Blueberry Waffle Recipe

Preheat and prepare

Preheat your waffle iron according to manufacturer instructions. Lightly grease it with oil or nonstick spray.

In a large bowl whisk together the dry ingredients: 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.

In a separate medium bowl beat 2 large eggs lightly, then whisk in 1 1/2 cups whole milk, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few small lumps are fine.

Gently fold 1 cup fresh or frozen blueberries into the batter, distributing them evenly. If using frozen, fold briefly to avoid turning batter purple; frozen berries can help prevent sogginess.

Let the batter rest for 5 minutes while the waffle iron finishes preheating. Resting hydrates the flour and helps the batter rise.

Cook waffles: Spoon or pour the recommended amount of batter for your waffle iron (usually about 3/4 to 1 cup for a standard iron) onto the preheated, greased iron. Close and cook until the waffle is golden brown and crisp, about 4–6 minutes depending on your iron. Avoid lifting the lid early.

Carefully remove the waffle and transfer to a wire rack in a warm oven (200°F / 95°C) to keep crisp while you cook remaining waffles. Repeat with remaining batter, re-greasing the iron as needed.

While waffles cook, make the syrup: In a small saucepan combine 1 cup blueberries, 1/4 cup water, 1/4 cup granulated sugar, and 1 teaspoon lemon juice.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let simmer 4–6 minutes until blueberries begin to burst and liquid becomes syrupy.

In a small bowl stir 1 teaspoon cornstarch into 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering blueberry mixture and cook 1 more minute until thickened. If you prefer a smooth syrup, mash the berries with a fork or use an immersion blender briefly—leave some whole berries for texture if desired.

Taste and adjust sweetness or acidity—add more sugar for sweetness or a drop more lemon juice for brightness. Keep the syrup warm on very low heat until ready to serve.

To serve, place a hot waffle on a plate. Add about 1 tablespoon whipped or softened unsalted butter on top so it melts into the waffle.

Spoon 2–3 tablespoons of hot blueberry syrup over the waffle (more if desired).

Lightly dust the waffle with powdered sugar (about 1 teaspoon) using a fine-mesh sieve.

Serve immediately while waffles are hot and crisp. Repeat plating for remaining waffles.