These Pink Waffles with homemade strawberry syrup are the perfect breakfast or brunch for Valentine's Day or any day you want to make your breakfast a little more fun! They're naturally colored, gluten-free, and freezer-friendly!
Why You'll Love This Recipe
- Pink waffles are the perfect breakfast or brunch for Valentine's Day! The homemade strawberry syrup makes these special and different from regular waffles. Add some chocolate chips to make these even better!
- They're naturally colored with pink pitaya powder. The recipe uses no food coloring which is why the waffles don't stay very pink after cooking on the outside. The inside still stays light pink though! The pink powder makes the batter pretty which makes these so fun to make.
- They're freezer-friendly! I prefer waffles over pancakes because they're much easier to stock up on. They usually freeze well and to reheat them, you can just pop them in your toaster in the morning and have them ready to eat in less than 5 minutes.
- Gluten-free flour - You can use regular all-purpose flour in this recipe but I like using a gluten-free blend to avoid gluten. My favorite is the Bob's Redmill 1:1 flour blend, it works great as a replacement in all recipes I've tried.
- Eggs - If you'd like to make this recipe vegan, you can try using an egg replacement like ground flaxseed or egg alternatives but I haven't tried it so I can't guarantee good results.
- Milk - Any milk will work in this recipe except for canned coconut milk. I like using almond milk or other dairy-free milk like oat, cashew, or rice but you can use any milk you prefer.
- Pitaya powder - This powder is made with 100% red pitayas and bright pink. I used the Suncore brand. If you can't find any, you can also use beet powder. The crust will always turn brownish after cooking but the inside will stay pink. If you want to keep them pink, you'd need to use food coloring. Pitaya makes the batter pink and makes these waffles fun to make!
- Strawberry syrup - The syrup is made with fresh or frozen strawberries, water, maple syrup, and vanilla extract. If you don't have maple syrup, you could substitute it for cane sugar or different syrup but I highly recommend using 100% maple syrup for waffles or pancakes, it's really good!
The first step is to make the strawberry syrup. I like doing this first because you can have it simmering while you mix the batter and make the waffles.
To make it place chopped strawberries in a saucepan with water and maple syrup and bring to a boil. Lower the heat and simmer for 10 minutes. Take off heat and set aside until ready to eat. You can reheat the syrup right before serving.
If you'd like, you can strain the syrup but I like to leave the strawberries in. I strain it only if I plan to use it in drinks.
To make the batter, whisk together the wet ingredients in a large bowl.
Add the flour, pink pitaya powder, cinnamon, and baking powder to the wet ingredients and whisk until combined.
Cook your waffles according to your waffle maker's instructions. I cook mine at medium for about 5 minutes until the machine beeps.
Serve these waffles with the syrupy strawberries and more toppings you enjoy. Chopped fresh strawberries, chopped nuts, yogurt, hemp seeds, or nut butter would all be delicious.
- Keep them warm - To keep the waffles warm, lay them out on a baking sheet in a single layer and keep them in the oven preheated to 70C (150F) until you finish cooking the whole batch.
- Refrigerator - Keep the waffles wrapped in plastic wrap or a container in the fridge for 2-3 days. Reheat them in your toaster until warm.
- Freezer - Place waffles in a freezer-safe ziplock bag and store in the freezer for 2-3 months. The better the freezer, the longer the waffles will last. To reheat them, I do the same thing as refrigerated waffles - reheat them in the toaster, a little longer this time on the defrost setting.
I use pink pitaya powder but you can also use beet powder or any other red/pink fruit or vegetable powder. Any natural coloring won't stay very visible after cooking but the inside should stay somewhat pink. To have bright pink waffles, use food coloring.
No, it adds no taste.
The recipe calls for three eggs. I haven't tried making a vegan version but you can try ground flax seed mixed with water or another egg replacement. I don't guarantee it will work though because I haven't tried.
No, you don't have to! This is up to you. I like keeping the strawberries in when using the syrup on waffles, pancakes, oatmeal, or smoothies. I strain the syrup if I plan to use it for drinks.
More Waffle Recipes
Which do you prefer - waffles or pancakes? I'm a huge waffle fan but if you like both, you can check out the Pancakes and Waffles category page to see the latest recipes of both! Below are three of my favorite waffle recipes. The savory one might actually be my most favorite!
These waffles are soft and not overly sweet so they're perfect to serve with homemade strawberry syrup.
- 2 cups chopped strawberries (fresh or frozen)
- ½ cup water
- ½ cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond milk
- 3 large eggs
- 2 tbsp avocado oil or melted butter
- 2 tbsp maple syrup (plus more for serving)
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 1 ½ cup gluten-free flour (I used Bob’s Red Mill 1:1 flour)
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tbsp pitaya powder
- Avocado oil in spray (for cooking, optional)
- Optional for serving: strawberries or other berries, nut butter, yogurt, chopped nuts, hemp hearts
- Add the chopped strawberries, water, and maple syrup to a saucepan.
- Bring to a boil, lower the heat and let it simmer for 10 minutes until it’s reduced, slightly thicker, and the strawberries mushy.
- Stir in the vanilla extract and set aside until ready to serve. You can warm the syrup back up right before serving.
- In a large bowl, whisk together the almond milk, eggs, avocado oil, maple syrup, vanilla extract, and fine sea salt until smooth and well combined.
- Add the flour, baking powder, cinnamon, and pitaya powder.
- Whisk everything together until combined.
- Heat up your waffle iron and cook the waffles according to the manufacturer’s directions. I like to lightly spray my waffle iron with cooking spray and cook the waffles on medium heat for about 5 minutes until the waffle maker beeps.
- Serve the waffles with strawberry syrup and any other toppings you like.
Keep them warm - To keep the waffles warm, lay them out on a baking sheet in a single layer and keep them in the oven preheated to 70C (150F) until you finish cooking the whole batch.
Refrigerator - Keep the waffles wrapped in plastic wrap or a container in the fridge for 2-3 days. Reheat them in your toaster until warm.
Freezer - Place waffles in a freezer-safe ziplock bag and store in the freezer for 2-3 months. The better the freezer, the longer the waffles will last. To reheat them, I do the same thing as refrigerated waffles - reheat them in the toaster, a little longer this time on the defrost setting.
Keywords: pink waffles, valentine's day