Lemon-Almond Waffles

Total Time:
45 min
10 min
35 min

10 pancakes

  • Vegetable oil cooking spray
  • Lemon Honey:
  • 1/2 cup honey
  • 2 tablespoons fresh lemon juice
  • Zest of 1 large lemon
  • Waffles:
  • 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
Watch how to make this recipe.
  • Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.

  • 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.

  • 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.

  • Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth.

  • Fold the egg whites, butter and chocolate chips if using into the batter. 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. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve.

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