Lemon Blueberry Waffles

We are elevating a morning classic with these tasty Lemon Blueberry Waffles! There is nothing quite like a bright, sun-drenched weekend morning to fire up the waffle iron (paid link) and bring everyone straight to the breakfast table. When you hit that perfect ratio between a crispy exterior and a pillowy, tender center, you transform a standard breakfast into something truly memorable.

If you are looking for more hearty breakfast ideas, check out my recipes for Turkey and Cheese Croissant Bake, Pumpkin Waffles, Lemon Ricotta Pancakes, Turkey Hash Brown Breakfast Casserole, and French Toast with Caramelized Apples.

The key to waffle greatness lies in understanding the science of waffle-making: balancing the perfect texture and flavor. We are using cornstarch alongside all-purpose flour—a pro trick that guarantees a crispy exterior—and separating our eggs to whip the whites into fluffy clouds that lift the batter.

For the flavor, we aren’t relying on artificial extracts; we are unleashing the bright oils of fresh lemon zest and lemon juice directly into the batter. When that citrus punch meets the flavor of fresh blueberries, it creates a sweet, tangy, and totally addictive bite. Get ready, because these are about to become your new weekend signature way to rise and shine.

Ingredients you’ll need to make Lemon Blueberry Waffles:

• Evaporated Milk or Whole Milk: If you want a waffle that is crispy on the outside and fluffy on the inside, go with whole milk. For the maximum crunch, swap whole milk 1-for-1 with evaporated milk. Just keep a close eye on the waffle iron (paid link), as the higher sugar concentration means they will brown a little faster.
• Vegetable Oil: Adds the fat needed to ensure a tender, non-chewy interior texture.
• Large Organic Eggs: The yolks add richness and emulsify the batter, while the whites, when whipped to stiff peaks, provide that airy, cloud-like texture.
• Cornstarch: The secret to maximum crispiness. Cornstarch lowers the overall gluten content of the batter and prevents excess moisture from softening the waffle crust as it cooks.
• All-Purpose Flour: Forms the structural framework of the waffle.
• Baking Powder: Provides the “chemical “lift” that makes the batter rise and expand.
• Sugar: Sweetens the batter while giving the waffle its golden-brown color.
• Sea Salt: Balances all the sweet and citrus notes.
• Lemon Zest & Lemon Juice: Lemon zest contains essential oils that infuse deep citrus aroma throughout the batter, while the fresh juice brings bright acidity to balance the sugar and milk.
• Fresh Blueberries: Provide sweet bursts of moisture throughout the hot waffle that pair nicely with the lemon.

How to make Lemon Blueberry Waffles:

Prep the waffle iron (paid link). Preheat your waffle iron (paid link) according to the manufacturer’s instructions. For ultra-crispy waffles, preheat your oven to 200°F and set a wire cooling rack inside a baking sheet (paid link)—this keeps cooked waffles warm and crisp while you finish the batch.

Mix the dry ingredients. In a large bowl, whisk (paid link) together the all-purpose flour, cornstarch, baking powder, sugar, and sea salt until combined and free of lumps.

Whip the egg whites. In a medium bowl, add the 3 egg whites. Using a hand mixer (paid link), whip the whites until stiff peaks form. Set aside.

Combine the wet ingredients. In another bowl, whisk (paid link) together the egg yolks, whole (or evaporated) milk, vegetable oil, vanilla extract, fresh lemon zest, and lemon juice until smooth.

Pour the wet ingredients into the dry ingredients. Pour the wet mixture into the dry mixture. Whisk (paid link) gently until just combined (a few small lumps are completely fine—do not overmix).

Fold in the egg whites and blueberries. Gently fold the whipped egg whites into the batter using a rubber spatula (paid link) until no white streaks remain. Gently fold in the fresh blueberries, taking care not to crush them.

Cook to perfection: Lightly spray the hot waffle iron (paid link) with non-stick oil. Ladle the batter into the center of the waffle iron (paid link) (about ⅔ to ¾ cup, depending on your iron size). Close and cook for 4 to 5 minutes, or until steam stops escaping and the waffles are deep golden brown and crisp.

Serve hot: Transfer the waffles directly to your prepared wire rack in the warm oven, or serve immediately topped with extra blueberries, lemon zest, and warm maple syrup.

Tips & Tricks

• Using a ratio of flour and cornstarch is the ultimate professional secret for achieving waffles that stay crisp on the outside instead of turning soft and soggy.
• When folding in your whipped egg whites, treat them gently! Over-stirring will deflate the trapped air pockets, depriving you of that ultra-light, fluffy interior.
• After washing your fresh blueberries, pat them completely dry with a paper towel. Excess moisture on the outside of the fruit can create soft, watery pockets in the batter.

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Lemon Blueberry Waffles

Recipe by Eric Jones

The sweet yet tangy flavors of lemonade combined with fresh blueberries are the star of my Blueberry Lemonade Belgian Waffles!

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• Total Time20 minutes
• Yield6 1x

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Ingredients

Units USM Scale 1/2x1x2x3x

• 2 cups whole or evaporated milk
• 3 large organic eggs, separated
• 2 tsp vanilla extract
• 3 tbsp vegetable oil
• 2 tbsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tsp baking powder
• 1/2 cup sugar
• 1 tsp sea salt
• 1 cup fresh blueberries

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Instructions

1. Preheat your waffle iron (paid link) according to the manufacturer’s instructions. 
2. In a large bowl, whisk (paid link) together the all-purpose flour, cornstarch, baking powder, sugar, and sea salt until completely combined.
3. In a medium bowl, add the 3 egg whites. Using a hand mixer (paid link), whip the whites until stiff peaks form. Set aside.
4. In another bowl, whisk (paid link) together the egg yolks, whole milk, vegetable oil, vanilla extract, fresh lemon zest, and lemon juice until smooth.
5. Pour the wet yolk mixture into the dry flour mixture. Whisk (paid link) gently until just combined; do not overmix.
6. Gently fold the whipped egg whites into the batter using a rubber spatula (paid link) until no white streaks remain. Gently fold in the fresh blueberries.
7. Lightly spray the hot waffle iron (paid link) with non-stick oil (if required for your waffle iron (paid link)). Ladle the batter into the center of the waffle iron (paid link) (about ⅔ to ¾ cup, depending on your iron size). Close and cook for 4 to 5 minutes, or until steam stops escaping and the waffles are deep golden brown and crisp.
8. Transfer the waffles directly to your prepared wire rack in the warm oven, or serve immediately topped with extra blueberries, lemon zest, and warm maple syrup.

Equipment

Hand Mixer

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Glass Bowls

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Whisk

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(paid link)

Notes

If you want a waffle that is crispy on the outside and fluffy on the inside, go with whole milk. For the maximum crunch, swap whole milk 1-for-1 with evaporated milk. Just keep a close eye on the waffle iron (paid link), as the higher sugar concentration means they will brown a little faster.

If you want ultra-crispy waffles, preheat your oven to 200°F and set a wire cooling rack inside a baking sheet (paid link)—this keeps cooked waffles warm and crisp while you finish the rest.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Waffle Iron
• Cuisine: American

Nutrition

• Calories: 430
• Fat: 12g

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