A gentle wisp of lemon adds a wonderful fresh note of citrus to steaming hot waffles cooked until crisp and golden. All they need is a drizzle of warm maple syrup or a dollop of lemon curd to top them – or both!
Waffles are delicious in their most basic form but they provide the perfect backdrop for a variety of flavors, even a subtle note of fresh lemon. Start with our basic waffle recipe made with flour, baking powder and just a touch of sugar blended together with a mixture that includes milk plus half and half and the delightful flavors of pure vanilla and lemon.
The flavor of lemon is delivered in triplicate from lemon extract, a squeeze or two of fresh lemon juice and a lot of lemon zest. It leaves a beautiful undertone of fresh lemon in the waffles – nothing overwhelming – just enough.
Waffles are easy to whip up from scratch plus you can mix the batter up a day or two ahead of time. Just keep it in the refrigerator until you’re ready to make the waffles. Then let it come to room temperature, give it a stir and you’re all set.
Light and airy, with a kiss of citrus!
Lemon Waffles
2-½ cups flour
4 teaspoons baking powder
¾ teaspoon kosher salt
2 tablespoons sugar
1-½ cups milk
1 cup half and half
¾ cup vegetable oil
2 extra-large eggs
½ teaspoon pure lemon extract
1 teaspoon pure vanilla extract
Zest and juice one 1 lemons
Butter plus warm maple syrup or lemon curd for topping
Toss the flour into a large mixing bowl along with the baking powder, kosher salt, and sugar, whisking to blend together.
Whisk the milk with the half and half, the vegetable oil, eggs, lemon and vanilla extracts plus the lemon zest and lemon juice.
Pour the milk mixture into the dry ingredients, whisking just until blended – a few lumps are fine. Do not over mix or the waffles will be tough. Let the waffle mix rest for about 10 to 15 minutes.
Season the surface of a waffle iron by brushing on a small amount of vegetable oil. Set the waffle iron to medium heat. When the waffle iron is hot, ladle the batter into the wells. Cook the waffles for about 3 to 4 minutes or until they are crisp and golden.
You can keep the waffles warm by placing them on a wire rack set over a rimmed baking sheet in a 200-degree oven. The waffle batter can be refrigerated for 2 to 3 days. Just let it come to room temperature, give it a stir and you’re good to go. Cooked waffles also freeze well. Just pop the frozen waffles in your toaster to reheat. Makes about 14 to 16 individual waffles.
Lemon Waffles
Equipment
- Waffle iron
Ingredients
- 2-½ cups cups flour
- 4 teaspoons baking powder
- ¾ teaspoon kosher salt
- 2 tablespoons sugar
- 1-½ cups milk
- 1 cup half and half
- ¾ cup vegetable oil
- 2 extra-large eggs
- ½ teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- Zest of and juice of one lemon
- Butter plus warm maple syrup or lemon curd* for topping
Instructions
- Toss the flour into a large mixing bowl along with the baking powder, kosher salt, and sugar, whisking to blend together.
- Whisk the milk with the half and half, the vegetable oil, eggs, lemon and vanilla extracts plus the lemon zest and lemon juice.
- Pour the milk mixture into the dry ingredients, whisking just until blended – a few lumps are fine. Do not over mix or the waffles will be tough. Let the waffle mix rest for about 10 to 15 minutes.
- Season the surface of a waffle iron by brushing on a small amount of vegetable oil. Set the waffle iron to medium heat. When the waffle iron is hot, ladle the batter into the wells. Cook the waffles for about 3 to 5 minutes or until they are crisp and golden.
