Easy Blueberry Lemon Waffles Recipe

Easy Breakfast Blueberry waffles with a fresh hint of lemon peel. Super quick waffle recipe that my kids adore.

Easiest Frozen Blueberry Lemon waffles recipe

My 1st encounter with waffles was though my best friend in 1st grade. Waffle makers were not something people owned back at the time. I believe my friend was the only one who had such fancy kitchen gadget in her home. Her mom used to regularly make her a waffle sandwich for school – two large waffles glued to one another with delicious pepper relish in the middle (pepper eggplant relish recipe). Being a good friend, she always offered to swap and I gladly accepted. At the time, I remember thinking – when I grow up I want my kids to eat that for breakfast too. Luckily, waffle makers are not a foreign concept any longer.

Fortunately, waffles are one of my kids favorite breakfasts (or brunch). So, I get to experiment with different flavors and fillings. Today I’m sharing a favorite waffle recipe – with frozen blueberries, lemon peel and hint of honey (maple syrup).

INGREDIENTS & SUBSTITUTIONS

  • All purpose flour – white, not bleached flour – or substitute with type 00 Italian flour.
  • Baking powder – a pinch to make them fluffier
  • Egg, large – preferably organic. Alternatively change to 2 smaller eggs, but you might need to add a few more tbsp. of flour.
  • Milk,¬†up to 3% fat – you can substitute with the same amount of non-dairy milk (like almond or hazelnut milk, even oat milk works). Or if you have Plain Greek Yogurt, mix a few tbsp. of yogurt and water to reach similar to milk thickness. Works like a charm.
  • Butter, melted – or substitute with olive oil or canola oil.
  • Frozen blueberries – fresh blueberries (preferably wild or smaller). Or other small berries like blackcurrant or or currant of any kind.
  • Lemon peel (fresh or dried) – always preferable to use organic peel if possible
  • Drop of vanilla – not mandatory but gives it a good taste
  • Brown sugar,¬†optional – usually do not add sugar to batter as we always use some sort of sweet topping (like honey), but if desired add it in.

HOW TO MAKE THE PERFECT WAFFLES – TIPS:

  • If using frozen blueberries – add them to batter and leave for 10-15 minutes before cooking. That way they start to defrost and make the batter more luqid-y.
  • Use type 00 Italian fine flour – or substitute with all purpose white non bleached flour. You can make these waffles with any type of flour, just remember depending on the type, the batter may need less or more liquid.
  • Choose waffle maker wisely – my 1st waffle maker was terrible. Waffles just didn’t seem to get done on all sides. Then my mom gifted me a different one for Christmas and it was a game changer (similar to this one on Amazon). It does not have to be expensive, but to heat well on each side. Mine was from Lidl.
  • Regulate waffle crispness by leaving the waffles for longer or shorter. Depending on instructions of your gadget, you mar control how crispy waffles are by leaving them for longer. Just remember, when you stack them one over the other the always loose their crispness. Just like crepes – check my fabulous French Crepes recipe here.
  • Brush non-stick waffle maker with melted butter before cooking each waffle – to make it crispier and butter-y.
Best Breakfast Blueberry Lemon waffles recipe image

MORE DELICIOUS RECIPES:

Easy Blueberry Waffles with Lemon Peel

Easy Blueberry Waffles with Lemon Peel – easy breakfast recipe for the perfect waffles with frozen blueberries and lemon peel; Topped with honey or maple syrup, these waffles are scrumptious.
CourseBreakfast
CuisineEuropean
Keywordblueberry, waffles
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 cups (200 g) all purpose flour
  • 2 tbsp. baking powder
  • 1 egg, large
  • 1,1/2 cup (350g) milk, up to 3% fat
  • 1/3 cup butter, melted
  • 1 cup (100g) frozen blueberries
  • 1 tbsp. lemon peel (fresh or dried)
  • drop of vanilla
  • 4 tbsp. brown sugar, optional

Instructions

  • In a large mixing bowl add flour and baking powder. Combine well. Then add the rest of ingredients. At the end, add the frozen blueberries.
  • Let the batter sit for 10 minutes so blueberries. Preheat the waffle maker. With a ladle pour some batter onto waffle maker. Close and let sit until indicator says waffle is done.
  • Remove from waffle maker with a wooden spatula and set aside. Stack one over the other if you want softer waffles. Alternatively, place waffles spaced onto cooling surface and let cool completely for crisper waffles. Drizzle with favorite topping and enjoy.

Recipe Notes

  • If using frozen blueberries – add them to batter and leave for 10-15 minutes before cooking. That way they start to defrost and make the batter more luqid-y.
  • Use type 00 Italian fine flour – or substitute with all purpose white non bleached flour. You can make these waffles with any type of flour, just remember depending on the type, the batter may need less or more liquid.
  • Choose waffle maker wisely – my 1st waffle maker was terrible. Waffles just didn’t seem to get done on all sides. Then my mom gifted me a different one for Christmas and it was a game changer (similar to this one on Amazon). It does not have to be expensive, but to heat well on each side. Mine was from Lidl.
  • Regulate waffle crispness by leaving the waffles for longer or shorter. Depending on instructions of your gadget, you mar control how crispy waffles are by leaving them for longer. Just remember, when you stack them one over the other the always loose their crispness. Just like crepes – check my fabulous French Crepes recipe here.
  • Brush non-stick waffle maker with melted butter before cooking each waffle – to make it crispier and butter-y.

This recipe may contain affiliate links, please see full disclosure here.

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