Strawberry Waffles are the kind you make on a quiet weekend morning when the kitchen still feels sleepy. Light inside, crisp at the edges, dotted with juicy berries. Nothing flashy, just a straightforward batter that behaves, a hot waffle iron, and a little patience. Expect gentle vanilla, a hint of lemon, and warm pockets of strawberry in every bite.

Ingredients for this Strawberry Waffles

1 1/2 cups all-purpose flour
2 tablespoons cornstarch (helps with crisp edges)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs, at room temperature
1 1/4 cups milk or buttermilk
1/3 cup unsalted butter, melted and slightly cooled (or neutral oil)
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest (optional, brightens the strawberries)
1 heaping cup strawberries, hulled and chopped small, plus extra slices for serving
Maple syrup, whipped cream, or yogurt for topping (optional)

Instructions

Preheat your waffle iron. Give it time to get truly hot. This is what gets you those golden, crisp ridges.
In a large bowl, whisk the flour, cornstarch, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, milk, melted butter, vanilla, and lemon zest. The butter should be melted but not piping hot.
Pour the wet ingredients into the dry. Whisk just until combined. A few small lumps are fine. Fold in the chopped strawberries gently. Let the batter sit for 5 minutes so the flour hydrates.
Lightly oil or butter the waffle iron. Add batter to the center, enough to cover about two thirds of the grid. Close and cook until deeply golden and crisp. Time varies by machine, usually 3 to 5 minutes.
Move the cooked waffle to a wire rack instead of stacking. Stacking traps steam and softens them. Keep warm in a low oven if you like.
Repeat with remaining batter. Serve with extra strawberries and whatever you love on top. Maple syrup is classic. A spoon of yogurt feels fresh. Whipped cream is never wrong.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 12 to 18 minutes total, depending on your waffle iron and batch size
Total time: About 30 minutes
Yield: 4 to 5 standard waffles
Serves: 4

Nutritional information

Approximate per serving, without toppings (1 waffle out of 4):

Calories: 320
Carbohydrates: 41 g
Protein: 7 g
Fat: 14 g
Saturated Fat: 7 g
Fiber: 2 g
Sugars: 10 g
Sodium: 420 mg

Toppings will adjust the numbers. A handful of extra strawberries adds freshness with minimal calories.

Frequently asked questions

Can I use frozen strawberries?

Keep them frozen, chop if large, and toss with a teaspoon of flour before folding into the batter. This helps prevent excess moisture. You may need an extra minute of cook time, since frozen fruit cools the iron slightly.

How do I keep the waffles crisp?

Preheat the iron fully, include the cornstarch in the batter, and avoid stacking fresh waffles. Transfer each one to a wire rack and keep them in a 200°F oven while you finish the batch. A lightly oiled iron also helps with edge crispness.

Can I make the batter ahead?

Sort of. Mix the dry and wet ingredients separately and store them covered in the fridge overnight. Combine in the morning, then fold in the strawberries right before cooking. If the batter seems thick after resting, loosen with a splash of milk.