Strawberry Waffles
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
- 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.