Fluffy Strawberry Waffles

Bursting with sweet, juicy strawberries, these strawberry waffles are quickly going to become a family favorite! Made with simple, healthy ingredients and no added sugars, these waffles are the perfect way to start the day.

Reasons to love this Strawberry Waffle Recipe

My family can’t gobble these waffles up fast enough! The only downside to that is I don’t get to freeze many. And if you know me, building a good freezer stash is like my pride and joy haha.

These fresh strawberry waffles are:

• Made with simple, easily accessible ingredients. I don’t do recipes with a laundry list of ingredients.
• Nutritious! You’ve got protein and healthy fats from the milk and yogurt, fiber from the whole grains, and natural sweetness from the strawberries – the perfect breakfast.
• Even though they’re made with whole wheat flour, you’re going to be surprised by how light and fluffy these easy strawberry waffles are!
• Easy to whip up.
• So delicious and kid-approved!
• Freezes beautifully. Makes for a great make-ahead breakfast.

Hungry for more homemade waffles? Try these Peanut butter waffles (with veggies), 2 ingredient cheese waffles, and pumpkin waffles!

And here ‘s a basic mini waffle recipe that is highly customizable.

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Whole wheat flour – if you want a milder flavor, use white whole wheat flour, which is also 100% whole grain. You can use all purpose flour but I really like the nuttiness that whole wheat flour imparts in these waffles as well as extra fiber.
• Rolled oats – Even though the amount doesn’t seem like much, it adds great texture and heartiness to the waffles. It also thickens the batter so that you’ll end up with waffles that are soft on the inside and lightly crispy on the outside.
• Milk – I highly recommend using whole milk. Our babies and kids NEED fat for optimal brain development. If there’s an allergy, here are my top two non-dairy alternatives.
• Yogurt – You can use all milk, if you wish, BUT adding yogurt will give you softer and fluffier pancakes.
• Eggs – use room temperature for lighter, fluffier waffles.
• Butter – use unsalted
• Strawberries – I recommend using fresh strawberries for best results.

Waffle Maker

I absolutely LOVE our Belgian waffle maker! As you can see in the images, the waffles are thicker and larger than standard waffles because the waffle iron has deeper grids. The ability to flip the waffles over is also an awesome feature as it helps create fluffy and evenly browned waffles.

We also have this mini waffle maker that makes the most adorably sized waffles. The only complaint I have is that it takes longer to make a full batch.

All in all, Belgian waffles or mini waffles, you can’t go wrong with either one!

Step-by-Step Instructions

1. In a medium bowl, combine the wet ingredients.
2. In a large bowl, combine the dry ingredients and mix until just incorporated.
3. Combine the wet and dry ingredients and mix until just incorporated.
4. Stir in the strawberries. Be careful not to over mix. Let the waffle batter sit for 5 minutes.
5. Add to preheated waffle iron and bake – using about 1/2 cup of batter per waffle if using a regular sized waffle or 1/4 cup for the mini waffle maker.

Tips for Success

• You can leave out the lemon zest, BUT I highly encourage you to add it if you can. It really brings these pancakes to life!
• If your strawberries are not very sweet, I recommend adding 1-2 tablespoons of maple syrup, honey, or date syrup. Or skip all together and enjoy with sweet toppings.
• Just like I advise with muffins, take eggs, yogurt and milk out of the refrigerator at least 15 minutes prior to baking.
• Combine the dry and wet ingredients really well separately to ensure that the waffles rise evenly.
• Do NOT over mix the batter or you’ll end up with tough rather than light and fluffy waffles.
• Let batter sit for at 5-10 minutes to make sure the flour and oats soak up the liquid making the batter thicken. This will also allow the gluten to expand a little, resulting in a more tender texture.
• Be sure to preheat your waffle maker. If you don’t, the exterior won’t crisp up properly.
• Due to the variations of waffle makers (e.g. models, sizes, etc) on the maker, each waffle maker will vary in how long it takes for the waffles to cook through. So bake according to your manufacturer’s instructions.
• Cool in a single layer. Never stack the waffles on top of each other as you wait for them all to be made. The heat and steam from them will cause the waffles to get too soft. If you wish, you can keep them warm in the oven while you wait for the rest to finish cooking.

Frequently asked questions

Strawberry Waffle Topping Suggestions

You can certainly drizzle some honey or maple syrup on top of these waffles but here are some toppings to elevate your waffle experience even more!

• Drizzle of peanut butter or any nut butter or seed butter, if there’s an allergy
• A dollop of yogurt with a sprinkle of hemp seeds for a boost of nutrition
• Cream cheese frosting – this healthy version isn’t just for cakes!
• Sugar free strawberry jam
• Unsweetened applesauce
• Fruit – Such as fresh strawberry slices, Fresh berries

Storage Suggestions

Cool leftover waffles completely after cooking. Then store in an airtight container in the fridge for 2-3 days.

To freeze, lay them on a cookie sheet and flash freeze. This allows you to easily remove from the freezer one at a time. Check out my how to safely store leftovers post for details!

When ready to heat, pop them into the toaster or toaster oven. These can also be enjoyed cold – perfect for preschool lunch (or kid’s lunchboxes) or school snack.

More Strawberry Recipes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!