Ingredients
- 2.5 cups All-Purpose Flour
- 2 Tablespoons Sugar
- 4 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Buttermilk
- 1 cup Water
- 6 Tablespoons, neutral Oil
- 1 teaspoon Pure Vanilla Extract/Paste
- 6 Tablespoons Wild Frozen Blueberries
Directions
These perfectly sweet, crispy and fluffy blueberry buttermilk waffles are easy to make and always turn out amazing.
We are a household that much prefer waffles over pancakes, however, you can also use this recipe to make pancakes with just a bit less liquid.
Most likely, you will already have the ingredients to make these waffles, expect for the buttermilk and the frozen blueberries.
These are very crucial ingredients here but very easy to get a hold of.
As my husband loves waffles, I’ve tested all kinds including fully vegan, heavy on the buttermilk, adding melted butter, trying it with fresh berries, and so on.
This is our favorite recipe as it results in the best flavor and texture.
I love using frozen wild blueberries as they are smaller and pack more flavor.
As they are still somewhat frozen as they are added to the batter right before the waffles cook, the blueberries also hold their shape well and do not leak into the waffle.
Frozen raspberries that are roughly chopped also work well in this recipe.
What I have found to give me the best outcome is a mixture of using buttermilk and water along with a neutral oil.
I personally use grapeseed oil but avocado, sunflower, canola and olive oil can also be used.
What I do once a month is make a big batch of these waffles then freeze them in freezer safe bags and simply toast them for a couple of minutes when I am ready to enjoy them.
After a quick toast, the waffles are perfeclty crispy while still retaining their fluffy inside.
Please leave your review for this blueberry buttermilk waffles below.
For questions and other comments, please send me a direct message via Instagram.
Steps
1 Done | Make the Waffle BatterIt’s best when the eggs and buttermilk are at room temperature. To achieve this leave the ingredients on the counter for 30 minutes to a hour. Get two large mixing bowls. Whisk together the dry ingredients in one bowl then set aside. Crack the eggs into the second mixing bowl and whisk well. Next, add the other ingredients, except for the frozen blueberries. Whisk well then pour the wet ingredients into the bowl with the dry ingredients. Whisk well to combine and until lump free. Now let the batter rest while the waffle iron heats up. |
2 Done | Cook The Waffles in Waffle IronDepending on the kind of waffle iron you have and your waffle preference, heat the waffle iron. I like to heat mine on the 4 or 5 level setting. Once the iron is hot, add a ladle of waffle batter to the center of the waffle iron then sprinkle a small handful of the frozen blueberries over the raw batter. Next, add a bit more waffle batter to cover the blueberries but be sure to not add too much as the batter will puff up and could overflow while cooking. Close the waffle iron and allow to cook. Once the waffle is done, I like to move it to a wire cooling rack. This will allow the waffle to cool slightly and keep it’s crisp. |
3 Done | ServeServe the waffles to your preference. I like a bit of maple syrup and fresh and/or frozen and thawed wild blueberries. You can freeze the waffles in a freezer safe bag and simply toast them for 2 minutes to bring them back to life. Frozen waffles can be kept in the freezer for up to 2 months. Be sure to add parchment paper in between the waffles when stacking in the freezer bag so they don’t stick together. |
