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Blueberry Waffles Recipe

Blueberry Waffles Recipe photo by Taste of Home

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These light, tender homemade waffles are just bursting with juicy blueberries—and are topped with a blueberry sauce, too!—Devyn Weakley, Howard, Kansas

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Blueberry Waffles Recipe

Prep: 20 min. Cook: 5 min./batch

Yield: 6 Servings

20 5 25

Ingredients

2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1-2/3 cups milk
3 eggs, separated
1/4 cup butter, melted
2/3 cup fresh or frozen blueberries
SAUCE:
1-1/2 cups fresh or frozen blueberries
1/2 cup orange juice, divided
3 tablespoons honey
1 tablespoon cornstarch

Directions

In a large bowl, combine the flour, baking powder and salt. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened. Fold in blueberries.
In a small bowl, beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Meanwhile, in a small saucepan, combine the blueberries, 1/4 cup orange juice and honey. Bring to a boil. Combine cornstarch and remaining orange juice until smooth; gradually stir into berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm with waffles. Yield: 12 waffles (1-1/3 cups sauce).

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 2 waffles with 3-1/2 tablespoons sauce equals 371 calories, 13 g fat (7 g saturated fat), 129 mg cholesterol, 461 mg sodium, 55 g carbohydrate, 2 g fiber, 10 g protein.

Originally published as Blueberry Waffles in Country Woman Christmas Annual 2010, p28

Trick for Fluffy Pancakes & Waffles

For very light and tender pancakes or waffles, separate the egg and beat the white until stiff. Stir the yolk and other liquid ingredients into the dry ingredients, then fold in the beaten egg white. —Jonelle W., Trenton, Michigan

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Blueberry Waffles

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Reviewed on Nov. 29, 2012 by bereitbach

This was a little more effort than I usually put into waffles, but these were well worth it. My whole family loved this recipe! I used 1 cup whole wheat flour and 1 cup white flour, but other than that, I followed the recipe. I didn't have enough blueberries to make the syrup, but these waffles were delicious with pure maple syrup. I'll definitely be making these again.

Reviewed on Feb. 12, 2012 by lurky27

What a yummy breakfast treat!

~ Theresa