Strawberry waffles are light and fluffy waffles packed with sweet strawberry flavor thanks to the freeze dried and fresh strawberries. Serve with maple syrup and more strawberries.
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.
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.
Cook the waffles until done. 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.
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.