Homemade Waffles with Raspberry Sauce
These homemade waffles are light, fluffy, and perfectly paired with a vibrant raspberry sauce. A delightful breakfast treat that's easier than you think.
- Prep25 min
- Total25 min
- DifficultyEasy
- Servings6
Start your morning with a stack of golden waffles, made from scratch with a simple batter of eggs, milk, and yogurt. The secret to their tenderness is the combination of yogurt and a touch of baking soda, creating a perfect rise.
While the waffles bake, whip up a quick raspberry sauce from frozen berries, brightened with lemon zest. Serve the waffles layered with the sauce, clouds of whipped cream, and fresh strawberries for a breakfast that feels like a special occasion.
Ingredients
Converted amounts are rounded.
Method
- Preheat the oven to 200°F. In a blender, combine the eggs, milk, and yogurt and blend briefly until smooth. Add the flour, baking powder, baking soda, half the sugar, and a pinch of salt. Blend again until well combined.
- Preheat the waffle iron and lightly grease it with melted butter. Pour in enough batter to cover the surface and cook for about 5 minutes until golden brown. Repeat with the remaining batter. Keep the cooked waffles warm in the preheated oven.
- In a clean blender, combine the thawed raspberries, lemon zest, a pinch of salt, and the remaining sugar. Blend until smooth, then set aside. Slice the fresh strawberries and set aside.
- In a clean bowl, whip the cream with the vanilla extract and powdered sugar until stiff peaks form, being careful not to over-whip. Stack the waffles, layering each with raspberry sauce and whipped cream. Garnish with fresh strawberries and raspberries if desired. Enjoy!
💡 Tips
- For extra fluffy waffles, separate the eggs and beat the whites separately before folding into the batter.
- The raspberry sauce can be made ahead and stored in the fridge for up to 3 days.
- If you don't have a blender, you can whisk the batter by hand, but make sure there are no lumps.
Inspired by a recipe from Kitchen Stories
