The BEST Waffle recipe, complete with fresh strawberries and a homemade cream sauce. Other waffles need not apply!
I’m probably lying in bed, lookin like a lobster in pajamas, right now.
Don’t picture that.
I told you about how we were going to Miami when we talked about these Raspberry Coconut Tarts last week, and we just got back last night.
I burn easily….which is why I probably look like a lobster.
I didn’t want to write you guys something in the middle of a “BED NOW” kind of mood, and risk it making even less sense than normal. So, you’re totally reading Taylor from the past!
OOOOO. Creepy.
I don’t even know. Let’s move on.
I’m sure that we had the most amazing time in all the evers in Miami, at the Blog Her Food Conference, and I’ll tell you guys all about it sometime soon. But. These waffles. They need a post all on their own.
I was a leeeetle bit worried to call them THE BEST WAFFLES EVER. But, you know what? They are.
So, I did.
Also, did you know that it’s National Strawberries and Cream Day! So, it’s the perfect day ever to share these with you, and you should eat them to because parties and celebrations are fun.
Anway. These waffles are really near and dear to me because they are a VERY old family recipe that I grew up eating for special occasions. We never had them for breakfast because, unlike the single serve protein paleo waffles, they are pretty time consuming (sorry, but it’s SO worth it!) so we always made special dinners out of them, just a couple times a year.
People came from all over to eat these waffles guys. And by “all over” I mean, we had tenants living in a basement suite that always came up for waffles dinners. Whatever, people CAME.
The first time MR. FFF had them…he ate 13. 13 FULL WAFFLES, 13 waffles that are 4 squares each. 13×4 waffles. He almost died. He didn’t even care. I was kind of disgusted. And kind of proud.
Sidenote: The elephant in the room needs to be discussed. Yes, there is ¾ cup of oil in here. Yes, there actually is more in the true recipe, I cut it down a bit. No, you can’t cut it back anymore. Yes, it’s so worth it. AND you can use whole wheat pastry flour, ya know, to balance it out. Capeesh?
I seriously could talk about this sauce forever. It’s SO thick and CREAMY AND SWEET…and can be a little scary to make at first, because it can’t get burned at all. But, once you get it, you’re going to want to put it on ALL THE THINGS. And, it freezes well…so you can.
This is getting long and I still have a funny story for you. So, as you may have seen on Instagram, I actually made these for the huberoni’s birthday breakfast. We went out for dinner that evening (yes, it was a food baby kind of day) and I wore one of those dresses that are higher in the front, and longer in the back. I think the kids are calling them “asymmetrical dresses.”
Well, all night, I kept feeling like I was showing my behind to the world, and kept pulling my dress down. But, it didn’t make sense because the back of the dress is supposed to touch the floor.
That is, if you’re wearing it the proper way.
That’s right, I wore the dress BACKWARDS all night, without noticing.
My life. UGH.
Ok. I’m sorry. This is way too long.
Make these waffles. It really IS the best waffle recipe. And it WILL change your life.
And, yes, you can hold me to that. That’s the confidence level I have in them.

Ingredients
- For the waffles:
- 2 Cups Whole wheat pastry flour
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups Reduced-fat Buttermilk
- 4 Eggs
- 3/4 Cup Canola oil
- For the cream sauce:
- 3 1/2 Cups 2% Milk divided
- 1/2 Cup of the waffle batter
- 1 Tbsp Whole wheat pastry flour
- 1 Cup Granulated sugar
- Fresh strawberries for serving
Instructions
To Make the Waffles
- Add all waffle ingredients into a blender and blend until smooth and well combined.
To Make the Cream Sauce
- In a a very large, glass,* microwave safe bowl, cook 3 cups of the milk until it just begins to boil, about 5-10 minutes on high.
- While you boil the milk, in a separate medium bowl, whisk together the waffle batter, whole wheat flour, granulated sugar and the remaining milk. Make sure you whisk the flour in slowly to avoid lumps.
- Once the milk is just about to boil, quickly whisk in the waffle batter and continue microwaving, stirring every few minutes until the sauce just begins to boil. It does not need to boil a long time, you want to stop cooking it when it just starts to boil, this will take at least 15 minutes in a microwave.
- This is what I did: My milk took 10 minutes to boil. Then I added the batter mixture and cooked 5 minutes, then stirred. Then another 5 mins, then stirred. I repeated this process once more for a total of 25 minutes, including cooking the plain milk. **
- Take the cream sauce out of the microwave, and let stand to thicken while you cook the waffles, being sure to stir every few minutes so that the top does not develop a skin over top.
To Cook the Waffles
- Heat yourwaffle ironup (I set mine on setting #5) and pour about 1/2 cup of waffle batter (depending how large your waffle iron is) into it. Cook until crisp and golden brown. ***
- Top the waffles with the cream sauce and fresh strawberries and DEVOUR!
