1 ½ cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs

¼ cup melted butter

1 cup fresh strawberries, pureed (reserve some for topping)

1 teaspoon vanilla extract

Optional: whipped cream for serving

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Preheat your waffle iron according to the manufacturer’s instructions.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, strawberry puree, and vanilla extract until well combined.
Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix.
Spray the waffle iron with non-stick spray. Pour the recommended amount of batter into the iron and close the lid.
Cook for 4–5 minutes or until golden brown and cooked through.
Serve warm with reserved strawberries and whipped cream, if desired.

Use thawed and drained frozen strawberries if fresh are unavailable.

Don’t overmix the batter to maintain light texture.

Add fruit chunks like bananas or blueberries for variation.

The batter can be used for pancakes too.

Store leftovers in the fridge or freezer and reheat in a toaster for crispiness.