Homemade Bubble Waffle with Strawberry, Lemon, and Pistachio Toppings Recipe
This homemade bubble waffle recipe features a crisp and airy waffle filled with delightful toppings including fresh strawberries with a hint of lemon, a creamy honey lemon spread made from cream cheese and sugar-free cool whip, and crunchy pistachios. The waffles are made using a bubble waffle maker and cooked to golden perfection, making them a fun and delicious treat perfect for breakfast, brunch, or dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 bubble waffles 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Strawberry Topping
- 1 pint strawberries, hulled and sliced
- ¼ cup granulated sugar
- ½ lemon, juiced
Honey Lemon Topping
- 8 oz cream cheese, room temperature
- 8 oz sugar-free Cool Whip, room temperature
- 2 tbsp honey
- 1 lemon, zested
Bubble Waffle Batter
- 1½ cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ cup granulated sugar
- 3 eggs, room temperature
- ½ cup whole milk, room temperature
- ½ cup water, room temperature
- 2 tbsp unsalted butter, melted
- 1 tbsp vanilla extract
Garnish
- ½ cup pistachios, roughly chopped
Instructions
- Making the Strawberry Topping: Place the sliced strawberries in a medium bowl with the granulated sugar and lemon juice. Stir gently to coat the strawberries evenly and set aside so they can macerate until needed.
- Making the Honey Lemon Topping: In a mixing bowl, using an electric hand mixer on low to medium speed, blend together the cream cheese, sugar-free Cool Whip, honey, and lemon zest. Continue blending for 1-2 minutes until the mixture becomes smooth, combined, and fluffy. Set aside.
- Preparing the Bubble Waffle Batter: Turn on the bubble waffle maker to preheat. In a large bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, kosher salt, and granulated sugar. In a separate medium bowl, whisk together the wet ingredients: eggs, whole milk, water, melted unsalted butter, and vanilla extract until fully combined.
- Combining Batter Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Whisk carefully until the large lumps disappear but small lumps remain—do not overmix to keep the batter light and airy.
- Cooking the Bubble Waffles: Lightly spray both sides of the waffle machine plates with non-stick cooking spray. Pour about ¾ cup of the batter into the bottom of the heated waffle maker. Use a spoon to spread the batter into every bubble, ensuring there are no gaps. Close the lid and cook for 2 minutes on one side. Then carefully flip the entire waffle maker and cook for an additional 2 minutes on the other side.
- Finishing the Waffles: Carefully remove the cooked bubble waffle and place it on a serving plate or keep warm in a preheated oven set to 160°F (71°C) while you cook the remaining waffles. Repeat with the rest of the batter.
- Serving: Plate each warm bubble waffle. Generously spread the prepared honey lemon topping over the waffle, then spoon the macerated strawberries on top. Sprinkle with roughly chopped pistachios for a crunchy texture. Serve immediately to enjoy the waffles warm and fresh.
Notes
- Do not overmix the batter; small lumps are okay and help create a tender waffle.
- Make sure all wet ingredients are at room temperature for best results.
- You can keep cooked waffles warm in a low oven (160°F) while finishing the rest.
- If you don’t have a bubble waffle maker, a regular waffle iron can be used but the texture and shape will differ.
- For a dairy-free version, substitute cream cheese and cool whip with vegan alternatives.
Keywords: bubble waffle, homemade bubble waffle, strawberry topping, honey lemon spread, cream cheese dessert, waffle recipe, breakfast waffle, sweet waffle
