Alton Brown’s Basic Waffles with Blueberries

I haven’t watched his show in YEARS but…. I love Alton Brown! He is nerdy, quirky, and informative. These are terrific waffles. I adore waffles but because I have been muffin-baking-crazy lately we haven’t had any in ages. We ate these for a special Labor Day breakfast. My kids are going back to school in a week and we need to load up on special breakfasts!! 🙂

Weighing the flour makes them PERFECT. They are also always perfect because I make them in my grandparents’ cloth corded waffle iron– the best. After removing them from the waffle iron, I cool them briefly on a wire rack to release moisture so that they do not become soggy; then I cut them into individual waffles and keep them in a warming drawer until ready to serve.

I have modified Alton Brown’s recipe by adding 2 cups of fresh blueberries or frozen wild blueberries. I either use whole wheat flour or whole wheat pastry flour as well. We ate them topped with super-ripe banana slices and pure maple syrup. DELICIOUS!!

Yield: Serves 4 (10-12 waffles)

  • 4 3/4 ounces all-purpose flour, approximately 1 cup
  • 4 3/4 ounces whole-wheat flour or whole-wheat pastry flour, approximately 1 cup
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 3 tablespoons sugar
  • 3 large eggs, beaten
  • 2 ounces unsalted butter, melted
  • 16 ounces buttermilk, room temperature
  • 2 cups frozen wild blueberries or fresh blueberries
  • Vegetable spray, for waffle iron
  1. Preheat waffle iron while making the batter.
  2. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar.
  3. In another bowl beat together eggs and melted butter, and then add the buttermilk.
  4. Add the wet ingredients to the dry and stir until combined.
  5. Fold in blueberries. Allow to rest for 5 minutes.
  6. Spray the top and bottom surfaces of the waffle iron with cooking spray. Ladle the waffle batter onto the iron. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron, approximately 5 to 6 minutes.
  7. Serve immediately or briefly cool on a wire rack and then keep warm in a warming drawer or 200 degree oven until ready to serve. Top with pure maple syrup.

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.

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