Blueberry waffles on a white plate with cutlery.
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Blueberry Waffles

Blueberry Waffles are the perfect addition to your spring and summer brunches! Fluffy on the inside, crispy on the outside and filled with fresh bursts of blueberry - everyone loves these!
Course Brunch
Cuisine American, Traditional
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 291kcal
Author Nora

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs separated
  • 1 1/2 cups low fat buttermilk
  • 3 tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 cup blueberries I used fresh but frozen works, too (just don't defrost them!)
  • extra blueberries and maple syrup to serve (or your favorite toppings!)

Instructions

  • Mix the dry ingredients: Add the flour, sugar, baking powder, cinnamon and salt to a bowl. Stir very well until mixed.
  • Mix the wet ingredients: In a large measuring jug, whisk together the egg YOLKS, buttermilk, oil and vanilla extract until smooth.
  • Beat the gg whites: Beat the egg WHITES in a clean bowl with electric beaters until stiff peaks form.
  • Make the batter: Pour the wet ingredients into the bowl with the dry ingredients and stir just to combine. Add the beaten egg whites and carefully fold in just until incorporated. Fold in the blueberries with just a couple of light stirs. Do NOT overmix, or the waffles will be dense.
  • Bake waffles: Preheat your waffle iron on medium-high. Lightly grease and bake waffles according to your manufacturer's instructions. I use about 1/4 cup of batter per waffle, and I scoop it with a cookie scoop to make less of a mess.
  • Serve the waffles hot right out of the waffle iron - that's when they're the crispiest!

Notes

For lemon blueberry waffles, add 1 tablespoon of lemon juice and 1-2 teaspoons of finely grated lemon peel to the wet ingredients.
To freeze: Place the waffles in a single layer on a lined baking sheet. Freeze for about an hour or until firm. Pack into freezer bags and label with the name and the date.

Nutrition

Calories: 291kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 279mg | Potassium: 309mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2.4% | Vitamin C: 3.6% | Calcium: 14.2% | Iron: 13.2%