Lemon Belgian Waffles with Blueberry Syrup Recipe

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Juanita Caldwell Modified: March 25, 2022
Lemon Belgian Waffles with Blueberry Syrup Recipe

How To Make Lemon Belgian Waffles with Blueberry Syrup

These lemon belgian waffles are made with delicious lemon-flavored waffles drizzled with sweet blueberry syrup for a filling and satisfying meal.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Serves:

Ingredients

  • 2cupsall-purpose flour
  • ½tspBaking Soda
  • ½tspsalt
  • 1cupbuttermilk
  • ½cupmilk
  • 2tbspvegetable oil,or melted butter, cooled
  • 2tbspapplesauce
  • 2large eggs,separated
  • 2tbspgranulated sugar
  • tbsplemon zest
  • 2tbsplemon juice

For the Blueberry Syrup:

  • cupgranulated sugar,or more to taste if you want it sweeter
  • 2tbspcornstarch
  • 1cupcold water
  • 2cupsfresh blueberries,frozen works too
  • tbsplemon juice

Instructions

  1. Preheat Belgian waffle iron and butter if necessary. In a mixing bowl, whisk together flour, baking soda, and salt.

  2. In a separate large mixing bowl, whisk together buttermilk, milk vegetable oil, applesauce, egg yolks, sugar, lemon zest, and lemon juice.

  3. In a small mixing bowl, using an electric hand mixer, beat 2 egg whites until soft peaks form.

  4. While whisking, slowly add flour mixture to buttermilk mixture and whisk just until combined. Using a rubber spatula, gently fold egg whites into batter just until combine.

  5. Cook batter on waffle iron according to manufactures directions, until golden. Slowly lift the lid when removing the waffle from the iron so the waffle doesn’t split.

  6. Serve warm with Blueberry Syrup, Vanilla Cream Syrup, Maple Syrup or butter, and powdered sugar.

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.

  2. Once the 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.

  3. Store in refrigerator up to one week.

Nutrition

  • Calories: 347.69kcal
  • Fat: 7.88g
  • Saturated Fat: 1.51g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 4.30g
  • Polyunsaturated Fat: 1.42g
  • Carbohydrates: 61.13g
  • Fiber: 2.57g
  • Sugar: 24.08g
  • Protein: 8.82g
  • Cholesterol: 65.67mg
  • Sodium: 412.24mg
  • Calcium: 93.14mg
  • Potassium: 209.82mg
  • Iron: 2.44mg
  • Vitamin A: 43.31µg
  • Vitamin C: 11.65mg
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