I finally did it. Carl bought me a waffle maker several years ago, and, until now, he was the only person who made waffles on it.
It does come out for me to make doughnut waffles, obviously, but this is my first legitimate non-doughnut waffle! And it is delicious.
Lemon is a favourite flavour in my family, and lemon chia muffins are a regular freezer staple, so I was pretty sure these would be a hit. As part of the new school year I was committed to making real breakfasts at least half the time, and while that more often than not looks like scrambled eggs, waffles and pancakes are no longer relegated only to Sunday mornings.
It takes only 15 minutes to throw these together, and my waffle maker cooks 4 in about 3 minutes, so it’s not an impossible weekday breakfast. You can even mix the wet and dry ingredients separately the night before and combine them quickly in the morning while the waffle maker heats up. Or you can make the whole works one afternoon while you’re twiddling your thumbs and toss them in the fridge or freezer for a convenient breakfast another day!
Lightly crispy, lemony, and not too sweet, these are even more special with some raspberries and whipped cream. If you have a waffle maker languishing somewhere, dust it off – these are worth adding to your breakfast rotation.
- 1½ cups all purpose flour
- ¼ cup granulated sugar
- 2 tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 cup + 2 Tbsp milk
- Zest of 2 lemons
- 6 Tbsp lemon juice
- ¼ cup vegetable oil
- ½ cup lemon yogurt (plain and vanilla also work great, they just won't taste quite as lemony :))
- 2 Tbsp chia seeds
- Preheat the waffle iron.
- In small bowl, whisk together flour, sugar, baking soda and salt.
- In medium bowl, whisk eggs, then add milk, lemon zest, lemon juice, oil and yogurt.
- Add dry ingredients to egg mixture, stirring until fully incorporated. Stir in chia seeds.
- Lightly coat waffle iron with cooking spray, then add batter as recommended for your waffle maker. (Mine took half the batter for each batch, for two rounds and a total of 8 square waffles.)
- Cook until timer on your waffle iron goes, or until waffles are golden brown and crisp.
- Waffles can be cooled and stored in the fridge for up to 5 days, or the freezer for up to 3 months. Reheat in the toaster for crispy waffles, or the microwave for soft waffles.
- Adapted from Prep-Ahead Breakfasts and Lunches by Alea Milham