We’ve had a long-running pancakes versus waffles debate at my house, and these fresh strawberry waffles may have finally convinced my son. He couldn’t stop eating them—I barely managed to snag a plate before he finished the whole batch.
With juicy strawberries in every bite, it’s easy to see why. If this recipe can win over a pancake-loving kid, I’m confident your family will enjoy it too.
These golden-brown waffles are bursting with strawberry flavor and make a lovely choice for Sunday brunch. Top them with fresh strawberry slices and pure maple syrup, or drizzle with homemade strawberry syrup for a breakfast everyone will love.
If you love waffles, consider adding my gluten free banana waffles or oat flour waffles to your breakfast rotation for more delicious options.
Ingredient Notes
This strawberry waffle recipe uses simple ingredients you can find at most grocery stores. As written, it’s both gluten free and dairy free.
- Gluten-Free Flour Blend – I use a 1-to-1 gluten-free baking flour that contains a binder like xanthan gum. You can substitute another brand, but results may vary if the blend doesn’t include a binder.
- Vegan Butter – I used a stick-style plant butter. Melted coconut oil or vegetable oil will also work, though the flavor will change. If you aren’t dairy-free, use unsalted butter in the same amount.
- Non-Dairy Milk – Unsweetened coconut milk or oat milk works well here. Use your preferred dairy-free milk or whole milk if not avoiding dairy.
- Fresh Strawberries – I recommend fresh berries rather than frozen. Frozen strawberries release more moisture and can make the batter too soft.
See the recipe card below for the full ingredient list with measurements.
Substitutions & Variations
- Not Dairy Free – Substitute unsalted butter and whole milk for the dairy-free ingredients in the same amounts.
- Berry Mix-Up – Swap in other berries or a mix. Blueberries are a great alternative.
- Lemon Strawberry – Add lemon zest and a splash of lemon juice for a bright, citrusy note.
How to Make Strawberry Waffles
Homemade waffles are easier than they seem, and this method yields light, fluffy results. The trick is whipping the egg whites to incorporate air—an electric mixer helps here.
- STEP 1: In a large bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon and sugar until evenly combined.
- STEP 2: Separate the eggs, placing whites in one bowl and yolks in another.
- STEP 3: Whisk the yolks until smooth, then add melted and cooled butter, vanilla, milk and maple syrup. Whisk to combine.
- STEP 4: Beat the egg whites with an electric mixer until soft peaks form.
- STEP 5: Add the wet mixture to the dry ingredients and fold gently with a spatula until just combined.
- STEP 6: Use a fork or small masher to partially mash the strawberries, then fold the berries and their juices into the batter until evenly distributed.
- STEP 7: Fold the whipped egg whites into the batter carefully so you don’t deflate the air bubbles.
- STEP 8: Let the batter rest while you preheat the waffle iron. Cook according to your waffle maker’s directions—mine takes about 5–6 minutes per batch.
Expert Tip
To keep waffles crisp while you finish cooking the rest, place cooked waffles in a single layer on a wire rack set over a baking sheet and keep them in a 250°F oven. This prevents steam from making them soggy.
Storage
These waffles freeze and reheat beautifully, which makes them convenient for busy mornings. Wrap each cooled waffle in a paper towel, stack them, and place in a zipper bag or airtight container. Store in the refrigerator for 2–3 days or freeze for longer storage.
To reheat, toast them like frozen waffles, or for extra crispiness heat in an air fryer at 350°F for about 4 minutes. Add your favorite toppings and serve.
Cleanup Tips from my Kitchen
Fruit can sometimes stick to the waffle iron, so spray the iron with nonstick cooking spray before each batch. Wiping the iron with a damp paper towel while it’s still warm makes cleanup easier; once the fruit cools and hardens, it’s harder to remove.
More pancake & waffle recipes to consider:
- Apple Cinnamon Waffles
- Oat Flour Pancakes
- Gluten Free Maple Pecan Waffles
- Carrot Cake Waffles
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Strawberry Waffles
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Equipment
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Waffle Maker
Ingredients
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- 3 Tablespoon Sugar
- 1 Tablespoon Baking Powder
- ¾ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 Eggs separated
- 1 ¼ Cup Non Dairy Milk vegan or regular
- ½ Cup Vegan Butter melted and cooled (vegan or regular)
- ¼ Cup Maple Syrup
- 1 teaspoon Vanilla
- 1 ½ Cup Fresh Strawberries diced into ¼” pieces
Instructions
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In a large bowl, combine flour, baking powder, salt, cinnamon and sugar. Whisk until evenly mixed.
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Separate the eggs, placing the whites in one bowl and the yolks in another.
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Whisk the yolks until smooth, then add vanilla, milk, maple syrup and cooled melted butter. Whisk until combined.
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Whip the egg whites until frothy and soft peaks form, but not into a stiff meringue.
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Add the yolk mixture to the dry ingredients and fold until the batter is just combined.
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Partially mash the strawberries with a fork or masher, then fold the berries and their juices into the batter so they’re evenly distributed.
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Gently fold the beaten egg whites into the batter, taking care not to deflate them.
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Preheat your waffle iron according to the manufacturer’s directions.
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Fill the waffle iron and cook according to the manufacturer. My iron takes about 5–6 minutes per batch.
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Remove waffles and serve immediately with fresh sliced berries and maple syrup.
Notes
REHEAT SUGGESTION: Reheat in a toaster like frozen waffles, or for extra crispiness heat in an air fryer at 350°F for about 4 minutes.