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These fluffy Strawberry Waffles are a fun twist on a traditional waffle recipe. This simple fruit waffles recipe is light, crispy, and made from scratch.
The only thing better than homemade crispy waffles are homemade strawberry waffles! Deliciously sweet strawberries are folded into the waffle batter to make an incredible breakfast that the whole family will love.
This recipe uses chopped fresh strawberries. To make them extra (pssst, you want to be extra in this case), top them with Strawberry Syrup, Strawberry Puree, Frozen Strawberries in Syrup, or Sugared Strawberries, and Whipped Butter.
How to Make Strawberry Waffles
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
I’ll walk you through the recipe, but first I wanted to share my three secrets to making great waffles:
- Do not overmix the batter! Overmixing waffle batter will lead to flat and dense waffles. Follow my mixing tips in the recipe to get perfectly fluffy waffles.
- Allow the waffle batter to rest for at least 3-5 minutes.
- Allow the waffle iron/waffle maker to fully preheat before making your first waffle.
Wash your berries and let them air dry or pat them dry. Remove the stems and then give them a rough chop until they’re in bite-sized pieces.
Next up, grab a medium-sized mixing bowl. Add all the dry ingredients to the bowl and give it a good whisk to combine everything.
Add in the liquids: milk, eggs, melted butter, and vanilla extract. Whisk everything until it is ~50% combined. Don’t overmix!
Add in the chopped strawberries, and fold them in to combine everything. There may be a few pockets of dry ingredients here and there. That’s ok; it’s better than overmixing!
Plug in your waffle iron/waffle maker to preheat while the waffle batter rests. The resting period allows the glutens in the batter to activate, helping you make incredibly fluffy waffles.
Spray the hot waffle iron with cooking spray, and pour the waffle batter into the waffle maker. Every waffle iron will be slightly different in size, so it may take a test waffle to get the perfect amount of batter. Start with 1/3 cup and test to see if that works for your machine.
Close the waffle maker and cook until the indicator light shows it is ready. Remove with tongs or a fork and serve the strawberry waffles with butter, more chopped strawberries, whipped cream, maple syrup, etc.
We use this waffle maker for making multiple waffles at once (even better, the plates come off and are dishwasher safe!), and this Dash mini waffle iron for smaller quick batches. And for whatever reason, my youngest son will only eat round waffles. Weirdo.
How to store and reheat Waffles
Storing leftovers: Allow the waffles to fully cool before storing them in an air-tight container in the fridge for 4-5 days.
Reheating leftovers: You can microwave leftover waffles for ~45 seconds, but we like them crispy in our house. I pop them into our air fryer at 350˚F for 3 minutes. A toaster/toaster oven also works well.
Freezing leftovers: First, allow the waffles to fully cool on a baking rack. Transfer waffles to a freezer bag and store for up to three months. You can reheat them directly from the freezer; there is no need to thaw them first.
Variations
- If you want to use whole wheat flour, follow the base recipe in this Whole Wheat Waffle recipe.
- Stir in a bit of lemon zest to really perk up the fresh strawberry flavor.
- Try a few drops of red/pink food coloring
- These are lightly sweetened waffles, but you can increase the sugar to up to 1/3 cup without impacting the texture/results.
- If you need to use frozen strawberries, (carefully!) chop them while still mostly frozen and toss the berry pieces with 1 tsp of all-purpose flour before folding them into the waffle batter.
Pro Tips/Recipe Notes
- This recipe uses whole milk but also works wonderfully with buttermilk. Save any extras by checking out our tutorial on freezing buttermilk.
- I’m a huge fan of freezing strawberries, but this recipe is best made with fresh berries.
- If your waffle maker does not have an indicator light to let you know when they are ready, most waffles will be done when steam no longer escapes from the sides of the waffle maker.
More Great Breakfast Recipes
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Wash and dry the strawberries. Remove the tops and chop into bite-sized pieces.
3/4 cup strawberries
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Add dry ingredients to a medium mixing bowl. Whisk to combine.
2 cups all-purpose flour, 1 tbsp baking powder, 2 tbsp sugar, 1/2 tsp salt
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Add in milk, beaten eggs, vanilla, and melted butter. Whisk until it is about 50% combined.
1.5 cups milk, 2 eggs, 1 tsp vanilla, 1/3 cup butter
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Fold in the chopped strawberries and mix until they’re just combined. Some small pockets of dry ingredients may remain. That’s ok.
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Preheat waffle maker according to your machine’s instructions.
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Spray waffle maker plates with cooking spray.
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Pour ~1/3 cup of batter into the center of the waffle maker.
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Close waffle maker and cook until indicator light (if any) shows it is ready.
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Remove with tongs and serve with butter, chopped strawberries, maple syrup, whipped cream, etc.
- If your waffle maker does not have an indicator light to let you know when they are ready, most waffles will be done when steam no longer escapes from the side of the waffle maker.
- Storing leftovers: Allow the waffles to fully cool before storing them in an air-tight container in the fridge for 4-5 days.
- This recipe uses whole milk but also works wonderfully with buttermilk.
Serving: 1waffleCalories: 244kcalCarbohydrates: 31gProtein: 6gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 66mgSodium: 250mgPotassium: 284mgFiber: 1gSugar: 6gVitamin A: 371IUVitamin C: 8mgCalcium: 132mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
