Rating: 4.5 stars
268 Ratings
  • 5 star values: 206
  • 4 star values: 46
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2

This recipe has been handed down in my family and has become a favorite. If you have leftover waffles, they are great to freeze and then toast at a later time. I usually make a double recipe and then have plenty of leftovers for the kids to have for breakfast before school.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 waffles
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a waffle iron according to manufacturer's instructions.

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  • Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated.

  • Cook the waffles according to manufacturer's instructions until golden brown.

Nutrition Facts

506 calories; protein 13.8g; carbohydrates 61.3g; fat 22.5g; cholesterol 158mg; sodium 740.4mg. Full Nutrition
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