Blueberry Waffles with Blueberry Sauce
This light, tender blueberry waffles recipe is just bursting with juicy blueberries—and is topped with a blueberry sauce, too!—Devyn Weakley, Howard, Kansas
Ingredients
- 2 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1-2/3 cups milk
- 3 eggs, separated
- 1/4 cup butter, melted
- 2/3 cup fresh or frozen blueberries
- SAUCE:
- 1-1/2 cups fresh or frozen blueberries
- 1/2 cup orange juice, divided
- 3 tablespoons honey
- 1 tablespoon cornstarch
Reviews
While this won't be my go-to-waffle recipe, it is quite good. Even husband who isn't crazy about blueberries liked these. I did add vanilla to the batter and next time I will add cinnamon.
We loved these! The waffles were crispy on the outside and fluffy on the inside. My only addition was about a teaspoon of butter extract to the batter. You could use vanilla or maybe even orange extract, I would cut that down to 1/4t so it wouldn't be overpowering. We're die hard Real NH Maple syrup fans, but this sauce is fantastic.
This recipe is one of the few that contains no sugar and is not as complex as most others. Trust me when I tell you that its genius is in its simplicity.My family loves these waffles and I vary the recipe by introducing cinnamon, or vanilla or different fruits. It is a huge win for me as my kids are eating healthier and the prep is so easy. I have only one recommendation for you trying it out there and getting creative; DO NOT USE coconut flour. It just does not work.
These were delicious, I thought beating the egg whites would make it more involving but it turned out to be pretty quick in the end. Made more like 10 waffles for me. The blueberry sauce was AMAZING.
I agree with the other reviewer about this recipe being a little more involved than other waffle recipes, but they were very good. I also didn't have enough blueberries to try the syrup but with regular maple syrup, they were delicious. True to the recipe description, it made 6 waffles, so next time I am going to make a double batch and freeze for hectic morning breakfasts. I am also going to try substituting some whole wheat flour like the other reviewer mentioned.
This was a little more effort than I usually put into waffles, but these were well worth it. My whole family loved this recipe! I used 1 cup whole wheat flour and 1 cup white flour, but other than that, I followed the recipe. I didn't have enough blueberries to make the syrup, but these waffles were delicious with pure maple syrup. I'll definitely be making these again.
What a yummy breakfast treat!~ Theresa