Lemon Belgian Waffles with Blueberry Syrup

Soft and tender waffles with a delicious bright lemon flavor. They're perfectly paired with the finishing touch of sweet blueberry syrup.

Course: Breakfast
Cuisine: American
Keyword: Lemon Waffles
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Author: Jaclyn


  • 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

Blueberry Syrup

  • 1/3 cup granulated sugar, or more to taste if you want it sweeter
  • 2 Tbsp cornstarch
  • 1 cup cold water
  • 2 cups fresh blueberries (frozen works too, I use frozen when not in season)
  • 1 1/2 tbsp lemon juice


  1. Preheat a Belgian waffle iron (and butter if necessary). In a mixing bowl, whisk together flour, baking soda and salt. In a separate large mixing bowl, whisk together buttermilk, milk vegetable oil, applesauce, 2 egg yolks, sugar, lemon zest and lemon juice. In a small mixing bowl, using and electric hand mixer, beat 2 egg whites until soft peaks form.
  2. While whisking, slowly add flour mixture to buttermilk mixture and whisk just until combine (don't over-mix, batter should be slightly lumpy). Using a rubber spatula, gently fold egg whites into batter just until combine. Cook batter (mine fit about 3/4 cup) on waffle iron according to manufactures directions, until golden (cooking time will vary depending on brand and model of waffle iron). Slowly lift lid when removing waffle from iron so waffle doesn't split. Serve warm with Blueberry Syrup, Vanilla Cream Syrup, Maple Syrup or butter and powdered sugar.
  3. Lemon Poppy Seed Variation: simply mix in 3 Tbsp poppy seeds into flour mixture and prepare as directed. I would recommend serving them with Vanilla Cream Syrup and if you want to make it Lemon Vanilla Cream Syrup just add a little bit of lemon zest and a squeeze of lemon juice.

Blueberry Syrup

  1. Whisk together sugar and cornstarch in a medium saucepan. Stir in water, add blueberries and lemon juice. Cook mixture over medium high heat, stirring frequently until mixture reaches a boil. Once mixture reaches a boil, reduce heat to medium low and allow to gently boil for 1 minute, stirring constantly. Pour syrup into a blender, cover and blend on low speed about 1 minute until well pureed. Alternately, if you don't want skins and seeds, force mixture through a fine mesh sieve into a bowl. Store in refrigerator up to one week (You will likely have some left over, it makes great blueberry lemonade. Just add cold blueberry syrup and lemon juice to sparkling water to taste).
  2. Recipe Source: Cooking Classy