These fluffy blueberry waffles are about to become everyone’s favorite! Topped with a quick blueberry sauce, they’re brunch perfection on a plate.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg
- 4 tablespoons butter, melted (substitute coconut oil for dairy-free)
- 1 1/4 cups milk (substitute non-dairy milk for dairy-free)
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2/3 cup fresh or frozen blueberries
- 1 recipe Quick Blueberry Sauce, for serving
- Greek yogurt, Homemade Whipped Cream or Yogurt Whipped Cream, for serving (optional)
- Preheat the waffle iron to the high heat setting.
- In a medium bowl, mix the all-purpose flour, whole wheat flour, baking powder, cinnamon, and kosher salt until thoroughly combined. In another bowl, whisk the egg. Then stir in the melted butter, milk, vanilla, and maple syrup. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Stir in the blueberries.
- Immediately, add the batter into the center of the waffle iron and let it spread it to within 1/2-inch of the sides, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 300°F oven to keep warm. Serve with Quick Blueberry Sauce. (As a note, these blueberry waffles stick to the waffle iron a bit more than a standard waffle, so make sure to clean it afterwards.)
- Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
- Category: Brunch
- Method: Waffle
- Cuisine: American
Keywords: Mother's Day recipes, Mother's Day brunch