Buttermilk Waffles with Macerated Strawberries


My husband-to-be’s favorite breakfast is waffles, hands down.  When I asked him on Sunday morning, which would he rather have, waffles or oatmeal pancakes, I knew the answer before I even asked it.  We usually have an arsenal of frozen waffles in the fridge, which he will eat at any point during the day.  Breakfast, lunch, dinner, snack, waffle time is any time.  His parents gave us a waffle maker for Christmas though, so it’s time to elevate our waffle.   It’s time to make waffles that are crisp and buttery on the outside and soft and fluffy on the inside.  Waffles that are worthy of Sunday breakfast, because if the weekend is only two days long, we better be living like we want waffles from scratch!

This recipe is my mom’s, the one that I’ve eaten countless times at home.  Try using the leftovers the next day to make yourself a peanut butter and jelly sandwich for lunch.  Everyone in high school was always jealous of my fancy peanut butter and jellys.  Happy Monday!

Buttermilk Waffles with Macerated Strawberries


  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter
  • 2 eggs
  • 2 cups of strawberries
  • 1-2 tablespoons granulated sugar


1. Plug in your waffle iron so it can start to heat up.

2. Dice strawberries into a small dice, about ¼ of an inch.  Combine strawberries with sugar and stir.  Set aside until after the waffles have finished cooking.

3. Place butter in a small dish.  Melt in microwave, but keep a careful eye on it.  Butter likes to explode in the microwave.

4. Combine the dry ingredients, flour, baking soda, nutmeg and salt.  Combine the wet ingredients, buttermilk, eggs and the melted butter.  Add wet ingredients to dry and mix until uniform.

5. Ladle spoonfuls of batter on waffle iron and cook until the waffles become a golden brown color.

6.  Serve waffles with macerated strawberries on top and a drizzle of real maple syrup.



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