Fluffy Lemon Waffles with Berry Syrup
These lemon waffles are crispy on the outside, fluffy on the inside and slightly sweet with a drizzle of chunky berry syrup on top.
They’re made with whipped egg whites, making them uber fluffy and the fresh lemon zest and juice makes them uber flavorful.
They’re perfect for breakfast or brunch or to make a batch and eat all week!

How to make fluffy lemon waffles
Featured Ingredients
For the waffles:
- Flour: The base of the waffle mix is any all-purpose flour.
- Baking powder and soda: To make ’em fluffy.
- Egg yolks and whites: I use the yolks as part of the wet ingredients and the whites to whip to stiff peaks to fold into the batter. Using both makes them rich AND fluffy!
- Oil: Your favorite neutral oil will make the waffles crispy on the outside.
- Milk: To bring the batter together.
- Lemons: Fresh ones, both the zest and the juice.
- Vanilla: For flavor.
For the berry syrup:
- Raspberries or blackberries: Fresh or frozen.
- Maple syrup: A few tablespoons to mix with the berries to make the best syrup!
Step-by-Step Instructions
To make the lemon waffles:
- Heat the waffle maker to medium high.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt until combined. Set aside.
- In a separate medium bowl, whisk together the egg yolks, oil, sugar, milk, lemon zest and juice and vanilla until combined. Set aside.
- In a separate medium bowl, use a hand mixer to beat the egg whites, working up to high speed, until peaks form, about 3-4 minutes.
- Slowly fold the egg white mixture into pancake batter until combined.
- Coat the hot waffle iron plates with cooking spray.
- Scoop about 2/3 cup pancake batter into the hot waffle maker. Cook 4-6 minutes, until lightly browned.
- Remove the waffle from the waffle maker, coat with cooking spray, and repeat the process with the remaining batter (makes 6 waffles).
To make the berry syrup:
- In the meantime, mash the blackberries or raspberries with the back of a fork (if the berries are frozen, microwave for 2 minutes or until soft, then mash).
- Stir in the maple syrup.
- Spoon the berry syrup over the waffles and serve immediately.
Recipe Substitutions and Alterations
- For the flour: Use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour (or a combination).
- For the milk: Use any variety, such as cow’s, almond, soy, oat, pea, rice or coconut milk.
- For the lemon: To make these waffles more lemony, swap out some of the milk or extra lemon zest and juice (measure for measure).
- For the berries: Use any berry, fresh or frozen. If using frozen, microwave the berries for about 2 minutes or until soft, then mash with the back of a fork.
Nutrition Considerations
- To make these gluten free: Use gluten free all-purpose flour. Be sure all ingredients you choose are gluten free.
- To make these dairy free: Use dairy free milk, such as almond, soy, oat, pea, rice or coconut milk.
- To make these nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
- To make these even lower in sugar: Omit the sugar added to the batter or swap for a natural zero calorie sweetener, such as stevia or monkfruit extract.
- To make these lower in sodium: Reduce the amount of salt you add to the batter.
Storage and Reheating Tips
For storage:
- Allow the waffles to cool to room temperature.
- Store extra waffles in an airtight container or sealable plastic bags.
- Transfer the container to the refrigerator or freezer for storage.
- The waffles will last in the fridge up to 4 days.
- The waffles will last in the freezer up to 2 months.
- Store the berry syrup in an airtight container in the fridge up to 4 days.
For reheating:
- If refrigerated, microwave or toast in a skillet on medium-low heat until heated through, about 30 seconds per side.
- If frozen, microwave or toast in a skillet on low heat until heated through, about 2-3 minutes per side.
Waffle and pancake recipes to make:
- Pumpkin Spice Waffles
- Cheesy Cauliflower Waffles
- Hash Brown Waffles with Sausage Gravy
- Lemon Ricotta Pancakes
- Apple Cinnamon Pancakes
- Walnut Chai Pancakes
Fluffy Lemon Waffles with Berry Syrup
These lemon meringue waffles are crispy on the outside, fluffy on the inside and slightly sweet with a drizzle of chunky berry syrup on top.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 waffles 1x
- Category: Breakfast, Brunch
- Method: Waffle Maker
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the waffles:
- 1 1/4 cups flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 4 egg yolks
- 3 tablespoons oil
- 1 tablespoon granulated sugar
- 2/3 cup milk (of choice)
- Zest and juice of 2 medium lemons (about 1/4 cup)
- 1 teaspoon pure vanilla extract
- 4 large egg whites
For the berry syrup:
- 1 cup fresh or frozen blackberries or raspberries
- 3 tablespoons pure maple syrup
Instructions
- Heat the waffle maker to medium high.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt until combined. Set aside.
- In a separate medium bowl, whisk together the egg yolks, oil, sugar, milk, lemon zest and juice and vanilla until combined. Set aside.
- In a separate medium bowl, use a hand mixer to beat the egg whites, working up to high speed, until peaks form, about 3-4 minutes.
- Slowly fold the egg white mixture into pancake batter until combined.
- Coat the hot waffle iron plates with cooking spray. Scoop about 2/3 cup pancake batter into the hot waffle maker. Cook 4-6 minutes, until lightly browned.
- Remove the waffle from the waffle maker, coat with cooking spray, and repeat the process with the remaining batter (makes 6 waffles).
- In the meantime, mash the blackberries or raspberries with the back of a fork (if the berries are frozen, microwave for 2 minutes or until soft, then mash). Stir in the maple syrup.
- Spoon the berry syrup over the waffles and serve immediately.
Notes
Substitution Tip: Use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour (or a combination).
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 268
- Sugar: 6g
- Sodium: 306mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 124mg
Oh my gosh, these waffles look and sound amazing! It’s like dessert in breakfast form, aka bressert!
Bressert!! I love that! These waffles are what dreams are made of 🙂
These are great because they are fluffy but nowhere near lemony enough to be called lemon waffles, and unused large enough lemons.
Crisped up nicely with 1 cup of batter, 2/3 was not enough to fill out the waffle maker.
The raspberry syrup is delicious though and will be use again.
Glad you enjoyed the crispiness of the waffles and the raspberry syrup! You can always swap some milk for more lemon juice, and add more zest and some lemon extract, if you want to make it more lemony.