Strawberry Waffles with fresh strawberries are light, fluffy, & crispy. Learn how to make homemade waffles with freshly chopped strawberries with this simple recipe. Top it with freshly whipped cream, maple syrup, and powdered sugar for a decadent breakfast.
Strawberry Waffles Recipe
My family loves having breakfast for dinner at least once per week! I am always looking for delicious breakfast recipes to switch things up a bit. These strawberry waffles are just perfect! Perfectly soft, fluffy, and a crisp exterior with chunks of fresh strawberries scattered through out.
Use up all those fresh seasonal strawberries and make these waffles. They are best topped with whipped cream (think strawberries & cream), or use a strawberry glaze or syrup, or keep it simple with some maple syrup and powdered sugar. No matter how you serve them, they are sure to be loved by all.
Here is the list of ingredients that you will need to make this homemade waffle recipe with chunks of fresh strawberries. I also share tips for some of the ingredients so that you can have the best results when you recreate this recipe in your own kitchen.
- Strawberries - You need fresh strawberries for this recipe. Not frozen strawberries! Be sure and chop them into small pieces.
- All-Purpose Flour - The flour is divided in the recipe, meaning that you use some flour in one part, and the other flour in another step of the recipe. The strawberries get coated in some flour to prevent them from getting soggy.
- Baking Powder - Yes, 1 tablespoon of baking powder is correct. Promise! This is what will make the waffles super fluffy.
- Kosher Salt - I prefer using kosher salt in most of my cooking and baking. You can also use sea salt if wanted or table salt. Kosher salt helps to elevate the flavor of the food rather than just providing a salty taste (like table salt would).
- Granulated Sugar
- Large Eggs - It's best if these are at room temperature. You can either set them out on the counter about 30 minutes before starting, or you can put the eggs in a cup of warmish water to bring the temperature down a bit before using them. l'll be honest and say that I have been in a rush before and used eggs straight from the fridge, and the results were fine.
- Whole Milk - I prefer whole milk in this recipe but you can use 2% milk or even 1% if wanted.
- Vanilla Extract
- Almond Extract - This is optional but really delicious. It adds such a depth of flavor and it's really good. It does make the waffles taste almost dessert-like, so if that's not your thing, then simply omit it.
How To Make Homemade Strawberry Waffles with Fresh Strawberries
Learn how to make these strawberry waffles with these easy-to-follow steps. Be sure and read to the bottom of this post for the recipe card with the detailed instructions and all my tips.
- Strawberries : Chop the strawberries into small pieces. Place them into a small bowl and add 3 tablespoons flour. Mix together well and allow this to rest while you prepare the waffle batter.
- Waffles : Add all the dry ingredients into a large mixing bowl and stir together using a wire whisk. In a separate bowl, add all the wet ingredients and whisk together (you can use the same whisk). Pour the wet ingredients into the dry and gently stir together until all the ingredients are mixed together. Do not over mix. Add the strawberries + flour and gently stir.
- Rest : Let the waffle batter rest for 10 minutes. Meanwhile, preheat the waffle maker.
- Cook : Spray the waffle maker with cooking spray. Pour the waffle batter onto the waffle maker and cook until done. This usually takes about 3-5 minutes, depending on the size of your waffle maker and desired crispness.
- Serve : Serve with whipped cream (either homemade or from a spray can), strawberry sauce or syrup, extra strawberries for garnish, maple syrup, and/or a dusting of powdered sugar.
Tips For Success
Here are my helpful tips that will hopefully make this recipe a success with your own family.
- Milk + Eggs at Room Temperature : I know this seems like an unnecessary step, but it's important for these ingredients to be at room temperature to allow for the smoothest batter, and to avoid lumps in the waffle batter. Can you use them straight from the fridge? Yes. But for best results, measure the milk and set out the eggs about 30 minute prior to starting the recipe. If you forget, it's not a huge deal, and you can proceed with the recipe as is.
- Strawberries : Make sure that you chop the strawberries into small chunks. You don't want large pieces in the waffles, but rather small bits of juicy pockets of strawberry throughout the waffle. Be sure and measure the 1 cup of strawberries after you have chopped them.
