- 1 C. all purpose flour
- 1 Tbsp. sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 egg
- 1 C. strawberry purée- I just blend fresh or frozen strawberries until smooth
- ½ C. milk
- 2 Tbsp. melted butter or vegetable oil
- Whipped cream, optional
- berries for topping, optional
- Preheat waffle iron.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Whisk together the egg, strawberry purée, milk, and melted butter in a separate bowl. Add the wet ingredients to the dry ingredients and mix until just incorporated. If you want a strong red or pink color to these strawberry waffles, you can also add a few drops of red food coloring.
- Grease the waffle iron with butter or cooking spray. Pour batter into hot waffle iron and allow to cook for 2-3 minutes or until lightly golden brown. (Cook time will vary depending on the size and type of your waffle iron) Repeat until you’ve used all of the batter.
- Top with more berries, whipped cream, or syrup!
My tips for the best strawberry waffles!
- I don’t love a mushy waffle, it needs to have a bit of crisp on the outside. The best way I’ve found to achieve this is to use as little cooking spray as possible on your waffle iron. Obviously if the waffle is going to stick, still use it, just a spritz. Then once you remove the waffles from the iron, set them on a cooling rack for a couple minutes, rather than a plate. This seems to help give them a crisp outside.
- Melted butter in the batter tastes better than if the waffles are made with oil. Both will work fine, but in my opinion, butter adds a better flavor.
- Waffles reheat great! I like to make a big batch on the weekends and then freeze them to use for quick breakfasts throughout the week. Just allow them to cool completely and then stick in a Ziploc bag in the freezer. I typically just pop them in the toaster to reheat!
More of my breakfast recipes: