It doesn’t get any better for an easy breakfast than these Buttermilk Blueberry Waffles from scratch. The addition of fresh or frozen blueberries right in the batter make this recipe a favorite at my house. Buttermilk is added to the batter for a perfectly, fluffy waffle that is SO much better than using pancake mix. Top them with maple syrup and more fresh blueberries for a beautiful presentation.
Waffles and pancakes are a staple at our house on the weekends. I just don’t have the time to make a warm breakfast during the week, unless it involves some crock pot action! I can’t wait to make our favorite Slow Cooker Pumpkin Maple Oatmeal soon! I’m dreaming of cooler weather right now for sure! Fall is such a relief from the humidity here in the Midwest and I love to visit some of the great local wineries when the leaves start changing (maybe I just need a bottle of wine right now).
Getting my 2 and 4 year old ready in the mornings is as challenging as trying to herd cats. My 2 year old has to have multiple outfit options presented to her (all of which have to be dresses). My other daughter is as much of a morning person as I am (meltdown time)! Anyway, these waffles are perfect on days we don’t have to worry about the possible scary effects of syrup-coated hair, clothes and table.
I enjoy experimenting with different pancake and waffle flavors, but there is just something so comforting about the classic, buttermilk and blueberry flavors going on here. If you are feeling a little adventurous today, be sure to check out these other great carb-loading pancake variations: Andes Chocolate Mint, Lemon Poppy Seed and Raspberry Cream Cheese. They are definitely worth the occasional deviation (I love you carbs)!
We almost forgot a very important component of an ethereal brunch experience…a bubbly cocktail! Be sure to check out my Saturated Saturday page for some of my favorite cocktail ideas; including a dreamy, Pineapple Orange Creamsicle Mimosa!
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- Pineapple Orange Creamsicle Mimosas
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- Skinny Watermelon Margaritas
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- Whiskey Sour Slushes
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- Strawberry Shortcake Martini
- 2 C. Flour
- 1/2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/4 C. Sugar
- 1/4 Tsp. Salt
- 2 Eggs
- 2 C. Buttermilk
- 1/4 C. Canola Oil
- 1 Tsp. Vanilla
- 1 C. Blueberries Fresh or Frozen
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Mix together flour, baking soda, baking powder, sugar and salt.
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Add eggs, vanilla, buttermilk, and oil; whisk until combined.
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Stir in blueberries.
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Scoop batter into preheated waffle iron that is lightly coated with nonstick cooking spray.
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Cook until light golden brown; around 1 1/2 minutes.
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Serve topped with fresh blueberries and maple syrup.
This Blueberry Cheesecake Frozen Yogurt with Dark Chocolate Chunks is so easy to make with a food processor. Plenty of blueberries are added to the mixture with cream cheese, dark chocolate chunks and graham crackers. The end result is a creamy combination that won’t leave you missing that heavy whipping cream. The biggest problem was trying to stop tasting it before it went in the freezer….