Lemon blueberry buttermilk waffles. The freshness of lemons, plump blueberries, baked in a waffle iron to a crispy texture and buttery buttermilk flavor. Who’s in for a great breakfast?
I remember waffles being the best thing since slice bread. Way back when I was very young the thought of having a waffle for breakfast was like music to my ears. I remember begging my mother at the grocery store to buy the frozen pre made ones, and sometimes she would appease my demand and sometimes she wouldn’t. That was the gamble of a winy child. Skillful acting and environment planning, were my tools. Who wants to listen to a child persistently asking for something and the embarrassment card was always in my favor. Yes there was perhaps discipline later but who cared, all I could think of was putting some butter on the hot waffle straight out of the toaster and watching intently as it melted into the pockets. Then slowly I poured the maple syrup filling each square bowl of that crispy waffle with the syrup. Eating it was also a very mindful meditation cutting out each pocket of that waffle as to keep the maple syrup intact and not letting it spill out. The ending was being pulled out of my bliss by my mother yelling for me to hurry up or I would be late for school, bah humbug!
Well, shot back to present day, it’s close to the weekend, I don’t have to go to school although work is calling me. I have woken up early so I can enjoy not the frozen pre made waffles and synthetic maple syrup, but a fresh home made version, with great quality organic syrup, that is by far so much better. Do I still eat the waffles the same? Sometimes, but most of the time they are so good I just want to get each fork full into my mouth.. So this morning we decided to make a waffle infused with the freshness of some gifted lemons out of Arizona, nice plump blueberries pillaged out of my parents food pantry freezer, and a creamy vanilla laced batter that comes out of the waffle maker crispy on the edges and surface, and billowy soft on the inside. Today’s breakfast special Lemon Blueberry Buttermilk Waffles.
Easy breezy buttermilk waffles!
This recipe is so easy and quick to make, a blending of dry ingredients such as flour, sugar, baking powder, a pinch of salt. These all sifted together into a bowl then blessed with nice flavor morsels of fresh grated lemon zest. The wet components eggs, buttermilk, melted butter, lemon juice, vanilla, all hand whisked to beautiful consistency. The final stages mixing the wet into the dry slowly and blending till that batter looks like velvet on a smooth spoon. Thanks to modern innovation “a waffle maker” the Cuisinart Breakfast Central by Cuisinart. Some brief time, and flipping the iron from side to side the waffles are done. The smell of them cooking is heavenly, that butter, vanilla, lemon, wafting through the air is heavenly. I usually have the oven on to a very low temperature to keep the already baked waffles warm and crispy on a baking sheet, as the others are being done. I whipped up some cream with a bit of vanilla and sugar, peaks coming firm and stiff. The maple syrup Nicoletta and I are very fussy about. Organic and pure. A must and so sometimes have to accept the cost, but it is so good. A few fresh blueberries on top and breakfast is served. Come and get it!
The fork goes in and you hear that crispiness. Then the fork falls into the light clouds of softness on the inside. The flavor of this waffle so so good, so buttery, crispy and yet soft, with surprising bursts of blueberry through out the inside. The topping, fresh blueberries that explode with juiciness as you bite into them. Make sure to keep your mouth closed, don’t want to spray your loved ones with that juice, lol. That light creamy semi sweet whipped cream in combination with the caramel brown sugar flavor of the maple syrup. What more can I say! We all really enjoyed them, and much to my dismay they are all gone.
These are times to be cherished, good food, loved ones, friends, and especially these Lemon Blueberry Buttermilk Waffles.
Song of the day: “Albatross” by Big Wreck. This is a great Canadian band, with massive amounts of talent and craftsmanship!Print
- 2 cups all purpose unbleached flour
- 1 cup blueberries
- 1 and 2/3 cup buttermilk
- 1/3 cup melted butter unsalted
- 2 large organic free range eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp organic brown sugar
- 1 Tbsp baking powder
- dash of salt
- whipping cream (optional)
- a handful fresh blueberries
- organic maple syrup
- Preheat waffle iron.
- In a sifter add flour, salt, baking powder, sugar.
- Sift dry ingredients into a large bowl, then add lemon zest.
- Melt butter and let cool a bit.
- In another bowl add eggs, buttermilk, vanilla, lemon juice, melted butter and blend.
- Pour the wet ingredients a little at a time into the dry until mixed well. Add in blueberries
- Open waffle iron, place batter into the iron just to cover bottom plate. and gently mix.
- Close iron, turn over and cook for 2 minutes (I usually set the iron to about a 5 to heat up then turn it to a 3 and 1/2 – 4 using the first waffle to gauge cooking time and heat).
- Take waffle out of iron.
- Place the waffle on a baking sheet in a 100° F oven to keep warm while cooking the rest of the batter.
- Serve waffles with a drizzle of organic maple syrup, a few blueberries and a dollop of whipping cream (optional).
And if you like waffles as much as we do, we also have a chocolate chip version!
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