Homemade almond waffles topped with fresh berries and almond whipped cream. Tender inside, crisp outside, and flavored with almond flour, almond milk, and almond extract.
Let’s make waffles! And not the frozen kind that my son insists on eating while still frozen (eww). Dust off your waffle iron and we’ll make homemade almond waffles with fluffy insides and crisp edges. And while we’re at it, let’s top those waffles with fresh berries and almond whipped cream. Are you in?
After years without owning a waffle iron, I finally have one. When I realized that my four year old thought waffles only came out of a box in the freezer(!) I knew it was time to introduce him to the real deal. Early one Sunday morning, Jake and I stood in the kitchen whisking, stirring, and pouring batter into the waffle iron. As he stood on a chair pushed up against the kitchen counter, nibbling bites of warm waffles fresh from the waffle iron, I knew he was sold.
These aren’t just any waffles, they are almond waffles. Almond flour, almond milk, and almond extract impart a subtle nutty flavor. They are slightly sweet; enough so that you could eat them plain. Or if you want to go all out, they are absolutely divine when topped with fresh berries and whipped cream. They’re good with syrup too, of course! I happened to have homemade blackberry syrup leftover from these, so we used that on our waffles. #BestDecisionEver
If you have any waffles leftover, stick them in the fridge or freezer. You’ll love having them on hand to pop into the toaster when you want a quick and tasty breakfast!
- 2 eggs separated, at room temperature
- 2 cups unsweetened almond milk (if using sweetened omit sugar)
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ teaspoon pure almond extract
- 1½ cups all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- ⅛ teaspoon almond extract, or more to taste
- Fresh berries, for topping
- With an electric mixer, beat the heavy cream, powdered sugar, and almond extract on medium-high speed until soft peaks form. Transfer whipped cream to the refrigerator while you make the waffles.
- With an electric mixer, beat egg whites until soft peaks form. Set aside.
- In a large bowl, whisk egg yolks, almond milk, sugar and extracts. Add flour, almond flour, baking powder, and salt, and stir to combine. Stir in melted butter, then fold in egg whites.
- Pour portions of batter into a greased preheated waffle iron, and bake until light golden brown. Continue until all batter is used.
- Serve immediately topped with berries and whipped cream.