Lemon Raspberry Waffles

Bright, tangy, and bursting with juicy berries, these Lemon Raspberry Waffles are light, fluffy, and perfect for a summery brunch.

These lemon raspberry waffles are the perfect way to start your morning with a fresh, citrusy twist. The combination of tart lemon and sweet raspberries gives each bite a bright and flavourful punch, while vanilla Greek yogourt adds richness and moisture to the batter.

Whether you’re planning a weekend brunch or just treating yourself to something special, these waffles come together quickly and pair beautifully with a homemade raspberry compote. The result? A stack of golden waffles with crisp edges, a tender centre, and just the right amount of sweetness.

Tips for the Best Waffles

• Don’t overmix the batter: Stir just until the wet and dry ingredients are combined. A few lumps are fine – overmixing can lead to dense, tough waffles.
• Use fresh lemon zest and juice: Bottled lemon juice won’t give you the same bright flavour. Zest the lemons before juicing for best results.
• Let the batter rest briefly: A 5–10 minute rest allows the baking powder to activate and the flour to hydrate, resulting in fluffier waffles.
• Chop the raspberries gently: This helps distribute the flavour evenly without turning the batter pink or overly wet.
• Keep waffles warm and crisp: If you’re making multiple batches, place finished waffles on a wire rack in a low oven (about 200°F/95°C) to keep them warm without getting soggy.

Ingredients & Substitutions

• All-purpose flour – Provides the base structure. You can substitute with a 1:1 gluten-free flour blend if needed.
• Granulated sugar – Adds a touch of sweetness. Feel free to reduce slightly if you prefer less sugar or if serving with syrup and compote.
• Baking powder – Gives the waffles lift. Make sure it’s fresh for best results.
• Salt – Enhances flavour and balances the sweetness.
• Egg – Binds the ingredients and adds richness.
• Milk – Whole milk is ideal, but you can use 2%, almond, oat, or soy milk as substitutes.
• Vanilla Greek yogourt – Adds moisture and a subtle tang. Plain Greek yogourt or sour cream will also work.
• Vegetable oil – Keeps the waffles light and tender. Melted butter or another neutral oil like canola or avocado oil can be used instead.
• Lemons – Fresh zest and juice add bright flavour. Avoid bottled juice if possible.
• Raspberries – Fresh raspberries are best for folding into the batter. You can use frozen raspberries, but thaw and drain them first to avoid excess moisture.
• For the compote:
  Use fresh or frozen raspberries. Adjust the sugar based on the tartness of the berries. Lemon juice balances the sweetness and enhances flavour.

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Lemon Raspberry Waffles

Servings: 6 waffles | Prep time: 5 minutes | Cook time: 5 minutes per batch

Ingredients:

For the waffles:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 1/2 cup vanilla Greek yogourt
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• Zest and juice of 2 medium lemons (about 1/4 cup juice)
• 1 cup fresh raspberries, chopped

For the raspberry compote:

• 1 1/2 cups fresh or frozen raspberries
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon lemon juice
• 1–2 teaspoons water (optional, to thin if needed)

Directions:

Make the waffles:

1. Preheat and grease your waffle iron according to the manufacturer’s instructions.

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. (Image 1)
2. In a large mixing bowl, combine the egg, milk, Greek yogourt, vanilla extract, vegetable oil, lemon zest, and lemon juice. Whisk until smooth. (Image 2)

1. Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix. (Image 3)
2. Gently fold in the chopped raspberries, being careful not to overwork the batter. (Image 4)
3. Measure out the amount of batter as directed to use in your manufacturer’s instructions, and pour it into your iron. Cook according to instructions, or about 6 minutes. Repeat until you have no batter left.

Make the raspberry compote:

1. In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
2. If the compote is too thick, add a teaspoon or two of water to loosen it to your desired consistency. Remove from heat and let cool slightly before serving.

To Serve:

Top warm waffles with raspberry compote, a dollop of vanilla Greek yogourt, and a drizzle of maple syrup, if desired.

Continue to Content

Yield: 4 Belgian Waffles

Lemon Raspberry Waffles

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Bright, tangy, and bursting with juicy berries, these Lemon Raspberry Waffles are light, fluffy, and perfect for a summery brunch.

Print

Ingredients

For the waffles:

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 1/2 cup vanilla Greek yogourt
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• Zest and juice of 2 medium lemons (about 1/4 cup juice)
• 1 cup fresh raspberries, chopped

For the raspberry compote:

• 1 1/2 cups fresh or frozen raspberries
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon lemon juice
• 1–2 teaspoons water (optional, to thin if needed)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set
• 
  Hamilton Beach Flip Belgian Waffle Maker
• 
  Proctor Silex Waffle Cone and Ice Cream Bowl Maker

Nutrition Information:

Yield:

8

Serving Size:

1 Belgian waffle
Amount Per Serving: Calories: 352Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 26mgSodium: 303mgCarbohydrates: 40gFiber: 5gSugar: 16gProtein: 7g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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