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.
Table of contents
❤️ Why you’ll love this recipe
- They’re easy to make: Just combine all of the ingredients and cook in a waffle iron until golden brown.
- They’re perfect for a summertime breakfast: The blueberries in the batter make these waffles extra delicious.
- You can freeze them: Fully cooked waffles freeze well, so you can make a batch ahead of time and enjoy them anytime.
🧂 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this quick breakfast:
- all-purpose flour
- sugar
- salt
- baking powder
- buttermilk
- eggs
- vegetable oil or melted butter
- blueberries (fresh or frozen blueberries are fine!)
🥣 Equipment
- waffle maker
- large bowl
- wire rack
🍴Instructions
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 however crispy 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.
🥫 Storage instructions
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 in a freezer bag. To reheat, pop them in the toaster.
🔍 FAQs
You can substitute regular milk, but the waffles won’t be quite as tender. If you have sour cream or yogurt, you can use that instead of the milk. Just thin it with a little water until it’s the consistency of buttermilk.
Yes! This recipe easily doubles.
Just cook all of the waffles at once and keep them warm in a 200-degree oven until you’re ready to serve.
👩🏻🍳 Expert tips
Frozen blueberries work very well in this recipe if you can find them for a good price. But fresh ones are often less expensive. Whichever you prefer is fine!
You can also substitute blackberries or raspberries (You may need to cut the berries in half)
📘 Related Recipes
🍽 Serve it with
- Bacon or sausage is the perfect companion to waffles or pancakes.
- If you’re serving a crowd, make a cast-iron omelet as well and let everyone serve themselves.
📖 Here’s the recipe
Equipment
- waffle iron
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 3/4 cups buttermilk
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup blueberries fresh or frozen
Instructions
- Preheat waffle iron and spray with non-stick cooking spray.
- Combine all dry ingredients (flour, sugar, salt, and baking powder) in a large mixing bowl and stir until thoroughly combined. In a separate, medium bowl, combine the wet ingredients (eggs, buttermilk, vegetable oil). Pour the wet ingredients into the dry and gently stir until jump combined. The batter will still have some lumps, but there should be no dry spots.
- Scoop the batter into the hot waffle iron, about a half cup at a time, depending on the size of your iron. Cook until golden brown.
- Remove waffles to a cooling rack while you cook the remaining waffles. Keep warm in a 200 degree oven if desired. Serve with syrup and butter or with whipped cream and additional blueberries
Notes
Nutrition
Wow! These waffles were amazing and my family loved them. I keep powdered buttermilk on hand and it worked well. I also used GF flour (Bob’s 1-1). Definitely will make these again.
so happy you enjoyed them Debbie! thank you for the tip on powdered buttermilk! it is so handy. 🙂