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Buttermilk Blueberry Waffles

Buttermilk Blueberry Waffles have a crispy exterior with light and fluffy inside and busting with blueberries. Make it for weekend breakfast and freeze leftovers for a super quick breakfast on weekdays.

2 blueberry waffles on a white plate, topped with butter, maple syrup and more fresh blueberries

Weekend morning are never complete without hot waffles, french toast, instant pot oatmeal, pancakes or baked oatmeal for breakfast. My children are thrilled to wake up to the smell of freshly made goodies like these lemon blueberry muffins. Breakfast with fruits is always one of our favorite way to kick start any day.

Why is this a must try waffle recipe?

Crispy on the outside and fluffy on the inside waffles contain more butter when compared to a traditional pancake recipe. The batter has the perfect combination of buttermilk and butter for a crispy yet fluffy texture.

Buttermilk Blueberry Waffles

  • Easy
  • Crispy exterior
  • Light
  • Fluffy
  • Freezer friendly
  • Burst of blueberries

Main ingredients

Flour – Regular all purpose flour (replace half the flour with almond flour for a healthier and even more delicious twist)

Leaveners – Baking powder and baking soda

Buttermilk – Store bought buttermilk (refer notes to make your own)

Butter – Unsalted butter, melted until warm

Eggs – Use straight out of the fridge or room temperature

ingredients needed to make waffles

How to make Blueberry Waffles?

Step-1 : Whisk dry ingredients – Whisk all purpose flour, baking powder and baking soda together in a large bowl.

Step-2 : Whisk wet ingredients – Whisk eggs, just until combined and then mix in buttermilk and melted butter.

Step-3 : Finish batter – Mix wet along with dry ingredients and then stir in blueberries.

Step-4 : Make waffles – Make waffles according to manufactures instructions (mine took 6 minutes per batch).

Expert tips

Color – Cook waffles until they get a deep brown for GUARANTEED CRISPNESS! It took 6 minutes in my waffle iron.

Don’t over mix – As with all baking recipes, DO NO OVER MIX the batter

Make it healthier – Replace half the all purpose flour with almond flour. It makes it lighter, crispier and even more delicious.

Stir in some lemon zest – Add some finely grated lemon zest for a brighter twist.

Fresh or frozen blueberries? Both works! Frozen blueberries tend to bleed due to higher moisture content. If using frozen berries, stir them frozen into the batter, just before you begin cooking.

How to make Buttermilk – If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 2 cups milk and 6 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using. 

How to freeze leftover Waffles?

I usually make a double batch of this recipe, place cooled waffles in a ziplock bag and freeze for several weeks. My favorite way to re heat them is to pop one or two in a bread toaster, until hot and crisp. Great for weekday mornings!

How to keep homemade blueberry waffles warm?

Place cooked waffles on a wire rack lined baking sheet and keep in a 200° F oven, until serving time. The wire rack will ensure air circulation around the waffles, maintaining the crispness.

How many waffles does this blueberry buttermilk waffle recipe make?

It honestly depends on the type of waffle maker used. I used Cuisinart 4-slice Belgian waffle maker, and it took 1/2 cup batter per waffle.

Are these waffles gluten free? Unfortunately no! However, you can refer this hugely popular healthy oatmeal waffles that has been a reader favorite since it was shared.

hot blueberry waffles on a waffle iron

Serving suggestions

Waffles are best served hot with the following toppings: A dab of softened salted butter, warm maple syrup and fresh blueberries.

FAQs

How many waffles does the recipe make?

This waffle recipe makes 12 to 14 standard waffles.

How many calories in each waffle?

One waffle contains 165 calories, 5 grams saturated fat, 2 grams sugar and 4 grams protein.

Can I double the blueberry waffle recipe?

Absolutely! You can double or triple the recipe based on your family’s needs. I generally double the recipe and freeze leftovers for a quick breakfast on weekday mornings for the kids.

Can you make this recipe without a waffle maker?

I’m sorry, a waffle maker is a must to make these. There are several models available online to suit your budget.

Got leftover buttermilk? More recipes to try – Baked Bang Bang CauliflowerStrawberry cupcakes or Crispy Fried Cauliflower.

buttermilk blueberry waffles on a white plate, topped with butter, maple syrup and more blueberries

More Waffle recipes

Oatmeal Waffles <— Hugely popular recipe

Pumpkin Belgian Waffles

Healthy Banana Waffles

Belgian Waffles <— Reader favorite

Avocado Waffles

Sweet Potato Waffles

Churro Waffles <— with Tres Leches Sauce

Yield: 12 to 14 Waffles

Buttermilk Blueberry Waffles

homemade blueberry waffles on a white plate topped with butter, maple syrup and more blueberries

Buttermilk Blueberry Waffles have a crispy exterior with light and fluffy inside and busting with blueberries. Make it for weekend breakfast and freeze leftovers for a super quick breakfast on weekdays.

Prep Time 4 minutes
Cook Time 18 minutes
Total Time 22 minutes

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 2 cups + 1/4 cup buttermilk
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup blueberries

Waffle maker used

Instructions

1. Pre heat waffle iron.

2. Mix first 3 ingredients (flour, baking powder and baking soda) in a large bowl and set aside.

3. Place eggs into another medium bowl, whisk to combine and then add buttermilk and melted butter. Whisk until mixed well. pour into the flour mixture and stir with a rubber spatula until almost combined (you will see a few dry pockets of flour).

4. Stir in blueberries, until mixed in (DON'T STIR TOO MUCH, mix just until you don't see any dry flour and blueberries are distributed evenly).

5. Make waffles according to manufactures instructions ( the amount of batter per waffle depends on your waffle iron. I used about 1/2 cup batter for each waffle) and cook until deep brown (it took about 6 minutes in my waffle iron).

Serve waffles hot with softened salted butter, maple syrup and fresh blueberries.

Notes

Color – Cook waffles until they get a deep brown for GUARANTEED CRISPNESS! It took 6 minutes in my waffle iron.

Don’t over mix – As with all baking recipes, DO NO OVER MIX the batter

Make it healthier – Replace half the all purpose flour with almond flour. It makes it lighter, crispier and even more delicious.

Stir in some lemon zest – Add some finely grated lemon zest for a brighter twist.

Fresh or frozen blueberries? Both works! Frozen blueberries tend to bleed due to higher moisture content. If using frozen berries, stir them frozen into the batter, just before you begin cooking.

How to make Buttermilk – If you are out of buttermilk, then here is a really good method to make your own in a pinch – Mix 2 cups milk and 6 tablespoons of white vinegar or lemon juice. Let it stand for about 10 minutes. Stir before using. 

How to freeze leftover Waffles?

I usually make a double batch of this recipe, place cooled waffles in a ziplock bag and freeze for several weeks. My favorite way to re heat them is to pop one or two in a bread toaster, until hot and crisp. Great for weekday mornings!

How to keep waffles warm?

Place cooked waffles on a wire rack lined baking sheet and keep in a 200° F oven, until serving time. The wire rack will ensure air circulation around the waffles, maintaining the crispness.

Nutrition Information:

Yield:

13

Serving Size:

1

Amount Per Serving: Calories: 165Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 157mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 4g

I am not a certified dietician or nutritionist. The information is a product of online calculator such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not be construed as a guarantee. Varying factors such as product types or brands purchased, produce, and the way ingredients are processed change the nutritional information in any recipe. Furthermore, different online calculators provide different results depending on their fact algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for all decisions pertaining to your health and ensuring that any nutritional information provided is accurate.

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