Blueberry Buttermilk Waffles

These are gold standard waffles in our house. I use a waffle iron that used to belong to my grandparents – with its cloth cord – I can’t give it up! I use frozen wild blueberries when fresh are not available. This recipe is from Martha Stewart Living.

  • Yield: Serves 4 to 6
  • 8 tablespoons (1 stick) melted unsalted butter, plus more for waffle iron (Can use 1/2 applesauce)
  • 2 cups all-purpose 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 salt
  • 3 large eggs, separated, room temperature
  • 2 cups buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries (optional)
  1. Grease waffle iron with a small amount of melted butter, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
  2. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, and vanilla. Pour into dry mixture, and combine.
  3. In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
  4. Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
  5. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
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.
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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!

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