Lemon Almond Flour Waffles – Easy Recipe with Lemon Zest

Last Updated on 2 months by Neha Deshmukh

Lemon Almond Flour Waffles – Easy Recipe with Lemon Zest

Hey everyone! I’m so excited to share this recipe for Lemon Almond Flour Waffles with you. Honestly, these are a weekend staple at my place now. They’re light, fluffy, and bursting with fresh lemon flavor – a perfect way to start the day! I first made these when I was craving something a little different from my usual breakfast, and they quickly became a family favorite.

Why You’ll Love This Recipe

These waffles aren’t just delicious; they’re also surprisingly easy to make. The almond flour adds a lovely nutty flavor and a slightly tender texture, while the lemon zest brightens everything up. Plus, they come together pretty quickly, making them ideal for a relaxed weekend brunch. They’re a little bit special, but totally achievable on a busy morning!

Ingredients

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

• 1 cup almond flour (about 96g)
• ?? cup all-purpose flour (about 60g – see notes!)
• 2 tablespoons sugar (about 25g)
• 1 lemon zest (from one medium-sized lemon)
• 1 pinch salt
• 2 eggs
• 4 tablespoons melted butter (about 57g)
• 2 tablespoons lemon juice (about 30ml)
• ?? cup milk (about 120ml – see notes!)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Almond Flour: I prefer using blanched almond flour for the best texture. It’s finer and gives a lighter waffle. You can find it in most supermarkets now, or online.
• All-Purpose Flour: I’ve left this quantity a little flexible. Start with ½ cup and add more, 1 tablespoon at a time, if the batter seems too thin. You want a batter that pours easily but isn’t watery.
• Lemon Zest: Don’t skip the zest! It’s where most of the lemon flavor comes from. Make sure to zest only the yellow part of the peel, avoiding the white pith underneath, which can be bitter.
• Lemon Types – Regional Variations: Did you know lemons vary quite a bit depending on where you are in India? Nagpur oranges are famous, but lemons grown in different regions have different levels of acidity and sweetness. Feel free to adjust the lemon juice to your taste!
• Milk: Whole milk gives the richest flavor, but you can use any milk you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the almond flour, all-purpose flour, sugar, lemon zest, and salt. Just give it a good mix to combine everything.
2. Add the egg yolks, melted butter, lemon juice, and milk to the dry ingredients. Mix until you have a smooth batter. Don’t overmix – a few lumps are okay!
3. In a separate, clean bowl, beat the egg whites until stiff peaks form. This is easiest with an electric mixer, but you can do it by hand if you’re feeling energetic!
4. Gently fold the whipped egg whites into the batter using a rubber spatula. Be careful not to deflate the egg whites – this is what makes the waffles light and fluffy.
5. Preheat your waffle iron and lightly grease it if needed. Pour approximately ?? cup of batter into each compartment. Cook until golden brown and crisp, usually about 3-5 minutes.
6. Serve immediately while warm!

Expert Tips

• Don’t Overmix: Seriously, don’t! Overmixing develops the gluten in the flour, resulting in tough waffles.
• Hot Iron is Key: Make sure your waffle iron is properly preheated for that perfect golden-brown color and crispy texture.
• Gentle Folding: When folding in the egg whites, use a light hand. You want to incorporate them without losing all the air.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
• Vegan Adaptation: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based butter and milk.
• Adjusting Sweetness: If you prefer a less sweet waffle, reduce the sugar to 1 tablespoon.
• Lemon-Ginger Variation: My friend Priya loves adding a teaspoon of grated ginger to the batter for a little extra zing! It’s delicious.
• Brunch/Weekend Breakfast Adaptation: Serve with a side of masala chai for the ultimate Indian-inspired brunch.

Serving Suggestions

These waffles are amazing on their own, but even better with toppings! Here are a few of my favorites:

• Fresh berries (strawberries, blueberries, raspberries)
• Whipped cream (or coconut whipped cream for a vegan option)
• A sprinkle of mint leaves
• A drizzle of maple syrup or honey
• A dollop of Greek yogurt

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven for best results.

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? You can, but the waffles will be fluffier if you make the batter right before cooking. If you do make it ahead, store it in the refrigerator for up to 24 hours.
• What is the best type of almond flour to use? Blanched almond flour is best for a light and tender texture.
• Can I use a different citrus fruit? Absolutely! Orange zest and juice would be a lovely substitute.
• How do I prevent the waffles from sticking to the iron? Make sure your waffle iron is properly preheated and lightly greased.
• Can these waffles be frozen? Yes! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat in a toaster or oven.