Waffles have always been a special occasion breakfast around my house, something that we’d actually only get when we were visiting one of our favorite local diners.
Don’t get me wrong: I adore waffles, even more than homemade pancakes. But after a few failed attempts at making waffles with a bargain-priced iron, we sort of forgot about this meal for a few years.
Then this Christmas I received a glorious double Belgian waffle maker, and now my breakfast-y thoughts are filled with waffles. I have at least 10 waffle ideas percolating in the back of my brain, just waiting for another weekend to try them out.
This recipe is currently my favorite. Filled with plenty of juicy blueberries and given heft by cornmeal and whole wheat flour, they’re a great way to start the day. The batter does require a little bit of resting time, so plan ahead.
I’m leaning towards savory waffles next, or maybe some made with beer. Breakfast for dinner, or Brinner, as we like to say at my house, is what I’m here for!
Making breakfast for dinner really is one of the quickest and easiest ways to get dinner on the table, so it’s kind of a no brainer. Where these blueberry waffles are great with a dollop of syrup, savory waffles just need a fried egg.
You could also try them with cream gravy, if you really want to guild the lily. I’m not here to stop you.
But first I beg you to try these Blueberry Waffles. For all their simplicity, they may become your go-to recipe.
You can swap in another fruit if blueberries aren’t your thing. Raspberries would be equally amazing, or even cranberries.
They’re also quite amazing with a bit of butter and a sprinkle of cinnamon sugar, if you want to skip the sticky syrup.
Blueberry Waffle Recipe
- 4 tablespoon Unsalted Butter
- 0.5 cup All-Purpose Flour
- 0.5 cup Whole Wheat Flour
- 1 cup Yellow Whole Grain Corn Meal
- 2 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 2 cup Milk
- 6 teaspoon Sugar
- 2 large Egg
- 1 tsp Pure Vanilla Extract
- 1 cup Blueberries
- Melt the butter and set aside to cool.
- Sift together flours, cornmeal, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat together milk, sugar, eggs, and vanilla until foamy.
- Stir in flour mixture, then add melted butter.
- Let rest for 30-40 minutes.
- Preheat waffle iron.
- Stir blueberries into batter. (It’s OK if a few of the berries get crushed.)
- Cook waffles according to iron’s instructions, making sure to spray the plates before each waffle.
- Serve immediately with the best butter and maple syrup you have.
- Store any leftovers in the fridge, and crisp up in a 350°F oven.