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The Speckled Palate
April 15, 2019

Homemade Waffles with Strawberries and Cream

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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.

Eagle Brand sweetened condensed milk is drizzled onto waffles, covered in strawberries

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

A bottle of Eagle Brand sweetened condensed milk lies next to a platter of waffles

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

Strawberries and cream waffle ingredients are laid out on a flat surface

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

A collage of a woman making waffle batter

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.

A woman whips egg whites to soft peaks

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.

A bowl of whipped egg whites, made into soft peaks, are shown

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.

Wet and dry ingredients are shown with beaten egg whites

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.

A woman pours wet ingredients into the dry ingredients, mixes the batter, adds egg whites and shows the batter of the waffles in a collage of four images

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.)

A woman makes waffles in a waffle iron

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!

Homemade Waffles with Strawberries and Cream are served on a platter

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 Double 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.

Eagle Brand sweetened condensed milk is drizzled onto waffles, from above

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!

A woman pulls a hot waffle off the waffle iron

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!

Pinterest photo of Homemade Waffles with Strawberries and Cream, shown from above on a platter

Homemade Waffles with Strawberries and Cream
Yield: 6 waffles

Homemade Waffles with Strawberries and Cream

Prep Time: 20 minutes
Cook Time Per Waffle: 4 minutes
Total Time: 24 minutes
Whip up Homemade Waffles with Strawberries and Cream as a brunch centerpiece this spring! This breakfast sweet is perfect for Easter, Mother’s Day or any other warmer weather gathering. Make the homemade waffles, then add fresh sliced strawberries and a drizzle of Eagle Brand sweetened condensed milk. Whether you're entertaining friends for brunch or simply feeding your family a special breakfast, these strawberry waffles are something special!

Ingredients

Waffle Recipe

  • • 1 ¼ cups unbleached all-purpose flour
  • • ¼ cup cornstarch
  • • 2 tablespoons sugar
  • • 2 teaspoons baking powder
  • • ½ teaspoon baking soda
  • • ½ teaspoon kosher salt
  • • 1 cup milk (or a non-dairy milk)
  • • 4 tablespoons oil
  • • 2 tablespoons Eagle Brand® Sweetened Condensed Milk
  • • 2 eggs, separated
  • • 1 ½ teaspoons pure vanilla extract

Strawberries and Cream Waffle Toppings

  • • Fresh strawberries, sliced
  • • Eagle Brand squeeze sweetened condensed milk

Instructions

  1. Preheat the oven to 200°F. Line a baking sheet with aluminum foil. Set aside.
  2.  In a large bowl, combine the flour, cornstarch, sugar, baking powder, baking soda and salt. Whisk until smooth.
  3. 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.
  4. Separate the eggs, placing the whites into another bowl, and add the egg yolks to the liquid ingredients.
  5. Once the yolks have been added to the other liquids, break them and mix together.
  6. Use a hand mixer to whip the egg whites at a high speed until they reach the soft peak stage, about 2-3 minutes. (The egg whites will foam and thicken, becoming a glossy white.) 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. 
  7. Pour the wet ingredients into the dry ingredients, and stir until just combined. (Lumps are OK!)
  8. Add the egg whites to the batter, and gently fold them into the waffle batter until just combined.
  9. Turn on your waffle maker, and spray with nonstick baking spray.
  10. When the waffle maker is ready, pour a ½ cup scoop of the batter into it—spreading with your spatula.
  11. Close the waffle maker, and cook until your preferred level of doneness. (I like mine a little on the crisper end, but to each their own!)
  12. 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.)
  13. Make the rest of the waffles.
  14. Slice strawberries with a sharp knife, and place in a bowl.
  15. Serve the waffles, and allow guests to add their preferred amount of strawberries. Then, drizzle with Eagle Brand squeeze sweetened condensed milk before enjoying!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:Calories: 328 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 73mg Sodium: 525mg Carbohydrates: 42g Fiber: 1g Sugar: 14g Protein: 9g
Nutrition facts are an estimate and not guaranteed to be accurate.

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