Air Fryer Lavender Honey Waffles with Mascarpone

Name: Air Fryer Lavender Honey Waffles with Mascarpone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Provençal
Ingredients: 1¾ cups (220 g) all-purpose flour; 2 tablespoons (25 g) granulated sugar; 2 teaspoons (8 g) baking powder; ¼ teaspoon (1½ g) kosher salt; 1 tablespoon (3 g) dried culinary lavender buds, finely crushed; 2 large eggs, at room temperature, at room temperature; 1 cup (240 ml) whole milk; 4 tablespoons (57 g) unsalted butter, melted, melted and slightly cooled; 2 tablespoons (42 g) honey; ½ teaspoon (2½ ml) vanilla extract; ½ cup (125 g) mascarpone cheese, at room temperature, at room temperature; 2 tablespoons (16 g) powdered sugar; ⅓ cup (100 g) honey for drizzling, warmed, infused with a pinch of dried lavender if desired; fresh lemon zest (optional garnish), finely grated (optional)

From the MyKitchenBank Kitchen

Delicate waffles infused with dried culinary lavender and kissed with honey, cooked to golden perfection in an air fryer. Topped with whipped mascarpone cream and a drizzle of lavender honey for an elegant, aromatic breakfast or brunch that tastes like Provence in every bite.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 8 waffles (4 servings)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the waffles
1¾ cups (220 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
2 teaspoons (8 g) baking powder
¼ teaspoon (1.5 g) kosher salt
1 tablespoon (3 g) dried culinary lavender buds, finely crushed
2 large eggs, at room temperature, at room temperature
1 cup (240 ml) whole milk
4 tablespoons (57 g) unsalted butter, melted, melted and slightly cooled
2 tablespoons (42 g) honey
½ teaspoon (2.5 ml) vanilla extract
For the topping
½ cup (125 g) mascarpone cheese, at room temperature, at room temperature
2 tablespoons (16 g) powdered sugar
⅓ cup (100 g) honey for drizzling, warmed, infused with a pinch of dried lavender if desired
fresh lemon zest (optional garnish), finely grated (optional)

Equipment (7)

Air fryer with waffle plates (or standard waffle iron as an alternative)
Large mixing bowl
Small mixing bowl
Measuring cups and spoons
Whisk
Rubber spatula
Small saucepan

Steps

Before you start

Preheat your air fryer to 370°F (188°C) for 3–5 minutes
Have eggs and mascarpone at room temperature for the smoothest batter and topping
Measure out the dried culinary lavender (not essential oil or perfume-grade)
Lightly oil or spray your waffle plates with cooking spray to prevent sticking

