Mother’s Day is quickly approaching and these Strawberry Shortcake Buttermilk Waffles are sure to win her over. Crisp yet tender waffles are layered with fresh strawberries and dollops of fluffy maple whipped cream. Perfect for the weekend brunch buffet!
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How to Make these Delicious Waffles
When you have strawberries like this staring you in the face and nearly a full quart of buttermilk in the fridge you don’t want to go to waste, it’s time to bust out the waffle maker. It’s a simple waffle batter laced with cinnamon and some chopped strawberries folded in. I used white whole wheat flour as the base for a little more nutritional kick. However, all-purpose or whole wheat flour can be substituted.
These are the remaining four waffles I had to guard over in order to have something to photograph. My gang polished off the other eight as soon as they came off the waffle iron. And mind you, I only had one stolen bite off my husband’s plate at this point.
The good news is I got to delve into this stack once the shoot was a wrap. Whoohoo! Serve with maple syrup, strawberry jam and a dusting of powdered sugar, or dig in just as is. These Strawberry Shortcake Buttermilk Waffles will be a treat for all! xx, Kim
More Delicious Brunch Recipes
Strawberry Shortcake Buttermilk Waffles
- 2 cups white whole wheat flour*
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 2 cups buttermilk, well shaken, room temperature
- 2 large eggs, room temperature
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup chopped strawberries
- 1 cup heavy cream
- 3 tablespoons maple syrup
- For serving: 12-14 sliced strawberries, powdered sugar for dusting
- Preheat waffle maker on medium-high.
- In a large bowl, combine flour, baking powder, salt and cinnamon. Set aside.
- In a medium bowl, whisk buttermilk, eggs, melted butter, sugar, and vanilla until well combined. Pour wet mixture into dry ingredients and gently stir until combined but do not overmix. Fold in chopped strawberries. Let batter rest 5 minutes.
- Pour about ⅓ cup of batter into each section of the waffle maker and close the lid. Cook until golden brown, 5-6 minutes. Repeat with remaining batter. (You can place waffles on a baking sheet and keep warm in a 200°F oven until all are finished.)
- While waffles cook, whip cream and maple syrup in a large bowl with a handheld mixer. Mix until soft peaks form.
- Serve waffles warm with whipped cream, sliced strawberries, and dust with powdered sugar. Enjoy!
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