Blueberry Waffle Recipe
These blueberry waffles are light, fluffy, and bursting with sweet berries! Perfect for a delightful and easy weekend breakfast.
Equipment
- Waffle iron
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 3 teaspoons baking soda
- 1 cup blueberries fresh or frozen
- 4 cups buttermilk
- 4 eggs
- 0.5 cup butter melted (or 1 stick)
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, kosher salt, sugar, and baking soda until no lumps remain.
- In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk together until well incorporated and frothy.
- Pour the wet mixture into the dry ingredients bowl. Gently stir until just combined; some lumps are okay to keep waffles light.
- Carefully fold in the blueberries, distributing them evenly without breaking.
- Preheat your waffle iron according to manufacturer instructions. Lightly grease it with cooking spray or melted butter.
- Pour batter onto the waffle iron. Close lid and cook for about 4-5 minutes until waffles are golden brown and crisp.
- Carefully remove waffles and serve hot with your favorite toppings such as maple syrup, whipped cream, or extra blueberries.
Notes
- Prepare the batter the night before and store in the refrigerator for up to 24 hours for convenience.
- Cook waffles in advance and freeze them for easy reheating in toaster or oven later.
- Substitute whole wheat flour for half or all the all-purpose flour for a heartier waffle.
- Use other fruits like raspberries, strawberries, or bananas as blueberry alternatives.
- Make a dairy-free version by using plant-based milk with vinegar and dairy-free butter alternatives.