1
Crush lavender and combine dry ingredients
- In a small bowl, finely crush the dried lavender buds between your fingers to break them into smaller pieces and release their aroma.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and crushed lavender.
- Make sure the lavender is evenly distributed throughout the dry mixture.
+ Show details− Hide details
Ready when: Lavender pieces are finely crushed and flour mixture is pale purple-gray and uniform
Tip: Don't pulverize the lavender into powder; small, visible pieces provide better flavor and texture than a fine dust.
2
Whisk wet ingredients together
- In a separate small bowl, whisk the room-temperature eggs until light and frothy, about 30 seconds.
- Add the milk, melted butter, honey, and vanilla extract.
- Whisk until well combined and the honey is fully incorporated into the wet mixture.
- The mixture should be smooth and uniform.
+ Show details− Hide details
Ready when: Mixture is smooth, honey is no longer visible in streaks, and eggs are fully incorporated
Tip: Room-temperature eggs incorporate more smoothly into the batter and create a fluffier waffle.
3
Combine wet and dry ingredients gently
- Pour the wet ingredients into the dry mixture.
- Using a rubber spatula, gently fold the ingredients together until just combined.
- Stop as soon as you no longer see streaks of flour.
- Do not overmix; a few small lumps in the batter are fine and will keep the waffles tender.
+ Show details− Hide details
Ready when: Batter is mostly combined with a few streaks or lumps, not smooth or uniform
Tip: Overmixing develops gluten and makes the waffles tough and dense; fold gently and stop early.
4
Preheat air fryer and prepare waffle platesOven 370°F / 190°C
- While you finish the batter, preheat your air fryer to 370°F (188°C) for 3–5 minutes.
- Lightly oil or spray the waffle plates with cooking spray to prevent sticking.
- Make sure the preheating time is complete before you begin cooking the waffles.
+ Show details− Hide details
Ready when: Air fryer displays target temperature and is fully preheated
Tip: Proper preheating ensures the first waffles cook evenly and develop a crispy exterior.
5
Cook first batch of wafflesOven 370°F / 190°C
- Once the air fryer is preheated, carefully pour about 1/2 cup of batter onto the bottom waffle plate.
- Close the lid and set the air fryer to 370°F (188°C) for 8–10 minutes.
- Do not open the lid during cooking.
- The waffle is done when the exterior is golden brown and crispy, and no steam escapes when you briefly crack open the lid.
+ Show details− Hide details
Ready when: Exterior is golden brown and crispy; no steam escapes when you briefly open the lid
Tip: Resist opening the lid mid-cook; this lets heat escape and prevents even browning. Use the window if your air fryer has one.
6
Remove and rest first waffle
- Carefully open the air fryer lid and use a fork or small spatula to gently lift the cooked waffle onto a wire rack or clean plate.
- Let it rest for 1–2 minutes so the exterior stays crispy.
- Do not stack it or cover it immediately, or steam will soften the crust.
+ Show details− Hide details
Ready when: Waffle is lifted safely without breaking and is resting on a rack
Tip: A wire rack allows air to circulate underneath and keeps the bottom from becoming soggy.
7
Cook remaining wafflesOven 370°F / 190°C
- Repeat the process with the remaining batter, cooking one waffle at a time in the air fryer at 370°F (188°C) for 8–10 minutes per waffle.
- You should have enough batter for about 8 waffles.
- Let each waffle rest for 1–2 minutes on a wire rack before serving.
+ Show details− Hide details
Ready when: All waffles are golden brown and crispy on the exterior
Tip: Keep finished waffles on a wire rack in a 200°F (93°C) oven if you want to serve them all hot at once, but do not cover them.
8
Whip mascarpone topping
- While the waffles cook, prepare the mascarpone cream.
- In a small mixing bowl, whisk the room-temperature mascarpone with powdered sugar until light and fluffy, about 1–2 minutes of whisking.
- The mixture should be pale and increase slightly in volume.
- Do not overbeat or the mascarpone will curdle.
+ Show details− Hide details
Ready when: Mascarpone mixture is pale, fluffy, and holds soft peaks when you lift the whisk
Tip: Cold or firm mascarpone is hard to whip; let it sit at room temperature for 30 minutes before starting.
9
Warm lavender honey
- In a small saucepan over low heat, gently warm the honey for drizzling.
- If desired, add a pinch of crushed dried lavender to infuse the honey with additional lavender flavor.
- Stir gently and let it warm for 1–2 minutes until pourable and fragrant, but do not boil.
- Set aside.
+ Show details− Hide details
Ready when: Honey is warm, pourable, and fragrant; small wisps of steam rise from the surface
Tip: Do not overheat the honey or you'll lose the delicate aromatics; low heat and brief warming are all you need.
10
Assemble and serve waffles
- Arrange the warm, crispy waffles on serving plates.
- Top each waffle with a generous dollop of whipped mascarpone cream.
- Drizzle the warm lavender honey over the top and around the sides.
- If desired, garnish with fresh lemon zest for a bright pop of color and a hint of citrus.
- Serve immediately while the waffles are still warm and crispy.
+ Show details− Hide details
Ready when: Waffles are plated, topped with mascarpone, drizzled with honey, and ready to eat
Tip: Serve immediately; the contrast between crispy waffles and creamy mascarpone is best enjoyed right away.

Good to know

Tips

Culinary lavender is essential—only buy from specialty spice shops, health food stores, or trusted online vendors. Never use lavender essential oil or perfume-grade lavender, which are not food-safe.
The lavender flavor is delicate; taste a small spoonful of batter if this is your first time cooking with it, and adjust the amount next time if you want more or less floral flavor.
Air fryer models vary; if your waffles are not browning evenly, try raising the temperature to 380°F (193°C) or check that your air fryer's heating element is clean.
A traditional waffle iron works equally well if you do not have an air fryer; cook at medium-high heat until the waffles are golden and stop steaming, about 3–4 minutes per waffle.

Make ahead

The waffle batter can be prepared up to 2 hours ahead and stored in the refrigerator, covered. Stir gently before cooking. The whipped mascarpone topping can be made up to 30 minutes ahead and refrigerated; stir gently before serving. The honey can be warmed and infused the morning of serving.

Storage & reheating

Store leftover waffles in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month. Reheat in a 350°F (175°C) oven for 5–7 minutes until crispy, or in the air fryer at 350°F (175°C) for 4–5 minutes. Do not reheat in the microwave or they will become soggy. The mascarpone topping is best served fresh; store any leftover separately and do not freeze.

Substitutions

dried culinary lavender buds → 1/2 teaspoon of culinary lavender extract or 1/2 teaspoon of lavender-infused sugar. Extract will be more potent; start with half and taste the batter before cooking. Lavender-infused sugar works well but provides slightly less floral aroma.
mascarpone cheese, at room temperature → Whipped cream cheese or a mixture of equal parts crème fraîche and Greek yogurt. Mascarpone is rich and mild; cream cheese will be slightly tangier and crème fraîche–yogurt blend will be lighter and more tart.
honey → 2 tablespoons of agave nectar or maple syrup. Agave is neutral; maple syrup will add its own distinct flavor. Both will work in the batter and topping drizzle.
whole milk → Buttermilk or a combination of milk and Greek yogurt (1/2 cup milk + 1/2 cup yogurt). Buttermilk will add tang and fluffiness; yogurt blend will create a richer, slightly tangier texture.