How can I make these strawberry waffles dairy-free?

To make strawberry waffles dairy-free, you can substitute the butter with coconut oil and use almond or oat milk instead of regular milk. You can also use a dairy-free whipped cream or skip the whipped cream altogether if you prefer.

Can I freeze the strawberry waffles for later use?

Yes! These strawberry waffles freeze beautifully. Simply separate each waffle with parchment paper to prevent them from sticking, then wrap them tightly and store them in an airtight container in the freezer. They can be frozen for up to three months. Reheat them in a toaster or oven to bring back their crispy texture.

Can I use fresh strawberries in the batter instead of freeze-dried strawberry powder?

While fresh strawberries are delicious, they will not give the waffles the same rich strawberry flavor or vibrant color as freeze-dried strawberry powder. However, you can blend fresh strawberries into the batter, but you may need to adjust the liquid content to achieve the right consistency.

How do I store leftover strawberry waffles?

Store leftover strawberry waffles in an airtight container in the fridge for up to three days. To reheat, simply warm them in the oven at 350°F for 5-10 minutes or in a toaster to maintain their crispy texture.

Strawberry Waffles Recipe: Simple and Delicious

Name: Strawberry Waffles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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); For the Strawberry Syrup: 1 cup strawberries (fresh or frozen); 1 cup water; ¾ cup granulated sugar; 2 tablespoons unsalted butter

Description

These strawberry waffles are crispy on the outside and fluffy on the inside, topped with whipped cream, fresh strawberries, and homemade strawberry syrup. They make a perfect breakfast or brunch dish that combines rich flavor and vibrant color.

Ingredients

Scale

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)
For the Strawberry Syrup: 1 cup strawberries (fresh or frozen)
1 cup water
¾ cup granulated sugar
2 tablespoons unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

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. Add to the dry ingredients and mix until just combined. If the batter is too thick, add more milk a tablespoon at a time until a pourable consistency is reached.
If desired, add 2-3 drops of red food coloring and mix to combine.
Preheat your waffle iron according to the manufacturer’s instructions. For most waffle makers, use ¾ cup of batter for each waffle.
Cook the waffles for 4-6 minutes or until golden brown and crispy. Repeat with the remaining batter.
To keep the waffles warm and crispy, place them in the oven at 200°F on a baking sheet with a rack.
Top the waffles with whipped cream, fresh strawberries, and drizzle with homemade strawberry syrup.
For the strawberry syrup: In a saucepan, simmer the strawberries and water over low heat for 15-20 minutes. Strain the mixture into another pot, bring it to a boil, and reduce by half. Add sugar and simmer until thickened. Stir in butter and let cool.

Notes

If the batter is too thick, adjust with additional milk to get the right pourable consistency.
For dairy-free waffles, use coconut oil and almond or oat milk as substitutes.
To make ahead, freeze waffles individually with parchment paper between each and store in an airtight container for up to 3 months.
Reheat waffles in the oven or toaster to maintain their crispy texture.
For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Waffle Maker
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 364
Sugar: 13g
Sodium: 316mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.3g
Carbohydrates: 52g
Fiber: 1g
Protein: 10g
Cholesterol: 92mg