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.

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

Servings 6

Converted amounts are rounded.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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

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