Strawberry Waffles Recipe

If you’re searching for a breakfast treat that feels like pure joy on a plate, Strawberry Waffles are about to become your new favorite discovery. These cheerful, berry-studded waffles are bursting with strawberry flavor in every bite—crisp on the outside, fluffy within, and topped with homemade strawberry syrup, pillowy whipped cream, and, of course, even more fresh strawberries. Whether you’re making a weekend brunch for friends or celebrating a lazy Saturday with something special, Strawberry Waffles will steal the show and leave everyone grinning.

Ingredients You’ll Need

You’ll be delighted by how approachable this ingredient list is! Each component brings something essential: real berries for natural sweetness and color, strawberry powder for an extra punch of flavor, and just a handful of kitchen staples to tie it all together in these irresistibly pretty waffles.

• Strawberries (1 cup, fresh or frozen): Fresh strawberries bring bright, juicy flavor—but frozen work perfectly if berries aren’t in season.
• Water (1 cup): This will help you extract every last bit of berry goodness for your homemade syrup.
• Granulated sugar (3/4 cup for syrup, 1/4 cup for waffles): Sugar sweetens both the syrup and the waffles, making each bite perfectly balanced.
• Unsalted butter (2 tablespoons for syrup, 1/4 cup melted for waffles): Adds rich, classic flavor and ensures tender waffle interiors.
• All-purpose flour (2 ½ cups): The foundation for fluffy, structured waffles that don’t fall apart.
• Freeze-dried strawberry powder (1/4 cup): This amps up the strawberry taste and infuses an incredible pink hue.
• Baking powder (1 teaspoon) and baking soda (1/2 teaspoon): Together, they create that essential crispy edge and soft bite.
• Kosher salt (1/4 teaspoon): Just a pinch to bring all the flavors together.
• Whole milk (2 cups): Adds creaminess to your batter without weighing it down.
• Large eggs (2, room temperature): Bind your batter and add lift for waffles that rise beautifully.
• Vanilla extract (1 teaspoon): A gentle background note that makes everything taste just a touch more magical.
• Red food coloring (2-3 drops, optional): For extra fun and a pop of color, though these Strawberry Waffles are already pretty in pink.
• Homemade whipped cream: The cloudlike crown for your finished waffles—nothing beats fresh!
• Fresh strawberries: For topping, because you can never have too many strawberries.

How to Make Strawberry Waffles

Step 1: Make the Strawberry Syrup

Start by placing your strawberries and water in a medium saucepan over low heat. As the strawberries simmer for 15 to 20 minutes, they’ll soften and release their vivid color, infusing the water into a deep pink elixir. Trust me—you’ll want to sneak a taste!

Step 2: Strain and Reduce

Carefully pour the mixture through a fine mesh sieve, pressing gently to extract all the delicious juice and leaving you with a gorgeous strawberry-infused water. Discard the solids and return the liquid to your saucepan, bringing it to a gentle boil. Let it simmer until reduced by half—you’ll notice it’s thickening and taking on a syrupy sheen.

Step 3: Sweeten and Finish the Syrup

Stir the granulated sugar into the reduced strawberry water and simmer for another 3 to 5 minutes until everything is happily dissolved and glossy. Turn off the heat and finish with the butter, stirring until it melts into the syrup. Once cooled, this duo of strawberry flavor and velvety texture becomes the secret weapon for unforgettable Strawberry Waffles.

Step 4: Mix the Dry Ingredients

In a large bowl, whisk together flour, strawberry powder, sugar, baking powder, baking soda, and salt. This combo guarantees every fiber of your Strawberry Waffles will taste as vibrant as they look.

Step 5: Combine the Wet Ingredients

In a separate bowl, whisk together the whole milk, eggs, melted butter, and vanilla extract. If you want that picture-perfect pop of color, add a couple drops of red food coloring now. Pour the wet into the dry and mix gently, just until combined. The batter should be thick yet pourable—add a splash more milk if it feels overly heavy.

Step 6: Cook the Waffles

Fire up your waffle maker and let it preheat. Pour in about 3/4 cup of batter (or whatever your waffle maker recommends), close the lid, and wait 4 to 6 minutes. The sweet strawberry aroma will fill your kitchen and the waffles will turn a happy golden-pink with perfectly crispy edges. Keep them warm in a 200°F oven as you finish cooking the batch.

Step 7: Serve and Enjoy!

With everything at the ready, pile your fresh, warm Strawberry Waffles high, crown them with a generous dollop of whipped cream, scatter over those juicy berries, and don’t forget to drizzle plenty of that homemade strawberry syrup. The moment has arrived—dig in!

How to Serve Strawberry Waffles

Garnishes

Top your Strawberry Waffles with clouds of homemade whipped cream, an extra sprinkling of freeze-dried strawberry powder, and even more fresh berries. For a touch of crunch, toasted almonds or a dusting of powdered sugar are always welcome.

Side Dishes

Round out your breakfast with crispy bacon or juicy sausage links for a salty-sweet combo. A simple fruit salad brings freshness, while a hot latte or chilled mimosa makes brunch feel like a celebration.

Creative Ways to Present

Turn your Strawberry Waffles into a showstopper by stacking them tall with layers of whipped cream and berries in between. For parties, cut them into strips and serve as “waffle dippers” with the strawberry syrup on the side. Or make mini waffles for a brunch board—endless possibilities!

Make Ahead and Storage

Storing Leftovers

Any extra Strawberry Waffles or syrup can be stored in airtight containers in the fridge for up to three days. Keep the waffles and syrup separate so the waffles stay crisp and the syrup remains easy to drizzle.

Freezing

Strawberry Waffles freeze like a dream! Lay cooled waffles on a baking sheet, freeze until firm, and then transfer to zip-top freezer bags for up to two months. The syrup can be frozen in a small airtight container as well.

Reheating

To revive that fresh-off-the-iron texture, reheat Strawberry Waffles in a toaster or in a 350°F oven for about 5 minutes. Warm the strawberry syrup in the microwave or saucepan before pouring it over your waffles.

FAQs

Can I use frozen strawberries to make the syrup?

Absolutely! Frozen strawberries work beautifully and create a syrup that’s just as bright and flavorful as one made with fresh berries.

What can I do if I don’t have freeze-dried strawberry powder?

You can skip it or try blitzing freeze-dried strawberries (the kind sometimes sold as snacks) in a blender or food processor until powdered. This is what gives Strawberry Waffles their extra punch of color and fruitiness.

How can I make these Strawberry Waffles dairy-free?

Swap the milk for your favorite plant-based milk and use coconut oil or vegan butter in place of regular butter. The result is still deliciously fluffy and crisp!

Why is my waffle batter too thick?

Depending on your flour or strawberry powder, batters can thicken up. Just whisk in more milk, one tablespoon at a time, until it’s pourable—but still on the thicker side.

Can I double the recipe for a crowd?

You certainly can! Simply double all the ingredients and keep finished waffles warm in the oven until it’s time to feed your hungry brunch guests.

Final Thoughts

If you’re ready to bring color, flavor, and a sprinkle of happiness to your kitchen, you must try these Strawberry Waffles soon. Brunch will never be the same once you’ve experienced the magic of homemade berry syrup and fluffy pink waffles—so go ahead, treat yourself and those you love!

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