Homemade Waffles with Strawberries and Cream

This post has been sponsored by Eagle Brand®. All thoughts and opinions are my own.

Whip up Homemade Waffles with Strawberries and Cream as a brunch centerpiece this spring! Drizzled with Eagle Brand sweetened condensed milk, this breakfast sweet is the perfect treat for Easter, Mother’s Day, or any other warmer weather brunch gathering. Makes 6 waffles.

When I was pregnant last spring, I got really, really into waffles. Specifically, I was into super fluffy-on-the-inside and crisp-on-the-outside waffles—which are actually really hard to do if you don’t have the right recipe. (Spoiler alert: I didn’t at first, which led to some really disappointing waffles.)

When I figured out how to make those, we made them every weekend and on the occasional weekday, too, because my pregnancy cravings for breakfast carbs were no joke.

Fast forward to today. I still adore waffles, but they’re now a weekend treat.

More breakfast recipes for sharing: Strawberry Cinnamon Breakfast Buns / Mashed Potato Chorizo Breakfast Tacos / Double Chocolate Pancakes / Dark Chocolate Chunk Muffins

I’m super excited to share this waffle recipe with y’all today because they’re the BEST kind of weekend treat.

I mean, how could we turn our noses up at homemade waffles topped with strawberries and cream?

These waffles would be perfect for Easter or Mother’s Day brunch. You could make ‘em for Dad, too, on Father’s Day.

And the thing that pushes them over the top? Eagle Brand Sweetened Condensed Milk in a Squeeze Bottle. 

What you’ll need to make Homemade Waffles with Strawberries and Cream

• Waffle maker
• 2 large glass bowls
• A 2-cup liquid measuring cup
• Hand mixer
• Whisk
• Rubber spatula
• Eagle Brand® Sweetened Condensed Milk Squeeze
• Sharp knife to chop the strawberries

How to make homemade waffles

Mix the waffle batter ingredients in separate bowls

In a large bowl, combine the flour, cornstarch, sugar, baking powder, baking soda and salt. Whisk until smooth.

In a 2-cup liquid measuring cup (or another bowl), measure out the milk, oil, sweetened condensed milk and vanilla extract. Use a fork to mix the ingredients together.

Separate the eggs, placing the whites into another bowl, and add the egg yolks to the liquid ingredients. Once the yolks have been added to the other liquids, break them and mix together.

Use a hand mixer to whip the egg whites to soft peak stage.

Use a hand mixer to whip the egg whites at a high speed until they reach the soft peak stage, about 2-3 minutes.

They will foam and thicken, becoming a glossy white as you beat them.

You’ll know they are at the soft peak stage when you turn off the hand mixer and lift the beaters out of the egg whites.

The egg whites should mostly hold their shape, but gently fold over themselves at the top.

Mix the waffle batter

Pour the wet ingredients into the dry ingredients, and stir until just combined. Don’t fret about any lumps—they’re OK.

Add the egg whites to the batter, and gently fold them into the waffle batter until just combined. If you overmix them, the waffles will run the risk of becoming tough.

Cook the waffles in the waffle iron

Pour a ½ cup scoop of the batter into the preheated waffle iron. Spread it with your spatula so that the waffle is even.

Close the waffle maker, and cook until your preferred level of doneness.

When the waffle is cooked through, remove from the waffle maker and serve immediately or place on the baking sheet and place in a warmed oven. (This works nicely if you’re serving brunch and want everyone to eat at the same time.)

Dress the waffles

Slice strawberries with a sharp knife, and place in a bowl. (I chopped about ½ a carton of strawberries, and it wasn’t enough!)

Serve the waffles on a platter.

Allow guests to add their strawberries, and then drizzle with Eagle Brand squeeze sweetened condensed milk before enjoying!

FAQs about Homemade Waffles

Is there a difference between waffle batter and pancake batter?

While they’re very similar, my waffle batter contains more fat than any of my pancake recipes. (My Chocolate Pancakes have half of what these waffles do.)

For the waffles to get crispy on the outside, I like the combination of oil and cornstarch—so my recipe calls for both. None of my pancake recipes involve cornstarch.

I also whip my egg whites to soft peaks for these waffles to ensure they’re nice and fluffy on the inside!

The long and the short of it is, while waffle and pancake batter are similar, there are differences. I do not advise using pancake batter to make waffles because the texture will be very different.

Why should I try out the Eagle Brand squeeze sweetened condensed milk?

Sweetened condensed milk isn’t just for baked goods, y’all!

This squeeze bottle is a brilliant thing for instances where you need a drizzle, like these waffles, because it’s so easy. You flip open the lid, squeeze out the amount you want on your waffles, and then chill the rest for later. Hello, convenience and deliciousness!

I love Eagle Brand sweetened condensed milk for other sweet treats, too. (You can see how I used it in my Creamy Cranberry Tart during the holidays this year.)

Why am I into it? It’s milk—with the water removed—and sugar. “Milk + sugar. That’s it.”

And it’s oh-so delicious to add a little sweetness to something like these waffles!

Quick tips for making Strawberries and Cream Waffles

• Keep the waffles warm in a 200°F oven after cooking. When each one has finished cooking, add it to a lined baking sheet. This will ensure you can serve all the waffles at the same time. 
• Like your fruit a little sweeter? Chop the strawberries before making the waffles and add a sprinkle of sugar to the bowl. When the waffles are done, the strawberries will be macerated and extra juicy for serving.
• I know it seems like extra steps to mix the dry ingredients, wet ingredients, and egg whites in separate bowls. It’s not, and it’s well worth the effort—promise!