Grandma’s Buttermilk Blueberry Waffles

If you’re looking for a special breakfast, look no further than these buttermilk blueberry waffles. The waffle batter is perfectly balanced with enough sweetness and tang from the buttermilk. Blueberries are added right into the batter for a treat.

Just top them with syrup, butter, or even some whipped cream. And, fully cooked waffles freeze well, so you can make a batch ahead of time and enjoy them anytime.

Ingredients and Tools You’ll Need

You can use fresh or frozen blueberries here. If you don’t have buttermilk, you can use regular milk or make a substitute by mixing one tablespoon of lemon juice or vinegar with a cup of milk and letting it sit for 5 minutes. But honestly, I think real buttermilk is worth it for so many recipes.

And definitely make sure you have a good waffle maker.

This makes four servings. You can easily double the recipe to feed more people, or freeze some for later. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• waffle iron
• large bowl
• Wire rack

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 ¾ cups buttermilk
• 2 eggs
• ¼ cup vegetable oil
• 1 cup blueberries (fresh or frozen)

How to Make

Put cooked waffles on a wire rack in a 200°F oven while you finish cooking the rest. This keeps them warm and crisp without getting soggy.

Step One: Make the Batter

Before you start mixing, preheat your waffle iron and spray it with non-stick spray. Be generous to avoid any blueberries stuck to the surface. If you want to serve the waffles hot all at once, preheat your oven to 200 degrees to hold the cooked waffles.

You can make these two ways: the first way is to mix the dry ingredients in one bowl, the wet ingredients in another bowl, and then combine them.

The next choice is to simply mix the dry ingredients in a large bowl and put the wet ingredients on top. Either way works just fine.

When you stir the waffle batter, it will be thick, and there may be some lumps. That’s okay! As long as there are no dry spots of flour visible, you’ve mixed enough.

When the batter is the right consistency, go ahead and add in the blueberries and stir very gently.

Step Two: Cook the Waffles

Scoop out the batter with a measuring cup, using a little less than 1 cup for Belgian waffles, and a little less than that for a standard-sized waffle maker. Cook them until they are golden brown and as crispy as you would like.

As you finish the waffles, place them on a cooling rack over a baking sheet and pop them in the warm oven. This will keep them warm and crisp while you cook the rest.

When they are all ready, place them on plates and serve with butter, maple syrup, whipped cream, and more berries, if you’d like.

Serving & Storing

Serve these waffles with maple syrup, blueberry syrup, whipped cream, fresh berries like blueberries, strawberries, or raspberries, and a side of bacon, sausage, or cast-iron omelet.

If you have any leftover waffles, you can store them in the fridge in an airtight container for a couple of days.

Fully cooked waffles freeze well. Make sure they have cooled completely, then place them in a freezer bag. To reheat, pop them in the toaster.

Questions and Troubleshooting

More Recipes To Use Up Your Buttermilk

See, I told you it’s worth it to have real buttermilk. Here are some ways to make sure your leftover buttermilk doesn’t get wasted.

• Pull out your bread machine and let it do all the work to make bread machine buttermilk bread.
• Buttermilk deep-fried chicken uses up lots of buttermilk (3 cups!) and is the classic way to make fried chicken.
• Easy and delicious, you’ll love this strawberry buttermilk quick bread.

Printable Recipe