Blueberry Waffles
Fluffy blueberry waffles with crisp golden edges and packed with juicy berries in every bite. This buttermilk batter comes together quickly and can be prepared the night before. Mix it up in the morning and have fresh waffles on the table in no time at all.
Servings: 6 waffles
Calories: 463kcal
Equipment
- waffle iron
- large mixing bowl
- medium mixing bowl or large measuring cup
- whisk
- Measuring cups and spoons
- rubber spatula
- ½ cup cookie scoop or measuring cup (for portioning batter)
Ingredients
- 2 cups (260g) all purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon corn starch
- 1 teaspoon salt
- 2 large eggs
- 1¼–1½ cups buttermilk plus extra as needed
- ¼ cup canola oil
- 1 tablespoon vanilla
- 1 cup fresh blueberries
Instructions
- Preheat your waffle iron and spray with nonstick cooking spray.
- In a large mixing bowl, combine the dry ingredients.2 cups (260g) all purpose flour, ⅓ cup sugar, 1 tablespoon baking powder, 1 teaspoon corn starch, 1 teaspoon salt
- In a measuring cup or medium mixing bowl, combine the wet ingredients - whisk until smooth.2 large eggs, 1¼–1½ cups buttermilk, ¼ cup canola oil, 1 tablespoon vanilla
- Stir the wet ingredients into the dry ingredients and mix until the batter just comes together - don't overmix.
- Fold in blueberries.1 cup fresh blueberries
- Pour ½ cup waffle batter onto the hot waffle iron (amount may vary depending on your waffle iron's size) and cook until golden and crisp, about 4–5 minutes, or until steam stops escaping from the iron.
- Serve waffles with homemade whipped cream, a few fresh berries and warm maple syrup.
Notes
- Make-ahead - It's best to mix the dry and wet ingredient separately and store overnight. In the morning, combine the ingredients, add the berries, and make the waffles.
- Freezing - Cooked waffles freeze well for up to 2 months - cool completely and freeze with parchment paper between the waffles.
- Reheating - Reheat waffles straight from the freezer in the toaster oven until warmed through and crisp - the microwave works in a pinch but they might be a bit soggy.
- Start with 1 ¼ cups of buttermilk and add more as needed. The batter should be thick but pourable.
Nutrition
Calories: 463kcal | Carbohydrates: 77g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 56mg | Sodium: 423mg | Potassium: 343mg | Fiber: 3g | Sugar: 15g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 4mg