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Strawberry Waffles

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.

Here’s a breakfast treat that will blow you away: strawberry waffles! This stunning recipe is easy to make and full of flavor, perfect for Sunday brunch or any time you need to impress.The waffles are perfectly fluffy, full of big flavor with a short ingredient list. And the strawberry sauce…it’s thick and sweetened with maple, full of beautiful strawberry flavor. This recipe has a healthy spin: it’s not too sweet and the waffles made of all plant based ingredients. Serve it up for guests or your significant other, you’ll earn major points.

How to make strawberry waffles: some tips!

These strawberry waffles are simple to make using ingredients you likely already have on hand! They’re full of plant-based ingredients and have just the right sweetness: they’re not too sugary! Based on our healthy vegan waffles, they’re customizable so you can make them plant based or use regular dairy milk. Here’s what to know about these waffles:

Make the strawberry sauce first, or in advance. Speed up the process by making the sauce in advance: or make it right before the waffles. It takes only 15 minutes to whip up, and you can use some of the simmering time to make the waffles.
Use your favorite non-dairy milk OR dairy milk for the waffles. These waffles are dairy free and vegan if you use oat milk or almond milk. You can also use dairy milk if it’s all that you have on hand!
This recipe makes 4 standard waffles or 2 Belgian. Note this when you go to pour the batter in your waffle iron. More on Belgian waffles below…

Strawberry sauce seals the deal!

The star of this strawberry waffles recipe is this Easy Strawberry Sauce! It’s naturally sweet and made with pure maple syrup. It’s a chunky, thick sauce that cooks down into a beautifully glossy compote. You can keep the berries chunky as you see in the photos, or mash them with a spoon to help them break down more during cooking. Here’s the basic idea behind this strawberry sauce:

Slice: Slice the strawberries.
Simmer: Simmer them with maple syrup. If you’d like a less chunky sauce, mash the berries as it cooks.
Thicken: Pull out a bit of the sauce and mix it with cornstarch (this avoids clumping). Then stir it back in and heat until the sauce thickens. The total simmer time is only 10 minutes!

Tip: find the ripest berries possible

It goes without saying that this strawberry sauce is best with the ripest, most beautiful red strawberries. If you can find local strawberries, that’s even better! The flavor is unreal. If you don’t have access to local berries, simply find the ripest strawberries you can at the grocery store. You’ll thank us later!

Standard waffles vs Belgian waffles

You can make these strawberry waffles with a standard waffle maker or as Belgian waffles. Our preference? Belgian waffles all the way. They’re taller and fluffier, they look prettier and are more fun to eat. Here’s the breakdown:

Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Because they’re taller, they look more impressive and have a fluffier texture. If you’re eating Belgian waffles, remember that a serving size is 1/2 of the waffle.
Standard waffles are thinner: about 1/2-inch thick. If you’re making a standard waffle, the serving size is one waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we recommend.

Make ahead instructions for strawberry waffles

Want to take all the morning work out of these strawberry waffles? It’s easy to whip up the sauce and waffles ahead of time. Or, you could make a double batch of waffles and save more for later. The strawberry sauce makes 8 servings, so you’d also have enough sauce for later. Here’s what to do:

Strawberry sauce storage & reheating: Make the sauce following the instructions below. Then place it in a sealed jar and refrigerate for up to 1 week (or freeze for 6 months). Warm on the stovetop or in the microwave before serving.
Waffles storage & reheating: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months. To reheat waffles, pop them into the toaster and cook them on a low setting two or three times. Or warm them on an oiled baking sheet in a 300 degree oven.

Variation: make them gluten free!

Need a gluten free waffles recipe? Make these healthy strawberry waffles a gluten free recipe by using one of the recipe below, then topping with the easy strawberry sauce. Here are some options:

Fluffy Gluten Free Waffles These tasty waffles are fluffy using almond flour and egg white. Truly magical!
Cornbread Waffles These waffles taste like sweet cornbread, and are naturally gluten-free to boot.

This strawberry waffles recipe is…

Vegetarian, vegan, plant-based and dairy-free. For gluten free, go to Fluffy Gluten Free Waffles or Sweet Cornbread Waffles.

Best Strawberry Waffles

(7 votes, average: 4.71 out of 5)

4.7 from 7 reviews

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4
Diet: Vegan

Print Recipe

Description

Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.

