Pancakes or waffles? It’s a debate as old as time. Some like the softness of pancakes, while other 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 all the way 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!
More of a pancake fan? Try out the best vegan pancake recipe.
Blueberry Lemon Waffles (Vegan)
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
Instructions
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Grease a waffle iron with cooking spray and preheat it.
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In a liquid measuring cup, stir together the almond milk, canola oil, vanilla extract, apple cider vinegar, lemon juice, and lemon zest.
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In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
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Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined.
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Spoon the waffle batter into the hot waffle iron and close the lid. Cook according to manufacturer’s directions, or until desired crispness is achieved. Repeat until no batter remains.
Recipe Notes
- Exact number of servings will vary based on the size of your waffle iron.