Crispy, amazing homemade Belgian waffles topped with fresh strawberries and a delicious homemade strawberry sauce. These Strawberry Belgian Waffles will become your favorite way to waffle!
Start by making your fresh strawberry sauce ahead of time. See link above for recipe and instructions. Can be made up to a day or two ahead of time.
Preheat oven to 200 degrees (to keep cooked waffles warm) and preheat your waffle maker.
In a large bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, and cinnamon. Whisk together until well incorporated. Make a well in the center and set aside.
Using an electric hand mixer, whip the egg whites (on high speed) until SOFT peaks form. Add the granulated sugar and continue whipping until glossy, STIFF peaks form.
In a seperate bowl, mix together the buttermilk, milk, vegetable oil, vanilla and egg yolks. Whisk until combined.
Go back to the dry ingredients- while whisking, pour the buttermilk mixture into the well of the dry ingredients and whisk until just combined. Batter will be lumpy.
Gently fold in the eggs whites with a rubber spatula. Be careful to not deflate the whites. Stir until just combined.
Consult your waffle maker manual and use the recommended amount of batter and cook for the recommended length of time. (Mine used about 1/2 cup per waffle) Once the waffles are cooked, keep them warm in the oven (place them right on the rack) until all of the waffles are cooked.
Once all waffles are cooked, top with fresh strawberries, a drizzle of the strawberry sauce, whipped cream, and a sprinkle of confectioner’s sugar. Enjoy!
Note: Any unused waffle batter can be stored in the refrigerator for about 2-3 days.
