lemon buttermilk waffles with whipped lemon cream cheese topping

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Lemon Buttermilk Waffles with Whipped Lemon Cream Cheese Topping I One Lovely Life
The waffle and I have had a love-love relationship for some time (unlike the iffy relationship I had with French toast until this recipe happened). I love them any way I can get them–plain, oatmeal, pumpkin, gingerbread, yeasted, and now… lemon.

Yep. Lemon Waffles.

Lemon Buttermilk Waffles with Whipped Lemon Cream Cheese Topping I One Lovely Life Lemon Buttermilk Waffles with Whipped Lemon Cream Cheese Topping I One Lovely Life
Inspired by a photo of lemon meringue waffles from Bruxie (pictured here), these waffles were divine! They were crisp with just enough lemon flavor, and the cream cheese topping was satisfying, not-too-sweet.

These are definitely special occasion waffles, but they’re oh-so delicious and completely worth every drop of effort (and calories).

Michael ate his sandwich-style, with the cream cheese filling in the middle. I opted for a dollop of the cream cheese on top of my waffles, and I loved it that way.

*Also, we loved these so much we made them again recently with half lemon, half lime. They were heavenly. HEAVENLY!

Lemon Buttermilk Waffles with Whipped Lemon Cream Cheese Topping I One Lovely Life

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Lemon Buttermilk Waffles with Whipped Lemon Cream Cheese Topping

  • Yield: 6-8 1x


The cream cheese topping will be best if it’s had at least 30 minutes to chill. You can make it the day before you need it, if you like.



For the waffles:

  • 2c flour
  • 1/4c sugar
  • zest of 2 lemons
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2c buttermilk
  • 3/4c butter, melted
  • 2 tsp vanilla
  • 4 eggs, whites and yolks separated

For the whipped lemon cream cheese:

  • 8oz cream cheese (light or full-fat, NOT fat free)
  • 67 Tbsp sugar
  • zest of 2 lemons
  • juice of 2 lemons
  • 2 tsp vanilla extract
  • 1c heavy cream


For the waffles:

  1. In a large bowl, rub together lemon zest and sugar until fragrant and the sugar has absorbed some of the lemon oil. Stir in flour, salt, baking soda, and baking powder. In a small bowl or liquid measuring cup, whisk together buttermilk, butter, vanilla, and egg yolks. Stir buttermilk mixture into the dry mixture until mostly smooth (a few lumps are fine).
  2. In a large glass or metal bowl, whip egg whites until you’ve reached stiff peaks (this is easiest with a hand mixer). You’ll know you’ve reached stiff peaks when you can fluff up the mixture with a spatula or the beaters and the peak will maintain its shape. Gently fold whipped egg whites into the waffle batter.
  3. Cook waffles in waffle iron according to manufacturer’s directions.

For the whipped cream cheese topping:

  1. While the cream cheese is still cold and in the wrapper, manipulate it with your hands just until it’s pliable. Place cream cheese in a large bowl with sugar, lemon zest, lemon juice, and vanilla. Whip until very smooth and sugar is dissolved (when you rub it between your fingers, you should not feel any sugar granules). Pour in cream and continue to whip until mixture resembles thick, softly-whipped cream cheese. Refrigerate about 30 minutes before serving.

To serve:

  1. Dollop cream cheese topping on top of waffles, or create a stuffed French toast effect by sandwiching the filling between two waffles and garnish with powdered sugar.


Variation: Substitute 1/2 of the lemon for lime in both the waffle and the cream cheese for lemon-lime flavor.


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  1. When I saw this post last night I abandoned my healthy dinner plans and made these instead. They are soooo good!

  2. Delicious! One question: Mine turned out more chewy than fluffy and crisp. Any advice for next time? There will definitely be a “next time”!

    1. Jilana – I’m so glad you liked them! It’s been ages since I’ve made these (since we have to eat strictly gluten and dairy free now). I know that whipping the egg whites helps with crispness. Another thing is that waffle irons can vary in heat and cooking. If the iron isn’t hot enough (or the waffle doesn’t stay in long enough) they can cook through without getting that crisp outside. If your waffle iron’s heat is adjustable, I’d recommend turning up the heat slightly to test it. If it’s not heat adjustable, you may try leaving the waffles in a few extra minutes next time. I’d love to know if that makes a difference for you!

    1. Cassandra – I haven’t tried it dairy free yet. I like Kite Hill almond cream cheese, which you could whip with the sugar, lemon juice & vanilla. Then you could try folding in already whipped coconut whipped cream. A pre-made one (like SoDelicious CocoWhip) would probably hold up better. I wouldn’t whip the cream cheese with the coconut whipped cream since it would deflate the coconut whipped cream and make it go runny. I hope that helps!

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