Lemon-Almond Waffles Recipe

Name: Lemon-Almond Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 1/2 cup honey; 2 tablespoons fresh lemon juice; Zest of 1 large lemon; 2 large eggs, separated, at room temperature; 2 cups unsweetened vanilla-flavored almond milk; 3 tablespoons sugar; 1 teaspoon pure vanilla extract; 3/4 teaspoon pure almond extract; Zest of 1 large lemon; 1 1/2 cups all-purpose flour; 1/2 cup almond flour; 2 teaspoons baking powder; 1/4 teaspoon fine sea salt; 1 stick unsalted butter, melted; 3/4 cup mini chocolate chips, optional; Special equipment: an electric waffle maker

Servings: persons

Vegetable oil cooking spray
1/2 cup honey
2 tablespoons fresh lemon juice
Zest of 1 large lemon
2 large eggs, separated, at room temperature
2 cups unsweetened vanilla-flavored almond milk
3 tablespoons sugar
1 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
Zest of 1 large lemon
1 1/2 cups all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 stick unsalted butter, melted
3/4 cup mini chocolate chips, optional
Special equipment: an electric waffle maker

1
Preheat the waffle maker.
2
Lightly spray the waffle grills with vegetable oil cooking spray.
3
For the lemon honey: Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.
4
For the waffles: Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.
5
Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl.
6
Beat until smooth.
7
Add the all-purpose flour, almond flour, baking powder and salt.
8
Mix until smooth.
9
Fold the egg whites, butter and chocolate chips if using into the batter.
10
Using the amount recommended by the waffle iron manufacturer's instructions, about 1/3 cup of batter for each waffle, pour the batter into the preheated waffle iron.
11
Cook the waffles until golden brown, 3 to 4 minutes.
12
Drizzle with lemon honey and serve.

1279

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Vegetable oil cooking spray, 1/2 cup honey, 2 tablespoons fresh lemon juice, Zest of 1 large lemon, and more.

Yes, Lemon-Almond Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Almond Waffles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions