Sweet Strawberry Waffles

Here are my strawberry waffles, with fluffy pink batter made from scratch, topped with a quick strawberry syrup, fresh berries, and whipped cream.

These waffles are a favorite weekend breakfast at our house. The strawberry powder gives them a nice color and flavor, and the syrup comes together in just a few minutes while the waffles cook.

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What Kind of Strawberries Should I Use?

For this recipe, you’ll need strawberries in two different forms – fresh (or frozen) for the topping and freeze-dried powder for the waffle batter itself. When it comes to the fresh strawberries, either option works great depending on what you have on hand or what’s in season. Fresh strawberries will give you the best flavor during peak summer months, but frozen strawberries are a solid choice year-round and are often picked at their ripest. The freeze-dried strawberry powder is what gives these waffles their signature strawberry flavor and pretty pink color, and you can usually find it in the baking aisle or health food section of your grocery store. If you can’t find freeze-dried strawberry powder, you can make your own by grinding freeze-dried strawberries in a food processor until they become a fine powder.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if needed:

• Freeze dried strawberry powder: This is what gives the waffles their strawberry flavor, so I wouldn’t skip it. You can make your own by grinding freeze-dried strawberries in a food processor until they’re a fine powder. If you absolutely can’t find it, you could add an extra 1/4 cup of fresh strawberry puree to the batter, but reduce the milk by 2 tablespoons to keep the consistency right.
• Whole milk: 2% milk works fine here, or you can use buttermilk for tangier waffles. If using a non-dairy option like almond or oat milk, the waffles will still turn out good, just slightly less rich.
• All purpose flour: You can swap in whole wheat flour for half the amount if you want a heartier texture, but I’d keep at least half as all-purpose so the waffles don’t get too dense.
• Fresh strawberries: Frozen strawberries work perfectly for both the syrup and topping. Just thaw and drain them before using as a topping, and for the syrup, you can cook them straight from frozen.
• Unsalted butter: Salted butter is fine – just reduce the kosher salt in the recipe to a pinch. You could also use melted coconut oil in the batter if you prefer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making strawberry waffles is opening the waffle maker too early to check on them, which can cause the waffles to tear apart and stick to the plates – wait until steam stops escaping before lifting the lid.

Overmixing your batter is another common error that leads to tough, dense waffles instead of light and crispy ones, so stir just until the dry ingredients are moistened and a few lumps remain.

When making the strawberry syrup, don’t rush the reduction process by turning up the heat, as this can cause the liquid to evaporate too quickly and result in a syrup that’s either too thin or burns at the edges.

For extra crispy waffles, try separating the eggs and folding in the whipped egg whites at the end, and make sure your waffle iron is fully preheated before adding the first scoop of batter.

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What to Serve With Strawberry Waffles?

These strawberry waffles are pretty filling on their own, but I love adding a side of crispy bacon or breakfast sausage to balance out the sweetness. A dollop of whipped cream and fresh strawberries on top is a must, but you could also try a drizzle of maple syrup or even some Nutella if you’re feeling indulgent. For a lighter option, serve them with a simple fruit salad made with berries, melon, and a squeeze of lime juice. If you’re making these for brunch, they pair nicely with scrambled eggs and a glass of fresh orange juice to round out the meal.

Storage Instructions

Store: Keep leftover waffles in an airtight container in the fridge for up to 3 days. I like to stack them with a piece of parchment paper in between so they don’t stick together. The strawberry syrup will keep in a sealed jar in the refrigerator for about a week.

Freeze: These waffles are perfect for freezing! Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag and they’ll keep for up to 3 months, making busy mornings so much easier.

Reheat: Pop frozen or refrigerated waffles straight into the toaster or toaster oven until they’re warmed through and crispy again. You can also reheat them in a 350°F oven for about 5 minutes if you’re doing a bunch at once.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2250
• Protein: 35-40 g
• Fat: 55-65 g
• Carbohydrates: 370-400 g

Ingredients

For the strawberry syrup:

• 1 1/4 cups strawberries (hulled and sliced into 1/4-inch rounds)
• 1 cup water
• 3/4 cup sugar
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tsp lemon juice

For the waffles:

• 2 1/2 cups flour (I always use King Arthur all-purpose flour)
• 1/4 cup sugar
• 1/3 cup strawberry powder (sifted to remove any clumps)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups milk (warmed to about 100°F to keep the butter liquid)
• 2 eggs (room temperature, about 70°F, for a better rise)
• 1/3 cup butter (melted)
• 1 tsp vanilla
• 1/4 tsp almond extract
• 3 drops red food coloring

For the toppings:

• whipped cream (I use Reddi-wip for convenience)
• fresh strawberries (sliced)

Step 1: Make the Strawberry Syrup

• 1 1/4 cups strawberries
• 1 cup water
• 3/4 cup sugar
• 2 tbsp butter
• 1 tsp lemon juice

Combine the hulled and sliced strawberries with water in a pot and simmer over low heat for 15-20 minutes until the strawberries break down and release their juices.

Strain the liquid through a fine mesh into a clean pot, discarding the solids.

