These flavored strawberry waffles are crispy on the outside and fluffy on the inside, then topped with whipped cream and homemade strawberry syrup! They're perfect for your Valentine's Day brunch!
You might also like these sourdough waffles or these ricotta pancakes!
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Ingredient Notes
You just need a handful of ingredients to make these strawberry waffles!
Butter - Instead of melted butter in the waffle batter you can substitute melted coconut oil.
Freeze Dried Strawberry Powder - To add strawberry flavor and color to the waffles, I like to add strawberry powder! I like to buy freeze dried strawberries already in powdered form, but you can easily make it yourself! Just add about ½ cup of freeze dried strawberries to a food processor and grind until you have a fine powder.
Red Food Coloring - The strawberry powder gives the waffles a very pale pink color, but I like adding a few drops of red food coloring for a more dramatic, fun color (but that's completely optional). When it comes to red food coloring, a little goes a long way so you'll only need a couple drops!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Strawberry Waffles
In a large bowl, whisk together the flour, sugar, strawberry powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla then add to the dry ingredients and mix until just combined. The batter should be thick but pourable (if the batter is too thick, add more milk 1 tablespoon at a time until a pourable consistency is reached).
If desired, add in 2-3 drops of red food coloring and mix to combine.
Be sure to preheat your waffle maker, then cook the strawberry waffles according to the manufactures instructions for your specific waffle maker. [Most standard size waffle makers will use about ¾ cup of batter and cook your waffles in 4-6 minutes.]
Repeat with the remaining batter.
To keep warm and crispy, place the waffles in the oven at 200°F until ready to serve. For best results, place them on a baking sheet topped with a rack so air can circulate around the waffles and keep them from gettin soggy.
Top the warm strawberry waffles with whipped cream, fresh strawberries, and drizzle with homemade strawberry syrup (or your preferred toppings) and enjoy!
Waffle Irons
To make waffles at home, you need a waffle iron! Luckily there are a ton of options of different sizes and price points. My favorite waffle maker is Breville Smart Waffle Maker! It's a little pricey but makes the best crispy waffles and is easy to clean! However, you can use whatever waffle maker you prefer.
Whatever you choose, just be sure to properly follow the manufacturers instructions of the best results!
Homemade Strawberry Syrup
I love serving these strawberry waffles with homemade whipped cream, fresh strawberries, and homemade strawberry syrup!
To make the strawberry syrup:
Place the strawberries and water in a medium sized saucepan over low heat.
Let them simmer gently for about 15-20 minutes or until the strawberries are soft and have lost most of their color. The water should be deep red in color.
Using a fine mesh strainer, strain the strawberry water into a separate pot and discard the strawberries.
Bring the strawberry water up to a boil and simmer until it has reduced by about half (roughly ½ cup).
Then add in the sugar and bring to a simmer for about 3-5 minutes, until the sugar is fully dissolved and the syrup has started to thicken up.
Remove from the heat and stir in the butter. Then let cool completely to room temperature.
Store the syrup in an airtight container in the fridge for up to 2 weeks.
Recipe FAQ's
Store the leftover waffles in an airtight container in the fridge for up to 3 days.
Yes! Separate the strawberry waffles with pieces of parchment or wax paper so that they don't stick together. Then wrap tightly and freeze in an airtight container for up to 3 months.
You can reheat the strawberry waffles in the oven or toaster! Reheat on a baking sheet at 350°F for 5-10 minutes or until warm. Or reheat in the toaster until crispy!
It depends on your specific waffle maker, but generally this recipe makes 10 5-inch square waffles or 6 6-inch round Belgian waffles. If you're making mini waffles it should make about 12.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Strawberry Waffles
Special Equipment
Ingredients
Strawberry Syrup
Waffles
- 2 ½ cups all purpose flour
- ¼ cup granulated sugar
- ¼ cup freeze dried strawberry powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups whole milk
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2-3 drops red food coloring, optional
Serve With
- homemade whipped cream
- fresh strawberries
Instructions
Strawberry Syrup
- Place the strawberries and water in a medium sized saucepan over low heat. Let them simmer gently for about 15-20 minutes or until the strawberries are soft and have lost most of their color. The water should be deep red in color.
- Using a fine mesh strainer, strain the strawberry water into a separate pot and discard the strawberries.
- Bring the strawberry water up to a boil and simmer until it has reduced by about half (roughly ½ cup).
- Then add in the sugar and bring to a simmer for about 3-5 minutes, until the sugar is fully dissolved and the syrup has started to thicken up.
- Remove from the heat and stir in the butter. Then let cool completely to room temperature.
- Store the syrup in an airtight container in the fridge for up to 2 weeks.
Waffles
- In a large bowl, whisk together the flour, sugar, strawberry powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla then add to the dry ingredients and mix until just combined. The batter should be thick but pourable (if the batter is too thick, add more milk 1 tablespoon at a time until a pourable consistency is reached). If desired, add in 2-3 drops of red food coloring and mix to combine.
- Be sure to preheat your waffle maker, then cook the strawberry waffles according to the manufactures instructions for your specific waffle maker. [Most standard size waffle makers will use about ¾ cup of batter and cook your waffles in 4-6 minutes.] Repeat with the remaining batter.
- To keep warm and crispy, place the waffles in the oven at 200°F until ready to serve. For best results, place them on a baking sheet topped with a rack so air can circulate around the waffles and keep them from gettin soggy.
- Top the warm strawberry waffles with whipped cream, fresh strawberries, and drizzle with homemade strawberry syrup (or your preferred toppings) and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
zack says
Love the ombre effect! I'm going to make these over the weekend 🙂
Just curious, do I need to adjust the cooking time as I make the rest of my waffles? I concerned that my as my waffle iron gets hotter and hotter it might burn the waffles down the line?
Maddie says
These look so beautiful and delicious! What a great treat for Valentine's Day.
Marcellina says
I could just eat a stack of these! Yum!
Ksenia says
Such a gorgeous breakfast! Hard to imagine eating something this beautiful.
Liz says
how gorgeous are these!!?? Definitely going to try this sometime with my new waffle iron!
Audrey says
These are both gorgeous and tasty!!
Addison says
These waffles are absolutely stunning!
Kate says
I love the natural food coloring trick! These are delicious!