These blueberry waffles are light and fluffy on the inside, and crispy on the outside, the perfect combination.
Breakfast is my favorite meal of the day. Blueberries are in season right now, and blueberry waffles are delicious like my Blueberry Muffins with Sour Cream. These waffles are crispy on the outside and fluffy on the inside, with just the right texture. This will be your new favorite weekend breakfast!
Can I freeze leftover blueberry waffles?
Yes! Let the waffles cool completely. Place on a baking sheet, place in the freezer. After frozen put the waffles in a ziplock freezer bag. Reheat frozen waffles in a toaster. I often make a double batch and freeze them in quarters for easy toasting.
What's the difference between a regular waffle and a Belgium waffle?
This recipe makes 2 large Belgium waffles are 4 regular waffles. Belgium waffles are much thicker, and taller than a regular waffles.
This recipe makes two large Belgium waffles using this 9inch waffle iron. But you can make smaller waffles.
More breakfast ideas!
- Loaded Breakfast Burrito
- Sausage, Egg and Cheese Crescent Roll Ups
- Sausage, Tomato Cheese Omelet
- Slow Cooker French Toast Casserole
- IHOP Copycat Pancakes
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 3/4 cup fresh blueberries
- powdered sugar optional
- Whisk dry ingredients together, add the blueberries and gently mix. Add the wet ingredients. Whisk just until combined.
- Heat a waffle maker, add 1/2 cup batter to the hot iron. Cook until desired crispness.
- Sprinkle with powdered sugar