Strawberry Waffles

Strawberry Waffles with fresh strawberries are light, fluffy, & crispy. Learn how to make homemade waffles with freshly chopped strawberries at home with this simple recipe.

Course Breakfast

Cuisine American

Keyword strawberry waffles

Prep Time 15

Cook Time 5

Resting Time 10

Total Time 30

Servings

Calories 375kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 cup chopped strawberries (fresh not frozen)
2½ cups + 3 tablespoons all-purpose flour divided
1/4 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

Instructions

* 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.

Notes

Butter : If using unsalted butter, increase the salt to 3/4 teaspoon. In order to get melted & slightly cooled butter, place the butter into the microwave and just microwave for about 25 seconds or until you end up with half melted butter + half soft chunks of butter. Take a fork and stir it until all the butter is melted and smooth. This makes it so the butter is melted and cooled enough to use.

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.

Serving Size : This varies greatly depending on the size of your waffle maker that you are using. I use the waffle maker that I shared above (which is an affiliate link above in the recipe card) and I can get 6-7 waffles from the recipe using that waffle maker. The nutrition information is for 6 waffles, with each serving being 1 waffle.

Strawberries : Make sure you chop the strawberries into small chunks rather than large pieces. That way, you have strawberries throughout the batter rather than just in a few spots. Measure the 1 cup of strawberries after you have chopped them. So you need 1 cup of chopped strawberries (not whole berries).

Waffle Maker : Any shape, size, or brand of waffle maker will work! I linked the waffle maker above that I own and use all the time. But, any waffle maker will work just fine with great results.

Nutrition