Strawberry Waffles Recipe

Prepare dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the eggs lightly then add the whole milk, buttermilk, melted butter (warm but not hot), and vanilla extract. Whisk until smooth.

Make the batter

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. A few small lumps are fine — do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and allow baking powder to start reacting.

Preheat waffle iron

While the batter rests, preheat your waffle iron according to manufacturer directions. If your iron has heat settings, set to medium-high for golden, crisp waffles.

Cook waffles

Brush or spray the waffle iron lightly with oil or melted butter. Stir the batter gently, then pour the recommended amount of batter into the preheated waffle iron (usually about 3/4 to 1 cup depending on size). Close and cook until steam subsides and waffles are golden and crisp, about 3–5 minutes per waffle. Transfer cooked waffles to a wire rack placed in a low oven (about 200°F / 95°C) to keep warm while you finish cooking remaining batter.

Prepare strawberries by washing, hulking, and quartering them. Place them in a medium bowl.

Add the champagne (or dry sparkling wine), granulated sugar, lemon juice, and vanilla extract to the strawberries. Toss gently to combine. Let the strawberries macerate at room temperature for 15–20 minutes, stirring once or twice, until they release some juice but still hold their shape. If making ahead, cover and refrigerate for up to 4 hours and bring to room temperature before serving.

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes if possible. Pour the cold heavy cream into the chilled bowl and add the powdered sugar and vanilla extract.

Beat on medium-high speed with a hand mixer or stand mixer until soft peaks form, about 2–3 minutes. Taste and adjust sweetness if desired. Do not overbeat; stop when peaks hold shape but are still silky. Keep chilled until ready to serve.

Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Remove from heat and let cool slightly, then coarsely chop if whole.

To plate, place one or two warm waffles on each plate. Spoon a generous portion of the champagne-marinated strawberries with some of their juices over the waffles.

Top the strawberries with a dollop of Chantilly whipped cream, sprinkle with toasted pecans, and add a small pat of butter to the waffle if desired. Serve with pure maple syrup on the side or drizzle 1–2 tablespoons over the whole plate.

Garnish with fresh mint leaves if using, and serve immediately so waffles remain crisp.