Blackberry Lemon Waffles


  • 2 large egg whites
  • 4 tablespoons granulated sugar, divided
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1 3/4 cups buttermilk
  • 1/4 cup blackberry lemon jam


  • 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.