Strawberry Waffles (Printable)
Tender, airy waffles folded with diced strawberries; quick to mix and cook for a bright brunch.
# What You'll Need:
→ Waffle Batter
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 2 large eggs
06 - 1 3/4 cups whole milk
07 - 1/3 cup unsalted butter, melted (plus extra for greasing)
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1 cup fresh strawberries, hulled and diced
→ To Serve
10 - Whipped cream or yogurt
11 - Maple syrup or honey
12 - Extra sliced strawberries
# How to Cook:
01 - Preheat waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - In a separate bowl, whisk eggs, whole milk, melted unsalted butter, and vanilla extract until well combined.
04 - Pour wet mixture into dry ingredients and gently mix until just combined. Do not overmix; lumps may remain.
05 - Carefully fold in diced strawberries until evenly distributed.
06 - Lightly grease the preheated waffle iron with unsalted butter. Spoon recommended amount of batter onto iron and cook until golden and crisp, about 3 to 5 minutes per batch.
07 - Transfer warm waffles to plates and garnish with whipped cream or yogurt, sliced strawberries, and maple syrup or honey as desired.
# Expert Advice:
01 -
- If you want fluffy waffles with golden crisp edges that taste like summer, this is it.
- The batter couldn't be simpler, and every bite has bright, juicy pops of strawberry—there's a bit of magic in each forkful.
02 -
- Overmixing the batter leads to tough waffles—the first time I made that mistake, the result was less than airy.
- Letting the batter rest for 5–10 minutes before cooking really does give noticeably fluffier results.
03 -
- Let the cooked waffles rest on a wire rack, not a plate, so the steam doesn't make them soggy.
- If you're feeling extra, swap half the vanilla for almond extract for a slightly nutty, bakery-style twist.