Ingredients
For the Waffles:
2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
1 ¾ cups buttermilk (or milk with 1 tbsp lemon juice)
½ cup unsalted butter, melted
1 tsp pure vanilla extract
For the Strawberry Topping:
2 cups fresh strawberries, sliced
2 tbsp sugar
1 tsp lemon juice
For the Fresh Cream:
1 cup heavy whipping cream, chilled
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
Prepare the Strawberries:
Combine sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10–15 minutes to release their juices.Make the Waffle Batter:
Whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix eggs, buttermilk, melted butter, and vanilla. Combine both mixtures gently — don’t overmix.Cook the Waffles:
Preheat waffle maker and lightly grease. Pour about ½ cup batter per waffle and cook until golden brown, about 3–4 minutes.Whip the Cream:
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overwhip!Assemble & Serve:
Top waffles with strawberries and a dollop of whipped cream. Drizzle strawberry syrup for extra sweetness.
Notes
Add a pinch of cinnamon to the batter for extra warmth.
For dairy-free waffles, replace butter with coconut oil and use almond milk.
These waffles freeze beautifully reheat in a toaster for a quick treat!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Waffle Iron
- Cuisine: American with Greek influence
Nutrition
- Serving Size: 2 waffles
- Calories: 410 kcal
- Sugar: 18 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg