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Vertical Pinterest image of stacked blueberry waffles with maple syrup

Blueberry Waffles

Crispy on the outside, fluffy on the inside, these buttermilk blueberry waffles use one simple trick to keep the berries from sinking or bleeding into the batter. Ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 7
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup all-purpose flour for coating blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup neutral oil vegetable, canola, or avocado
  • 2 teaspoons vanilla extract
  • 1 1/2 cups blueberries fresh or frozen, do not thaw if frozen

Equipment

  • 1 Waffle iron
  • 1 Large mixing bowl
  • 1 Whisk,
  • 1 Wire rack for cooling

Method
 

  1. Mix the dry ingredients: In a large bowl, whisk together 2 cups of the flour, sugar, baking powder, baking soda, and salt. Set aside.
  2. Mix the wet ingredients: In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, oil, and vanilla extract until fully combined.
  3. Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still have a few small lumps, overmixing leads to dense, tough waffles.
  4. Coat the blueberries: In a small bowl, toss the blueberries with the remaining 1/4 cup of flour until lightly and evenly coated. This step keeps the fruit from sinking or bleeding into the batter.
  5. Fold in the blueberries: Gently fold the floured blueberries into the batter with a spatula, using as few strokes as possible to avoid crushing the berries.
  6. Cook the waffles: Preheat your waffle iron and lightly grease it. Pour batter according to your waffle iron's size, close, and cook until golden brown and crisp, about 4-5 minutes depending on your iron.
  7. Keep waffles crisp while you finish the batch: Place cooked waffles directly on a wire rack (not stacked on a plate) while you cook the rest. Stacking traps steam and makes the waffles go soft.

Notes

If using frozen blueberries, add them straight from the freezer without thawing, this prevents the batter from turning soggy or gray.
Cook cooled waffles crisp by placing them on a wire rack instead of stacking them.
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze in a single layer before transferring to a freezer bag for up to 2 months.