I’ll be telling you exactly how to make delicious Lemon Blueberry Waffles. It’s the perfect breakfast for a breakfast date, let’s get started!
Table of Contents
Why You’ll Love This
- No “Gamey” Egg Smell: I show you a specific trick to clean up your eggs so the batter smells fresh, not raw.
- Crispy Yet Fluffy: We use a wire rack trick to keep them from sweating and getting soggy.
- Simple Pantry Ingredients: You can use vegetable oil or grapeseed oil, vanilla sugar or extract—whatever you have on hand works.
If you love these fruity, fluffy waffles, also try my Carrot Cake Loaf with Cream Cheese Frosting—it’s got that same zingy sweetness in loaf form! Get the recipe here
What You’ll Need
Special Equipment
- Waffle Iron (non-stick preferred)
- Hand mixer or whisk (hand mixer recommended for fluffier eggs!)
- Wire cooling rack (essential for crispiness)
The Wet Mix
- 2 large eggs
- ½ cup granulated sugar
- ½ cup grapeseed oil (or vegetable oil)
- 1 ½ cups milk
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
- 1 tsp lemon zest (adjust to preference—I like it zesty!)
The Dry Mix
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
The Mix-ins
- 1 cup blueberries (fresh or frozen)
Let’s Get Mixing!
1. Prep the Eggs (The Secret Step)
First things first, crack two eggs into a large bowl, but here’s the key: remove that little white stringy part called the chalaza. This tends to make whatever we’re making smell a little bit raw or gamey, and we don’t like that! So just go ahead and remove it.
2. Whisk Sugar & Eggs
Add the sugar and start whisking until you have a light yellow and fluffy consistency.
Tip: Whisking by hand is no joke! If you have a hand mixer, pop it out and save your arm.
3. Add Liquids
Add your oil (grapeseed or vegetable), salt, vanilla, and milk. Then comes the freshness—zest that lemon right in there. Mix well.
4. The Batter
Add the flour and baking powder. Mix until just combined. It might seem a bit lumpy, but that’s okay—those little lumps are fine. We don’t want to overmix and make it hard and rubbery.
5. Fold in Fruit
Gently fold in the blueberries. Without blueberries, you could leave it plain or add whatever fruit you like.
6. Cook
Preheat your nonstick waffle iron (usually no grease needed). Add ladles of batter, careful not to overfill (it oozes out). Close lid. Done when green light comes on or steam stops.
7. Cool Properly (Crucial Tip!)
Pro Tip: Remove waffle and place immediately on wire rack. Do not stack on plate—they sweat and get soggy. Air circulation = crispy waffles!
8. Serve
Top with fresh berries, pancake syrup, honey, whipped cream, or honey butter. Absolutely delicious!
If you like this recipe Explore more recipes
Craving more bakery vibes? If you love this, also try my One-Bowl Brownies with Crackly Tops for fudgy perfection or Sourdough Croissants (the 3-day process that’s totally worth it). Brownies here | Croissants here
FAQs
Why remove the white part of the egg?
The chalaza (white stringy part) gives baked goods a raw/u0022gameyu0022 smell. Removing it keeps batter fresh and sweet.
can I use frozen blueberries?
Yes! Fold in frozen at end (no thawing). Work quickly to minimize juice bleed.
Why wire rack?
Most important step! Hot waffles on plates trap steam = soggy. Wire rack = air circulation = crispy.
Butter instead of oil?
Yes—use cooled melted butter. Oil keeps it moist and neutral.
No hand mixer?
Whisk by hand (arm workout!), but get eggs/sugar fluffy before adding liquids.
Delicious Lemon Blueberry Waffles
Course: Breakfast / BrunchCuisine: AmericanDifficulty: Easy4-6
Waffles10
minutes15
minutes380
kcal25
minutesCrispy-outside, fluffy-inside waffles with fresh lemon zest and blueberries. Chalaza removal = no eggy smell. Wire rack = perfect crispiness.
Ingredients
- Equipment Needed:**
Waffle iron (non-stick)
Hand mixer or whisk
Wire cooling rack
- Ingredients:
- Wet Mix:
2 large eggs (chalaza removed)
½ cup (100g) granulated sugar
½ cup (120ml) grapeseed oil (or vegetable)
1½ cups (360ml) milk
1 tsp vanilla extract (or vanilla sugar)
1 tsp lemon zest
- Dry Mix:
2 cups (250g) all-purpose flour
1 tbsp baking powder
½ tsp salt
- Mix-ins:
1 cup (150g) blueberries (fresh or frozen)
Directions
- Crack eggs, remove chalaza (prevents raw smell).
- Beat eggs + sugar until pale/fluffy (hand mixer best).
- Add oil, salt, vanilla, lemon zest. Mix.
- Add milk, stir to combine.
- Add flour + baking powder. Mix until just combined (lumps OK).
- Gently fold in blueberries.
- Cook in preheated waffle iron (¾ full, no overfill).
- Immediately to wire rack—no stacking!
Notes
- Storage: Warm in oven (lowest setting, on rack) if not serving immediately.
- Chalaza: Removes “eggy” smell/taste.
- Frozen Berries: No thaw, fold gently at end.
- Substitutions: Butter for oil, any berries, or plain.
