Lemon Blueberry Waffles {Vegan + Gluten-Free}

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Stack of our Gluten-Free Lemon Blueberry Waffles recipe

When I set off to create a gluten-free waffle that satisfied my my pickiest of waffle cravings, I succeeded with my recipe for GF vegan waffles. You guys loved them too as I’ve gotten nothing but positive feedback! Whoop whoop. Let’s keep this waffle train rollin’.

Sugar and lemon half for making gluten-free Blueberry Waffles

Mixing bowl with dry ingredients surrounded by other ingredients for making waffles

From that basic concept I altered the recipe to explore new flavors and a slightly different flour combination.

They still remain totally vegan and gluten free and supah healthy. And they taste like a lemon blueberry muffin. Yeah, you’re gonna want to jot this recipe down and try it this weekend. I’ll wait while you get your pen and pad….

Mixing up ingredients for Gluten-Free Waffles

Whisking Lemon Blueberry Waffle Batter

Lemon blueberry (vegan + gluten-free) waffles! These little guys are a gem. I made my first batch last week and am already down to one waffle. Clearly I didn’t do a good job of rationing my supply.

Waffle maker and cooling rack holding Lemon Blueberry Gluten-Free Waffles

Cooking a Lemon Blueberry Gluten-Free Waffle in a waffle maker

These waffles are SO easy to prepare, coming together in about 30 minutes and requiring a minimal amount of equipment. Plus, they’re extremely customizable.

If you aren’t gluten-free, just use all-purpose, wheat or another variety of flour you have on hand.
If you aren’t vegan, use real eggs.
If you lack blueberries, swap in another berry instead. I have my eyes on blackberries next – so stoked.

Pouring syrup onto a stack of our GF Vegan Lemon Blueberry Waffle recipe

What do they taste like?

A dream. Softer than the original version, but still slightly crispy on the outside. They’re loaded with lemon flavor and each bite is dotted with warm blueberries.

Stack of gluten-free waffles topped with blueberries

Plates of Lemon Blueberry GF Waffles

I’ve been enjoying mine in the morning with extra blueberries, a little almond butter, sliced banana, and maple syrup.

Because they freeze well, they’re the perfect quick healthy breakfast option to grab, toast, eat and go. I also love that they’re special enough for a lazy weekend meal and simple enough for rushed weekday mornings. What more could you ask for from a waffle? Not much, I think. Enjoyyyyyy.

Plate with a Gluten-Free Blueberry Lemon Waffle topped with extra blueberries

Lemon Blueberry Waffles {Vegan + Gluten Free}

Simple vegan, gluten-free waffles bursting with lemon + blueberry flavor. Minimal equipment and just 30 minutes required. Hello, quick, healthy breakfast.
Author Minimalist Baker
Print
Plate with a stack of two Blueberry Lemon Waffles topped with fresh blueberries
4.91 from 21 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 (waffles)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? Store in freezer.

Ingredients

  • 3/4 cup unsweetened almond milk
  • 1 tsp white or apple cider vinegar
  • 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
  • 2 Tbsp melted vegan butter (like Earth Balance // or sub coconut oil)
  • 3/4 tsp vanilla extract
  • 1 small lemon, juiced (1 lemon yields ~2 Tbsp juice)
  • 1 small lemon, zested
  • 1 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 3/4 cup brown rice flour
  • 1/4 cup almond meal (ground from raw almonds)
  • 1/4 cup potato starch (not flour)
  • 2 Tbsp tapioca flour
  • 1 pinch sea salt
  • 1 tsp baking powder
  • 1 Tbsp cane sugar (sucanat // or sub granulated sugar)
  • 2/3 cup blueberries (fresh or frozen)

Instructions

  • Preheat waffle iron to desired level of heat - I prefer mine crispy.
  • Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Prepare flax egg in a separate dish and let rest 5 minutes.
  • To the almond milk and vinegar add flax eggs, melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
  • Add dry ingredients to a large mixing bowl and whisk until well combined. Then add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
  • Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200-degree F (93 C) oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
  • Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
  • Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 5 servings)

Serving: 1 waffles Calories: 279 Carbohydrates: 44 g Protein: 4 g Fat: 9 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 4 g Sugar: 8 g

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  1. Christine says

    Used ground chia instead of flax & had to add about 2 T more water but these are delicious! Out of vanilla extract so used lemon. Waffles are very crispy without putting in the oven. Made blueberry chia jelly to top.
    Thanks for all of your hard work and delicious recipes!

