Waffles that are great for brunch or Mother’s Day, an easy recipe that feels a little extra special. We are breakfast lovers for any time of day, especially sweet dishes. If you prefer, you can use all-purpose flour instead of whole-wheat; I like the white whole-wheat because it makes the waffles just a smidge healthier! Just don’t use regular whole-wheat flour, which will make the waffles too dense. Waffles that are great for brunch or Mother’s Day easy recipe that feels a little extra special.
We are breakfast lovers for any time of day, especially sweet dishes. If you prefer, you can use all-purpose flour instead of whole-wheat; I like the white whole-wheat because it makes the waffles just a smidge healthier! Just don’t use regular whole-wheat flour, which will make the waffles too dense.
Growing up, Saturday mornings in my house were a time for waffles and catching up as a family. My mom, the ultimate breakfast lover, would pull out the waffle maker and create the best smells from the kitchen ever Saturday. One weekend, we decided to get creative and experiment with different syrups, and that’s how I discovered my love for lavender syrup.
There’s something magical about the subtle floral flavor paired with buttery waffles—it feels fancy but is so easy to make. Now, I keep this tradition alive with my own family. We top our waffles with honey butter and drizzle on homemade lavender syrup, which always brings a little luxury to our breakfasts. It’s one of those meals that makes everyone slow down and savor the moment, and I hope it becomes a favorite in your home, too.
Easy Waffles
3 large eggs, separated
2 cups buttermilk (Click to learn How to Make Buttermilk from Scratch)
6 tablespoons (¾ stick) unsalted butter, melted, plus more for serving
1 tablespoon pure vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
Handful of mini chocolate chips (optional)
1. MAKE THE LAVENDER HONEY SYRUP.
In a small saucepan, combine the honey and ¼ cup of water and bring to a low boil over medium heat. Add the tea bags, cover, and remove the pan from the heat. Let steep for 15 minutes, then discard the tea bags. If not using immediately, pour the mixture into a glass jar and store in a cool place for up to 2 months; warm slightly before using.
2. MAKE THE BROWNED HONEY BUTTER.
In a small saucepan, melt 4 tablespoons of the butter over medium heat. Cook the butter, stirring often, until it browns lightly and smells toasted, about 5 minutes —the butter will foam and then settle back down. Remove the pan from the heat and pour the butter into a small bowl. Stir in the honey. Place in the fridge to chill for 10 to 15 minutes. Remove from the fridge and stir in the remaining 2 tablespoons of butter.
3. MAKE THE WAFFLES.
Preheat your waffle iron.
4. In a large bowl use a handheld mixer or whisk.
Whip the egg whites on high until they hold stiff peaks, 3 to 5 minutes. Set aside.
5. In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla until combined.
Stir in the flour, baking powder, baking soda, and salt until just combined. Add a scoop of the whipped egg whites and stir until combined. Add the remaining whites to the batter and stir until no white streaks remain-don’t worry if the batter is a little bit lumpy. Stir in the mini chocolate chips, if desired.
6. Cook the waffles in the waffle iron according to the manufacturer’s instructions. Serve with butter, chamomile syrup, and bananas.
How to Make Lavender Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 2 tablespoons dried culinary lavender
Instructions
- Combine Ingredients: In a small saucepan, combine the water, sugar, and dried lavender.
- Heat and Stir: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.
- Steep: Once the sugar dissolves, remove the saucepan from heat and let the lavender steep for about 15 minutes to infuse its flavor fully.
- Strain: Strain the syrup through a fine-mesh sieve to remove the lavender flowers.
- Cool and Store: Let the syrup cool completely before transferring it to an airtight container or glass jar. Store in the refrigerator for up to 2 weeks.
Serving Suggestions
Drizzle this fragrant syrup over waffles, pancakes, or even add a splash to iced tea, lemonade, or cocktails for a floral twist!
How to Make Buttermilk from Scratch
If you don’t have buttermilk on hand, don’t worry you can easily make a quick substitute using ingredients you likely already have in your kitchen.
Ingredients
1 cup milk (whole milk is best, but any kind will work)
1 tablespoon white vinegar or lemon juice
Instructions
Measure out 1 cup of milk into a measuring cup or bowl.
Stir in 1 tablespoon of white vinegar or lemon juice.
Let the mixture sit for 5–10 minutes. You’ll notice it starts to curdle slightly—this is exactly what you want.
Give it a quick stir, and your homemade buttermilk is ready to use!
Tips:
This works best in recipes where buttermilk is used as an acid to activate baking soda.
For larger quantities, scale up using the same ratio: 1 tablespoon vinegar or lemon juice per cup of milk.
