Fluffy Lemon Waffles with Berry Syrup

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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.


Units Scale

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


  1. Heat the waffle maker to medium high.
  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt until combined. Set aside.
  3. In a separate medium bowl, whisk together the egg yolks, oil, sugar, milk, lemon zest and juice and vanilla until combined. Set aside.
  4. 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.
  5. Slowly fold the egg white mixture into pancake batter until combined.
  6. 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.
  7. Remove the waffle from the waffle maker, coat with cooking spray, and repeat the process with the remaining batter (makes 6 waffles).
  8. 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.
  9. Spoon the berry syrup over the waffles and serve immediately.


Substitution Tip: Use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour (or a combination).