I saw flurries this weekend. IT’S SPRING. Omg, stop it with the winter weather, pleaseeee. It was 24 degrees real feel when we woke up on Sunday morning. I never wanted to leave our warm bed. Hopefully this past weekend was winter’s last breath and we’re on to warmer weather! I mean – cherry blossoms, hello! They’re probably blooming right and freaking out about the fact that it’s so cold out. They probably feel tricked by that spring weather we had a week ago.
Now that warmer weather is returning, all I can think about are smoothies and sangrias and cocktails and cold brew iced coffee. Apparently when it’s warm out, I like to have a liquid diet.
Warmer weather also means BRUNCH on the patios of restaurants and sundresses. Which, don’t these blackberry lemon waffles look absolutely brunch-worthy? I’m pretty obsessed with my new Belgian waffle maker. HOW did I live without one for so many years?!
I couldn’t stop making waffles when I first got the Belgian waffle maker. Like a legit Belgian waffle maker. These waffles that I made are legit waffles cause they’re big and poofy. I really can’t stand the square flimsy ones. They remind me of those frozen waffles you eat when you’re younger. I know, I’m being so high-maintenance right now with my waffles but hey – the older you get, the higher standards you want for your waffles ;)
Anyway, moral of the story is, you should invest in a legit waffle maker and make these waffles. They will change your life. Plus, who doesn’t love blue-ish purple waffles? Plus, they’re ultra light and crisp. The secret? Fluffy egg whites. TRUST ME. You need to do that extra step. I know, I know, how annoying…BUT if you don’t, I’ll be right here saying I told you so when you get rubbery waffles :P
And feel free to slather copious amounts of blackberry lemon jam on top. Like lots and lots.
Blackberry Lemon Waffles
- 2 large egg whites
- 4 tablespoons granulated sugar, divided
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1 ¾ cups buttermilk
- ¼ cup blackberry lemon jam
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat waffle iron.
- In a small bowl using a hand mixer or in the bowl of a stand mixer with the whisk attachment, beat egg whites and 2 tablespoons of sugar until light and fluffy and form soft peaks. Set aside.
- In a large bowl, whisk flour, the remaining 2 tablespoons of sugar, baking powder, baking soda, and salt. Make a well in the center of the batter and pour in melted butter and buttermilk. Whisk until mixture is combined and no lumps remain.
- Add 1/4 cup of the blackberry lemon jam to the waffle batter. Stir to mix throughout.
- Gently fold in the egg whites with a spatula. Be careful to mix until just incorporated. Do not overmix.
- Using a 3/4 cup measuring cup (see notes), scoop batter and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes, or when the timer goes off on the waffle iron.
- Repeat for the remaining waffles. As the waffles are done, place inside microwave or in a warming drawer to keep warm until you serve.
- Once waffles are done cooking, serve with additional blackberry lemon jam on top or with maple syrup.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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