  2. Diana says

    How do I give you 6 stars?????!! This is the BEST vegan GF waffle recipe I have made probably ever. Ever. And I make a lot of waffles!! Yay! Thank you for sharing!

  3. Rose says

    This recipe is the best! light and fluffy waffles with lots of juicy bluebs! I used wholemeal flour instead of the gluten free mix and added mashed banana – turned out great. Thanks Minimalist Baker!

  4. Atoosa says

    HI i wanted to use whole milk & regular flour – i was wondering if i still have to add vinegar to the milk and what the flour would be replacing in the recipe (brown rice flour, almond meal, potato starch, and /or tapioca flour) and how much flour to use.

    Thanks

  5. B says

    I followed this recipe exactly. Unfortunately, they were super limp, soggy, and didn’t have any taste. I have a nice waffle maker too so I don’t think that was an issue. I’ve been searching for a gluten-free, vegan waffle recipe that works, but this one isn’t it for me. On to the next…

  6. Rian says

    Making these tomorrow! I just have to say how excited I am. I have been stalking your blog for awhile but just oohing and aahing over your recipes. I am challenging myself to actually take the time to create these fabulous masterpieces at home. I have your cookbook and stoked to try some new recipes! :) Thank you. I want to be you when I grow up. LOL

  7. Kyra says

    Hey Dana! I was wondering if these would work out as pancakes?

    Same recipe, but I don’t have a good waffle maker, and I’d love to make these for my mom for mothers day!!
    Let me know what you’d think?
    Thank you!!!

  8. Heather Sanchez says

    This is hands down the best waffle recipe I have ever made. My son asked for seconds, and he is the pickiest of eaters. First, we don’t eat potato starch , because we are on the blood type O diet. I substituted arrow root. We also don’t use tapioca. I just used 2 Tbs of vegan protein powder. Since we only skip milk and yogurt, we used real eggs, honey, and butter. I also skipped the additional sugar. I have a Villaware iron. I set it to the highest setting. Using the oven after seems to be key in making theses waffles crisp. I was able to make 4 waffles from this recipe. Unfortunately, no leftovers :( I will be making these again. Thanks for sharing.

  9. VeganKidsMom says

    I made these over the weekend on my Bella Ceramic waffle maker. I’ve recently tried other gluten free or vegan waffle recipes from the internet, and have been disappointed … not fluffy or crispy enough, too grainy, etc. I thought I’d try this recipe even though I didn’t have a lemon or blueberries on hand. They were absolutely perfect and delicious! And a bit crispy after coming out of the warm toaster oven. I topped them with a warm strawberry rhubarb fruit sauce from last year’s crop. Fortunately, I had to share the 4 waffles with my hubby or else I would have eaten them all myself! Thank you for providing a tried and true recipe for GF Vegan waffles which can work alone without necessarily having the lemon and bluberries.

  10. patty says

    Dana, thank you for this wonderful recipe (and this entire site)! We are eating these now and they are the lightest, most delicious gf waffles ever. I threw in a little teff and subbed tapioca for potato (and chocolate chips for blueberries – not the healthiest but we had no berries). Delicious. Amazing. No more eating waffles that are heavy like bricks. Thank you!

  11. Ibby says

    Waffle Jackpot. I have been searching for the perfect waffle recipe and this is IT!!!! Crispy on outside, fluffy on the inside. It was waffle perfection. Kids, husband and my mother loved it. I plan on making a bunch more and freezing it.
    I made my own GF flour and subbed coconut milk for almond milk. Delish. Thanks Dana for an awesome and easy recipe.

  12. Haley says

    This was our first time making a fm gluten free waffle or pancake mix. We were fresh out of white flour and desperate for waffles so I searched through your Gf waffle recipes to find one that contained flours I already had. These were not only the best gluten free waffles we have ever had, they were the best period. The lemon and blueberry were in perfectly balanced with the sweetness of the batter. A real winner. Can’t wait til your book release.

  13. Vienna says

    Hi! I’m thinking about buying a waffle maker. Would you recommend a Belgian (makes thick waffles) or regular (the ones like yours) waffle maker?

  14. Honey says

    WOW!

    I’ve tried many vegan and gluten free recipes from the internet and mostly been disappointed by the outcome – (even recipes from well known ‘expert’ chefs!)

    I can absolutely say that i LOVE these waffles. They turn out perfectly. Everything is spot on – the look, texture, taste and the bonus of being oh so very healthy. No compromise needed!

    Thank you so much for sharing your recipe.

  15. Bugjune says

    Hi Dana! My husband and I just ran across your website last week while in search of the *perfect* vegan waffle recipe. We’d been having a LOT of problems with our waffles sticking to our (otherwise) wonderful Breville waffle maker. I will let you know how this recipe turns out – we’re still finishing our leftover batch – feh!

    Suggestion: folks may want to know WHY potato starch and NOT potato flour is used here. A bit of online research turned up the fact that potato flour is made from dried, ground potatoes (skins & all), and imparts a potato flavor; potato starch is the dried, ground starch component of potatoes skins, without any flavor. This can be a wonderful thickening agent for gravy, but can NOT be boiled, or it loses the starch properties.

    Hey! I’m going to rate these waffles 5-star, cuz we’ve already tried your decadent Black Bean Brownies and Green Smoothie drink – FABULOUS!!! :-) So glad you guys have this site.

  16. Betsy says

    Hello!! I am so excited to try these waffles this weekend. If I am using GF all-purpose flour do I sub all three of the brown rice four, almond meal and potato starch? So I would use 1 1/4 cups of GF flour total? Thanks a ton!!

    • Dana @ Minimalist Baker says

      Yes! Whatever the total amount of flour/almond meal is, use your all purpose! Let me know how it goes.

    • Dana @ Minimalist Baker says

      Yes, I would recommend that. However, I haven’t tried it that way so let me know how it goes! Best of luck.

  17. cassie says

    Oops! Also meant to ask: I was unsure when the “flax eggs” were to be added? I’d added them to the dry ingredients before putting the wet ingredients in as well..maybe that’s my problem?
    Thanks again!

  18. cassie says

    Hey Dana! Huge fan of yours! Your quite an inspiration of mine!:) I recently started a vegan diet, and have fallen in love with your site! I understand that this is so new to me that flub ups are apart of the process of learning! So here’s my question: I made these waffles; however they stuck so bad even with a spray, and didn’t rise? I did make a double recipe at once doubling everything.. Could that have been it? Please help! I’d love to make these right! I’d ended up making some very floppy pancakes out of the mix exasterbated by how much they were not waffling haha.
    Thanks for your time and I appreciateany advice!
    ~cassie

    • Dana @ Minimalist Baker says

      Hmm, not sure! This isn’t a recipe people have mentioned having trouble with sticking. I’d recommend generously spraying with oil before cooking. Secondly, did you make any ingredient substitutions? Sometimes that can be it. Let me know! I’d love to help troubleshoot.

  19. Christina says

    What can I use to substitute tapioca flour? By the way this looks so delicious, lemon and blueberries are the best thing ever ! :)

  20. Genevieve says

    I absolutely loved these. Thank you for the amazing recipe! Here were my substitutions for anyone who doesn’t have brown rice flour (or is curious to know why I would call this an “amazing” recipe — I have botched too many GF pancake/waffle recipes to count):
    – sorghum and light buckwheat flour (1/2 C and 1/4 C) for brown rice flour — I think all sorghum would have worked
    – canola oil for the Earth Balance — I had JUST enough Earth Balance for topping, so I didn’t want to use it up. When I add coconut oil to milk mixtures, it solidifies and chunks up in the batter, so I avoided that as a sub.
    – added one egg and reduced flax to 2 T ground and 4 T water (I wanted the extra protein but wanted to keep the fiber that the flax adds)
    – since I added the egg, it made the batter a bit runny, so I added 1 T of buckwheat flour at the end
    – soy milk for almond milk

  21. Jen says

    This is a great recipe. I’m about to do something that I hate in others– sorry. I subbed a lot of stuff (oat flour for potato starch, eggs for flax, buttermilk for almond). Nonetheless, the recipe held together amazingly well. Thanks for posting!

  22. Donna Lewis says

    OMGosh! Thank you for this! I have been looking for a decent waffle recipe ever since I found the waffle iron buried in the garage! ;) The combination of lemon and blueberries is CLASSIC. I can’t wait to try. Your advice to not stack them makes total sense! Have you found the best way to freeze them? Wait for them to cool? Or put them in the freezer still warm? I freeze them flat on a cookie sheet and then move them to a freezer bag, but other than that, any tips? Thanks!

    • Dana @ Minimalist Baker says

      I cool them and then layer them between sheets of parchment paper, then stick them in a freezer bag! Hope that helps!

  23. Sherry Scoggins says

    Could not wait to make these – had to find potato starch. They are a gracious plenty good!!! My daughter is nursing and needs dairy-free/gluten free options and son-in-law likes to work out and eat healthy. Stumbled across waffle recipe a few weeks ago. Found it super easy and tastes exactly as good as I expected. Many thanks for perfecting the healthy waffle :-)

  24. Charlottecsw says

    Made these this morning and they were delicious! My mixture was a little dry so i added some extra milk and it was fine. I managed to stop myself at two and will freeze the other two for a rainy day!

  25. Genevieve says

    Hands down, the best waffles I’ve ever had. Blueberry, lemon, vegan, non vegan, gluten free, whatever. You need to enter these in a contest or something. Thanks you for brightening up my morning. :) On a different note, everything I make from you (and that’s a lot) turns out spectacularly! Thanks of sharing your talent!

  26. Healing says

    Amazing taste, crispy, yummy, hats off to you! I will make these again, when do you add the flax mixture, to the liquid? Also, my batter was thick, is that how it should be?
    I thought next time, maybe more liquid, or if the flax sits too long, it gets pretty thick.
    Just desiring to tweak it, now that I made it once.

    Again, like many in gf community, I have tried numerous waffle recipes, this one hit a home run with all three teens, and my hubby and I enjoyed a taste as well.

    Encourage others to try, awesome

    • Dana @ Minimalist Baker says

      Hi! It should be fairly thick. If you feel like it gets too thick, just thin it out with more almond milk. Hope that helps!

  27. Jamie Younker says

    These look amazing! Question for you- do you think I could make the batter ahead of time (Except the blueberries) and keep it in the fridge for a day until I actually make them? We’re going on a trip, and won’t have a lot of kitchen equipment, but we will have a fridge and a waffle iron. I’d love to make them ahead of time and then cook them up fresh. Do you think it would work?

    • Dana @ Minimalist Baker says

      Yes! Just make and freeze them and then reheat them in a toaster oven or in a hot oven (potentially even on low broil for extra crisp). Hope that helps!

  28. Martin A says

    I made these for breakfast and they were outstanding! I will definitely put this recipe in the recipe-folder.

    Thanks!

    Martin A,
    Gothenburg, Sweden

  29. Caitlin McGarry says

    DELICIOUS! I got my first waffle maker last weekend. I had been experimenting with protein waffles, mostly. This was the first recipe I tried following all the instructions and ingredients, and it’s a keeper! I might substitute the brown rice flour with my new bag of Perfect Fit Protein which is brown rice protein powder. We will see how it goes! Overall, I will stick with this recipe!

