Use any milk you like. Plant based milk also works well in this recipe.
- Vanilla Extracts: This provides a lovely background flavor for the waffles. If you want even more strawberry flavor, swap the vanilla extract for strawberry extract.
- Strawberries: Fresh or frozen strawberries both work well in this waffle recipe. If using frozen strawberries, mix them in right before cooking the waffles.
Variation
Buttermilk Strawberry Waffles: Prepare the recipe as written with these changes: use 1 ¾ cups buttermilk and use 2 teaspoons baking powder and ½ teaspoon baking soda in place of the 4 teaspoons baking powder.
How To Make
Learn how to make strawberry waffles in a few easy steps.
- Pour the entire 1.2 oz. (34 g) bag of freeze dried strawberries into a food processor. Process the berries until a powder like consistency. Freeze dried strawberries will start to rehydrate and get a bit mushy if left out, so make sure to do this step when you are ready to make the waffles. In a mixing bowl, whisk the freeze dried strawberry powder, flour, sugar, baking powder and salt together until well combined. Set aside.
- In another bowl, whisk the eggs into the until lightly beaten. Whisk in the melted butter, milk and vanilla extract together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the flour coated strawberries. Rest the batter at room temperature while the waffle iron preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge up to overnight. If you plan on resting the batter for longer than 30 minutes, wait to stir in the fresh strawberries.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray. Using ½ cup (120 ml) measuring cup, pour the strawberry batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the strawberry batter until all the waffles are made.
- When it’s time to serve the waffles, top the waffles your desired toppings. I love mine with more fresh strawberries, a light dusting of powdered sugar and a drizzle of maple syrup.
How To Make Ahead, Store, Freeze, Reheat and Serve
- Make Ahead: The berry waffle batter can be stored tightly covered in the fridge for overnight or up to 3 - 4 days. Wait to stir in the fresh strawberries until it’s time to cook the waffles.
- Store: Transfer any leftover strawberry waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
- Freeze: Allow the waffles to cool completely. Then transfer the waffles with strawberries into a freezer safe container. Store in the freezer for up to 2 months.
- Reheat: Place the frozen waffles in a single layer on a microwave-safe plate and microwave for about 20 -30 seconds or until heated through. Another easy option is to place them in the toaster and bake until heated through. Top the waffles with your preferred toppings and serve.
- Serve: These strawberry filled waffles are the perfect way to enjoy all your favorite toppings. I highly suggest serving these waffles with whipped cream, a dusting of powdered sugar, more strawberries and maple syrup. Try my Strawberry Glaze for a more sauce like strawberry topping.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy waffles.
- Don’t overmix the batter. Just like making when pancakes, mix the dry ingredients into the wet until just combined. There may still be a few lumps in the batter.
- Rest the batter. Waffle batter can rest, covered in the fridge for up to 3 - 4 days. However, it’s best to stir in the fresh strawberries about 30 minutes before the rest period is over. If using frozen strawberries wait until you are ready to cook the waffles before mixing them into the batter. There is no need to thaw the strawberries. However, the frozen strawberries do need to be cut into smaller pieces as called for in the recipe.
- Lightly grease the waffle iron. Although the waffle iron is most likely non-stick, it’s still a good idea to lightly spray the waffle iron before cooking the waffles. This only needs to be done at the beginning.
- Use a measuring cup. This is the easiest, quickest and cleanest way to get perfectly sized waffles.
- Keep the cooked waffles in a single layer. Resist the urge to stack the waffles, as stacking them can cause them to become soggy. Instead, wait until right before serving the waffles to stack them.
- Keep them in the oven. As the waffles finish cooking, place them on a lined baking sheet in a 200 F (93 C) oven until it’s time to serve. Keeping them in the oven prevents the waffles from getting soggy.
FAQs
What’s the best way to top these strawberry waffles?
I personally love drizzling maple syrup and topping the waffles with more strawberries. To make a strawberry sauce like topping, I suggest macerating some fresh berries about 30 minutes before serving them. Toss 1 - 2 cups of fresh, sliced strawberries with 1 - 2 teaspoons (to taste) of sugar.
Should you spray the waffle iron before making each waffle?
For all non stick waffle makers, a light spray from a non stick cooking oil once before making the entire batch. There is no need to spray the waffle maker before making each waffle.
Should you let waffle batter rest before cooking?