- Whipped Cream : These waffles are crazy delicious when served with homemade whipped cream. Think strawberries & cream flavor. The whipped cream goes really well alongside maple syrup or even a homemade strawberry sauce if wanted.
Strawberry Waffles FAQ's
- How To Store Leftovers
- Waffles can be refrigerated for up to 5 days. Store them in an air-tight container. It's helpful to place parchment paper between each waffle to prevent them from sticking together. Wax paper or tin foil will also work.
- How To Reheat Leftover Waffles
- To reheat waffles, from frozen or the fridge, place it in the microwave, an air fryer (this will get it crisp again), or a toaster oven until fully warmed and reheated.
- Can I Freeze Waffles?
- Yes, waffles freeze perfectly. To freeze, cook the waffles according to recipe instructions and allow them to cool to room temperature. Once cooled, freeze in an air-tight container, with wax paper or parchment paper between each waffle, for up to 3 months.
- Serving Suggestions
- Homemade Whipped Cream or Spray Can Whipped Cream. I use 1 cup heavy whipping cream + ¼ cup powdered sugar to make homemade whipped cream. Beat it, starting on low speed and increase as needed, until it's thick and stiff peaks form.
- Maple Syrup
- Make a homemade Strawberry Sauce to top the waffles with.
- Dusting of powdered sugar
- Extra strawberries on top
- Substitution & Variation Ideas
- Milk : I prefer using whole milk when I bake but any milk can be used in this recipe. 2% is a great option or even 1% milk if wanted. I would suggest not using nonfat milk, as you want some fat from the milk. You can even use buttermilk if that's what you prefer.
- Gluten-Free : There are several gluten-free flour mixes that you can use. Make sure that whatever you use, that it's a 1:1 equal ratio to all-purpose flour. I don't cook gluten-free, so just make sure that all the other ingredients are gluten-free as well.
- Why Room Temperature Eggs and Milk?
- Bringing the eggs and milk to room temperature reduces the chances of having solid bits or chunks in your batter, makes for a smoother batter, and blends easier.
- Try to remember to measure out the milk and leave the 2 large eggs, at room temperature, 30 minutes prior to starting.
- Honestly, I have forgotten a few times and just proceeded with the recipe as is, and it works fine, but the batter does have lumps in it from adding the cold eggs + milk into the room temperature ingredients like flour, sugar, etc.
More Strawberry Recipes You'll Love
- Chocolate Strawberry Cream Pie
- Easy Strawberry Cake
- Strawberry Spinach Salad with Strawberry Yogurt Poppyseed Dressing
- Strawberry Lemonade Cake
- Strawberry Raspberry Crumble
- Strawberry Pretzel Salad
- 1 cup chopped strawberries (fresh not frozen)
- 2½ cups + 3 tablespoons all-purpose flour divided
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 2 large eggs at room temperature
- 2 cups whole milk at room temperature
- 4 tablespoons salted butter (melted & slightly cooled)
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- * Measure out the milk and set the eggs and milk out at room temperature, 30 minutes, prior to starting the recipe. This will make them 'room temperature'.
- In a small bowl, add the chopped strawberries and 3 tablespoons of flour. Mix together until all the strawberries are coated. Set aside.
- In a large mixing bowl, whisk together the remaining 2½ cups flour, sugar, baking powder, and salt.
- In a separate smaller bowl, whisk the 2 eggs first. Then add the milk, melted butter, vanilla & almond extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir together with a rubber spatula until all the ingredients are combined and no flour pockets remain. Add in the flour coated strawberries and gently stir. * Do not over mix or else the strawberries will bleed red into the batter. Just very gently stir the batter a few times to mostly incorporate the strawberries into the batter.
- Let the waffle batter rest for 10 minutes. While batter is resting, preheat your waffle maker.
- Spray the waffle maker with cooking spray and portion out the waffle batter according to the size of the waffle maker that you are using. Let cook until desired crispness.
- Serve with whipped cream, maple syrup, powdered sugar, and additional strawberries for garnish.