Blueberry Buttermilk Waffles with Lemon Zest
Make mini waffles loaded with blueberries and lemon zest
Ingredients
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup buttermilk
- 4 tbsp salted butter melted
- 1 large egg
- extra butter for greasing the waffle maker
- 1 cup fresh blueberries
- 1 lemon, zest only
Instructions
- In a large mixing bowl combine: the flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
- Now melt the butter in the microwave or a pot and allow a few minutes to cool.
- Measure out 1 cup of milk into a measuring cup with space so you can add 1 cracked egg along with the lemon zest. Stir well to combine. Once the butter has cooled a bit, add it as well.
- Make a well in the center of the dried ingredients and pour in the wet ingredients.
- Mix it all together until it is just combined and there is no dry flour. You don't need to work out any lumps. It's important not to overmix the batter.
- Gently fold the fresh blueberries into the waffle batter.
- The batter can sit out while the waffle maker heats up. The batter will thicken some as the flour hydrates.
- Once the waffle maker is hot. Brush butter on both top and bottom of the waffle maker then add your batter.
- Cook the waffle until they are golden brown and are easy to remove with a spatula that won't scratch the waffle maker.
- You can keep waffles warm in an oven set to the lowest temperature. Don't stack the waffles. they will get soggy.
- Serve with powdered sugar, butter, and/or real maple syrup.