Vanilla Bean Waffles with Lemon Cream

When I was young, the waffles in our house came out of a box in the freezer. Therefore, I entered my adult years not really giving a fig about waffles. In my mind, waffles were thin, small, mysteriously soggy and crisp simultaneously, and as flavorful as acoustic tile. Then, a few years ago, my mom acquired a waffle maker. And my eyes were opened.

Simply, Belgian waffles are the zaftig grand dames of the breakfast batter cakes. Consider this: a stack of pancakes is a nice breakfast. A Belgian waffle piled with strawberries and airy clouds of sweet whipped cream is an edible spectacle.
There's nothing intimidating about making waffles. You will need a waffle iron, but in my opinion, it's an investment that will pay for itself in no time. Waffles are so terrific, you'll find yourself making them for breakfast, dinner, and dessert. For business meetings. For Super Bowl parties. For your cat's birthday. No time at all, I tell you.

Now, many would argue that the authentic Belgian waffle has yeast as a leavening agent, rather than baking powder. I don't want to argue; I want to eat waffles. Hence, I use baking powder, which works quickly and well and puts a gorgeous stack of waffles on the table as quickly as possible. I love these with berries and whipped cream or ice cream (how very dare!). They're also pretty good with fresh fruit and yogurt or applesauce, if you're feeling virtuous.
Vanilla Bean Waffles with Lemon Cream 
2 eggs
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon sugar
1/4 teaspoon salt
1 vanilla bean, scraped; pod reserved for another use
2 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
Sliced strawberries for serving, optional

For Lemon Cream :
1/3 cup heavy cream
1 tablespoon confectioner's sugar
Zest of 1 lemon
1/2 cup Greek-style yogurt

  1. Preheat waffle iron. In a large mixing bowl, whisk together eggs, milk, oil, sugar, salt, and seeds from vanilla bean. Add flour and baking powder and whisk just until all ingredients are incorporated.
  2. Spray waffle iron with nonstick pan spray. Cook waffles according to manufacturer's directions. Serve warm with strawberries and Lemon Cream (recipe follows), if desired.
To make Lemon Cream:
Combine heavy cream and confectioner's sugar in a chilled stainless steel mixing bowl; beat until soft peaks form. Sprinkle lemon zest over. Gently fold in yogurt and chill until ready to serve.


  1. Looks wonderful Sandy! I love waffles. My waffle iron is 22 years old ~ looking for a new one ~ what brand do you recommend?

  2. Thanks, Missy! My waffle iron is Villaware, and I love it. Easy to use, heats fast, and easy to clean. 22 years must be a record!!

  3. Ciao ! I own a waffle iron but I think I used it once ! My kids want waffles so I'll use your recipe ! Thanks

  4. Wow, I much prefer french toast over waffles but those look delicious!

  5. Yummy stuff! Those waffles are very tempting. Well Done for your blog!

  6. I agree with you on the change in attitude about waffles after you realize those boxed freezer waffles are a disgrace to the name waffle! My first freshly made waffle was an eye-opening experience; I love them so much now! And a waffle maker is so worth the investment. Not only can you get one for really cheap, but you can also use them to make crispy hash browns, waffle cake (just pour cake batter into it!) or waffle cinnamon rolls. This recipe looks super yummy. Can you explain what is involved in scraping a vanilla bean though? I've never done that and have no idea how it is done.

  7. We are an orange county bakery that does some stuff like this, but in cookie form. The maple flavor lends itself well to a lot of stuff.

  8. Love that you use real vanilla! Sounds delish!

  9. Can't sleep--want these really really bad! Yum

  10. These sound amazing! I wish I had a waffle machine, not sure if this would work as pancakes??


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