(This Lemon Blueberry Dairy Free Belgian Waffles recipe is inspired by the recipe found on at Something Swanky here.)
Step by Step Instructions:
Lemon Blueberry Dairy Free Belgian Waffles are light, healthy, and perfectly delicious, so here’s what you’ll need to make them: Salt, 2 Eggs or Egg Substitute, 1 3/4 cup AP Flour, Almond Milk, Baking Powder, Coconut Oil, Ground Ginger, Corn Starch, 1 Lemon, 2 tablespoons Sugar, 1 cup Blueberries (fresh in this case but frozen works too), Cinnamon, and Vanilla Bean Paste.
Say hello to my new Belgian Waffle Maker by Hamilton Beach! Go ahead and plug in your waffle iron so it can preheat while you whip up the batter for these delicious Lemon Blueberry Dairy Free Belgian Waffles.
Grab a large bowl, and add 1 3/4 cup of all-purpose flour, 1/4 cup of corn starch, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/4 teaspoon of salt, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of ground ginger.
Then whisk the dry ingredients together.
Measure out 1/2 cup of coconut oil. Most often, your coconut oil will be solid, because it melts at 75 degrees. So just pop it in the microwave until it fully melts, and that should take around a minute.
Here’s the oil once it’s melted and clear.
Measure out your egg substitute for 2 eggs, or break 2 eggs and whisk together.
Next you’ll zest a lemon, and to me the microplane grater is the best tool for this.
Then in a 2 cup measuring cup, add the juice of half a lemon.
Pour in almond milk to the lemon juice so that you have a total of 1 3/4 cup of milk/lemon juice.
Add the milk/lemon juice to the dry ingredients along with the eggs, coconut oil, and a tablespoon of vanilla bean paste.
The vanilla bean paste is hiding as it’s a bit heavier, so I wanted to be sure you saw it here.
Then stir the batter with a wooden spoon until it’s well combined.
Add a cup of fresh blueberries and the lemon zest to the batter, and fold it all together.
Here’s the batter ready to go, and you can see flecks of vanilla bean, lemon zest, and the lovely blueberries.
My waffle iron calls for 1/3 cup of batter per waffle, so make sure you add the amount your iron calls for.
Then close the lid and let the waffles cook for about 3 1/2 minutes, and you’ll see the steam flowing which you can barely make out here. I noticed once I could really start smelling the blueberry and lemon flavors that my Lemon Blueberry Dairy Free Belgian Waffles were nearly done.
Here are my Lemon Blueberry Dairy Free Belgian Waffles, and aren’t they lovely? You can see they are light and fluffy with blueberry flavor everywhere, and yet are still browned on the outside. I used chopsticks to help ease the waffles out of the waffle iron, and enjoy these right away while they’re still warm. I love topping mine with pure maple syrup, fresh blueberries and a little lemon zest. And they’re freaking delicious! Happy waffle making!
Lemon Blueberry Dairy Free Belgian Waffles
Yield 5 people
These waffles are light and fluffy with a lovely lemon flavor and fresh blueberries throughout. So crazy good!
- 1 3/4 c. AP (all purpose) Flour
- 1/4 cup Corn Starch
- 2 tbsp. Sugar
- 1 tbsp. Baking Powder
- 1/4 tsp. Salt
- 1/4 teaspoon Ground Ginger
- 1/2 tsp Cinnamon
- 2 Eggs (or Egg Substitute)
- Juice of 1/2 Lemon
- 1 3/4 c. Almond Milk
- 1/2 c. Coconut Oil (or Canola Oil)
- 1 tbsp Vanilla Bean Paste
- Zest of 1 Lemon
- 1 cup Blueberries (fresh or frozen)
- Pure Maple Syrup
- Fresh Blueberries
- Lemon Zest
- Begin by preheating your waffle iron, and be sure you have checked your instructions to know how much batter you’ll need for your waffles as each iron is different.
- In a large bowl, combine the AP flour, corn starch, sugar, baking powder, salt, cinnamon, and ginger until it’s well combined.
- Then zest 1 lemon, and set the zest to the side. And add the juice of half a lemon to a 2 cup measuring cup. Pour in enough almond milk to then get the milk and lemon juice combo to be 1 3/4 cup.
- Then add the lemon juice and milk to the dry ingredients along with 2 eggs, 1/2 cup of coconut oil (melted), and a tablespoon of vanilla bean paste. Stir with a wooden spoon until the batter is well combined.
- Fold in the blueberries and lemon zest to the batter, and then once your waffle iron is hot, spray it with cooking spray. Then measure out your batter for each waffle section on the iron (as your instructions state). So in my case I used 1/3 cup of batter and cooked my waffles for about 3 1/2 minutes.
- Carefully remove the waffles from the iron once cooked, and I find using a wooden tool is best so it doesn’t scratch your iron. I like to use chopsticks to gently ease the waffles out of the iron, and that works perfectly! Enjoy the waffles while they’re still warm and top with maple syrup, fresh blueberries and lemon zest and enjoy!
My waffle maker let me get about 11 waffles out of this recipe, but your total number of waffles will vary based on the size of your waffle iron.
Serving Size 2 waffles
Amount Per Serving
% Daily Value
Total Fat 25 g
Cholesterol 74 mg
Sodium 238 mg
Total Carbohydrates 52 g
Dietary Fiber 4 g
Sugars 10 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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