Breakfast has always been one of my favorite meals of the day. Back home, there’s this incredible gourmet brunch spot where you can customize just about everything — it even has its own waffle bar. Since I’ve been missing their waffles, I decided to recreate the magic with my own version: strawberry and whipped cream waffles. And let me tell you, they did not disappoint.
The best part about homemade waffles is how light and fresh they taste. You can enjoy a few without feeling weighed down because you’re using real ingredients — no preservatives, no extra sugar, just wholesome goodness made your way.
What makes this recipe even better is its versatility. It takes very little time to make, stores beautifully for the next morning, and doubles as a pancake recipe too! Traditional waffle batter usually has more fat, while pancake batter uses more milk, but this one lands perfectly in the middle, so you can go either way depending on what you’re craving.
I like to prep extra dry mix and stash it in the freezer for up to six months. That way, I can whip up a mini waffle bar anytime — it’s great for busy mornings or spontaneous brunches. These pre-mixed bags also make thoughtful additions to care packages or breakfast gift sets.
If you’re looking for the whipped cream and strawberry purée recipes, check out my previous video for Strawberry Lemon Possets. The strawberry purée starts at 0:34, and the whipped cream tutorial begins at 3:47. Enjoy every delicious bite!
Wet Ingredients
- 1 1/3 cup flour
- 3 tsp baking powder
- ½ sugar
- ½ tsp salt
Dry Ingredients
- – 2 eggs beaten
- – 1 cup milk
- – 1 Tbsp cooking oil
- – 1 tsp vanilla
Directions
Mix dry ingredients together with a fork. Then add in the wet ingredients. Mix with a whisk or fork but don’t over mix. Pour in your waffle machine or on a skillet to make pancakes. Enjoy!
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