Strawberry Waffles are a delightful breakfast treat that the whole family will love - perfect for lazy weekend mornings, special occasions or any time you want to make breakfast feel extra special; made with fluffy golden waffles studded with fresh strawberries, this wholesome version is toddler-friendly with no added sugar, naturally sweet from the fruit, great for baby-led weaning and can be adapted to use blueberries or mashed banana for variety, made gluten-free with oat flour, or kept simple with plain waffles and fruit on the side for fussier eaters; follow this simple recipe for a crowd-pleasing breakfast that introduces your child to the joy of homemade waffles while keeping everything nutritious, safe and utterly delicious.
General Information
- Servings: 4 (about 2 small toddler waffles each)
- Keywords: strawberry waffles, toddler, no added sugar, peanut-free, low-salt, family, easy
- Calories: ~350 kcal per serving
- Protein: ~11 g per serving
- Carbs: ~48 g per serving
- Fats: ~12 g per serving
- Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Hi, I cook for two picky little eaters who have peanut allergies, and sometimes I get a bit adventurous for myself. These strawberry waffles are made with no added salt or sugar, and I’ll walk you through every step as if you’re brand new to cooking. I’ll also point out how to make them extra safe for tiny mouths.
Ingredients
- 200 g plain flour (all-purpose)
- 8 g baking powder (about 2 teaspoons). If you can find a low-sodium baking powder, even better.
- 2 medium eggs (about 100 g total out of shell)
- 1 medium ripe banana, mashed (about 100 g)
- 350 ml milk (cow’s milk or unsweetened oat milk)
- 30 g melted butter or neutral oil (sunflower or light olive oil), cooled
- 150 g strawberries for folding into batter or topping
- 50 g unsweetened applesauce (optional, for extra moisture if needed)
- 1 tsp vanilla extract (optional, about 5 ml)
- neutral oil for greasing the waffle iron (about 5-10 ml)
Notes on choosing ingredients:
- No peanuts or peanut products here. Make sure any packaged ingredient says peanut-free if you are unsure.
- No added salt or sugar. The banana and strawberries give gentle natural sweetness.
- For very young toddlers or toddlers who gag on lumps, you can puree the strawberries instead of dicing them.
Directions
I’ll take you step by step. Picture me in the kitchen with a spoon in my hair, two toddlers circling my feet. You can do this.
- Prep your workspace and tools
- Clear a clean surface. Lay out a bowl, a whisk or fork, a spatula, a measuring jug, and a kitchen scale if you have one.
- Preheat your waffle iron now so it’s ready when the batter is. Set it to medium heat. If it has numbered settings, aim for a medium setting; you want a gentle cook rather than a blast of heat.
- Lightly oil the waffle plates with a paper towel dipped in neutral oil or use a pastry brush. You only need a thin layer.
- Measure the dry ingredients
- Put 200 g plain flour into a medium bowl. If you don’t have scales, spoon the flour into a measuring cup and level it off. Flour should not be packed down.
- Sprinkle 8 g (about 2 teaspoons) of baking powder over the flour. Use a spoon to mix them together so the raising agent is evenly distributed. If you have a sifter, sift them together for a lighter batter.
- Prepare the strawberries safely
- Wash 150 g strawberries under cold water. Pat them dry on a clean towel.
- For toddlers, remove the green tops (hulls) with a small knife. Cut the berries into very small diced pieces, about 3-5 mm wide. That size reduces choking risk. If your child is under 3 or still learning to chew, finely puree the strawberries with a blender or fork and fold them into the batter instead of leaving pieces.
- Keep a few small diced strawberries to put on top after cooking if you like.
- Mash the banana and measure liquids
- Peel the banana and place it in a small bowl. Use a fork to mash it until there are no big lumps. You want a mostly smooth mash. This adds natural sweetness and moisture.
- In a measuring jug, crack 2 eggs and whisk them lightly with the fork. Pour in 350 ml milk. Add 30 g melted butter or oil (make sure it has cooled a bit so the eggs do not cook). Add 50 g applesauce and 5 ml vanilla if using.
- Combine wet and dry
- Make a small well in the centre of the flour mix with a spoon. Pour the milk and egg mix into the well.
- Using a whisk or fork, start mixing from the centre, bringing in flour a little at a time. This prevents lumps. Mix just until combined. A few small lumps are fine. Overmixing makes waffles tough.
- Fold in the mashed banana gently, then fold in the small diced or pureed strawberries. If you left a few strawberries for topping, keep them aside.
- The batter should be thick but pourable. If too thick, add a splash of milk (10-20 ml) and stir.
- Cook the waffles
- Spoon batter onto the hot waffle iron. Use a ladle or big spoon and pour enough for the size of your iron. Do not overfill; the batter will spread. Close the lid gently.
- Cook for about 3-5 minutes per waffle, or until the waffle is golden and cooked through. Your waffle iron may have a light or sound to tell you it’s done. If not, open carefully when you see steam slowing down and the waffle looks firm.
- Transfer cooked waffles to a cooling rack for a minute so they stop steaming. That keeps them from getting soggy.
- Repeat with the remaining batter. Re-oil the plates lightly between batches to prevent sticking.
- Make them toddler-safe for serving
- Let the waffles cool a little. For toddlers, cut each waffle into small strips about 1 cm wide or into tiny bite-sized pieces roughly 1-1.5 cm across. This helps prevent choking.
- If you used diced strawberries, keep the pieces small the same way. If you pureed strawberries, spread a thin smear on top.
- Serve at a warm but not hot temperature. Test the temperature yourself before giving to a child.
- Storage and reheating
- Cool leftover waffles fully, then store in an airtight container in the fridge for up to 48 hours or freeze for up to 1 month.
- Reheat in a toaster oven or oven at 160°C for a few minutes until warm and crisp. Avoid the microwave for toddlers because it can heat unevenly and create hot spots.
Extra safety tips
- Always supervise toddlers while they eat.
- For children under 3, puree or very finely dice fruit toppings.
- Check all packaged ingredients for peanut contamination if your household is avoiding peanuts.
Recommended Sides
- Soft ricotta or natural yoghurt (unsweetened) for dipping or a thin smear. Spoon a small dollop onto a plate for toddlers.
- Steamed and mashed banana or apples for extra fruit.
- Cooked scrambled egg strips for extra protein, cut into thin ribbons.
- A small cucumber stick or grated carrot for a crunchy side for older toddlers who can chew well.
Jokes
- Why did the strawberry call the waffle? Because it needed a sweet friend. (I promise the waffle is the star here.)
- What do you call a waffle that tells jokes? A pun-try breakfast. (No peanuts involved, I promise.)
- I asked my kids if they wanted strawberries on their waffles. They said yes, then asked if the waffles could be shaped like dinosaurs. Suddenly I am a waffle palaeontologist.
Enjoy making these with your little ones. If your kids are picky like mine, you can tweak texture and fruit amounts until they give it the tick of approval.
Shop Ingredients
Find these ingredients on Amazon:
- baking powder .
- butter or neutral
- plain flour
- ripe banana
- strawberries for folding
- unsweetened applesauce
As an Amazon Associate I earn from qualifying purchases.
Suggested Recipes
You Might Also Like
Never miss a recipe from us, subscribe to our newsletter