Increase heat to medium and boil the strained liquid until reduced by half—this concentrates the strawberry flavor.

Add the 3/4 cup sugar and simmer for 3-5 minutes until dissolved.

Remove from heat, stir in the butter and lemon juice, then let cool to room temperature.

I like to let this syrup sit while I make the waffle batter so the flavors meld together beautifully.

Step 2: Prepare the Dry Ingredients

• 2 1/2 cups flour
• 1/4 cup sugar
• 1/3 cup strawberry powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

In a large mixing bowl, whisk together the flour, 1/4 cup sugar, sifted strawberry powder, baking powder, baking soda, and salt.

This combines all your dry ingredients evenly so the leavening agents are distributed throughout, which helps the waffles rise consistently.

Step 3: Combine the Wet Ingredients

• 2 cups milk
• 2 eggs
• 1/3 cup butter
• 1 tsp vanilla
• 1/4 tsp almond extract
• 3 drops red food coloring

In a separate bowl, whisk together the warmed milk, room-temperature eggs, melted butter, vanilla, almond extract, and red food coloring until well combined.

The warm milk keeps the melted butter liquid while the room-temperature eggs incorporate smoothly without cooking, both of which contribute to a better rise and more tender texture in your waffles.

Step 4: Mix the Batter

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2, stirring gently until just combined—some small lumps are fine and actually desirable.

Overmixing develops the gluten in the flour, which makes the waffles tough instead of tender and fluffy.

Let the batter rest for 2-3 minutes while you preheat your waffle maker.

Step 5: Cook the Waffles

• waffle batter from Step 4

Heat your waffle maker to medium-high heat and lightly grease it if needed.

Working in batches, pour the batter into the waffle maker and cook for 4-6 minutes until the waffles are golden brown and crispy on the outside.

Transfer cooked waffles to a baking sheet and keep them warm in a 200°F oven while you finish cooking the remaining batter, which usually takes only 10-15 minutes for a full batch.

Step 6: Serve and Top

• cooked waffles from Step 5
• strawberry syrup from Step 1
• whipped cream
• fresh strawberries

Arrange the warm waffles on serving plates and drizzle generously with the cooled strawberry syrup from Step 1.

Top each waffle with a dollop of whipped cream and a handful of fresh sliced strawberries for brightness and texture.

Sweet Strawberry Waffles

Delicious Sweet Strawberry Waffles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 waffles

Calories 2150 kcal

Ingredients

  

For the strawberry syrup

• 1 1/4 cups strawberries (hulled and sliced into 1/4-inch rounds)
• 1 cup water
• 3/4 cup sugar
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 tsp lemon juice

For the waffles

• 2 1/2 cups flour (I always use King Arthur all-purpose flour)
• 1/4 cup sugar
• 1/3 cup strawberry powder (sifted to remove any clumps)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups milk (warmed to about 100°F to keep the butter liquid)
• 2 eggs (room temperature, about 70°F, for a better rise)
• 1/3 cup butter (melted)
• 1 tsp vanilla
• 1/4 tsp almond extract
• 3 drops red food coloring

For the toppings

• whipped cream (I use Reddi-wip for convenience)
• fresh strawberries (sliced)

Instructions

 

• Combine the hulled and sliced strawberries with water in a pot and simmer over low heat for 15-20 minutes until the strawberries break down and release their juices. Strain the liquid through a fine mesh into a clean pot, discarding the solids. Increase heat to medium and boil the strained liquid until reduced by half—this concentrates the strawberry flavor. Add the 3/4 cup sugar and simmer for 3-5 minutes until dissolved. Remove from heat, stir in the butter and lemon juice, then let cool to room temperature. I like to let this syrup sit while I make the waffle batter so the flavors meld together beautifully.
• In a large mixing bowl, whisk together the flour, 1/4 cup sugar, sifted strawberry powder, baking powder, baking soda, and salt. This combines all your dry ingredients evenly so the leavening agents are distributed throughout, which helps the waffles rise consistently.
• In a separate bowl, whisk together the warmed milk, room-temperature eggs, melted butter, vanilla, almond extract, and red food coloring until well combined. The warm milk keeps the melted butter liquid while the room-temperature eggs incorporate smoothly without cooking, both of which contribute to a better rise and more tender texture in your waffles.
• Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2, stirring gently until just combined—some small lumps are fine and actually desirable. Overmixing develops the gluten in the flour, which makes the waffles tough instead of tender and fluffy. Let the batter rest for 2-3 minutes while you preheat your waffle maker.
• Heat your waffle maker to medium-high heat and lightly grease it if needed. Working in batches, pour the batter into the waffle maker and cook for 4-6 minutes until the waffles are golden brown and crispy on the outside. Transfer cooked waffles to a baking sheet and keep them warm in a 200°F oven while you finish cooking the remaining batter, which usually takes only 10-15 minutes for a full batch.
• Arrange the warm waffles on serving plates and drizzle generously with the cooled strawberry syrup from Step 1. Top each waffle with a dollop of whipped cream and a handful of fresh sliced strawberries for brightness and texture.