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White plate with waffles, berries, and whipped cream.
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5 from 3 votes

Almond Waffles with Berries and Almond Whipped Cream

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.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 480kcal



  • 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
  • 1 ½ cups all-purpose flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 6 tablespoons unsalted butter melted

Whipped cream:

  • 1 cup cold heavy cream
  • 3 tablespoons powdered sugar
  • teaspoon almond extract or more to taste
  • Fresh berries for topping


Whipped cream:

  • 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.


Adapted from Giada de Laurentiis


Calories: 480kcal | Carbohydrates: 38g | Protein: 8g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 139mg | Sodium: 147mg | Potassium: 218mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1010IU | Vitamin C: 0.2mg | Calcium: 219mg | Iron: 2.2mg