When it’s possible, resting the waffle batter for 1 - 2 hours or up to overnight creates the best waffles. I suggest stirring in any mix-ins about 20 - 30 minutes before rest period ends if you plan on resting the waffle batter for that long.
Why aren’t my strawberry waffles crispy?
For most homemade waffle recipes, the reason is because the batter is overmixed. Another reason could because the waffle iron didn’t have enough time to preheat or the heat wasn’t high enough. I suggest preheating the waffle iron for about 5 minutes and following the heating instructions/heat setting for your specific waffle maker. Another tip is to add ¼ cup cornstarch to the dry ingredients before mixing into the batter.
How to make my waffles crispy again?
Place the freshly baked waffles on a baking sheet. Warm the waffles in the oven at 200 F (93 C) until you are ready to eat.
Other Strawberry Recipes to Try
If you try this Strawberry Waffles recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Strawberry Waffles Recipe
Strawberry waffles are light and fluffy waffles packed with sweet strawberry flavor thanks to the freeze dried and fresh strawberries. This strawberry waffle recipe is easy to make in one bowl and is perfect for a quick, easy and delicious breakfast.
Equipment
- 1 food processor
- 1 whisk
- 1 knife
- 1 measuring cup (½ cup) optional
- 1 waffle maker or waffle iron
Ingredients
- 1.2 oz. (34 g) bag freeze dried strawberries see recipe notes
- 2 cups (240 g) all purpose flour
- 2 tablespoons (25 g) granulated sugar
- 4 teaspoons baking powder
- 2 large eggs, room temperature
- ¼ cup (59 ml) melted and slightly cooled butter (4 tablespoons butter)
- 1¾ cup (420 ml) milk
- 1 teaspoon vanilla extract
- 1 cup (150 g) diced strawberries, tossed in 3 tablespoons flour
Instructions
- Pour the entire 1.2 oz. (34 g) bag of freeze dried strawberries into a food processor. Process the freeze dried strawberries until a powder like consistency. Freeze dried strawberries will start to rehydrate and get a bit mushy if left out, so make sure to do this step when you are ready to make the waffles.1.2 oz. (34 g) bag freeze dried strawberries
- In a mixing bowl, whisk the freeze dried strawberry powder, flour, sugar, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour, 2 tablespoons (25 g) granulated sugar, 4 teaspoons baking powder
- In another bowl, whisk the eggs into the until lightly beaten. Whisk in the melted butter, milk and vanilla extract together until smooth and well combined. Whisk the dry ingredients with the wet until just combined with some lumps. Stir in the flour coated strawberries.2 large eggs, room temperature, ¼ cup (59 ml) melted and slightly cooled butter, 1¾ cup (420 ml) milk, 1 teaspoon vanilla extract , 1 cup (150 g) diced strawberries, tossed in 3 tablespoons flour
- Rest the batter at room temperature while the waffle iron preheats. The longer the batter rests, the thicker and fluffier the waffles. To store for longer, cover the batter and transfer to the fridge up to overnight. If you plan on resting the batter for longer than 30 minutes, wait to stir in the fresh strawberries.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of around 3 - 4 or “crisp”. You know your waffle iron best, so follow the setting you prefer. Wait for the light to turn green to indicate the iron is ready. Lightly grease the waffle iron using a non stick spray.
- Using ½ cup (120 ml) measuring cup, pour the strawberry batter onto the preheated waffle iron. Close the lid, pressing down gently to encourage the batter to spread a bit. Wait for the waffle maker to turn from red to green to indicate the waffle is done cooking. Gently lift up the lid. Using a flexible spatula or even the ends of a fork, gently pry the waffle off of the waffle iron. The outside of the waffle should be crisp, while the inside should be fluffy and hot. Transfer the waffles to a lined baking sheet or serving plate. Be careful not to stack or overlap as this can make the waffles soggy. Repeat cooking the strawberry batter until all the waffles are made.
- When it’s time to serve the waffles, top the waffles your desired toppings. I love mine with more fresh strawberries, a light dusting of powdered sugar and a drizzle of maple syrup.
Notes
Store: Transfer any leftover strawberry waffles in an airtight container stored in the refrigerator for up to 2 - 3 days.
Macerated Strawberries: I suggest macerating some fresh strawberries about 30 minutes before topping the waffles. Toss 1 - 2 cups of fresh, sliced strawberries with 1 - 2 teaspoons (to taste) of sugar.
See the Variation section of the blog post to make these strawberry waffles with buttermilk.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply