Homemade Blueberry Waffle Recipe

5 from 1 vote

Homemade Blueberry Waffle Recipe

Looking for an easy blueberry waffle recipe? These waffles are light and fluffy on the inside and crispy and golden brown on the outside resulting in the perfect bite every time.

Prep Time45

Cook Time30

Total Time1 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 365kcal

Author: Sarah Jenkins

Ingredients

2 cups all-purpose flour
1 tblsp sugar
½ teaspoon cinnamon
1 teaspoon baking powder
¾ tsp salt
½ tsp baking soda
5 tblsp unsalted butter, melted
1 cup buttermilk (room temperature)
1 cup milk (room temperature)
4 large eggs
1 teaspoon vanilla extract
6 oz blueberries (fresh is best but frozen will work too)

Optional Toppings

maple syrup
whipped cream
fresh fruit
sour cream
powdered sugar
peanut butter or almond butter

Instructions

Whisk the flour, sugar, cinnamon, baking powder, and baking soda together in a large bowl.
Separate the egg whites from the egg yolks and set them aside.
Combine the buttermilk, milk, melted butter, and egg yolks in a separate bowl and whisk until combined.
Add the wet ingredients to the dry ingredients and combine until no lumps appear.
Using an electric mixer, or by hand, whisk the egg whites until they’re light and airy and stiff peaks form. Fold the egg whites into the batter.
Carefully stir in the blueberries until just combined.
Allow the batter to sit for 30 minutes while you warm up the waffle iron. (This step is optional, but allows the flour to fully hydrate, allowing the batter to cook more evenly.
Preheat your waffle iron. Add ¼ - ½ cup of batter to the waffle iron (depending on how big yours is) and cook until crispy on the outside. (My waffle maker typically takes about 4-5 minutes for each waffle).
Serve immediately with toppings. Waffles can also be frozen and reheated in the toaster for a quick weekday breakfast.

Notes

Using room-temperature milk and buttermilk isn’t mandatory, but it does help to keep the melted butter from solidifying when you mix them.
Separating your egg yolks from the egg whites and whisking the whites separately before adding them into the batter helps to lighten the batter a bit, making a nice golden brown and crispy exterior.
You may want to do a test run to make sure your blueberry waffles are cooking long enough (and not too long!). Every waffle maker is different and it took me a few tries to get the cooking time perfect for waffles when I first tried this recipe.
Make a double batch of these and freeze some for later! When you're ready to make them, you can jut pop them in a toaster to warm them up. They're a great easy breakfast for busy days!

Nutrition