Delicious vegan lemon blueberry waffles bursting with delicious, tangy, sweet lemon flavour! They're crispy on the outside, fluffy on the inside and perfect for breakfast or brunch...AND, they also happen to be gluten-free!
The first time I tested this recipe, my littlest one proclaimed that this is what she is going to pick to have as her birthday breakfast. Yes, these vegan gluten free lemon blueberry waffles are THAT good. And that was after testing the recipe for the first time!
Lemons and Blueberries Make Such a Great Combo...
...especially in lemon waffles! The lemon adds a nice lemony, mouth-watering flavour, while the blueberries add little bursts of blueberry sweetness. It's also a very "spring-like" combo, don't you think?
As I write this, it's currently February and blueberries are definitely not in season where I live. This is my way of bringing a little spring into dreary February. Spring- and/or summer-like things are always welcome here.
I've already gone there with my berry filled banana berry granola yogurt parfait! When I see fresh berries, it's hard to resist. I love them, don't you?
The Best Kind of Blueberries to Use for Lemon Blueberry Waffles
As you can see in my pics, I was able to find some fresh berries to use as garnish (you can also top with blueberry sauce, lemon curd, or coconut whip!), but in the waffles, I use frozen, wild blueberries.
I recommend using frozen, wild blueberries in this fluffy vegan waffle recipe because they're smaller than fresh, regular berries so you can fit more into the waffle. I also like using them because they're less juicy and they'll make less of a mess in your waffle maker.
Keep in mind though, that no matter what type of blueberries you use, you will get some blueberry stickiness to clean up after you make them.
The waffle maker I use (and love!) is teflon-free, non-stick, so that makes cleanup a little easier, but if you can't find frozen wild blueberries, try to use smaller fresh blueberries rather than the larger ones.
If you've been following along for a while or if you've done any poking around on my website, you'll know that I love coming up with easy vegan breakfast recipes, especially vegan gluten free waffle recipes.
This is the actually one of many gluten free waffle recipes on this site, here are the others:
- Easy Vegan Gluten Free Waffles
- Vegan Banana Waffles
- Vegan Gluten Free Apple Cinnamon Waffles
- Vegan Gluten Free Gingerbread Waffles
- Vegan Gluten Free Pumpkin Spice Waffles
And there's more to come, I just have to space them out a bit, I don't think it would be a great idea to give you a bunch of waffle recipes in a row. But they're coming, so look out for them. In the meantime, enjoy your vegan gluten free lemon blueberry waffles!
If You Make These Vegan Blueberry Waffles...
...please let me know! You can do so by leaving a comment below or by posting a pic on Instagram and tagging me so I can see 🙂
If you like this vegan gluten free waffle recipe, you may also like these other easy vegan gluten-free recipes!
- Vegan Banana Pancakes
- Easy Vegan Gluten-Free Pancakes
- Tofu Breakfast Burritos
- Peanut Butter Granola Clusters
- Banana Steel Cut Oats
- Fluffy Gluten-Free Blueberry Pancakes
How to Make Vegan Gluten Free Lemon Blueberry Waffles
Vegan Gluten Free Lemon Blueberry Waffles
Suggested Equipment:
Ingredients:
- 1 ¼ cups unsweetened dairy-free milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons ground flax seeds
- 1 tablespoon pure maple syrup
- 3 tablespoons lemon juice
- 2 cups gluten free flour blend **see important note about flour below**
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup frozen wild blueberries (see note below)
- fresh blueberries, for garnish (optional)
- coconut whip, for garnish (optional)
Instructions:
- Turn oven on to "warm" setting or to 200°F to keep your finished waffles warm and crispy (click here for more info on keeping waffles crispy).
- Turn on waffle maker to desired temperature setting. Setting will vary depending on your waffle maker and how you prefer your waffles.
- Whisk almond milk, coconut oil, vanilla, ground flax seeds, maple syrup, and lemon juice together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
- Whisk flour, baking powder, baking soda, salt, and lemon zest together in a large bowl.
- Slowly add wet ingredients to the dry ingredients. Mix well until all ingredients are incorporated.
- Ladle enough waffle mixture into your waffle maker so the bottom of the waffle maker is filled. Sprinkle 1 tablespoon (per waffle) of the frozen berries on top of the batter. Close waffle maker and cook according to your maker's directions.
Recipe Notes:
- This recipe makes 4 standard sized round waffles.
- It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour in the red bag, not the blue bag!), so please know that your results may not be the same as mine if ingredients are substituted.
- This recipe will NOT work with coconut flour.
- These waffles freeze very well. Simply cool the waffles after they have been made, cut into quarters, and freeze. When ready, heat in your toaster, oven, or toaster oven.
- I recommend using frozen wild blueberries in this recipe. Frozen because they are less juicy and will make less of a mess in your waffle maker. Wild blueberries because they are smaller than fresh, regular berries. If you can't find frozen wild blueberries, try to use smaller fresh blueberries rather than the larger ones.
- Nutrition info listed below is for 1 of 4 waffles (without any toppings) and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.
Paula says
Hi, I would love to try this waffle recipe but not sure what I can substitute the oil for, as I can’t have oils. Any suggestions would be appreciated. Thank you.
Gwen Leron says
Hi Paula, I have not tried making this recipe without oil. While there are many great oil replacements, I'm not sure which one would be a good sub for it in this particular recipe since the oil contributes to the crispiness of the waffle. I have had readers comment on my other waffle recipes that they used plain applesauce in place of the oil and their waffles turned out great, I would start there and see how that goes. If you try it, please let me know how they turn out and let me know if you have any further questions!
Kristen says
Hi Paula (and anyone else wondering),
I made these again today and used applesauce in place of the oil. It worked great and I couldn't tell a difference from the time I made them with oil.
Gwen Leron says
Thanks for coming back to let everyone know it turned out well for you, Kristen, I appreciate it!
Kristen says
These were great! I want to try a GF diet to help my Hashimoto’s, but I’ve been very resistant because I love love love my baked goods and there are few things I love more than waffles on a Sunday morning.
I used the Bob’s Red Mill blue bag because that’s all I had on hand, but it still worked quite well. They’re a little denser with a hint of a gummy texture, but they were **delicious*** and I would definitely make them again (with the right flour 😊). I look forward to trying more recipes from this site! Thanks!
Gwen Leron says
Hi Kristen! Yes, the flour in the blue bag doesn't result in waffles that have the best texture, BUT, I'm glad you still enjoyed them and that they still tasted great! I hope you enjoyed the rest of the recipes you try here and if you ever have any questions about any of them, feel free to get in touch.
Kristen says
I made these again today with the red bag and they were awesome!
Gwen Leron says
Wonderful! 🙂
Heidi says
My daughter, who needs to eat gluten free, but is being resistant, loved these waffles. So crunchy on the outside and chewy on the inside. At least that is how they turned out with the flour I used. I didn't have Bob's Red Mill Gluten Free Flour on hand. I only had Better Batter. I am going to try them with some Bob's Flour just out of curiousity, but my girls loved them with Better Batter.
Gwen Leron says
Hi Heidi! I'm so glad to know that they are approved by your daughter 🙂 I'm also glad that they turned out well with that flour blend, good to know. And that is exactly how they turn out with the Bob's Red Mill all-purpose gf flour, soft on the inside, crispy on the outside! Good luck with your daughter and her resistance to eating gluten-free, I am sure everything will work out well. I have plenty of other recipes on my site (lots of other waffles, too!), feel free to reach out if you are looking for something.
Karsen Delgado says
These were incredible! Thank you so much. I have struggled finding gluten free waffle recipes that weren’t too tacky or gluey. Mil gracias!
Gwen @ Delightful Adventures says
You're very welcome, I'm very happy to hear this, Karsen! You'd never know they were vegan AND gluten-free the way the texture comes out. So glad you like them, thanks for your note! 🙂
Kate says
Would these work as a pancake? I don’t have a waffle iron. They sound soo yummy! Would love a muffin recipe like this too!!
Gwen @ Delightful Adventures says
Hi Kate! I haven't tried this one as a pancake, I have converted some of my other waffle recipes to pancake recipes but they needed a few little tweaks to make right. For this one, I'd be a little cautious to make as it is written to make pancakes. I do have some pancake recipes on the website, you can see them here: https://delightfuladventures.com/tag/pancakes/ I have it in my list to make a lemon blueberry muffin recipe, hopefully soon! Thanks for the reminder 🙂
Celeste | The Whole Serving says
Lemon and blueberries are two of my favorite flavor combinations. I'm looking forward to making these for one of those long leisurely breakfast days.
Gwen @ Delightful Adventures says
I love lemons and blueberries together too! Such a great flavour combo. If you make them, I hope you enjoy them, Celeste. Thanks for your comment 🙂