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Homemade Classic Blueberry Lemon Cheesecake Waffles photo

Classic Blueberry Lemon Cheesecake Waffles

Indulge in these delicious Classic Blueberry Lemon Cheesecake Waffles! Fluffy, fruity, and topped with creamy cheesecake goodness—breakfast just got a major upgrade!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Waffles:
  • 2 eggs
  • 1.5 cups warm milk almond, skim, full fat, or 2%
  • 1/3 cup melted butter reduced fat or light for a healthier choice
  • 1 lemon freshly juiced, about 1/4 cup
  • 1 teaspoon pure vanilla extract
  • 2 cups plain flour all-purpose
  • 4 tablespoons granulated sugar white or coconut sugar, or natural sweetener
  • 4 teaspoons baking powder
  • 1.5 cups fresh or frozen blueberries
  • 1 cup light cream cheese
  • 4 tablespoons vanilla Greek yogurt or plain or blueberry-flavored yogurt
  • 2 tablespoons granulated sugar natural sweetener if desired

Equipment

  • Waffle iron
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula

Method
 

Directions:
  1. In a large mixing bowl, whisk together the eggs, warm milk, melted butter, lemon juice, and vanilla extract until well combined.
  2. In another bowl, mix the plain flour, granulated sugar, and baking powder. Make sure there are no lumps.
  3. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix; a few lumps are perfectly fine.
  4. Gently fold in the blueberries into the batter, ensuring they are evenly distributed without breaking them apart.
  5. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or a little melted butter if necessary.
  6. Pour the appropriate amount of batter onto the hot waffle iron, and close the lid. Cook until the waffles are golden brown and crisp, usually about 4-5 minutes depending on your machine.
  7. While the waffles are cooking, in a small bowl, mix the light cream cheese, Greek yogurt, and 2 tablespoons of granulated sugar until smooth and creamy.
  8. Once the waffles are cooked, remove them from the waffle iron and top with a generous dollop of the cheesecake mixture. Drizzle with maple syrup, add extra blueberries, or garnish with lemon zest for an extra pop of flavor. Enjoy warm!

Notes

  • Make a batch and freeze for busy mornings; they reheat well in a toaster.
  • Substitute milk with non-dairy options like oat or soy milk.
  • Try using whole wheat flour for a heartier texture.