Made with a touch of cornmeal, buttermilk, fresh blueberries, and topped with a simple homemade blueberry syrup. Bring on weekend mornings and plenty of fresh blueberry waffles!
Prep time: PT15M
Cook time: PT15M
Total time: PT30M
Rating
4.29 stars (56 reviews)
Ingredients
2 cups fresh or frozen blueberries
1/4 cup real maple syrup
1 pinch of flaky salt
1 1/2 cups buttermilk or whole milk
2 eggs
1 stick (1/2 cup) butter, melted
1 tablespoon honey
2 teaspoons vanilla extract
1 1/2 cups white whole wheat flour or all-purpose flour
1/2 cup stone ground cornmeal
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries
Steps
1. To make the syrup. Combine the blueberries and maple syrup in a small saucepan over medium heat. Bring to a simmer and cook until the blueberries just begin to burst, about 5 minutes. Remove from the heat and stir in the salt. 2. To make the waffles. In a large mixing bowl, whisk together the buttermilk, eggs, butter, honey, and vanilla. Add the flour, cornmeal, baking powder, cinnamon, and salt, stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.3. Fold in the blueberries, and if desired, 2-4 tablespoons of the blueberry maple syrup, for an extra berry filled waffle. Allow the batter to sit 5-10 minutes.4. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with warm blueberry syrup and butter. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 629 kcal
Reviews
Courtney on 2024-08-19 (1 stars): There wasnt a/much flavor for me on this one. For the amount of time it takes and the all the fat, I want to enjoy it. Much prefer your churro waffle recipe! Yum!
Tamara on 2024-08-11 (5 stars): New family favorite! Great flavor, not too sweet. Fluffy texture. Delicious.
Amanda on 2022-06-19 (5 stars): Made this for Father’s Day breakfast. They had a lovely hearty texture from the corneal and crisped really nicely in the waffle iron. We have a big deep Belgian waffle maker so it only made 5 waffles but they were very filling.
Theresa on 2021-08-08 (5 stars): These are amazing! My husband requests these every weekend, and we have made them for guests to rave reviews. There are differences in fluffiness depending on whether I substitute regular milk or whole wheat flour, but they are always tasty.
Richard on 2021-05-24 (3 stars): About the syrup: I just microwaved maple syrup with some blueberries. When you heat up the blueberries with the maple syrup, they get soggy and the skins become wilted and start to come off. The texture of the skins is not pleasant. If you want to simmer blueberries with the maple syrup, I think you should purée and strain them -- get rid of the skins. Or just make a blueberry only syrup and pour both on the waffles.
Also, the recipe doesn't mention the preferred grind size of the cornmeal. You may want to put a too coarse cornmeal in the food processor.
The next time I try this, I might put some small and very thinly-sliced pieces of banana on top -- not in the batter. They would caramelize nicely in the waffle iron.
Coby on 2020-08-16 (5 stars): We had these for dinner and loved them! I love the extra crunch and texture from the cornmeal. Great recipe!
Jenni on 2020-06-16 (5 stars): I made these last night. I did change up the spicing but kept all the main ingredient proportions. I did separate the eggs and fold in the whites at the end to make them extra crispy. They were absolutely delicious. Very easy recipe to follow. Thanks so much!
Anna S on 2019-08-17 (5 stars): Loved these! Will definitely be making again & I loved the compote also! Another winner - thank you!!
And for those not wanting to buy buttermilk, it's super easy to make! Add 1 T of white vinegar to a liquid measure and fill the rest up with milk to make one cup. Let sit 5 minutes and voila!
