Strawberry waffles are the best breakfast treat! Drench these fluffy waffles with a bright and tangy homemade strawberry sauce.
For the strawberry sauce (makes 8 servings)
- 1 pound strawberries
- 6 tablespoons maple syrup
- 2 teaspoons cornstarch
For the waffles (makes 4 servings)
- 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
- Diet: Vegan
Keywords: Strawberry Waffles