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Waffles with Warm Raspberry Syrup

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  • 3 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/2 cup granulated sugar
  • 2 tablespoons baking powder
  • 8 large eggs, separated
  • 3 cups milk
  • 1 cup butter, melted

Warm Raspberry Syrup

  • 7 cups raspberries, fresh or frozen (thaw slightly)
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups water
  • 1/2 vanilla bean, split or scraped, or 1 teaspoon vanilla extract
  • 3/4 cup lemon juice


  1. Waffles: Sift flour, salt, sugar and baking powder into a bowl. Make a well in the center of the ingredients.
  2. Whisk together egg yolks, milk and butter in a separate bowl. Pour the wet ingredients into the well of the dry ingredients, stirring until just combined. The batter will be slightly lumpy. Do not over-mix.
  3. Heat the waffle iron.
  4. Whip egg whites to soft peaks and fold into batter in two additions.
  5. Ladle 3/4 cup batter into the waffle iron. Cook waffles until crisp, golden and cooked through, about 3 to 6 minutes per waffle.
  6. Warm Raspberry Syrup: Combine the raspberries, sugar and water in a saucepan and bring to a simmer over medium heat. Cook until raspberries are soft, about 15 minutes.
  7. Strain the mixture. Pour the extracted juices into a saucepan; add the vanilla bean, its seeds and the lemon juice. Simmer until reduced by half over medium-low heat, 20 to 25 minutes. Pour over waffles.