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emon Blueberry & Matcha Blueberry Waffles

Lemon Blueberry & Matcha Blueberry Waffles – Perfect for Mother’s Day!

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 waffles 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Gluten Free
  • Diet: Kosher


Light fresh, crispy on the outside, fluffy on the inside, Lemon Blueberry & Matcha Blueberry Waffles!!!!! I make the waffle mixture from scratch but you can use your favorite (gluten-free) pancake mix as well, for similar results. Your family will love you when you make these for  a quick looks-like-gourmet breakfast!


Units Scale

If Using Pancake/Waffle Mix

  • 1 cup mix

If Making the Dry Waffle Mix from Scratch

  • 1 cup (gluten-free) flour with xanthan gum
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar

Additional Ingredients for Both Waffles

  • 1 cup unsweetened almond milk, or other milk
  • 1/4 cup canola oil
  • 1 large egg, or 3 tablespoons JUST Egg
  • 1/21 cup small blueberries, rinsed but not dried
  • 1 tablespoo
  • gn pancake mix or gluten free flour

For the Lemon Blueberry Waffles Add:

  • zest of one lemon
  • 1 teaspoon lemon extract
  • 2 tablespoons granulated sugar

For the Matcha Blueberry Waffles

  • 1 1/2 teaspoons matcha powder



For Both Types of Waffles

  1. Preheat waffle iron for 10 minutes until hot. 
  2. You can prepare the waffle batter while the waffle iron is heating.

For The Lemon Blueberry Waffles

  1. Combine the dry ingredients with the milk, oil and egg, lemon zest, lemon extract and granulated sugar.
  2. Toss the blueberries in the tablespoon of flour/pancake mix.   Fold into the pancake mix.

For the Matcha Blueberry Waffles

  1. Combine the dry ingredients with the milk, oil and egg and matcha powder.
  2. Toss the blueberries in the tablespoon of flour/pancake mix.   Fold into the pancake mix.

For Both Waffles

  1. Spoon the waffle batter into the waffle iron, until just spread into the waffle space.  DO NOT OVERFILL.
  2. Allow the waffles to cook until browned and easy to remove from the waffle iron.
  3. Repeat with the remaining batter.


You can use the basic waffle recipe to make plain waffles as well.

I used less oil, reducing the oil to two tablespoons and while the waffles were slightly less crispy, they were extremely delicious too.

If you don’t have lemon extract you can use 2 tablespoons of lemon juice, however the waffles may give you a hard time coming out of the iron.

DO NOT overfill the waffle iron as the waffles will not turn out well.

Make sure to have a very hot waffle iron.  This will help keep the batter from sticking to the waffle iron.


  • Serving Size:
  • Calories: 133
  • Sugar: 2.8 g
  • Sodium: 508.9 mg
  • Fat: 6.7 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 16.5 g
  • Fiber: 11.6 g
  • Protein: 1.6 g
  • Cholesterol: 37.2 mg

Keywords: Blueberry Waffles, Lemon Blueberry Waffles, Matcha Waffles, Matcha Blueberry Waffles, Blueberry, Matcha, Waffles, Gluten Free, Plant Based


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