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.
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