I took a little bit of extra time this week to make myself some breakfast and I was not disappointed. I found the idea for these Strawberry Waffles and they were the perfect little bit of summer sweet strawberry to wake up to. I made sure that these waffles were from scratch too. And while they do take a few extra steps to make, they are definitely worth it!

The texture of these waffles is a bit more dense due to all the real strawberry goodness in there. It’s sort of on par with how banana bread is more dense and moist than a standard white bread due to the additional moisture from the fruit. But don’t worry, they still end up crisp on the outside and spongy on the inside!

These Strawberry Waffles can be made ahead of time and stored in the fridge or freezer to reheat, but they definitely do a lot better on the day of. Again, it’s due to the high moisture content. Now, that isn’t to say that a quick pop in the toaster won’t do them justice, but they will better fresh.

I topped mine off with strawberry syrup, fresh strawberries, and a little bit of whipped cream. Honestly, you could probably follow this same method with just about any berry, but strawberries were the name of the game today.

Strawberry Waffles

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 3 MinTotal time: 13 Min

A from scratch waffle batter that's absolutely loaded up with strawberries, from the inside-out!

Ingredients

1 1/2 C. Flour
1/2 C. Cornstarch
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
1 3/4 C. Unsweetened Almond Milk
1 C. Strawberries
6 Tbsp. Oil
1 Tsp. Vanilla Extract
2 Whole Large Eggs, Separated
3 Tbsp. Sugar
Food Coloring

Instructions

Preheat your waffle maker.
Whisk together the 1 1/2 C. Flour, 1/2 C. Cornstarch, 1 Tsp. Baking Powder, 1/2 Tsp. Baking Soda, and 1/2 Tsp. Salt; set aside.
In a separate bowl beat together the 1 3/4 C. Unsweetened Almond Milk, 1 C. Strawberries, 6 Tbsp. Oil, 1 Tsp. Vanilla Extract, and 2 Egg Yolks; set aside as well.
In the base of a stand mixer, whisk the 2 egg whites on high until soft peaks form.
Add in the 3 Tbsp. sugar and continue to whip until stiff peaks form.
While egg whites are being whisked, make a well in the middle of the flour mixture and pour the egg mixture into the well. Stir until just combined.
Fold the egg white mixture in carefully. It will be lumpy.
Scoop the appropriate amount of batter into the waffle maker (according to your waffle maker instructions) and cook accordingly.
I used 1 full cup and cooked them for 3-4 minutes.
Rinse and repeat for the remaining batter until there is none left.
Enjoy right away with your favorite toppings!

Nutrition Facts

Calories

342.54

Fat (grams)

16.68 g

Sat. Fat (grams)

1.54 g

Carbs (grams)

42.11 g

Fiber (grams)

1.64 g

Net carbs

40.45

Sugar (grams)

7.46 g

Protein (grams)

5.64 g

Sodium (milligrams)

497.51 mg

Cholesterol (grams)

54.56 g

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Dairy Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher