Lavender-Infused Earl Grey Waffles with Blueberry Mascarpone Swirl

These delicate waffles are infused with Earl Grey tea and a hint of lavender for a floral aroma that elevates your morning routine. Paired with a tangy blueberry mascarpone swirl, they strike the perfect balance of lightness and indulgence.

The secret is steeping tea leaves and lavender buds in warm buttermilk, imparting subtle citrusy bergamot notes and soft purple flecks throughout the batter. Crisp on the outside, tender within, they’re as beautiful as they are delicious.

Lavender-Infused Earl Grey Waffles with Blueberry Mascarpone Swirl

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 480 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE WAFFLES

• 1½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon Earl Grey tea leaves
• 1 teaspoon dried culinary lavender buds
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• Pinch of salt
• 1¾ cups buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

FOR THE BLUEBERRY MASCARPONE SWIRL

• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon water
• ½ cup mascarpone cheese, room temperature
• 2 tablespoons heavy cream
• 1 tablespoon honey
• ½ teaspoon vanilla extract

Instructions

1. In a small saucepan or microwave-safe bowl, warm the buttermilk until just steaming. Stir in Earl Grey tea leaves and lavender buds, cover, and steep for 5 minutes. Strain and let cool slightly.
2. In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl whisk eggs, melted butter, vanilla extract, and the cooled tea-infused buttermilk.
4. Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
5. Preheat and grease your waffle iron. Pour batter to fill the grid and cook until waffles are golden brown and crisp.
6. Meanwhile, combine blueberries, sugar, lemon juice, and water in a small saucepan. Cook over medium heat, stirring, until berries break down and mixture thickens, about 5 minutes. Remove from heat and mash lightly.
7. In a bowl, whisk mascarpone, heavy cream, honey, and vanilla extract until smooth and fluffy.
8. To serve, spread each waffle with a layer of mascarpone cream then spoon blueberry compote over the top, swirling gently.
9. Garnish with a few fresh blueberries and a small sprig of lavender, if desired, and serve immediately.

Notes

Tip: Leftover waffles freeze well in a single layer and can be reheated to crisp perfection.

For stronger lavender flavor, increase buds by ½ teaspoon, but strain the infusion well to avoid gritty bits in your batter.

Leftover waffles freeze well in a single layer. Reheat in a toaster or toaster oven until crisp.

Swap blueberries for raspberries or blackberries, or use Greek yogurt instead of mascarpone for a lighter swirl.