These blueberry buttermilk waffles are extra fluffy and bursting with juicy blueberries. Serve with a drizzle of maple syrup, a dollop of whipped cream, and more fresh blueberries for an extra special breakfast treat!
Looking for more waffle recipes? Try these golden Sourdough Discard Waffles.
Weekends are for waffles, and not just because of the alliteration! Even though waffles are super easy to make, a tall stack drizzled with syrup and topped with fresh fruit just feels extra. Doesn’t it? Sometimes I’ll really go to town and add whipped cream, maple syrup, and a drizzle of blueberry sauce to boot!
These buttermilk waffles have a crispy, golden outside and a soft center. I like to make them in a Belgian waffle maker because it makes the waffles tall and fluffy, but you can use a regular waffle maker too. Plus, these waffles are a delightful way to incorporate fresh summer blueberries into a morning meal. You can even freeze these for a quick breakfast during the week. (I included instructions at the bottom of this post.)
Why You’ll Love the Buttermilk Waffles Recipe
- Easy. This waffle recipe can be made with whatever kind of waffler maker you have on hand. I prefer a Belgian waffle maker to get big waffles, but you can use a regular-sized waffler maker too.
- Flexible. You can use any kind of berry in this recipe or leave them out entirely. If using strawberries, I recommend cutting them into pieces and draining extra liquid.
- Fluffy! Especially if you use a Belgian waffle maker, these waffles are super light and fluffy!
- Make Ahead. Make a batch on the weekend and serve them for quick breakfasts during the week. These buttermilk waffles reheat well and can even be frozen (more on that below).
What You’ll Need
These buttermilk waffles are pretty simple so they don’t require too many ingredients. While a Belgian waffle maker will make thick and fluffy waffles, a regular waffle maker will also work for this recipe. Just know that you will get more waffles if using a smaller waffle maker!
Here are all of the ingredients that you’ll need to make this easy breakfast. Be sure to scroll down to the recipe card for specific amounts.
- Flour: Both all-purpose and whole wheat
- Salt: Always use kosher salt.
- Sugar: You can use white or light brown sugar.
- Baking Powder: That is not a typo in the recipe. We’re going to use 2 tablespoons to get big and fluffy waffles.
- Baking Soda
- Wheat Germ: Adds a nutty flavor and is a rich source of vitamins and minerals.
- Buttermilk: If you don’t have buttermilk you can make your own by mixing 1 cup milk with 1 tablespoon fresh lemon juice. Let the mixture sit for at least 5 minutes before using.
- Eggs: This recipe uses 4 eggs. Yes, that is more than many waffle recipes, but you know I have too many eggs!
- Melted Butter: I use unsalted butter.
- Fresh Blueberries: Be sure to remove the stems! You can also use frozen berries. Other berries that work include raspberries, blackberries, and strawberries. I recommend cutting strawberries into pieces and draining extra liquid before adding them to the batter.
How to Make Blueberry Waffles
These blueberry waffles are so quick and simple to make. Here’s how you make them:
- Set up your equipment. Preheat the oven to 170°F and place an oven-safe plate inside. Afterward, let the waffle maker warm up while you start on the batter.
Tip: Also set out an olive oil mister or PAM spray. You are going to spray the inside of your waffler maker lightly just before you start cooking the waffles. This will prevent the juices from the blueberries from sticking to the insides of your waffle maker.
- Combine the dry ingredients. Add and combine the wheat germ, flours, salt, baking powder, baking soda, and sugar in a large bowl.
- Melt the butter. In a saucepan over low heat, let the butter melt. Remove from the heat and set aside to cool.
- Add the wet ingredients. Make a small well in the center of the dry ingredients and add the buttermilk and eggs into the well. Stir until the batter is almost completely combined, then add the cooled, melted butter and continue mixing until there are no visible dry bits of batter.
- Add the blueberries. Once fully combined, fold in the blueberries. Lightly spray the insides of your waffle maker and spoon the batter into it. The amount that you use will depend on the size of your waffle maker (my Belgian waffle maker takes uses about 3/4 cup of batter per waffle).
- Cook the waffles. Once you are ready to cook the waffles, gently close the waffle maker and let cook for 3 to 4 minutes (or until the waffles are golden brown). Your cook time will vary depending on the type of waffle maker you are using, so I recommend timing the first one and then just repeating that time for the rest of the waffles.
