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 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