Strawberry Waffles, Light & Fluffy (Printable Version)
Fluffy waffles folded with diced strawberries, served warm with cream and syrup—perfect for breakfast or brunch.
# What You 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 additional for greasing
08 - 1 teaspoon vanilla extract
→ Strawberries
09 - 1 cup fresh strawberries, hulled and diced
→ To Serve (optional)
10 - Whipped cream or yogurt
11 - Maple syrup or honey
12 - Extra sliced strawberries
# Directions:
01 - Preheat the waffle iron according to manufacturer instructions.
02 - Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, and vanilla extract until fully combined.
04 - Pour the wet mixture into the dry ingredients. Gently mix until just combined; minor lumps are acceptable to ensure a light texture.
05 - Carefully fold the diced strawberries into the batter.
06 - Grease the waffle iron lightly with butter. Pour appropriate amount of batter onto the hot waffle iron and cook for 3 to 5 minutes per batch, or until golden brown and crisp.
07 - Serve waffles immediately, garnished with whipped cream, additional strawberries, and syrup if desired.
# Expert Advice:
01 -
- The sweet strawberries tucked inside each waffle feel like finding sunup in every bite.
- It’s easy enough for a weekday but wow-worthy enough for celebrations.
02 -
- Don’t overmix the batter or you'll lose the dreaminess—tiny lumps are your friends.
- Resting the batter for a few minutes really does make the final waffles puffier and softer.
03 -
- Greasing the iron between batches really does prevent sticking and helps every batch come out perfect.
- A tiny splash of almond extract in the batter brings out the strawberries’ flavor even more.