These Lemon Blueberry waffles have a crispy golden outer edge and a warm fluffy center. A subtle lemony flavor paired with sweet bursting blueberries makes these fresh-tasting waffles ready for spring and summer breakfasts!
There’s just something so special about waking up to a warm stack of fluffy waffles drizzled with sweet pure maple syrup and topped with a handful of fresh fruit and calling it breakfast! I’m convinced that waffles seriously feed the soul! 🙂
I love everything about these waffles! They encompass everything a perfect waffle should: a tender outside, a fluffy inside, and 100% delicious throughout! But the best part about this recipe is the hint of lemon you get with each bite. It adds a little touch of pizzazz that certainly does not go unnoticed.
- Lemons: We will be using 1 lemon, freshly squeezed and zested.
- Blueberries: Fresh or frozen. If using frozen, do not thaw before adding to the batter.
- Eggs: Can use a “flax egg” as a vegan substitute. See notes in the recipe card below.
- Buttermilk: If making vegan or you do not have buttermilk, feel free to substitute every cup of buttermilk with 1 Tbsp of vinegar + 1 cup milk of your choice.
- Vanilla Extract: To add a touch of sweetness and offset any sour parts of the lemon.
- Melted butter: Vegan butter will also work.
- All=purpose flour, Baking soda, Sugar, Salt
Lemon Blueberry Waffles add a refreshing spin on traditional waffles! Here’s how to make them…
How to make Lemon Blueberry Waffles
- Whisk together the flour, sugar, baking soda, and salt.
- Add in the eggs (flax eggs if making vegan. See notes below), vanilla extract, buttermilk (or vinegar + milk of your choice. See notes below), melted butter. Lightly mix.
- Zest a lemon into the batter. Try not to zest in one spot of the lemon, otherwise, you may get the bitter parts. Squeeze in the juice of the lemon.
- Gently mix the batter just until everything is incorporated. You do not want to overmix the batter!
- Pour the batter into a waffle iron (this is my favorite one for making thick and fluffy waffles) and let it cook for approximately 2 minutes or until the waffle is golden.
Now you can assemble the waffles by adding more blueberries and a drizzle (or waterfall 😉 ) of pure maple syrup!
Lemon Blueberry Waffles FAQs
Yes! These waffles can be made eggless by substituting the eggs for two “flax eggs” (1 Tbsp ground flax + 3 Tbsp water for every egg you substitute), and completely vegan by using non-dairy milk.
Both frozen and fresh blueberries will work with this recipe. I typically use frozen since that’s what I have on hand. If using frozen blueberries, no need to defrost them.
My preferred method of storing these waffles is in the freezer since they won’t get soggy as they would if left in the refrigerator. Transfer into a sealable freezer-safe bag and add a sheet of parchment paper in between each waffle to keep them from freezing together. When you’re ready to eat, toast the waffles in a toaster.
Looking for more fruit-infused breakfast ideas? Try out my Blackberry Muffins!
Lemon Blueberry Waffles
- 2 Cups All-purpose Flour
- 1/3 Cup Granulated Sugar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 Cups Buttermilk (or 2 tbsp vinegar mixed with 2 cups milk of your choice. See notes)
- 4 Tbsp Melted Butter (or vegan butter)
- 3 Eggs (use "flax eggs" if making vegan. See notes)
- 1/2 tsp Vanilla Extract
- 1 Lemon (juiced and zested)
- 1/2 Cup Blueberries
- Whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the buttermilk (or vinegar + milk), eggs, melted butter, and vanilla extract. Add in the zest and juice from one lemon.
- Add the wet ingredients to the dry. Fold in the blueberries. Scoop batter into a waffle iron and cook for 2-3 minutes or until waffle is golden. Repeat with remaining batter.
- Top with a squeeze of lemon, blueberries, and pure maple syrup.
- Make these eggless by using 1 Tbsp ground flax + 3 Tbsp water for every egg you substitute.
- To substitute buttermilk, use 2 Tbsp vinegar (like apple cider vinegar or white vinegar) and mix with 2 cups of desired milk (regular or non-dairy).
- Do not over-mix the batter! It will have lumps, which is completely fine. Just make sure your ingredients are incorporated.
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