| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 10 pancakes |
Ingredients
- Vegetable oil cooking spray
- 1/2 cup honey
- Vegetable oil cooking spray
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 2 large eggs, separated, at room temperature
- 2 cups unsweetened vanilla-flavored almond milk
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract
- Zest of 1 large lemon
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1 stick unsalted butter, melted
- 3/4 cup mini chocolate chips, optional
Instructions
- Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray.
- For the lemon honey: Heat the honey, lemon juice and lemon zest over medium heat in a small saucepan, stirring occasionally, until warm, about 4 minutes.
- For the waffles: Beat the egg whites until they are thick and hold soft peaks using a whisk or an electric hand mixer in a medium bowl, about 2 minutes.
- Combine the egg yolks, milk, sugar, vanilla extract, almond extract and lemon zest in a large bowl. Beat until smooth. Add the all-purpose flour, almond flour, baking powder and salt. Mix until smooth.
- Fold the egg whites, butter and chocolate chips if using into the batter. Using the amount recommended by the waffle iron manufacturer’s instructions, about 1/3 cup of batter for each waffle, pour the batter into the preheated waffle iron. Cook the waffles until golden brown, 3 to 4 minutes. Drizzle with lemon honey and serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 398 |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 29 g |
| Protein | 6 g |
| Cholesterol | 64 mg |
| Sodium | 193 mg |
Reviews
These are my favorite waffles. I eat them without anything, they really are that good. I follow the recipe and it comes out very crisp, light and fluffy every time. The flavors are the perfect combination in my opinion. I have been making these for 10 years now and they are still so delicious. They freeze and reheat well in the toaster oven.
These waffles are delicious! I didn’t separate the egg yolks from the whites to save time. I also substituted white flour with whole wheat pastry flour as suggested by one of the reviewers below and we all love the taste of the whole wheat flour. My 2-year old son has been having these for breakfast several days in a row. I really like the fact that we can now enjoy waffles that are both nutritious and tasty. I did not make the honey syrup and just drizzled honey on top as needed so as not to have a lot of honey lemon syrup sitting around. I’ve made these twice in a row now and will continue making them in the future.
We really loved them! The first couple of batches came out lighter than I would have liked but after that they browned up great. I didn’t have the almond flour but did have sliced almonds and ground them up in a food processor. Also, made the first few batches without any chocolate chips and liked them better than the batches I made with a handful of chopped up chocolate chips.
Just made these everybody loved them. I used Whole wheat pastry flour, & didn’t separate the eggs (didn’t have time. I love that these use almond mil because I don’t give my son dairy.
Woke up to a snow day and decided to try these out since I had all of the ingredients on hand. Glad I did! The flavor and texture of the waffles was excellent. Crispy outside, light fluffy and maybe a little chewy inside. Lemon and almond were balanced with each other and not overwhelming to eat first thing in the morning. I did not make the syrup based on some of the “overly sweet” comments but it doesn’t matter because you can eat these without any additional condiments, they’re that good.
These were delicious, and definitely a new favorite! I only used 6 tbs of butter, and 1/2 tsp of almond extract, and it was perfect (also no chocolate chips. Definitely don’t skip the almond flour! The batter was unusually runny, but not to worry- they turned out amazingly.
You don’t need the chips. they take away fom the almond taste.If you use them, just sprinkle on top when you put the batter in the waffle maker. These waffles are the best I’ve ever eaten.
Well, this recipe was very frustrating for me this morning as I wanted surprise my family with a special breakfast. The batter was really watery and it did cook, but the waffles were very thin. I couldn’t find almond flour, so I used regualr flour. I followed direcitons and even watched the T.V. episode recently…..I don’t understand what I did. The honey/lemon syrup was good right out of the pan, but since my daughter slept in, when it cooled, it was hard, so I had to microwave it to make it pour. I wish I knew what I did wrong. They did taste very good, but we would like a thicker waffle.
This is the BEST waffle recipe! I tried different other recipes but this one is much more fluffy and has a nice almond flavor, even better than restaurants Belgium waffles! I didn’t have almond milk but followed everything else, will use almond milk next time. Love you Giada!
These were wonderful. I mixed whole eggs into the batter rather than whipping the whites and folding them in. I was short on time. But they still turned out wonderful. I love the almond flour in it and the protein that it adds to these waffles. My kids weren’t crazy about the honey syrup and ate strawberry jam on them instead. I thought the honey was good, but a little goes a long way. It was VERY sweet. I left the chocolate chips out because I didn’t have any mini chocolate chips on hand. Very nice waffles.