Waffle With Strawberries Recipe

Preheat and prepare

Preheat your waffle iron according to the manufacturer's instructions. Lightly brush or spray both grids with vegetable oil or nonstick spray.

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.

In a separate bowl or large measuring cup, beat the eggs lightly, then whisk in the milk, melted butter (warm but not hot), and vanilla extract.

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes while you finish prepping (this helps baking powder activate and yields a lighter waffle).

If batter seems too thick after resting, add up to 2 tablespoons extra milk to reach a pourable but slightly thick consistency.

When the waffle iron is fully heated, pour or ladle the recommended amount of batter for your iron (usually 1/2 to 3/4 cup for a standard Belgian waffle maker) onto the center of the lower grid. Close the lid and cook until golden brown and crisp, typically 3–6 minutes depending on your iron. Avoid opening frequently.

Use a fork or tongs to remove the waffle carefully and transfer to a wire rack set over a baking sheet to keep crisp while you cook the remaining waffles. Repeat with remaining batter, re-oiling the iron as needed.

While waffles cook (or after), combine the sliced strawberries, granulated sugar, and lemon juice in a small saucepan over medium-low heat.

Stir occasionally as the sugar dissolves and the strawberries release their juices. Simmer gently for 4–6 minutes until berries soften and the mixture thickens slightly. If you prefer a thinner sauce, stir in up to 1 tablespoon water and simmer an additional 1 minute.

Remove from heat and let the compote cool for a few minutes. For a smoother sauce, mash a few strawberries with the back of a spoon or pulse briefly with an immersion blender. Keep warm until ready to serve.

Place a waffle on each plate. Spoon warm strawberry topping over the waffle, allowing some juices to soak in but keeping edges crisp.

Drizzle maple syrup to taste, dust with powdered sugar, and add a dollop of whipped cream if using. Garnish with a few fresh strawberry slices if desired.

Serve immediately so waffles remain crisp and strawberry topping is warm.