Tip: If you have a flip waffle maker, flip it right after you have added the batter and closed the lid. This way the batter can spread onto the other side of the waffle iron. I have a Presto Waffle Maker (Amazon link).
- Keep them warm and repeat. Once cooked, move the waffles to the plate you put in the oven to keep warm. Repeat the process until the batter is gone.
- Add toppings. Serve with maple syrup, whipped cream, and some more fresh blueberries!
Tips for Success
- Use a Belgian waffle maker. I love how thick and fluffy these waffles come out when made in a Belgian waffle maker. However, if you prefer a thinner and crispier waffle, you can use a regular one too! You will get more waffles with a regular waffler maker since you’ll likely need to use less batter.
- Grease the waffle maker. The blueberries will release some of their juices while your waffle cooks, so lightly spraying the inside of your waffle iron with PAM or a misting of olive oil will prevent the juices from sticking.
- Measure the amount of batter used for each waffle and the amount of time it takes to cook. Since the amount of batter needed per waffle and the amount of time that you need to cook each waffle will vary depending on your waffle maker, take note of these two things while making the first waffle. Make sure to use the amount and time when using the remaining batter.
All of your favorite pancake toppings go well with waffles! Maple syrup, of course. And then I always recommend fresh fruit and some whipped cream. I also love topping waffles with maple cream or Homemade Blueberry Sauce.
How to Store and Reheat Waffles
- Fridge: You can store leftover waffles in the fridge for 3-4 days. Let them cool completely first, then transfer them to an air-tight container or Ziploc bag. It is important to let them cool completely before storing, otherwise, moisture will build up and make the waffles a bit soggy.
- To reheat: I recommend placing the waffles in the oven at 350°F for 5 minutes (this way they keep that nice and crispy outside). You can also reheat them in the microwave, but keep in mind that the waffles will probably get a bit soft if you reheat them this way.
Can I Freeze Homemade Waffles?
Yes, you can freeze these buttermilk waffles! Just let them come to room temperature first. Then, place them in a freezer-safe container and line parchment paper between each waffle (this prevents them from sticking to each other after they freeze). They will keep for up to 3 months.
To reheat from frozen, I recommend placing the waffles in the oven at 350°F for 8-10 minutes. You can also reheat them in the microwave as noted above.Print
Blueberry Buttermilk Waffles
These Blueberry Buttermilk Waffles are extra fluffy and bursting with juicy blueberries. Serve with a drizzle of maple syrup, a dollop of whipped cream, and more fresh blueberries for an extra special breakfast treat!
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Total Time: 34 minutes
- Yield: 6-8
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
- 3 cups all purpose flour
- 1 cup whole wheat flour
- ½ teaspoon kosher salt
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 2 tablespoons sugar (white sugar or light brown sugar)
- 2 tablespoons wheat germ
- 3 ¼ cups buttermilk
- 4 eggs
- ½ cup melted butter
- 1 ½ cups fresh blueberries, stems removed
- PAM cooking spray or olive oil in a mister
Prep your tools. Turn on your waffle maker and let it heat while you make the batter. Place an oven safe plate in your oven and preheat your oven to 170F.
Mix dry ingredients. In a large bowl combine the flours, salt, baking powder, baking soda, sugar and wheat germ. Set aside.
Melt the butter. Place the butter in a saucepan and melt on the stove over low heat. Set aside to cool.
Add wet ingredients. Make a well in the center of your dry ingredients. Add the buttermilk and eggs, stirring briefly. Add the melted butter and stir until the batter is well combined and there are no dry bits left.
Add the blueberries. Sprinkle them over the batter, then gently mix them in with a spatula.
Cook the waffles. Lightly spray the insides of your waffle maker with PAM or cooking spray. Spoon batter into your heated waffle maker. The amount of batter will depend on the size of your waffle maker. My Belgian waffle maker needs a generous ¾ cup of batter for one waffle.
Close the waffle maker gently and cook about 3-4 minutes per waffle, until the outside is golden brown and the centers are fluffy. The cook time will vary according to your waffle maker and how much better you used, so take note of how long it takes the first waffle to cook and then repeat with subsequent waffles.
Keep warm in the oven. When the waffles are done, transfer them to the plate in your heated oven to keep warm while you make the rest of the waffles.
Serve. Add maple syrup, whipped cream, and more fresh blueberries.
This recipe makes 6 Belgian sized waffles or 8 regular sized waffles
Keywords: belgian waffles, blueberry waffles, buttermilk waffles, homemade waffles