Breakfast

Lemon and Walnut Waffles

Name: Lemon and Walnut Waffles
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16 servings
Ingredients: 1 tablespoon baking powder; 6 eggs, separated; 4 cups all-purpose flour; 1 teaspoon lemon extract; 1 lemon, zested; Maple syrup, for serving; 3 1/2 cups milk; Oil, for waffle iron; 1 teaspoon salt; 1/4 cup sugar, divided; 1/2 cup vegetable oil; 1 cup chopped walnuts

6 October 2026

Not yet ratedRate Recipe

Total Time60 Mins

Serves16

Per Serving$1.03

Photo coming soon

If you have around 1 hour to spend in the kitchen, Lemon and Walnut Waffles might be a great lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 8g of protein, 24g of fat, and a total of 420 calories.

Vegetarian Breakfast Eggs

Method:

1
Special equipment: A waffle iron
2
Preheat the oven to 225 degrees F.
3
In a large bowl sift to combine the flour, baking powder, 2 tablespoons of the sugar and salt. In small bowl whisk the egg yolks until smooth, then add the milk, vegetable oil, lemon extract, and lemon zest. Make a well in the center of the dry ingredients.
4
Pour in the liquid ingredients and gently stir the batter, with a wooden spoon, until just combined. Be careful not to overmix. You can use a hand beater or a stand mixer on low speed, if desired.
5
In a very clean bowl, whisk the egg whites until foamy.
6
Add the remaining sugar and beat until soft peaks form. Gently fold the whites into the batter.
7
Pour about 1/4 cup to 1/2 cup batter into an oiled waffle iron, sprinkle with walnuts, then close the iron. Cook until golden brown, about 5 minutes, depending on waffle iron settings.
8
Transfer to a serving platter and keep warm in a low oven. Repeat with remaining batter.
9
Serve warm with maple syrup.