Best Lemon Cream Pie Waffles Recipes

LEMON CREAM PIE WAFFLES

Lemon Cream Pie Waffles image

Love lemon cream pie? Here's a way to enjoy the same flavors with delicious waffles.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 eggs
2 cups Gold Medal™ all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon granulated sugar
4 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
Powdered sugar, if desired
1 can (15.75 oz) lemon pie filling
1/2 container (8-oz size) frozen whipped topping, thawed (1 1/2 cups)

Steps:

Heat waffle baker; grease with shortening if necessary (or spray with cooking spray before heating). In large bowl, beat eggs with hand beater or wire whisk until fluffy. Beat in remaining ingredients except powdered sugar, pie filling and whipped topping just until smooth.
Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle baker. (Waffle bakers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle baker.
Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Sprinkle waffles with powdered sugar. Serve warm with dollops of pie filling and whipped topping.

Nutrition Facts : Calories 680, Carbohydrate 95 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 57 g, TransFat 0 g

LEMON CREAM PIE WAFFLES

Lemon Cream Pie Waffles image

Love lemon cream pie? Here's a way to enjoy the same flavors with delicious waffles.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

2 eggs
2 cups Gold Medal® all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon granulated sugar
4 teaspoons baking powder
2 teaspoons grated lemon peel
1/4 teaspoon salt
Powdered sugar, if desired
1 can (15.75 oz) lemon pie filling
1/2 container (8-oz size) frozen whipped topping, thawed (1 1/2 cups)

Steps:

Heat waffle baker; grease with shortening if necessary (or spray with cooking spray before heating). In large bowl, beat eggs with hand beater or wire whisk until fluffy. Beat in remaining ingredients except powdered sugar, pie filling and whipped topping just until smooth.
Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle baker. (Waffle bakers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle baker.
Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Sprinkle waffles with powdered sugar. Serve warm with dollops of pie filling and whipped topping.