Description

Delight in these light and fluffy Lemon Raspberry Buttermilk Waffles, perfectly balanced with tangy lemon zest and fresh raspberries. These waffles are elevated by the richness of buttermilk and the light texture achieved by folding in whipped egg whites, making them a fantastic breakfast or brunch treat. Finished with a dusting of powdered sugar and complemented by butter or syrup, they are sure to brighten up any morning.

Ingredients

Scale

Dry Ingredients

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons granulated sugar
1/2 teaspoon coarse salt
1 tablespoon lemon zest

Wet Ingredients

2 cups buttermilk
1/3 cup unsalted butter, softened
1 egg yolk
1 teaspoon vanilla extract

Other

3 egg whites
1 1/2 cups fresh raspberries
Powdered sugar, for dusting

Instructions

Preheat Waffle Iron: Begin by preheating your waffle iron and lightly prepare it by spraying with cooking spray to prevent sticking.
Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, coarse salt, granulated sugar, and lemon zest. Stir to evenly distribute all the components.
Combine Wet Ingredients: In a separate smaller bowl, whisk together the egg yolk, buttermilk, softened butter, and vanilla extract until the mixture is smooth and fully blended.
Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to keep the batter light.
Whip Egg Whites: In a clean medium bowl, whisk the egg whites until they form stiff peaks. This will add airiness to the waffles.
Fold in Egg Whites and Raspberries: Carefully fold the whipped egg whites into the batter until just combined, then gently fold in the fresh raspberries making sure not to break them up too much.
Cook Waffles: Pour approximately 1/4 to 1/3 cup of batter into each section of the preheated waffle iron. Cook according to your waffle maker’s instructions, usually about 4-5 minutes, until golden brown and crisp.
Serve: Keep the waffles warm until ready to serve. Dust them generously with powdered sugar and serve with butter and your favorite syrup for a delicious breakfast treat.

Notes

For best results, do not overmix the batter to maintain lightness.
Fresh raspberries can be substituted with frozen raspberries, but fresh is preferred for texture and flavor.
Ensure egg whites are whipped to stiff peaks for maximum fluffiness in the waffles.
If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 2 cups of milk and letting it sit for 5 minutes.
These waffles freeze well; reheat in a toaster or oven for a quick breakfast option.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Waffle Iron
Cuisine: American

Nutrition

Serving Size: 1 waffle
Calories: 280
Sugar: 8g
Sodium: 350mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 7g
Cholesterol: 85mg

Keywords: lemon waffles, raspberry waffles, buttermilk waffles, breakfast waffles, fluffy waffles, fruit waffles