Lemon Milk Waffles

Lemon Milk Waffles are by far my favourite waffle. They originated as a way to make buttermilk waffles without buttermilk. A common substitute for buttermilk is milk mixed with an acid such as lemon or lime juice or vinegar. Lime juice instead of lemon works well but leaves no taste. Lemon leaves a hint in the waffles that compliments a sweet waffle. I was also intrigued by a King Arthur Flour tip on taming whole wheat.

If you or your family are very sensitive to whole wheat’s sometimes assertive flavour, try substituting 2 tablespoons orange juice for 2 tablespoons of the milk in this recipe. The OJ tames whole wheat’s potentially tannic taste, without adding any citrus flavour of its own.

Almost all of my recipes build on this Lemon Milk recipe. It is my waffle foundation recipe.

Simple Milk vs Lemon Milk

The next obvious question is why use lemon juice and baking soda and not just use more baking powder. Baking powder is a combination of sodium bicarbonate (baking soda) and an acid. Baking powder is usually double-acting where some will react immediately and some will need heat during baking to react. I covered many of the basics about making waffles in the Simple Milk Waffle recipe.

My preference is to use juice and baking soda with less baking powder. I find the waffle fluffier.

Lemon Milk Waffles
Active time
Bake/Wait time
Total time
Recipe type: Waffle
Serves: Two or Four 8" Waffles
2 Cups Batter
  • 1 cup (125 g) All-Purpose Flour
  • 1 TBSP (15 g) Granulated Sugar
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (4 g) Baking Soda
  • ¼ tsp (2 g) Sea Salt
  • 1 TBSP (15 g) Lemon Juice
  • 1 cup (240 g) Milk
  • 1 (50 g) Egg
  • 3 TBSP (45 g) Unsalted Butter, melted OR Sunflower Oil
  • ½ tsp (3 g) Vanilla extract (optional)
  • For waffle maker surface Non-stick Spray or vegetable oil
4 Cups Batter
  • 2 cups (250 g) All-Purpose Flour
  • 2 TBSP (25 g) Granulated Sugar
  • 2 tsp (10 g) Baking Powder
  • 1 tsp (7 g) Baking Soda
  • ½ tsp (3 g) Sea Salt
  • 2 TBSP (30 g) Lemon Juice
  • 2 cups (480 g) Milk
  • 2 (100 g) Eggs
  • 6 TBSP (85 g) Unsalted Butter, melted OR Sunflower Oil
  • 1 tsp (5 g) Vanilla extract (optional)
  • For waffle maker surface Non-stick Spray or vegetable oil
  1. Heat waffle iron
  2. In a large bowl whisk together dry ingredients
  3. In a medium sized bowl combine all wet ingredients and whisk
Using a separate bowl for wet mixture then adding to the dry mixture results in less clumps
  4. Add wet ingredients to dry and whisk. Do NOT whisk again later. You will flatten the batter.
Bake a waffle
  1. Use non-stick spray or brush some oil on waffle iron plates
  2. For an 8” round iron, pour 1 cup of batter in centre. The amount depends on your waffle maker size. The instructions will usually say how much to use.
  3. Bake for about 5 min. Time and temp effect how a waffle bakes. Higher temp uses lower time. The shorter the time the bigger the difference between crust and inside softness. Do not open early to check as this will tear the waffle. If waffle too dark, lower temperature setting. Auto waffle makers will beep when waffle is done.
  4. Remove the waffle by gently loosening the edges with a heat-proof plastic spatula, wooden spatula or non-stick coated tongs.
  5. Serve immediately or place in a 200F (90C) oven to keep them warm. For left overs, place them on a rack until cool. Freeze in a freezer bag or plastic container.
  6. Toast frozen waffle to serve. I place them in a countertop oven at 350F (175C) for about 5 minutes.
Coffee Flavour: Add 1 tsp instant coffee per cup of batter into the WET ingredients to allow more time to dissolve

Espresso: Use ½ cup stovetop espresso and ½ cup milk in place of 1 cup milk. Make the espresso ahead of time, permit it to cool. ½ cup is just slightly less than a 3 cup maker. Stir coffee before adding as some residue settles on bottom.

Orange Juice: Use 1 cup orange juice in place of 1 cup milk and lemon juice. Juice with lots of pulp results in bursts of flavour when you hit them. I find when using OJ, the batter is too thin and add another ¼ cup (30g) flour.

Buttermilk: Use 1 cup or well shaken buttermilk in place of 1 cup milk and lemon juice.

Potato: Add 2 TBSP (8 g) Potato flakes to a 2 cup recipe or 4 TBSP to a 4 cup recipe. The potato flakes add a creaminess to the waffle interior.


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