If you’re a fan of sweet and tangy breakfast treats, then you need to try our blueberry lemon oven baked waffles recipe. These waffles are the perfect blend of fluffy and crispy, with a zesty lemon kick and juicy blueberries in every bite. Whether you’re serving them up on a lazy Sunday morning or as a fun way to jazz up your breakfast board, these waffles are sure to be a hit with the whole family.
Not only are these waffles absolutely delicious, but they’re also incredibly easy to make. With just a few simple ingredients and a waffle maker, you’ll have a stack of golden brown waffles in no time. Plus, we’ve included tips for storing and freezing the waffles, as well as substitutions for dietary restrictions. So what are you waiting for? Whip up a batch of these blueberry lemon waffles and start your day off right!
I have been baking my whole life and these this sheet pan pancake recipe are tested and great to pair with your favorite brunch. Especially my Crunchy Berries French Toast to my cinnamon toffee banana bread are a huge hit in my kitchen when I’m looking for big flavors but running short on time.
To make Blueberry Lemon Oven Baked Waffles, you will need the following ingredients:
- all-purpose flour
- granulated sugar
- baking powder
- milk (could be dairy-free)
- unsalted butter
- large egg
- lemon juice
how to make blueberry lemon waffles
- STEP ONE: Preheat your oven to 350°F if using the waffle molds or heat the waffle iron.
- STEP TWO: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt.
- STEP THREE: In a separate bowl, whisk together the wet ingredients: milk, melted butter, egg, and lemon juice..
- STEP FOUR: Combine the wet ingredients with the dry ingredients and mix until you have a smooth batter. Fold in the blueberries gently.
- STEP FIVE: Silicone waffle molds are ready to go, no need to grease. Start spooning into molds until full. If using a waffle iron grease your waffle maker with cooking spray, vegetable oil, or coconut oil. Pour the batter into the waffle maker according to the manufacturer’s instructions. Cook until the waffles are golden brown and crispy.
- Repeat the process with the remaining batter until all the waffles are cooked.
- Serve the waffles warm with a drizzle of maple syrup, blueberry sauce, or your favorite toppings.
How to Store Waffles
If you have any leftover Blueberry Lemon Oven Baked Waffles, you can store them in an airtight container in the refrigerator for up to 3 days. To prevent them from sticking together, place a sheet of parchment paper between each waffle. When you are ready to eat them, simply reheat them in a toaster or toaster oven until they are warm and crispy.
If you want to store them for a longer period, you can freeze them for up to 3 months.
How to Freeze
Freezing Blueberry Lemon Oven Baked Waffles is a great way to have a quick and easy breakfast on hand for busy mornings. Here’s how to freeze them properly:
- Let the waffles cool down to room temperature.
- Once cooled, place the waffles on a baking sheet and freeze them for about 1 hour.
- Once frozen, transfer the waffles to a freezer-safe bag or airtight container.
- Label the container with the date and contents.
- When you are ready to eat them, simply reheat them in a toaster oven or microwave until they are warm and crispy.
One of the best things about Blueberry Lemon Oven Baked Waffles is that they are very versatile, and you can make substitutions to suit your dietary needs and preferences. Here are some substitutions you can make:
- All-purpose flour can be substituted with oat flour, almond flour, or potato starch for gluten-free waffles.
- Milk can be substituted with almond milk, soy milk, or coconut milk for vegan waffle recipes.
- Butter can be substituted with coconut oil or canola oil for vegan and vegetarian diets.
- For vegan waffle recipes, you can substitute the egg with a flax egg or a mashed banana.
- Blueberries can be substituted with other fresh berries such as strawberries, raspberries, or blackberries.
- If you don’t have all the ingredients on hand, you can use a waffle mix or pancake mix and add fresh blueberries and lemon juice and zest to it.
- Instead of serving the waffles with maple syrup, you can make a quick blueberry sauce by heating up extra blueberries with a drizzle of lemon juice and maple syrup.
How do you make waffles that aren’t soggy? To make waffles that aren’t soggy, ensure that the waffles are cooked until they are golden brown and crispy on the outside. This can be achieved by using a waffle maker with a high heat setting and not overcrowding the waffle iron.
Should you let waffle batter rest? Yes, letting waffle batter rest for about 5 minutes allows the gluten to relax, resulting in lighter and fluffier waffles. It also allows the flavors to meld together for a more delicious waffle.
Why won’t my waffles get crispy? There are a few reasons why waffles may not get crispy, such as using too much oil in the batter, not preheating the waffle iron, and not cooking the waffles for long enough. To get crispy waffles, ensure that the waffle iron is preheated, the batter is not too oily, and cook the waffles until they are golden brown and crispy on the outside.
bbq bakers tips and tricks
- For an extra burst of lemon flavor, add a tablespoon of lemon zest to the waffle batter.
- If you don’t have fresh blueberries, you can use frozen blueberries instead. Just make sure to thaw, drain them first and pat them dry with a paper towel.
- To make a fun breakfast board, arrange the Blueberry Lemon Oven Baked Waffles with fresh berries, lemon sorbet, vanilla ice cream, and peanut butter.
Are you tired of boring breakfasts? Spice up your mornings with our blueberry lemon waffles recipe! These waffles are so fluffy and golden brown, they’ll make you forget your first-time waffle woes. With juicy blueberries and a zesty lemon kick, these waffles are the ultimate breakfast treat. Warning: may cause extreme waffle addiction.
Blueberry Lemon Waffles
- 1½ cup all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk could be dairy free
- 3 tablespoon unsalted butter
- 1 large egg
- 1 tablespoon lemon juice
- 1 cup blueberries
- Preheat oven to 350℉ if using the waffle molds or heat waffle iron.
- Sift 1½ cup all-purpose flour, 3 tsp baking powder, ¼ cup sugar, and ½ tsp salt together in a large bowl. Make a well in the center and add 1 cup milk, 3 tbsp. melted butter, and 1 large egg; mix until smooth.
- Slowly stir in the 1 cup blueberries and 1 tbsp. lemon juice.
- Let the batter sit for 5 minutes as you heat the stove in the next step. This gives the batter a chance to thicken.
- Divide the batter evenly amongst the 8 wells of the silicon waffle molds. I like to hold the molds on a cookie sheet. The molds can be a little floppy.
- Bake for about 18-20 minutes until the waffles are a golden brown. Remove from the oven and allow to cool slightly before transferring to a plate and serving. To serve top with berries and maple syrup.
- Cover and store leftover waffles in an airtight container in the refrigerator for up to 5 days. Top with homemade whipped cream.
- Make Ahead & Freezing Instructions: You can make the batter the night before but be sure to prepare first thing as the baking powder activates as soon as it is mixed with the wet ingredients. Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Bake for 6–8 minutes or until defrosted and warm.
- Fruit: You can use frozen or fresh, it’s up to you. Just note that frozen will run and give you that purple color to your waffles and tend to be more watery thus change the consistency of your batter. No big deal!
- Milk: You can use any type of milk, dairy or nondairy, and any fat percentage.
- Can I add mix-ins like nuts or chocolate chips? Yes, of course. For chocolate chips I would recommend ½ cup, or nuts 1/7 cup into the batter after combining the wet and dry ingredients in step 2.
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