Need a little extra push to get out of bed this weekend? These vegan blueberry lemon waffles are all the motivation you need. They’re fluffy on the inside, crispy on the outside, and perfect for soaking up all the maple syrup your heart desires.

Pancakes or waffles? It’s a debate as old as time. Some like the softness of pancakes, while others prefer the crisp edges of waffles. Personally, I have always been on team pancakes, because they remind me of the Saturday mornings of my childhood. However, since purchasing this mini waffle iron while Black Friday shopping, I have found room in my heart for both breakfast treats.

Waffles have some distinct advantages that cannot be ignored. For one, the texture. Both pancakes and waffles (when cooked correctly) are fluffy on the inside, but pancakes are soft throughout, while waffles also have a nice crisp on the outside. Also, the shape of waffles is perfect for holding little pools of syrup!

The one thing I have always enjoyed more about pancakes is the variety of flavors. IHOP has 10+ different pancakes to choose from, but only one type of waffle (plain). This seems to be the case across most breakfast restaurants. However, this problem is easily solved when making waffles at home. If you make them yourself, you can add whatever flavors you want!

Blueberry lemon waffles are my favorite Sunday morning breakfast for the spring and summer. The bright, tangy flavor of the lemon is refreshing, and the juicy berries burst with sweetness in your mouth. You won’t find this combo on any restaurant menu!

If you like this recipe, you’ll be sure to love these blueberry banana pancakes topped with homemade blueberry sauce!

How To Make Vegan Blueberry Lemon Waffles

Ingredients:

• 2/3 cup unsweetened almond milk
• 2 tbsp canola oil
• 1/2 tsp vanilla extract
• 1/2 tsp apple cider vinegar
• 1/2 lemon zested and juiced
• 1/2 cup + 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1 1/2 tsp granulated sugar
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup blueberries fresh or frozen

Instructions:

1. Grease a waffle iron with cooking spray and preheat it.
2. In a liquid measuring cup, stir together the almond milk, canola oil, vanilla extract, apple cider vinegar, lemon juice, and lemon zest.
3. In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
4. Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined.
5. Spoon the waffle batter into the hot waffle iron and close the lid. Cook according to the manufacturer’s directions, or until desired crispness is achieved. Repeat until no batter remains.

Note:

Exact number of servings will vary based on the size of your waffle iron.

Nutrition Benefits of Vegan Blueberry Lemon Waffles

• Antioxidant-Rich Blueberries: Blueberries are packed with antioxidants, particularly anthocyanins, which contribute to their vibrant color. These compounds have been linked to various health benefits, including reduced oxidative stress and inflammation.
• Almond Milk: Unsweetened almond milk is a dairy-free alternative rich in vitamin E, which acts as an antioxidant. It is also low in calories and may contribute to heart health.
• Canola Oil: Canola oil is low in saturated fat and high in heart-healthy monounsaturated fats. It also provides omega-3 fatty acids, which are beneficial for brain and heart health.
• Vitamin C from Lemon Zest and Juice: Lemon zest and juice add a burst of vitamin C to the waffles. Vitamin C is essential for immune function, skin health, and wound healing.
• Whole Grains: The use of all-purpose flour is complemented by cornstarch, providing a balance. Whole grains contribute dietary fiber, supporting digestive health and providing a feeling of fullness.
• Low Added Sugar: The recipe uses a moderate amount of granulated sugar, keeping added sugars in check. Too much-added sugar is associated with various health issues, and this recipe offers sweetness without excess.
• Low in Saturated Fat: The overall saturated fat content is kept low, promoting heart health. Excessive saturated fat intake is linked to elevated cholesterol levels.
• Versatile and Customizable: This recipe allows for versatility. You can customize it based on dietary preferences or restrictions, making it suitable for various individuals.

FAQ

Can I use a different type of plant-based milk in these Vegan Waffles?

• Absolutely! Feel free to swap unsweetened almond milk with alternatives like soy milk, oat milk, or coconut milk based on your preference or dietary needs.

Are these Vegan Blueberry Lemon Waffles gluten-free?

• Certainly! You can make them gluten-free by using a gluten-free all-purpose flour blend. Ensure other ingredients like baking powder and baking soda are also labeled gluten-free.

Can I use frozen blueberries for these waffles?

• Yes, frozen blueberries work perfectly in this recipe. Whether fresh or frozen, the burst of blueberry flavor remains delightful. If using frozen, there’s no need to thaw them before mixing them into the batter.

How should I store and reheat leftover Blueberry Lemon Waffles?

• Allow any extra waffles to cool completely before storing them in an airtight container in the refrigerator. When reheating, use a toaster or toaster oven for a crispy texture, or warm them in a microwave for a softer feel. Stored properly, they should stay fresh for a few days.

Vegan Blueberry Lemon Waffles

Recipe by Food by AyakaCourse: Breakfast, BrunchCuisine: American, Vegan, Dairy FreeDifficulty: Easy

Servings

5

waffles

Prep time

10

minutes

Cooking time

25

minutes

Calories

138.1

kcal

You’ll want to get out of bed for these vegan waffles! Bursting with blueberries and lemon flavor, they’ll have everyone excited for breakfast.

Ingredients

• 2/3 cup unsweetened almond milk

• 2 tbsp canola oil

• 1/2 tsp vanilla extract

• 1/2 tsp apple cider vinegar

• 1/2 lemon zested and juiced

• 1/2 cup + 2 tbsp all-purpose flour

• 2 tbsp cornstarch

• 1 1/2 tsp granulated sugar

• 3/4 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup blueberries fresh or frozen

Directions

• Grease a waffle iron with cooking spray and preheat it.
• In a liquid measuring cup, stir together the almond milk, canola oil, vanilla extract, apple cider vinegar, lemon juice, and lemon zest.
• In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
• Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined.
• Spoon the waffle batter into the hot waffle iron and close the lid. Cook according to the manufacturer’s directions, or until desired crispness is achieved. Repeat until no batter remains.

Notes

• Exact number of servings will vary based on the size of your waffle iron.