A waffle iron recommendation
Alex and I ditched our standard waffle maker in favor of a Belgian waffle maker. We like how they’re fluffier and taller than a standard waffle. Here’s the Belgian waffle maker that we got: we love it! It’s also great for gifts (like wedding gifts!). Looking at that enormous bowl of berries, Alex said “blueberry waffles,” I said “blueberry sauce,” and the rest is history! These waffles are fluffy, with pops of tangy berries, smothered in a thick, sweet tart blueberry sauce that takes them over the top. These have been a family favorite for years, and we hope you love them as much as we do.
Fresh or frozen blueberries: Fresh berries burst with juicy sweetness in every bite. Frozen berries work too: they don’t need thawing before folding into the batter (though they may color the batter slightly). All-purpose flour and whole wheat flour: All-purpose flour provides a light and tender structure, while whole wheat flour offers a touch of nutty flavor. Egg: The binding agent that holds the waffle batter together, also contributing to its rise and airy texture. (Substitute flax egg for vegan.) Melted butter (or oil): Butter adds richness and moisture to the waffles. Use neutral oil or coconut oil to make the recipe dairy-free. Milk of choice: Any type of dairy or non-dairy milk works (our dairy-free preference is oat milk). Maple syrup: A touch of sweetness complements the blueberries. Maple syrup adds a warm, distinctive flavor, but sugar can be used as a substitute. Baking powder, cinnamon, vanilla, and salt round out the ingredients in these waffles.
For the full recipe, head over to blueberry sauce. Here are the main steps:
Place blueberries, sugar or maple syrup, and water in a small saucepan. Add cornstarch diluted with a little water. Heat until boiling, then heat gently bubbling until the berries start to break down and the sauce thickens, about 5 minutes. Stir in lemon juice and cool.
Alex and I used to use a regular waffle maker, but we switched it out in favor of a Belgian waffle maker! We like the taller waffles, and they look prettier on a plate. Keep in mind, if you’re eating Belgian waffles, a serving size is just ½ of the waffle (two quarter pieces), but with a regular waffle a serving size is the entire waffle (four quarter pieces).
Frequently asked questions
When you’re ready to eat the frozen waffles, just pop them into the toaster and cook them on a low setting two or three times. Cooking them for longer on a lower heat warms the waffles all the way through without scorching the outside.
Try blueberry oatmeal or a pan of blueberry baked oatmeal. Make classic blueberry pancakes or lemon blueberry pancakes. Mix up a big pan of blueberry French toast casserole. Make a batch of banana blueberry muffins or a blueberry smoothie.
5 from 3 reviews
