Packed with sweet, juicy strawberries, these strawberry waffles are sure to become a hit at the breakfast table.
When it comes to breakfast, I can't get enough waffles - from Nutella waffles to Liège waffles to Oreo waffles.
But one of my favorites is just a plain waffle with fresh fruit on top. So why not put some fresh strawberries in them instead! And these don't disappoint.
Why This Recipe Works
- Easy to make - Simple ingredients and a quick recipe make strawberry waffles a breeze to prepare.
- Versatile - Enjoy them for breakfast, brunch or even dessert with your favorite toppings.
- Kid-friendly - Kids love the bright colors and sweet taste, making them a go-to option for a fun meal.
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Ingredient Notes
- All-purpose flour - Provides structure and a light, fluffy texture to the waffles.
- Cornstarch - Helps create a crisp exterior while keeping the inside tender.
- Granulated sugar - Adds sweetness and helps with browning for a golden finish.
- Baking powder - Acts as a leavening agent, ensuring the waffles rise and become airy.
- Sea salt - Enhances the overall flavor by balancing the sweetness.
- Baking soda - Works with the acidity of the buttermilk to provide additional lift and tenderness.
- Buttermilk - Adds moisture, a slight tang and a tender crumb to the waffles.
- Vegetable oil - Contributes to a moist texture and prevents the waffles from sticking to the waffle iron.
- Egg - Binds the ingredients together and adds richness to the batter.
- Vanilla extract - Infuses the batter with a warm, sweet aroma that complements the strawberries.
- Strawberries - Fresh, juicy strawberries add bursts of sweetness and a pop of color throughout the waffles.
Ingredient Swaps
As with any recipe, you can mix up the ingredients for these waffles. Some variations include:
- Use whole wheat flour instead of all-purpose flour for a heartier, more nutritious waffle. You can also try a gluten-free flour blend for a gluten-free option.
- Try arrowroot powder or tapioca starch instead of cornstarch for a similar crispiness in the waffles.
- Sub the granulated sugar for light brown sugar or even coconut sugar.
- Create a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Vegetable oil is what is in my pantry most times, but another flavorless oil like canola oil can be used as well.
- Substitute strawberries with other fresh berries like blueberries, raspberries, or blackberries or even diced peaches or bananas for variety.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
In a large bowl, combine the dry ingredients and whisk until combined. Add the wet ingredients and whisk until the batter is smooth. Gently fold in the strawberries.
Preheat your waffle iron according to the manufacturer's instructions. There's no need to use non-stick spray, as the oil in the batter will prevent sticking.
Pour about ⅓ cup of batter onto the waffle iron, spreading it evenly. Cook until the waffles are golden and crispy. Repeat with the remaining batter.
FAQs
Yes, you can use frozen strawberries. Thaw them first, drain any excess liquid, and then chop them up before adding them to the batter. Keep in mind that frozen strawberries might make the batter a bit wetter, so you may need to adjust the flour slightly.
Yes, you can make gluten-free strawberry waffles by using a gluten-free flour blend. For a vegan version, replace eggs with a flax or chia seed egg substitute and use a plant-based milk (like almond or oat milk).
Some irons tell you via a light or a beep like mine. However if yours doesn't, a good clue is to wait until the steam has stopped seeping out its sides.
Yes, you can prepare the waffle batter ahead of time. Store it in an airtight container in the refrigerator for up to 24 hours.
When ready to use, give it a good stir before pouring it into the waffle iron. However, for the best texture, it’s recommended to add fresh strawberries just before cooking.
Store leftover waffles in an airtight container or wrap them tightly in plastic wrap and refrigerate for up to 2-3 days. To reheat, use a toaster or oven to maintain their crispiness.
You can also freeze waffles by placing them in a single layer on a baking sheet to freeze, then transferring them to a freezer-safe bag. Reheat from frozen by toasting or baking in the oven.
Belgian vs Regular Waffles
Belgian waffles are thicker with deeper pockets, making them ideal for holding toppings like syrup, fruit, and whipped cream.
Standard waffles are thinner and crispier, with smaller pockets, and are often used for a lighter, more evenly cooked waffle.
Equipment
The equipment you use is important to how the strawberry waffles turn out. What is needed is the following:
- Waffle iron - Essential for cooking the waffles to perfection.
- Mixing bowls - For combining dry and wet ingredients.
Pro Tips/Recipe Notes
- Use fresh strawberries - Fresh, ripe strawberries will provide the best flavor and texture. If using frozen strawberries, thaw and drain them well to avoid excess moisture in the batter.
- Don’t overmix - Stir the ingredients until just combined to keep the waffles light and fluffy. Overmixing can lead to dense, tough waffles.
- Sacrifice first waffle - The first waffle should be used to figure out how much batter you need and the level of doneness you want.
- Don’t peek - Let the waffle iron do its work and don’t continue to open it. Rely on the indicator if it has one and if it doesn’t, look for steam coming out of the side which indicates that it is done.
- Keep waffles warm and crispy - Place cooked waffles on a wire rack in a single layer at 200°F to keep them warm and crisp while you finish cooking the rest. Avoid stacking them, which can cause them to become soggy.
Similar Recipes
- Egg and Cheese Hash Brown Waffles
- Bacon Cheddar Waffles
- Fried Chicken and Waffles
- Lemon Ricotta Waffles with Blueberry Syrup
- Pumpkin Pecan Waffles
If you’ve tried these strawberry waffles or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Strawberry Waffles
Ingredients
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup strawberries, diced small
Instructions
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, salt and baking soda.
- Add the buttermilk, vegetable oil, egg and vanilla extract to the bowl and whisk until combined. Fold in the strawberries.
- Heat waffle iron according to instructions. Do not use non-stick oil spray as the oil in the batter will allow the waffles to release.
- Ladle about ⅓ cup of the batter to the waffle iron and cook until golden and crispy. Repeat with remaining batter.
Notes
- Use fresh strawberries - Fresh, ripe strawberries will provide the best flavor and texture. If using frozen strawberries, thaw and drain them well to avoid excess moisture in the batter.
- Don’t overmix - Stir the ingredients until just combined to keep the waffles light and fluffy. Overmixing can lead to dense, tough waffles.
- Sacrifice first waffle - The first waffle should be used to figure out how much batter you need and the level of doneness you want.
- Don’t peek - Let the waffle iron do its work and don’t continue to open it. Rely on the indicator if it has one and if it doesn’t, look for steam coming out of the side which indicates that it is done.
- Keep waffles warm and crispy - Place cooked waffles on a wire rack in a single layer at 200°F to keep them warm and crisp while you finish cooking the rest. Avoid stacking them, which can cause them to become soggy.
Selena says
Love the fresh strawberries in every bite.
Ryan says
Yeah I'm a big fan of these.