It’s another Waffle Sunday here at F*ck Dairy, and this month we’re celebrating Valentine’s Day with a super festive pink waffle! When I was brainstorming this recipe, I was trying to come up with a way to make a naturally-colored and flavorful pink waffle. The first thing that crossed my mind was STRAWBERRIES! Now, if you’ve made as many waffles as me, you know that fresh strawberries just don’t work in a waffle batter–they are way too wet and the high moisture content makes your waffles soggy and gross. The solution? Freeze-dried strawberries! The secret is to pulverize the freeze-dried strawberries and mix them in with your dry ingredients. The result is a naturally pink waffle batter that is packed with an intense strawberry flavor. Though these are great for Valentine’s Day, I guarantee this is a recipe you’ll be making all year round…
JUST LOOK HOW PINK THE BATTER IS! It’s like Pretty Pretty Princess on acid!
This Valentine’s Day waffle recipe builds upon my flawless Buttermilk Waffle base recipe, so if you missed that post, give that a read. If you’re all caught up, then let’s get started…
This waffle recipe could not be made possible without two f*cking awesome products: Freeze-Dried Strawberries and Valentine’s Day sprinkles. The freeze-dried strawberries can be found next to the dried fruit in the baking aisle. Make sure you’re buying freeze-dried or dehydrated strawberries and NOT dried strawberries. Dried strawberries are like strawberry raisins and will not pulverize into a fine powder like these astronaut-food-style strawberries. These festive Valentine’s Day sprinkles can also be found in the baking aisle. When they’re cooked into the waffle batter, they leave little red, pink, and white specks in the cooked waffles like a funfetti cake. Festive as f*ck.
The first step is to pulverize your freeze-dried strawberries in a blender or food processor until they are a fine powder.
Add your strawberry powder to your dry ingredients (flour, baking powder, sugar, and salt–If you want to make this recipe gluten free, substitute your favorite cup-for-cup gluten free flour for the regular flour)…
And whisk to combine.
Combine your wet ingredients (vegan buttermilk, eggs, melted vegan butter, vanilla)…
And then pour your wet mixture into your dry mixture and whisk so there are no lumps.
Fold in your sprinkles so they are distributed evenly…
And then pour into a waffle maker and cook according to your maker’s instructions.
And consume! I like to sprinkle some extra sprinkles on top because why the f*ck not… And yes, that are pink on the inside, mother*ckers!
- 1½ cup flour (or cup-for-cup gluten free flour)
- 2 oz freeze-dried strawberries
- 1¼ tsp baking powder
- 2 tbsp sugar
- ½ tsp salt
- 3 eggs
- 8 tbsp vegan butter, melted
- 1 tsp vanilla extract
- 1½ cups nondairy milk (I use almond)
- 1½ tbsp apple cider vinegar
- ¼ cup sprinkles
- Make your dairy free buttermilk by combining nondairy milk and apple cider vinegar. Stir and let it sit while mixing dry ingredients. It will thicken and curdle.
- Pulverize your freeze-dried strawberries in a blender or food processor into a fine powder.
- In a large mixing bowl, add flour, powdered strawberries, baking powder, sugar, and salt, and whisk so there are no lumps.
- In a separate mixing bowl, whisk together eggs, vanilla extract, and buttermilk mixture.
- Pour your wet mixture into your dry mixture and combine, using a whisk again so there are no lumps.
- Fold in the sprinkles so they are evenly distributed.
- Pour your batter into your waffle maker according to its instructions and cook.
- Serve with maple syrup and fresh strawberries!