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Homemade Lemon Belgian Waffles with Blueberry Syrup photo

Lemon Belgian Waffles with Blueberry Syrup

Wake up to these zesty Lemon Belgian Waffles topped with sweet blueberry syrup for a delicious breakfast treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Waffles:
  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 1/2 cup milk
  • 2 Tbsp vegetable oil (or melted butter, cooled)
  • 2 Tbsp applesauce
  • 2 large eggs, separated
  • 2 Tbsp granulated sugar
  • 1 1/2 Tbsp lemon zest
  • 2 Tbsp lemon juice
For the Blueberry Syrup:
  • 1/3 cup granulated sugar (or more to taste)
  • 2 Tbsp cornstarch
  • 1 cup cold water
  • 2 cups fresh blueberries (frozen works too)
  • 1 1/2 Tbsp lemon juice

Equipment

  • Waffle Maker
  • Mixing Bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Method
  1. In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate bowl, combine the buttermilk, milk, vegetable oil, applesauce, egg yolks, granulated sugar, lemon zest, and lemon juice. Mix until well combined.
  2. Pour the wet mixture into the dry ingredients and stir gently until just combined. It’s okay if there are a few lumps; overmixing can lead to tough waffles.
  3. In a clean bowl, use a whisk or electric mixer to beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter.
  4. Preheat your waffle maker according to the manufacturer's instructions. Once it's hot, lightly grease it with non-stick spray or a small amount of oil.
  5. Pour the appropriate amount of batter into the preheated waffle maker, close the lid, and cook until the waffles are golden brown and crisp. This usually takes about 4-5 minutes, depending on your waffle maker.
  6. While the waffles are cooking, prepare the blueberry syrup. In a medium saucepan, combine the blueberries, sugar, cornstarch, cold water, and lemon juice. Cook over medium heat, stirring gently until the mixture comes to a boil and thickens. Remove from heat and let it cool slightly.
  7. Serve the warm waffles topped with the blueberry syrup. Add a sprinkle of powdered sugar or a dollop of whipped cream if desired.

Notes

  • For extra fluffiness, ensure the egg whites are beaten to stiff peaks before folding them into the batter.
  • Try different toppings like whipped cream, fresh fruits, or even chocolate chips!
  • If you have leftovers, store them in an airtight container in the fridge for up to 3 days.