Strawberry Waffles

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!

Course Breakfast, Brunch

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings 6-inch waffles

Calories 364kcal

Author Kyleigh Sage

Equipment

Ingredients

Strawberry Syrup

1 cup strawberries fresh or frozen
1 cup water
¾ cup granulated sugar
2 tablespoons unsalted butter

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

US Customary - Metric

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

Store the leftover waffles in an airtight container in the fridge for up to 3 days.

Freeze: Yes! Separate the 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.

Reheat: You can reheat the 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!

Nutrition