Lemon Blueberry Buttermilk Waffles
These crispy on the outside yet fluffy on the inside buttermilk waffles are bursting with fresh blueberries and brightened with lemon zest in every bite. They are the kind of brunch recipe that draws everyone to the table and disappears before you even have a chance to sit down.
Crispy buttermilk waffles packed with blueberries and bright lemon zest.
Nutrition per serving
Ingredients
Batter
Mix-Ins
Instructions
Mix the Waffle Batter
Whisk together flour, one teaspoon of baking powder, half teaspoon of baking soda, and a pinch of salt in a large bowl. In a separate bowl whisk together buttermilk, eggs, melted butter, lemon zest, and lemon juice. Pour the wet ingredients into the dry and stir until just combined with a few lumps remaining.
Fold in the Blueberries
Gently fold the blueberries into the batter using a rubber spatula with just a few strokes to avoid crushing them and turning the batter purple. Let the batter rest for 3 to 5 minutes while the waffle iron preheats which allows the baking powder to activate properly.
Cook the Waffles
Preheat your waffle iron to medium-high and lightly grease it with non-stick spray or melted butter. Pour the appropriate amount of batter for your iron, close the lid, and cook until the steam subsides and the waffles are deep golden and crispy, about 4 to 5 minutes. Do not open the iron early.
Serve with Toppings
Transfer finished waffles directly to a wire rack set over a baking sheet and keep warm in a 200 degree oven while you cook the remaining batches. Serve stacked with fresh blueberries, a dusting of powdered sugar, warm maple syrup, and a spoonful of lemon curd if desired.
Substitutions
Common mistakes
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