You will definitely want to make this recipe for Homemade Lemon Waffles with Blueberry Maple syrup because, let's be honest, who doesn't love waffles? They're the perfect breakfast food, but they're also great for brunch, lunch, or even as a dessert. And with this recipe, you'll be able to make them from scratch in no time!
These fluffy waffles are flavored with both fresh lemon juice and lemon zest. The zingy lemon flavor pairs perfectly with the sweet blueberry syrup that you will drizzle over the top. And lets not forget the butter! All waffles need a generously sized pad of butter to melt into and mix with the waffles and syrup!
This makes the most delicious breakfast choice that both adults and kids will enjoy! It's colorful, unique and full of flavor. These waffles also freeze nicely, so make a big batch and have breakfast ready for mornings in the future!
For more delicious breakfast options, try my Buttermilk Cake with Blueberries, Roasted Broccoli, Cheddar and Bacon Quiche or Banana Blueberry Buttermilk Pancakes.
Why You Will Love This Recipe
- It is flavorful. The combination of fresh lemon juice and zest with sweet blueberries creates a tantalizingly sweet and tangy flavor profile that is simply irresistible. The light, fluffy waffles soak up all the delicious syrup, making every bite a flavor explosion.
- It is versatile. Lemon Waffles with Blueberry Maple Syrup can be served for breakfast, brunch, or even as a dessert. They're versatile, delicious, and sure to be a crowd-pleaser no matter what time of day you serve them. And because they're so delicious, you might just find yourself making them for any occasion!
- It is easy to make. Despite sounding fancy, this recipe is actually quite easy to make! With a little bit of preparation and some simple ingredients, you'll be able to whip up these delicious waffles in no time. Plus, it's a great way to impress your friends and family with your culinary skills!
Here are notes about some of the ingredients needed to make these lemon blueberry waffles. All ingredients can be found at your local grocery store or at an online retailer, like Amazon.
- Blueberries: I prefer to use fresh blueberries, but frozen blueberries would work if fresh are not in season or available.
- Maple syrup: Use pure maple syrup.
- Cornstarch: This is used to thicken the syrup a bit and is optional.
- Milk: Use whichever kind of milk you prefer!
- Vegetable oil
- Lemon: You will use freshly squeezed lemon juice and lemon zest.
- Baking powder
Step by Step Instructions
Here is how to make this breakfast recipe. For a full ingredient list and instructions, see the recipe card below. You will need a hand mixer and a waffle iron.
STEP 1: In a small saucepan, combine the blueberries and maple syrup. Heat over medium high heat until simmering. Reduce the heat to low and cook for 10-15 minutes or until reduced slightly.
STEP 2: In a small bowl, combine the cornstarch and water. Mix well to create a slurry. Add to the blueberry mixture, stirring well to combine. Cook for 1- 2 minutes or until starting to thicken.
STEP 3: Remove the saucepan from the heat and allow the blueberry syrup to cool slightly while you prepare the waffles.
STEP 4: In a large mixing bowl, beat the eggs with a hand mixer until frothy, about 1 minute.
STEP 5: Add the flour, milk, vegetable oil, lemon juice, baking powder, sugar, salt and lemon zest to the bowl. Beat just until combined, making sure to scrape the bottom and sides of the bowl to ensure all the flour is mixed in!
STEP 6: Heat the waffle iron and cook waffles until done or golden brown. Transfer to a plate and repeat with remaining batter.
STEP 7: Place a fine mesh sieve over a bowl and pour the syrup contents into the bowl. Discard the blueberry solids.
STEP 8: Serve waffles topped with blueberries, butter and drizzled with the blueberry syrup.
- You can skip the cornstarch slurry in the syrup. Without it, the syrup is a bit runny and I prefer it to thicker. It looks better and tastes better, in my opinion!
- Check the manufacturer's directions for your waffle iron to see how much waffle batter to use.
- You do not have to strain the blueberry solids from the syrup. Feel free to leave them in there! You could partially mash them with a spoon too.
- Add a handful of fresh blueberries to the syrup once it has cooled slightly.
- Add a little lemon zest on top before serving as a pretty garnish!
- Drop a couple of blueberries onto the batter before you close the waffle iron top!
- Serve these as dessert topped with vanilla ice cream!
Yes. You do not have to use blueberry syrup for these lemon waffles to be delicious! Feel free to top them with your favorite waffle toppings! Other berries, whipped cream or plain maple syrup would be great!
You could use whatever waffle iron you have on hand. I use my Belgian waffle maker but you could any electric waffle maker shape or size.
I would try to stay away from bottled lemon juice for this recipe. Fresh squeezed lemon juice is going to be best and you will really enjoy the zest of the lemon in there for an even zestier flavor!
Storing and Freezing
Store leftover waffles in an airtight container or zip top bag in the refrigerator for up to 5 days. Reheat wrapped in paper towels in the microwave or in the toaster.
Store in the freezer in an airtight zip top bag for up to 3 months. Reheat wrapped in a paper towel in the microwave or in the toaster.
Other Recipes to Try
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Homemade Lemon Waffles with Blueberry Maple Syrup
- 1 cup blueberries
- 1 cup maple syrup
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 eggs
- 2 cups flour
- 1 ½ cups milk
- ½ cup vegetable oil
- ¼ cup lemon juice
- 4 teaspoons baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- Zest from 1 lemon
- In a small saucepan, heat the maple syrup and blueberries over medium heat until simmering. Reduce the heat to low and simmer for 10-15 minutes or until reduced slightly and starting to thicken a bit.1 cup blueberries, 1 cup maple syrup
- In a small bowl, combine the water with the cornstartch and mix to make a slurry. Stir the cornstarch mixture into the syrup mixture and continue to heat for 1-2 minutes or until thickened.1 tablespoon cornstarch, 1 tablespoon water
- Remove the saucepan from the heat and allow the syrup to cool slightly while you prepare the waffles.
- In a medium sized bowl, beat the with a hand mixer until frothy, about 1 minute.2 eggs
- Add the flour, milk, oil, lemon juice, baking powder, sugar, salt, and zest. Beat on medium speed just until smooth. Set aside.2 cups flour, 1 ½ cups milk, ½ cup vegetable oil, ¼ cup lemon juice, 4 teaspoons baking powder, 1 tablespoon sugar, ¼ teaspoon salt, Zest from 1 lemon
- Heat a waffle iron and spray with cooking spray, if necessary.
- Pour batter into waffle iron, close the lid and allow the waffles cook until done. Carefully remove from the waffle iron and repeat with the remaining batter.
- Place a fine mesh seive over a bowl and pour the contents from the saucepan into the bowl. Discard the blueberry solids.
- Serve waffles with butter, fresh blueberries and the blueberry syrup.
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