Tips & Notes:
** The cream sauce can also be made in a double boiler if you prefer to not use the microwave. Just make sure you do not burn the sauce. Even just a little bit of a burn will ruin the taste of the sauce.
***You can store cooked waffles in a 200 degree oven until they are all ready if you'd like.
Waffles and sauce freeze GREAT for quick breakfasts. Just pop the waffle in the toaster to get it nice and crispy
The sauce does take some time to get used to the right amount of time to cook it, but once you get the hang of it, it's super easy and VERY worth it.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Want more breakfast ideas?
Banana Hazelnut Pancakes with Chocolate Dip
Baked Peach and Almond French Toast
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[email protected] says
I don’t know why, but I’m a big waffle failure. But I do love them and these would be so wonderful.
Taylor Kiser says
Oh no! Maybe these will change your luck?! I hope so! Thanks Angela! 🙂
Rachel @ Bakerita says
Oh my goodness, I can’t believe you wore the dress! Sorry – but that’s too good! Haha. On another note…these waffles. I can’t believe I STILL have not gotten myself a waffle iron. Ugh, need one ASAP.
Taylor Kiser says
Haha it’s ok, I’m totally still laughing at my life! YOU NEED TO GET ONE..LIKE NOW. Everything waffle is a win girlfriend!!!
Charlotte Moore says
We love whole wheat waffles/pancakes. That is alot of oil. I don’t put any oil or butter in pr on my waffles or pancakes. I have never thought it needed it. If they were any better we would have to eat way too many. Not 13, but close maybe. Hahahaha!! That sauce looks tasty.
Taylor Kiser says
Yes it is, but trust me, it really makes them AMAZING! And, it doesn’t kill ya every once in awhile! 13 is pretty crazy though! Thanks Charlotte! 🙂
Pamela @ Brooklyn Farm Girl says
I’m having a solo dinner tonight with myself… and now I think it should become a waffle dinner! Looks fabulous!
Taylor Kiser says
I think yes!! Thanks friend!
[email protected] says
There is absolutely no doubt in my mind that these are the best waffles ever. What is not to love about this flavor combination!? Yum! I personally think the “lobster” look has a way of being super cute, so I wouldn’t fret ;). I tend to go from pale to lobster and back to pale on a normal basis in the summertime! I’ll quit rambling and just get to pinning this delicious recipe already! Thanks for sharing, Taylor! You’re the best.
Taylor Kiser says
I am so glad that you agree!
Haha I never thought it was cute, but you made my day! 🙂 Don’t worry about rambling..it’s kind of my life girlfriend!
And thank you, you’re always super sweet lady! 🙂
CakePants says
Ugh man I really need to get a waffle iron (any suggestions?), because these really do look scrumptious!! I don’t know about 13-waffle scrumptious though…I’m pretty sure 13 waffles would land me in the ER 😛
Taylor Kiser says
I LOVE my Cuisinart Classic Waffle Maker…it doesn’t make the thick, Belgium style waffles…but I find those too heavy! Haha oh gosh, me too! It was INSANE! Thanks for the waffle love CakePants! 🙂
Erin @ The Speckled Palate says
Girl, you’ve sold me on these being the best ever, and now, I desperately want some waffles. Which is kind of weird for a mid-afternoon snack, but you know what? Sometimes, you’ve gotta eat what you gotta eat.
I hope you’re not burned too bad from BlogHer Food and Miami and that you’re recovering nicely!
Taylor Kiser says
I don’t think it’s weird girlfriend, I eat them for dinner! You just go and face plant into those waffles girl! 😉
Thank you so much, I had a great time – but it’s nice to be back! 🙂
Erin @ The Speckled Palate says
Thank you for completely justifying me wanting to eat waffles in the middle of the afternoon. I can tell we’d be quick friends simply based on that. 😉 And girl, breakfast for dinner is one of my favorite things EVER.
So happy that you had a great time and that you’re relaxing at home. Sometimes, that’s the best part of a vacation — being back in your space and getting back to your daily grind after you’ve had a lovely time elsewhere.
Taylor Kiser says
YES to that being the best part! And DOUBLE YES to breakfast for dinner. My <3! 🙂
Karly says
Totally my kind of breakfast! Thanks for linking up with What’s Cookin’ Wednesday!
Taylor Kiser says
Thanks Karly!! 😀
Erin @ Texanerin Baking says
Hahaha. I love that he ate 13 waffles! I might eat 5 1/2 baked donuts or 6 or 7 pancakes but 13 waffles?! Wow.
And I love all the oil in here! Fat is great. 😀
PS – I love that you’re on Ahalogy now! 🙂
Taylor Kiser says
Haha right?! I’m the same as you, so I was pretty impressed!
Fat IS great you are so right, I am so happy you agree! 😀
P.P.S Thanks! Totally following you too lovely lady! 😀