Crispy, light, and lemony! Lemon blueberry waffles are going to be the star of your brunch table! They’re airy and perfect for making when you’re craving spring or summertime flavors! When the waffles are slightly cooled, I like to dip them in my cinnamon maple glaze. My honey crisp apple fritters inspire the glaze, and the waffles are a nod to my favorite blueberry muffins recipe. The combination of the glaze and the lemon blueberry waffles is dyna-mite! You’ve got crispness from the waffles, with a light lemon scent, bursting caramelized blueberries, and a sweet cinnamon glaze that hugs the waffles, adds crispness and glistens. All the things we love about spring in one bite: and I’m here to tell you that your weekend plans need these!
What ingredients do you need to make lemon blueberry waffles?
Flour: I used all-purpose flour for this recipe. Both bleached and unbleached flour will work here.Cornstarch: Cornstarch is the secret ingredient to give these waffles the crispest texture!Sugar: we’re using a couple of tablespoons of granulated sugar to sweeten the waffle batter. The sugar will caramelize when the waffles cook in the waffle maker and give them a golden hue. This won’t make the waffles very sweet – you’ll still need syrup or powdered sugar for serving. Leavening Agents: we’re using both baking soda and baking powder to help the waffles rise.Vanilla: a few drops of vanilla will add a bit more flavor to the waffle batterLemon Zest: You’ll need a heaping tablespoon of lemon zest to add brightnessMilk: I used whole milk for this recipe, but I am confident that 2% would work as well. I haven’t tested the recipe with anything but cow’s milk, but generally, almond or soy milk works fine in waffle recipes.Butter: You’ll need melted butter for this recipe. I like to heat the butter in the microwave and then allow it to cool for several minutes so that the eggs don’t end up getting scrambled when we make the waffle batter. I used salted butter for the waffles. Feel free to add a ½ teaspoon kosher salt if you don’t happen to have salted butter on hand.Sour Cream: Make sure to remove the sour cream at least an hour in advance so that it doesn’t cause the melted butter to seize up when we add it to the wet ingredients.Eggs: Eggs play a critical role here. They add structure and stability to the waffles as well as adding moisture. I like to remove the eggs from the refrigerator at least an hour in advance so that they’re at room temperature. You’ll need two eggs for this recipe.Blueberries: I used fresh blueberries for this recipe, but I feel pretty confident that frozen blueberries would work too! Just be careful not to stir the batter too much once you add them. Otherwise, the waffles may have a purplish hue!
How to make the most delicious lemon blueberry waffles:
Other Lemon or Blueberry recipes you might enjoy:
Pucker-up Creamy Lemon SquaresOne Bowl Lemon Olive Oil Pound CakeBlueberry Cheesecake French Toast CasseroleThe Best Blueberry MuffinsEasy Texas Blueberry Cobbler
SMALLER BATCH: if you want to make a smaller batch of this recipe, you can use 7/8 cup (or 1/2 cup + 6 tablespoons) all-purpose flour. Everything else is pretty easy to divide by two! Waffles freeze well pre-glaze in an airtight container or a zip-top bag for up to 2 months.
