We have a serious rivalry in our house. Team waffles versus team pancakes. I am squarely on the waffle side and my son squarely on the pancake side. What about you?
With this strawberry waffle recipe, I may have finally won my son over to my side. He couldn't stop eating them. In fact, he insisted on having the triple stack in the photo (above) and still asked for more. If this recipe can beat out pancakes for a pancake-loving boy, then I'm sure you'll enjoy them too.
How do you make strawberry waffles?
This particular recipe is based off of a standard Belgian waffle. They are light and fluffy thanks to the whisked egg whites, which helps with leavening. The texture is all thanks to the mixing method.
First combine all of your dry ingredients into a bowl. Whisk them well to make sure everything is evenly distributed.
Next, cracks your eggs and divide the yolks and whites into two separated bowls. Whisk the egg whites until they are frothy but not turned into meringue. Set that aside.
Then, whisk the egg yolk until it's smooth. Add the remaining liquid ingredients to the yolks. Whisk them together.
Add the egg yolk mixture to the dry ingredients and fold together until all of the dry ingredients are incorporated. Then add your egg whites to the batter and gently fold it together until it's incorporate. The key is not to deflate the air that has been whisked into the egg whites.
Tips from my kitchen
We have tried this recipe with both strawberries and blueberries and both were wonderful. However, the fruit can have a tendency to stick to the waffle iron and make a mess. I recommend spraying the waffle iron with nonstick spray before each batch of waffles. I also found wiping the waffle iron down with a paper towel while it was hot was the easiest way to remove the cooked on fruit. If you let the fruit cool on the waffle iron it becomes a bit trickier to remove.
Can I make these waffles ahead of time?
Waffles can be made ahead of time if you like to batch cook or just to have something on hand for busy mornings.
After your waffles have cooked and cooled, wrap each waffle in a paper towel and place the whole stack inside a ziploc bag or container. You can refrigerate them if you plan to eat them soon or freeze them for longer storage.
To serve, reheat in an oven set to 350 degrees for about 10 minutes to crisp the outside. I haven't tested reheating in a regular slot toaster, but I suspect it would work as well.
If you love strawberries, check out these other great recipes!
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Gluten Free Strawberry Waffles
- Waffle Maker
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Tablespoon Baking Powder
- ¾ teaspoon Salt
- ½ teaspoon Cinnamon
- 3 Tablespoon Sugar
- ½ Cup Vegan Butter melted and cooled (vegan or regular)
- 2 Eggs separated
- 1 teaspoon Vanilla
- 1 ¼ Cup Non Dairy Milk vegan or regular
- ¼ Cup Maple Syrup
- 1 ½ Cup Fresh Strawberries diced into ¼" pieces
- In a large bowl, combine flour, baking powder, salt, cinnamon and sugar. Whisk together until evenly mixed.
- Crack your eggs and divide into two bowls, eggs white in one and yolks in the other.
- Whisk the egg yolks until smooth. Add the vanilla, milk, maple syrup and cooled melted butter to the yolks. Whisk until evenly mixed.
- In the second bowl, whisk the egg whites until white and frothy but not to the meringue point.
- Add the egg yolk mixture to the flour mixture. Fold together until all of the dry ingredients are incorporated.
- Add the strawberries to the batter and fold in until they are evenly distributed.
- Add the eggs whites to the batter and gently fold together, taking care not to deflate the egg whites.
- Preheat your waffle iron according to the manufacturer's directions.
- Fill waffle iron and cook according to manufacturer's directions. For my waffle iron, it takes about 6 minutes to cook each batch.
- Remove from waffle iron and serve immediately. Garnish with fresh sliced berries and maple syrup.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.