These strawberry waffles are a delightful twist on a classic favorite, featuring a light and fluffy texture that just begs for toppings. With fresh strawberries shining through, they’re perfect for breakfast or brunch, and you can whip them up in no time.
This recipe tackles issues of sogginess and blandness often found in standard waffles with a special twist of strawberries and champagne.
I remember the first time I tried this recipe; my kids had friends over unexpectedly, and I needed something quick yet special. The aromas of warm, buttery waffles filled the kitchen, and I felt that familiar joyful rush as they gathered around the table, waiting to taste.
What really sets this waffle recipe apart is how the strawberries are used, creating a delightful homemade sauce that complements the fluffy waffles beautifully. In just 30 minutes, you’ve got a breakfast that can rival any weekend brunch plan, layered with sweet flavors and a hint of citrus.
If you’re in the mood for even more strawberry goodness, check out my Strawberry Shortcake Tiramisu for a unique dessert option!
Table of contents
Why You Will Love This Recipe
- Fluffy and Light Texture , Thanks to whipped egg whites, these waffles achieve an airy lift that makes them incredibly enjoyable. You’ll bite into a tender, cloud-like texture that feels indulgent without being heavy.
- Fresh Strawberry Flavor , The use of ripe, juicy strawberries not only in the syrup but as a topping ensures a vibrant burst of flavor. The sweetness of the fruit pairs beautifully with the buttery waffles, creating a delightful combo.
- Easy Homemade Sauce , Making the strawberry syrup from scratch offers a fresh taste that shop-bought options can’t match. With just a few simple ingredients, you’ll have a rich, fruity sauce that enhances every mouthful.
- Meal Prep Friendly , You can whip up the strawberry sauce in advance and keep it in the fridge for a quick breakfast option. This makes serving breakfast a breeze on busy mornings, allowing you time to enjoy your meal.
Strawberry Waffles with Homemade Sauce
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 waffles 1x
- Category: Breakfast
- Method: Waffle Making
- Cuisine: American
- Diet: Vegetarian
Description
Delicious champagne soaked strawberry waffles with a homemade syrup, perfect for breakfast or brunch.
Ingredients
- 2 cups (240 g) all-purpose flour, good quality
- 2 teaspoons baking powder, fresh
- ½ teaspoon salt
- 4 large eggs, separated
- 2 tablespoons granulated white sugar
- 2 cups (480 ml) whole milk
- ¼ cup (56 g or ½ stick) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 pound (450 g) fresh strawberries, hulled and diced
- ¾ cup (150 g) granulated white sugar
- 3 tablespoons freshly squeezed orange juice
- 1 teaspoon cornstarch
- ½ teaspoon finely grated orange zest
- Non-stick cooking spray
- Whipped cream (optional, for serving)
Instructions
- Step 1: In a medium saucepan, combine the diced fresh strawberries with ¾ cup (150 g) granulated white sugar and a splash of water to help release the juices. Heat over medium heat, stirring occasionally to prevent burning, until the strawberries start to break down and the mixture is juicy, about 5 minutes.
- Step 2: In a small bowl, mix 3 tablespoons freshly squeezed orange juice with 1 teaspoon cornstarch until smooth. Add this mixture to the saucepan with strawberries and sugar. Continue to stir while simmering until the syrup thickens and achieves a glossy finish that clings to the strawberries, about 2 to 3 minutes. Add ½ teaspoon finely grated orange zest to the syrup and stir to combine, then set aside.
- Step 3: While the syrup is cooking, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt into a mixing bowl. Sifting aerates the flour and contributes to a light, fluffy waffle texture.
- Step 4: In another bowl, whisk together the 4 egg yolks, 2 tablespoons granulated sugar, 2 cups whole milk, ¼ cup melted unsalted butter, and 2 teaspoons vanilla extract until the mixture is smooth and creamy.
- Step 5: In a clean bowl free from grease, beat the 4 egg whites with a whisk or electric mixer until soft peaks form. The whites should be airy and hold their shape but not dry or grainy.
- Step 6: Gently fold the sifted dry ingredients into the wet mixture. Then gently fold in the beaten egg whites until the batter is just combined with no visible white streaks. Be careful not to overmix to maintain the airiness of the batter and prevent dense waffles.
- Step 7: Preheat your waffle maker according to the manufacturer’s instructions and lightly spray with non-stick cooking spray. Spoon enough batter to cover the waffle grid evenly. Cook waffles until golden brown with chewier, crispier edges; cooking times will vary depending on your machine. Check for golden color as an indicator of doneness. If waffles are not crisp, increase cooking time by 2 to 3 minutes and allow them to rest uncovered for 1 minute before serving.
- Step 8: Stack the waffles on plates and drizzle generously with the warm strawberry syrup. Add a dollop of whipped cream if desired for a creamy contrast. These waffles pair well with fresh berries, Greek yogurt, or cottage cheese on the side. Optionally sprinkle powdered sugar or maple syrup for extra sweetness.
Notes
- Room Temperature: Store waffles in an airtight container at room temperature for up to 2 days. Avoid stacking them to keep edges crisp.
- Refrigeration: Keep waffles in an airtight container inside the refrigerator for up to 5 days. Reheat gently to restore texture before serving.
