Blueberry Buttermilk Waffles

These are gold standard waffles in our house. Fluffy and fabulous! I use a waffle iron that used to belong to my grandparents – with its cloth cord. I can’t give it up because I have never seen a modern waffle iron that produces waffles in the same shape. It’s perfect. 🙂

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour. I also bring the eggs to room temperature more rapidly by placing them in a bowl of warm water. The results are still wonderful using frozen wild blueberries when fresh are not available.

Yield: Serves 4 to 6

  • 8 tablespoons (1 stick) melted unsalted butter (can substitute 1/2 applesauce)
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 3 large eggs, separated, room temperature
  • 2 cups buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries (fresh or frozen)
  1. Grease waffle iron with cooking oil spray, and heat.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
  4. In a medium bowl, beat egg whites until stiff but not dry. (I use a hand mixer.) Gently fold whites into batter.
  5. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges.
  6. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
  7. Transfer cooked waffles to a cooling rack for 1-2 minutes, then separate into individual waffles.
  8. Place cooked waffles on a baking sheet or serving platter; place in an oven set to low heat, about 200 degrees, while using remaining batter. (I place mine in a warming drawer on medium.)
Cinnamon Sugar Variation:
  1. Combine 1/4 cup sugar and 2 tsp cinnamon.
  2. Sprinkle 1-2 tsp over the batter before closing the lid of the waffle iron.
It will bake with a sweet, crunchy topping.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Blueberry Buttermilk Waffles

  1. I love waffles! How neat that you are still able to use the waffle iron from your grandparents!

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