Buttermilk Blueberry Waffles have a crispy exterior with light and fluffy inside and busting with blueberries. Make it for weekend breakfast or freeze leftovers for a super quick breakfast on weekdays.
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Buttermilk Blueberry Waffles
Buttermilk in baked goods are more flavorful and delicious when compared to the recipe made with milk. Blueberries added to the equation bumps up the deliciousness!
WHY YOU’LL LOVE THIS RECIPE?
- Perfect texture – This batter creates a light and fluffy waffle that has the perfect amount of crispiness. It makes excellent deep wells to hold maple syrup.
- Delicious bursting with berries – Not too sweet since they have no sugar.
- Made with pantry ingredients – You likely have most or all of the ingredients already in your fridge and pantry.
- Freezer friendly – Great stored in the freezer for a quick, grab and toast breakfast before school.
WHAT DOES BUTTERMILK DO?
It reacts with the baking soda, producing carbon dioxide gas, which gives them an iconic lift. It also adds a bit of tanginess, which pairs well with the sweet syrup.
CAN I USE FROZEN BLUEBERRIES?
Sure can! Frozen berries tend to bleed due to higher moisture content, so stir them FROZEN into the batter, just before you begin cooking.
WHAT IS BUTTERMILK?
Traditionally, it is the liquid leftover after churning butter. It is a thin, slightly tart, white liquid that was used as a healthy beverage to drink or used in baking recipes. Store bought buttermilk is cultured, which is processed from low fat milk instead.
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.
TIP – Don’t stack them! The steam from the freshly cooked waffle will transfer to the bottom ones making them soggy.
HOW TO KEEP THEM WARM?
Place cooked guys on a wire rack lined baking sheet and keep in a 200° F oven, until serving time. The wire rack will ensure air circulation, maintaining the crispness.
CAN YOU MAKE WITHOUT A WAFFLE MAKER?
I’m sorry to say that you can’t. There are several models available online to suit your budget. Try one of these Pancake recipes instead!
Are they gluten free?
No! However, you can refer this hugely popular gluten free oatmeal waffles that has been a reader favorite since it was shared.
WHAT’S THE BEST IRON?
We love using our Belgian iron from Amazon (link in the recipe card). They produce fluffier and thicker guys when compared to the standard ones.
- Flour – Regular all purpose flour (replace half the flour with almond flour for a healthier and even more delicious twist).
- Leavener – 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.
PRO TIPS FOR SUCCESS
- Color – Cook until they get a deep brown for GUARANTEED CRISPNESS! It took 6 minutes in my 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.
- Use non-stick cooking spray to make sure they aren’t sticking to the appliance.
- All appliances are different so be sure to follow the instructions cooking time and batter measurement.
- Use chopped strawberries instead.
- Grate a little lemon zest into the batter, for a fresher, brighter flavor.
- Use chocolate chips instead.
- Try adding a dash of cinnamon to the batter.
We love to eat them with just a little butter and syrup, but there are so many fun topping options to try. Some of my favorite toppings are listed below –
- Whipped cream
- Blueberry sauce
- Lemon curd
- Sweetened greek yogurt
- Powdered sugar
- Fresh berries or sliced banana
- Maple syrup
HOW TO MAKE?
This made from scratch recipe is quick and easy! Here’s a quick rundown of what’s involved, but the full printable recipe is at the bottom of the post.
- Whisk dry ingredients – Whisk all purpose flour, baking powder and baking soda together in a large bowl.
- Whisk wet ingredients – Whisk eggs, just until combined and then mix in buttermilk and melted butter.
- Finish batter – Mix wet along with dry ingredients and then stir in blueberries.
- Cook – Cook according to manufactures instructions (mine took 6 minutes per batch).
HOW TO SERVE?
These are best served hot with the following toppings: A dab of softened salted butter, warm maple syrup and more berries!
HOW TO STORE?
These are best eaten hot or freezing leftovers. We do not recommend refrigerating them, since they got very soft and soggy, whereas frozen ones store well for months and crisp up amazingly well in your bread toaster.
HOW TO FREEZE?
We usually make a double batch of this recipe, place cooled guys in a ziplock bag and freeze for several weeks.
- To Freeze – Place cooked ones on a cooling rack. Once they have cooled completely, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer them into a large gallon size zip lock bag and freeze for up to three months.
- To Reheat – When you are ready to eat. just (from frozen stage) pop one or two into your bread toaster and cook them in medium setting, until hot and crisp. If you are reheating a larger batch, then bake them for 8-12 minutes in a preheated 350 degree oven.
WHAT GOES GOOD WITH THESE?
Softened salted butter, whipped cream, maple syrup, and powdered sugar are my go-to’s! A scoop of vanilla ice cream elevates them into a dessert.
HOW TO KEEP THEM CRISPY?
Straight out of the iron, they are golden, light and crispy, but this quickly fades away as they cool. However, we have few tricks up our sleeves in serving them warm and crisp.
Place cooled ones on a wire rack lined baking sheet and bake for 5 to 10 minutes in pre heated 230 degree oven. Longer might make them dry and tough. You can also pop them in the toaster for a minute to warm up.
HOW TO SERVE FOR A CROWD?
These are perfect for a brunch, overnight guests or the morning after the kids sleep over. Transfer cooked ones on to a wire rack lined baking sheet and store them in a 200 degree oven to keep them warm and crisp.
Frequently Asked Questions
It depends on the type of the iron used! I used Cuisinart 4-slice Belgian maker, and used 1/2 cup batter per waffle. This recipe makes 12 to 14 standard guys.
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.
I’m sorry, an iron is a must to make these. There are several models available online to suit your budget.
Be sure that you grease your iron thoroughly with a light coating of non-stick cooking spray before each batch. Also, check that it is fully preheated before adding the batter.
Yes, just add 6 tablespoons of white vinegar or lemon juice for 2 cups milk, before using it in this recipe.
More Waffle recipes to try:
- Oatmeal Waffles <— Hugely popular recipe
- Pumpkin Belgian Waffles
- Apple Waffles without Flour
- Almond Flour Waffles
- Recipe for Eggless Waffles
- Dash Mini Waffle Maker Recipe
- Healthy Banana Waffles
- Belgian Waffles <— Reader favorite
- 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), melted
- 1 cup blueberries
Waffle maker used
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.
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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