Crisp on the outside, fluffy and chewy inside, these strawberry waffles are packed with sweet strawberries and a touch of vanilla. They come together in 30 minutes, making them perfect for weekend breakfast.
I never get tired of making or eating waffles - they're perfect for breakfast, brunch, and even a late-night craving. After a lot of taste testing (and lots of strawberries), this recipe gives me light, fluffy waffles packed with fresh strawberry flavor.
Recipe Highlights
- Fresh Flavors: Made with fresh strawberries and no artificial flavors for a naturally sweet and fruity taste in every bite.
- Quick and Easy: Ready in just 30 minutes, these waffles are perfect for lazy weekend mornings or meal prepping for a quick breakfast during the week.
- Texture: The crispy and fluffy texture is ideal for waffles — even when using gluten-free or dairy-free substitutes!
- Customizable: Swap out the strawberries for another berry, or add chocolate chips.
Ingredient Notes
This strawberry waffle recipe only uses simple, uncomplicated ingredients that you most likely already have on hand. Here are a few things to keep in mind about some of the ingredients:
All-purpose Flour: You can substitute with a gluten-free measure-for-measure flour blend (I like using this blend from Bob's Red Mill) to make this recipe gluten-free.
Cornstarch: It makes these waffles light and tender!
Buttermilk: Creates a moist and fluffy texture. If you don't have buttermilk, you can make your own. In a glass, pour 1¾ cups of whole milk or unsweetened non-dairy milk. Take 5 teaspoons of milk out and replace it with 5 teaspoons of apple cider vinegar, mix, and let it sit for 5 minutes.
Strawberries: Use fresh strawberries and dice them small so you get a strawberry with every bite!
Tips for Success
Although these strawberry waffles are super easy to make, here are a few tips to make sure they come out perfectly:
Don't overmix the batter. Stir the batter just until the ingredients are combined. Don't worry if you see a few lumps in the batter.
Toss the diced strawberries in the dry ingredients. The dry ingredients will coat the strawberries and soak up the excess juices, helping them evenly distribute in the batter and preventing pockets of gloopy batter around the strawberries.
Grease the waffle iron well. The strawberries can stick to the iron if it's not properly greased, so make sure you add a little oil to the waffle iron in between batches.
Strawberry Waffle Recipe
Ingredients
- 2¼ cup all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 1 tablespoon baking powder
- 2 large eggs
- 1¾ cup buttermilk
- ¼ cup avocado oil or any neutral flavor oil
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
Instructions
- Whisk together the flour, cornstarch, sugar, sea salt, and baking powder in a medium bowl. Keep a tablespoon of this mixture aside to toss the strawberries in later.
- In a large bowl, combine the eggs, buttermilk, oil, and vanilla.
- Add the dry ingredients (excluding the tablespoon you kept for the strawberries) to the wet ingredients, and mix only until combined. Be careful not to overmix.
- In a small bowl, toss the strawberries with the reserved tablespoon of dry ingredients. Make sure all the strawberries are coated.
- Fold the strawberries into the waffle batter using a spatula.
- Heat the waffle iron, and grease well with oil or nonstick cooking spray. Pour in ⅓ cup of batter (adjust the amount based on your waffle maker) and cook according to the manufacturer's directions, until your waffles are golden brown. Mine took 5 minutes.
Notes
Nutrition
FAQs
Yes, but frozen strawberries contain more moisture, so I recommend using fresh strawberries for the best flavor and texture. That said, if you are using frozen berries, just make sure to thaw them first, discard any excess juices, and don't skip tossing them in a tablespoon of dry ingredients.
Put the cooked waffles on a wire rack in the oven preheated to 200°F (95°C) to keep them warm and crispy.
You can top these waffles with your favorite fruit, butter, maple syrup, powdered sugar, or Nutella. I topped mine with a dollop of coconut whipped cream and macerated strawberries. To macerate strawberries, combine 1lb (453g) of quartered or sliced strawberries, 1 tablespoon of sugar, ½ teaspoon of lemon zest, 1 teaspoon of lemon juice, and a pinch of salt in a bowl and let it sit in the fridge while you make the batter and cook the waffles.
Storing Instructions
Refrigerate: You can store cooled waffles in an airtight container in the refrigerator for up to 3 days.
Freezing: You can keep waffles in a freezer bag in the freezer for up to 2 months.
Reheating: Pop the waffle in the toaster until warm and crispy, or in an oven at 350°F (175°C) for about 5-10 minutes.
More Breakfast Recipes
- If you want more waffles, try these red velvet waffles! They're chewy with a hint of cocoa, and are so delicious when drizzled with the cream cheese icing.
- My fellow gluten-free readers need to make my gluten free waffle recipe. I love keeping a batch of these in my freezer for quick breakfasts or snack for my kid!
- Do you have some overripe bananas in your kitchen? These oatmeal breakfast bars are full of oats, bananas, and peanut butter.
- If you're a cereal-for-breakfast person, try my gluten-free granola recipe or my apple granola recipe. Both are super easy to make! They're delicious with milk, yogurt, or topped on ice cream.
- These muffin mix pancakes only require 3 ingredients and they work well with any muffin mix, even gluten-free ones! I also have these gluten-free banana pancakes that are equally delicious.
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