I love waffles! I have loved them since I was little, and probably because they were a special breakfast growing up. We only had them once in a while, usually on weekends, and I waited for the days we were allowed to eat them so I could fill every single hole with maple syrup. It’s probably part of why my mom didn’t let me have them all the time, haha.
I still love making waffles and I actually still treat them like it’s a special occasion. Even though, I can make them anytime I want! But, the process of making waffles does take a little more time than French toast, so I make waffles when I have more time. We used to have Delaney’s grandpa’s waffle iron, that thing was vintage. But, it would leak grease every time we used it haha. So, I bought a new one when we moved into the new house and I love it! I’ve linked it here.
Waffles are also a wonderful hangover breakfast. All the delicious carbs, protein, and syrup will soak up all that alcohol you had yesterday at your Forth of July barbecues and parties. So, if you’re hurting today and most likely home chilling – take the time to make this amazing Blueberry Waffle recipe, you won’t be disappointed.
I used fresh blueberries and a little bit of cinnamon in these homemade waffles and they are so good! I topped mine with more blueberries and of course maple syrup. They would also be delicious with butter, and I can say that these homemade Blueberry Waffles are so good I’ve even eaten them plain, hot out of the waffle iron! Get the recipe below for my Blueberry Waffles.
Makes 4 servings (4 whole waffles)
1 1/2 cups organic milk
1 1/4 cup (283 grams) organic salted butter
284 grams (2 1/4 cups) organic all purpose flour
28 grams (2 tablespoons) organic cane sugar
1 teaspoon fine sea salt
1 teaspoon baking powder
1/4 teaspoon organic cinnamon
4 organic large eggs
6 ounces organic fresh blueberries
organic maple syrup
In a small pot, add the milk and butter and put over medium heat. Melt completely and remove from heat. Set aside.
In a large bowl, add the flour, cane sugar, sea salt, baking powder, and cinnamon and whisk together. Add the eggs and and milk mixture and whisk to combine completely. Fold in the blueberries.
Allow waffle iron to get warm, I cooked these on setting 4 on my waffle iron that I linked above. But, medium on any iron will do! Measure 1 cup of batter into the waffle iron (if you have a smaller iron, you’ll have to do less). Cook until golden brown, about 2 to 4 minutes, depending on your waffle iron.
Serve immediately and store extra waffles in the fridge for up to 3 days, or freeze for up to 3 months.
High Altitude — Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!