This Blueberry Buttermilk Waffles recipe is a fluffy and crisp breakfast, which is made with buttermilk and fresh blueberries. It’s the perfect weekend breakfast, ready in about 30 minutes.
Blueberry Buttermilk Waffles Ingredients
- 2 cups all purpose flour, spooned and leveled, plus 1 teaspoon for dusting berries
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups low-fat buttermilk
- ½ cup (1 stick) unsalted butter, melted and cooled
- 2 large eggs
- 1 cup fresh blueberries (6 ounces), plus more for serving
- Nonstick cooking spray
- Sweetened creme fraiche and confectioners’ sugar, for serving
How To Make Blueberry Buttermilk Waffles
- Preheat oven and waffle iron: Preheat your oven to 275°F and place a wire rack on a baking sheet inside. Preheat your waffle iron according to the manufacturer’s instructions.
- Combine dry ingredients: In a medium bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate large bowl, whisk together the buttermilk, melted butter, and eggs.
- Make the batter: Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. In a small bowl, toss the blueberries with the remaining 1 teaspoon of flour, then gently fold them into the batter.
- Cook the waffles: Lightly coat your hot waffle iron with cooking spray. Pour about 1 cup of batter (or the amount recommended for your iron) into the center and spread it evenly. Close the iron and cook for 7 to 8 minutes, until the waffles are golden brown and crisp.
- Keep warm and serve: Transfer the cooked waffle to the wire rack in the warm oven to keep it crisp while you repeat the process with the remaining batter. Serve the waffles warm with extra blueberries, crème fraîche, and a dusting of confectioners’ sugar or maple syrup.
Recipe Tips
- How to get extra crispy waffles? The key is to not overmix the batter; a few lumps are perfectly fine. Also, placing the cooked waffles on a wire rack in a low-temperature oven prevents them from getting soggy while you cook the rest of the batch.
- Can I use frozen blueberries? Yes. Do not thaw them first; toss the frozen blueberries in the flour and fold them directly into the batter. This will prevent their color from bleeding into the batter.
- Why toss the blueberries in flour? Coating the blueberries in a teaspoon of flour before adding them to the batter helps to suspend them more evenly throughout the waffle, preventing them from all sinking to the bottom.
- Can I make the batter ahead of time? It’s not recommended. The baking powder and baking soda are activated as soon as they are mixed with the wet ingredients. For the lightest, fluffiest waffles, it’s best to cook the batter shortly after it’s mixed.
What To Serve With Blueberry Buttermilk Waffles
These classic waffles are a perfect canvas for all your favorite breakfast toppings.
- A pat of salted butter and warm maple syrup
- A dollop of fresh whipped cream
- A side of crispy bacon or sausage links
- A simple fresh fruit salad
How To Store Blueberry Buttermilk Waffles
- Refrigerate: Store leftover cooled waffles in an airtight container or zip-top bag in the refrigerator for up to 3 days.
- Freeze: Let the waffles cool completely, then place them in a single layer on a baking sheet to freeze solid. Transfer the frozen waffles to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheat: For the best results, reheat the waffles in a toaster or toaster oven until they are hot and crispy.
Blueberry Buttermilk Waffles Nutrition Facts
- Serving Size: 1 waffle
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have buttermilk?
You can make a quick buttermilk substitute. For every 1 cup of buttermilk, use 1 cup of regular milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to curdle slightly before using.
Why are my waffles soggy instead of crisp?
This is usually caused by one of two things: overmixing the batter, which develops the gluten and makes them tough, or not having your waffle iron hot enough. Make sure your iron is fully preheated before adding the batter.
Can I make these in a Belgian waffle maker?
Yes, this batter will work beautifully in a Belgian waffle maker. You may need to use a bit more batter per waffle due to the deeper grids.
Try More Recipes:
Blueberry Buttermilk Waffles Recipe
Description
Light, fluffy, and crispy waffles packed with fresh blueberries and made with tangy buttermilk for the perfect weekend breakfast.
Ingredients
Instructions
- Preheat oven to 275°F and preheat your waffle iron.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the buttermilk, melted butter, and eggs.
- Stir the wet ingredients into the dry until just combined. Toss the blueberries in 1 tsp of flour, then fold them into the batter.
- Cook waffles according to your waffle iron’s instructions until golden brown and crisp.
- Keep cooked waffles warm on a wire rack in the preheated oven.
- Serve warm with your favorite toppings.
Notes
- Do not overmix the batter; a few lumps are perfectly fine and will result in a more tender waffle.
- Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking.
- For the crispiest waffles, don’t stack them on a plate after cooking; place them in a single layer on a wire rack.
- This is a perfect make-ahead breakfast; the waffles freeze beautifully.
Blueberry Buttermilk Waffles Recipe