Easy Lemon Waffle Recipe – Self-Raising Flour & Vanilla

Last Updated on 2 months by Neha Deshmukh

Easy Lemon Waffle Recipe – Self-Raising Flour & Vanilla

Hey everyone! If you’re anything like me, weekends are made for a slow breakfast, and what’s better than a stack of fluffy, golden waffles? I stumbled upon this easy lemon waffle recipe a few years ago, and it’s been a family favourite ever since. It’s so simple, even my little one loves helping out! Plus, the bright lemon flavour just feels like sunshine on a plate. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your complicated, fussy waffle recipe. It’s quick, uses ingredients you probably already have, and delivers seriously delicious results. The self-raising flour makes it wonderfully light and airy, and the touch of lemon brightens everything up. Honestly, it’s the perfect way to start a lazy weekend morning. It takes just 16 minutes to cook, with 10 minutes of prep time, and is super easy!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup self-raising flour (about 120g)
• 0.25 tsp baking soda (about 1.25g)
• 1 tsp sugar (about 4g)
• 2 tbsp melted butter (about 28g)
• 1 cup milk (240ml) – I usually use full cream, but any kind works!
• 1 tsp vanilla essence (about 5ml)
• 0.5 tsp lemon juice (about 2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Self-raising flour: This is the star of the show! It already has baking powder mixed in, which means you get super fluffy waffles without needing extra steps. If you only have plain flour, you can make your own self-raising flour by adding 1.5 tsp of baking powder and 0.25 tsp of baking soda per cup of plain flour.
• Butter: I prefer using salted butter for a little extra flavour, but unsalted works just as well – just add a pinch of salt to the batter.
• Vanilla Essence: Don’t skimp on the vanilla! A good quality vanilla essence really elevates the flavour. I always reach for the real stuff, it makes all the difference.
• Milk: Traditionally, full cream milk gives the richest flavour and texture, but you can absolutely use low-fat milk or even plant-based milk if you prefer. I’ve made it with almond milk before and it was lovely!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a nice big bowl, whisk together the self-raising flour, baking soda, and sugar. Give it a good whisk, or even sift it twice, to make sure everything is nicely combined.
2. Pour in the melted butter, milk, and vanilla essence. Gently mix until everything is just combined – don’t overmix! A few lumps are totally fine.
3. Now, add the lemon juice. You’ll see it start to fizz a little – that’s the baking soda doing its thing! Give it a quick stir.
4. Preheat your waffle maker according to the manufacturer’s instructions. Once it’s hot, grease the plates with a little butter. This is key to preventing sticking.
5. Pour the batter onto the center of the waffle plate, spreading it gently to cover. You want a nice, even layer.
6. Close the lid and cook for 3.5-4 minutes, or until the waffle is golden brown and crisp. Cooking time can vary depending on your waffle maker, so keep an eye on it!
7. Serve immediately with your favourite toppings!

Expert Tips

Want to take your waffles to the next level? Here are a few of my go-to tips:

• Golden & Crisp: For extra golden and crisp waffles, don’t open the waffle maker too early! Let them cook undisturbed.
• Preventing Sticking: Seriously, don’t skip the greasing step! Butter works best, but you can also use cooking spray.
• Batter Consistency: The batter should be smooth but not too runny. If it seems too thick, add a splash more milk. If it’s too thin, add a tablespoon of flour.

Variations

This recipe is a great base for all sorts of fun variations!

• Vegan Adaptation: Swap the milk for plant-based milk (almond, soy, or oat work well) and use a vegan butter substitute.
• Gluten-Free Adaptation: Use a gluten-free self-raising flour blend. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a good option.
• Spice Level: My grandmother always added a tiny pinch of nutmeg or cardamom to her waffle batter. It adds a lovely warmth!
• Festival Adaptations: During Diwali, I love serving these with a sprinkle of chopped nuts and a drizzle of rose syrup.

Serving Suggestions

The possibilities are endless! Here are a few of my favourite ways to enjoy these waffles:

• Classic maple syrup and butter
• Fresh berries and whipped cream
• A scoop of vanilla ice cream
• Nutella and sliced bananas
• A dollop of Greek yogurt and honey

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the fridge for up to 2 days.

FAQs

Got questions? I’ve got answers!

1. Can I use all-purpose flour instead of self-raising flour? If so, what adjustments do I need to make?

Yes, you can! For every 1 cup of all-purpose flour, add 1.5 tsp of baking powder and 0.25 tsp of baking soda.

2. What is the best way to prevent the waffles from sticking to the waffle maker?

Greasing the plates well with butter or cooking spray is the key! Don’t skip this step.

3. Can I make the waffle batter ahead of time?

You can, but the waffles won’t be as fluffy. The baking soda starts to activate as soon as it’s mixed with the lemon juice. If you do make it ahead, store it in the fridge for no more than 24 hours.

4. What’s the best way to reheat leftover waffles?

Pop them in the toaster or a warm oven until heated through and crispy.

5. Can I add fruit directly to the waffle batter?

Absolutely! Berries, sliced bananas, or chopped apples all work well.

6. What kind of milk works best in this recipe?

Full cream milk gives the richest flavour, but any kind of milk (or plant-based milk) will work!

Enjoy your waffles! Let me know in the comments how they turn out. Happy cooking!