Ingredients

For the strawberry sauce (makes 8 servings)

1 pound strawberries
6 tablespoons maple syrup
2 teaspoons cornstarch

For the waffles (makes 4 servings)

1 cup all purpose flour
1/2 cup whole wheat flour (or substitute all purpose)
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 cup neutral oil
1 1/2 cups milk, oat milk or almond milk
2 teaspoons vanilla extract

Instructions

Make the strawberry sauce: Hull and slice the strawberries. Add the berries to a small saucepan with the maple syrup and cook over medium heat, stirring occasionally while it bubbles gently. After about 5 to 7 minutes when strawberries start to break down, remove 2 tablespoons of sauce that has formed in the pan and whisk together with the cornstarch. Add it back to the pan and stir until thickened, about 3 minutes. Makes 8 servings. You can make ahead or store leftovers in a sealed container refrigerated for up to 1 week, or cool and freeze up to 6 months.
Make the waffles: Preheat the waffle iron to the high heat setting.
In a medium bowl, mix the all purpose flour, whole wheat flour, baking powder, sugar, cinnamon, and kosher salt until thoroughly combined.
In another bowl, whisk the oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix gently until the batter is mostly smooth.
Immediately, add the batter (1 1/4 cups for a Belgian waffle maker and a little over 1/2 cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on an oiled baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 200°F oven to keep warm. Serve with strawberry sauce (and if desired, peanut butter to add protein and a PB&J vibe).
Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Category: Breakfast
Method: Waffle Iron
Cuisine: American

Keywords: Strawberry Waffles

More waffles recipes

Are you a waffle lover? Us too. Here are a few more waffle recipes to try:

Best Blueberry Waffles Same idea, but with blueberries! These have blueberries in the waffle batter and an epic blueberry sauce.
Savory Waffles with Chives & Cheddar Ever tried waffles savory? Top them with an egg and cheddar cheese, and they’re a tasty meal.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

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Broccoli Salad

A new and improved take on the classic broccoli salad! Crunchy and savory sweet, it stars broccoli, raisins, and a flavor-popping dressing.

Love broccoli salad? Us too. There’s something about that classic American broccoli salad: you know, the one with raisins and a mayo-based dressing? It’s a retro summer salad, where the florets are marinaded in the sauce until they’re soft and savory sweet. It’s oddly satisfying and gives us all those nostalgic vibes. Here’s a new and improved version of to make it fresh and healthy: but it keeps all the character and deliciousness of the original. In fact: we think it’s even better.

Broccoli salad: new and improved!

Mayo dressing and raisins reeks of the 1950’s and 60’s, right? While we couldn’t find a definitive history of broccoli salad, it’s got all the markers of those decades. Usually this salad is topped with bacon and sometimes cheese: taking it from a fresh and healthy salad to a decadent treat. So here at A Couple Cooks, we set about to modernize this classic (just like we did with this green bean casserole). Here’s why you should make this broccoli salad recipe:

Dressing with just enough mayo. Mayo brings big flavor and texture, but it doesn’t need to be swimming in the stuff. This dressing is just the right blend of creamy and savory sweet. Vegan mayo is becoming easy to find: use that for a plant-based broccoli salad.
Skip the cheese and bacon. Salad doesn’t need cheese and bacon to taste good! Removing those, it’s fresh and plant based.
Same great flavor…or better! This salad is just as satisfying as the standard…in fact, we think it’s even tastier!

Ingredients for broccoli salad

Are you convinced? Here are the ingredients you’ll need for the base of this broccoli salad:

Fresh broccoli: make sure it’s at its peak freshness. The fresher the broccoli, the better the salad!
Red onion
Carrot
Raisins: You also can use dried cranberries or cherries
Mayo: Use vegan mayo as desired
Cider vinegar
Dijon mustard
Maple syrup or sugar: Either works! use pure maple syrup for a naturally sweet salad!

Add the smoky sunflower seed topping!

Remember we told you we removed the bacon from the classic broccoli salad? You don’t need anything in place of it. But if you really want to take this salad over the top: make this smoky sunflower seed topping! It mimics the flavor of bacon using sunflower seeds that are flavored with soy sauce, maple syrup and smoked paprika. They bring just the right smoky and savory flavor to the salad.

What’s smoked paprika? It’s a smoky Spanish version of sweet paprika. You should be able to find it at most grocery stores: it’s sometimes labeled pimentón. Smoked paprika is our secret weapon in plant-based cooking and we use it in so many recipes! Go to Best Smoked Paprika Recipes to use up a jar.

Do you really have to refrigerate 1 hour?

Great question: and we like that you love shortcuts (we do too). In this case though: the wait time makes a difference. Yes, you do have to refrigerate broccoli salad for 1 hour! Here’s why:

It makes just the right tender broccoli texture. Technically, you can eat it right away. But if you do, the broccoli is crisp. Honestly, it just doesn’t taste right! Refrigerate 1 hour, and it softens just enough.
The flavors permeate even more! The flavor also tastes better after that 1 hour soak. The broccoli salad tastes even more tangy and savory sweet.

More broccoli recipes

Guess what? We have so many more classic broccoli recipes to enjoy this healthy veggie! Here are some favorites that you should try:

Broccoli Slaw This creamy broccoli slaw is irresistibly tasty! It’s easy to make using fresh broccoli or the packaged mix you can find in most grocery stores.
Epic Roasted Broccoli Makes this green veggie taste SO GOOD you can’t stop sneaking bites! It’s charred until tender, then spritzed with lemon juice.
Creamy Broccoli Potato Soup Intensely creamy, satisfying, and 100% plant based! It’s an easy healthy soup that everyone loves.

This broccoli salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use vegan mayo.