  30. Elizabeth says

    Made these today for Christmas breakfast with my hubby’s gift – a brand new waffle iron. They were delish! Crispy in outwide and soft in. I recommend adding a pinch of both cinnamon and cardamom to the batter. Thanks for a great recipe – my first time to your site off a google search for vegan gf waffles!

  31. Marissa @ Other Ways Blog says

    Hey Dana, I’m wondering if I could substitute tapioca flour for tapioca starch? These look delicious by the way!

  32. Alyssa says

    Dana – this is EXACTLY what I’ve been searching for! Can’t wait to make these tomorrow morning for the fam. Will definitely report back :)

  33. Pamela says

    While your recipe tastes AMAZING (even the raw batter!!!), my waffles are not coming out quite like yours. I’m pretty sure it’s because I have a deep belgian waffle maker. I think it will help me quite a bit to use the same equipment you are using. Would you share which brand / model of waffle maker you happen to use?

  34. Andrea says

    Wow! These were simply amazing! I did not go the vegan route, but rather used eggs and butter. Also, I didn’t have all the different flours so I used 3/4C whole wheat flour and 1/4C oat flour. This is most certainly my new favorite waffle recipe!

  35. Tracy says

    These were amazing!!! Really didn’t feel gluten free! Subbed applesauce for flax eggs, and coconut milk for almond, and didnt use almond meal(allergies) …
    So yummy! Thank you for sharing this recipe!

  36. Mykie McGowan says

    Hey, I would like to make this for my sister. She’s allergic to nuts. Is there an alternative to the almond meal that I can use?

  37. Suzanne says

    Shh, I didn’t tell my Dad these were GF and vegan and he ate two! Also, I didn’t add sugar to the batter and they still turned out great!

  38. Anna says

    This recipe looks amazing! I am planning to make for a gluten free coworker… is it possible to substitue the varieties of flour (rice flour, tapioca flour, potato starch, almond meal) for just one? I don’t have any of them on hand and will probably only bake gluten free this one time.

    • Dana @ Minimalist Baker says

      Well, gluten free flours can be kind of tricky and finicky, which is why they work best together to create the most ideal texture. But, if you’re going to try just one, I’d say brown rice flour or GF oat flour. To make GF oat flour at home, just buy a bag of certified Gluten Free oats and grind until flour in a coffee grinder. Hope that helps! Almond meal (ground into flour from raw almonds) would also be a great thing to cut the oat flour with. Experiment a little and see how it goes. Hope that helps!

  39. dixya| Food, Pleasure, and Health says

    this must be made for dinner i think, however i dont have all the different flours you mentioned above. Do you know think allpurpose or whole wheat flour could be substituted? if so any idea how much?

    • Dana @ Minimalist Baker says

      Yes! They can be subbed in. Just eyeball it and maybe add 3/4 of the total amount of flour first. Then, if it looks too runny, add a bit more. Just play with it, it’s a pretty forgiving recipe :D Hope that helps!

  40. Herbaceous @ Gluten Free & Vegetarian says

    Two of my favourite things, waffles and lemon. I wonder how they’ll taste with mango instead of blueberry. I can’t wait to try these, they look so tasty!

  41. Rayna says

    These look delicious! I’m always looking for ways to healthify my breakfasts, and these look like the way to do it!

  42. Courtney L says

    Made these this morning, as written, but accidentally forgot the eggs. We also left out the blueberries. These were amazing!!! Seriously!! Nice and dense, like those fancy waffles! Three kids and two adults gobbled these up!

  43. suz says

    can you recommend a particular waffle iron, please? never used one and would love to give your waffles a try. thank you, suz

  44. Elisabeth says

    I can’t wait to try these! I love that they are just a tiny bit healthier than your other waffles…and since the others are marvelous I am sure these will be too.

  45. Jocelyn (Grandbaby Cakes) says

    I am so in love with these waffles! They look incredible and I adore that they are vegan!!