Lemon Blueberry Waffles with Easy Maple Glaze
Light and crispy lemon blueberry waffles with a cinnamon maple glaze! The glaze is entirely optional! The flavors of these waffles are delicious on their own or with a drizzle of maple syrup! Perfect for brunch!
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 batter
- Lemon Zest: You’ll need a heaping tablespoon of lemon zest to add brightness
- Milk: 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:
- Make the batter. Start by combining the dry ingredients in a medium bowl. Add the wet ingredients to a 4-cup measuring cup and combine them using a whisk or an immersion blender. Then, add the wet ingredients into the dry ingredients. Fold the batter until the flour is halfway combined. Then, add the blueberries and mix using a silicone spatula until the batter is just combined. Don’t over mix the batter, otherwise, you’ll end up with dry waffles!
- Make waffles. Once your waffle maker is hot, spray the waffle maker with cooking spray. Use a ¼ cup measuring cup and pour the batter into the waffle iron. Close the lid and cook the waffles until golden or don to your liking. For best results, I suggest following the timings provided by the waffle iron manufacturer. Once the waffles are done, transfer them to a wire rack and let them cool for a few minutes before glazing.
- Glaze them! In a shallow bowl, combine the melted butter, powdered sugar, cinnamon, and maple syrup using a fork or a whisk. Then, slowly add 1 tablespoon of milk at a time until the glaze comes together and is a pourable consistency. You can pour the glaze over the waffles or dip the waffles in the glaze and let them sit for a few minutes on the wire rack until it sets. I like to serve the waffles with extra berries to cut through the sweetness of the glaze!
FAQs about lemon blueberry waffles:
- What waffle maker did you use? This is the waffle maker that I used. However, after a little research, this is one that the same brand makes that is much more economical!
- Can I use a round waffle maker instead of a square one? Yes, absolutely!
- Do I have to use the maple cinnamon glaze? Not at all! You can use regular maple syrup if you’d like! A sprinkle of powdered sugar would also be delicious and would allow more of the delicate lemon flavor to shine through!
- Can I use more lemon zest? Yes, you can! You can double or even triple the lemon zest if you prefer more of a punch! I wanted these to have a delicate lemon flavor that just adds a citrusy touch to the blueberries and maple flavor.
Other Lemon or Blueberry recipes you might enjoy:
- Pucker-up Creamy Lemon Squares
- One Bowl Lemon Olive Oil Pound Cake
- Blueberry Cheesecake French Toast Casserole
- The Best Blueberry Muffins
- Easy Texas Blueberry Cobbler
- 1 ¾ cup all-purpose flour
- 2 tablespoons EACH: cornstarch AND sugar
- 2 teaspoons EACH: baking powder AND vanilla extract
- 1 tablespoon lemon zest (heaping)
- ½ teaspoon baking soda
- 6 tablespoons salted butter, melted + cooled
- 1 cup whole milk, room temp
- ½ cup sour cream, room temp
- 2 large eggs, room temp
- 1 cup blueberries (heaping)
- 3 tablespoons melted butter (salted or add a pinch)
- 1 cup powdered sugar
- Pinch of cinnamon
- 2 tablespoons maple syrup
- 1 ½ -3 tablespoons milk
- MIX: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together all the dry ingredients: flour, cornstarch, baking powder, and baking soda, set this aside for now. In an 8 cup measuring cup (or a medium bowl) whisk together the sugar, lemon zest, vanilla extract, butter, milk, sour cream, and eggs.
- BATTER: Pour the wet ingredients into the dry ingredients, and combine using a silicone spatula until half of the flour is incorporated. Stir in the blueberries carefully until most of the flour pockets are gone. Don’t over-mix! Small lumps in the batter are fine.
- MAKE WAFFLES: Spray the waffle iron with cooking spray (or brush with melted butter and a silicone brush.) Using a ¼ cup measuring cup (or whatever size is suggested by manufacturer), dollop the batter into the waffle iron grill. Close the lid and cook the waffles until golden and crisp (the timing will vary, I would go based on waffle iron manufacturers manual timing.) Transfer the prepared waffles to a wire rack while you prepare the glaze.
- GLAZE (optional): In a shallow bowl, combine the melted butter, powdered sugar, cinnamon, maple syrup using a whisk. Then, slowly add in 1 tablespoon of milk at a time until the glaze comes together and is a pourable consistency. When the waffles have cooled slightly, you can drizzle the prepared glaze on top or dip the waffles in the glaze and then let set on a wire rack for several minutes before serving. Serve with additional berries on the side!
- 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.