- Freezing: Wrap individual waffles tightly in plastic wrap, place in a freezer-safe bag, and freeze up to 2 months. Thaw at room temperature or toast directly from frozen.
- To keep waffles light, ensure egg whites are beaten to soft peaks and fold them gently into batter to maintain volume.
- If syrup does not thicken, dissolve 1 teaspoon cornstarch in 4 tablespoons warm water and stir into the simmering syrup for at least 5 minutes.
- In case of uneven waffle cooking, monitor and adjust waffle maker temperature to maintain consistency throughout batches.
- If syrup separates, stir in 1 tablespoon freshly squeezed orange juice and simmer briefly to re-emulsify before serving.
- For crispier waffles, allow cooked waffles to rest uncovered for a minute and increase cooking time slightly as needed.
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Strawberries: Choose fresh, ripe strawberries for the best sweetness and flavor. Look for vibrant red berries without any white spots for maximum juiciness.
- All-purpose flour: A good quality all-purpose flour works well for the waffles, giving them a fluffy, light texture. Make sure it’s freshly opened for optimal results.
- Baking powder: You’ll need a reliable baking powder for the waffles to rise properly. Check the expiration date to ensure it’s still active for fluffy results.
- Milk: Use whole milk for creaminess; it adds richness to the batter. If you’re dairy-free, almond milk is a great substitute for a similar texture.
- Eggs: One large egg, at room temperature, helps bind everything together and adds moisture. It’s key for getting those waffles to crisp up nicely.
- Butter: I like to use unsalted butter for a rich flavor without extra salt. Melt it before mixing for an even distribution throughout the batter.
- Powdered sugar: This sweetens the homemade sauce and gives it that smooth, delicate texture. You can also use granulated sugar if you prefer a bit more graininess.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor of both the waffles and sauce. Look for pure rather than imitation for a richer taste.
- Strawberries: Choose fresh, ripe strawberries for the best sweetness and flavor. Look for vibrant red berries without any white spots for maximum juiciness.
- All-purpose flour: A good quality all-purpose flour works well for the waffles, giving them a fluffy, light texture. Make sure it’s freshly opened for optimal results.
- Baking powder: You’ll need a reliable baking powder for the waffles to rise properly. Check the expiration date to ensure it’s still active for fluffy results.
- Milk: Use whole milk for creaminess; it adds richness to the batter. If you’re dairy-free, almond milk is a great substitute for a similar texture.
- Eggs: One large egg, at room temperature, helps bind everything together and adds moisture. It’s key for getting those waffles to crisp up nicely.
- Butter: I like to use unsalted butter for a rich flavor without extra salt. Melt it before mixing for an even distribution throughout the batter.
- Powdered sugar: This sweetens the homemade sauce and gives it that smooth, delicate texture. You can also use granulated sugar if you prefer a bit more graininess.
- Vanilla extract: A splash of pure vanilla extract enhances the flavor of both the waffles and sauce. Look for pure rather than imitation for a richer taste.
Recipe Tips
- If waffles come out dense, lightly fold your egg whites until soft peaks form before incorporating, as this retains their lightness during cooking.
- When syrup does not thicken, mix 1 teaspoon cornstarch with 4 tablespoons warm water, then add to syrup while it simmers for at least 5 minutes.
- If you notice waffles aren’t crisp, increase the waffle iron cooking time by 2-3 minutes and let them sit uncovered for a minute before serving.
- For unevenly cooked waffles, check the iron’s temperature every few batches, maintaining consistency for all batches. Aim for a preheated setting based on your iron.
- If the syrup separates, stir in 1 tablespoon freshly squeezed orange juice, simmer briefly, and it will regain its consistency before serving.
Serving Suggestions
Serve strawberry waffles with a side of Greek yogurt or cottage cheese for extra protein. I enjoy pairing them with a light fruit salad or a handful of fresh berries.
Add to a breakfast platter with pancakes or French toast for variety. Use the waffles to make delicious dessert sandwiches with ice cream or flavored whipped cream.
Top with a drizzle of maple syrup or a sprinkle of powdered sugar for sweetness. A dollop of homemade whipped cream or a scoop of vanilla ice cream complements the waffles nicely.
Recipe variations
- You can use fresh strawberries, about 1 pound hulled and diced, as the main ingredient in your strawberry waffles for a bright, fruity topping and sauce base.
- Add 3 tablespoons of freshly squeezed orange juice and ½ teaspoon of finely grated orange zest to the syrup to enhance the strawberry flavor with a citrus touch.
- Either whole milk or buttermilk can be used for the waffle batter; if using buttermilk, expect a slightly tangier taste and tender texture in the waffles.
- If making waffles for 16 servings, double the recipe amounts including 4 cups flour and 6 tablespoons sugar, cooking waffles in batches to maintain crispness and even cooking.
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How to Store?
To keep your strawberry waffles fresh and delicious, follow these storage tips:
Room Temperature: Place waffles in an airtight container at room temperature up to 2 days. Avoid stacking to keep them crisp.
Refrigeration: Store in an airtight container inside the refrigerator for up to 5 days. Reheat gently to restore texture before serving.
Freezing: Wrap waffles individually in plastic wrap, place in a freezer bag, and freeze up to 2 months. Thaw at room temperature or toast directly.
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If you enjoyed this strawberry waffles or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
