Crispy Lemon Waffles

Name: Crispy Lemon Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 250 g plain flour; 2 teaspoon baking powder; 2 tablespoon caster sugar; 1 pinch salt; 2 item eggs; 300 ml milk; 70 g unsalted butter, melted; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 2 tablespoon lemon juice; 1 tablespoon vegetable oil (for the waffle iron); 20 g icing sugar (optional, for dusting)

Light, crisp waffles with bright lemon flavour — perfect for breakfast or brunch. The batter is easy to mix and rests briefly to give a tender interior with a golden exterior. Serve with extra lemon, icing sugar, or maple syrup.

Prep:15 min

Cook:15 min

Total:30 min

Servings:4

easy

breakfast

brunch

sweet

lemon

waffles

Ingredients

•250 g plain flour
•2 teaspoon baking powder
•2 tablespoon caster sugar
•1 pinch salt
•2 item eggs
•300 ml milk
•70 g unsalted butter, melted
•1 teaspoon vanilla extract
•1 tablespoon lemon zest
•2 tablespoon lemon juice
•1 tablespoon vegetable oil (for the waffle iron)
•20 g icing sugar (optional, for dusting)

Instructions

1.Preheat your waffle iron according to the manufacturer’s instructions. If keeping waffles warm, preheat the oven to 100°C (80°C fan).
2.In a large bowl, whisk together the plain flour, baking powder, caster sugar and a pinch of salt until evenly combined.
3.In a separate bowl, beat the eggs lightly then whisk in the milk, melted butter, vanilla extract, lemon zest and lemon juice until smooth.
4.Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined — a few small lumps are fine. Avoid overmixing to keep the waffles tender.
5.Let the batter rest for 5 minutes. This helps the baking powder activate and yields a lighter texture.
6.Brush or spray a little vegetable oil on the hot waffle iron. Pour the recommended amount of batter into the iron (follow your waffle iron’s portion guidance) and close the lid.
7.Cook each waffle for about 3–5 minutes, or until golden and crisp and the steam has mostly stopped. Times vary by iron — check the first waffle and adjust accordingly.
8.Transfer cooked waffles to a wire rack set over a baking tray in the warm oven to keep crisp while you cook the remaining batter.
9.Serve the waffles warm, dusted with icing sugar and with extra lemon wedges, maple syrup or yoghurt if desired.
10.Tips: For extra lemon punch, fold 1–2 teaspoons of finely grated lemon zest into the batter before cooking. If the batter seems too thick after resting, stir in a splash more milk to reach dropping consistency.