Buttermilk Waffles with Blueberry Sauce

A stack of buttermilk waffles topped with a blueberry sauce and a slice or orange all on a white plate with a fork next to it.

Buttermilk Waffles with Blueberry Sauce

Course: Breakfast, Breakfast / Brunch

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 734kcal

Author: Kris Longwell

This dish is a celebration of the best meal of the day. The tangy buttermilk flavor in the waffles pairs perfectly with the blueberry sauce. Perfect for glorious brunch.

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Equipment

Waffle maker

Ingredients

For the Blueberry Sauce

1 cup pure maple syrup
1½ cups blueberries fresh
Pinch Kosher salt
1 tablespoon orange zest usually from 1 orange
2 tablespoon orange juice usually from 1 orange

For the Waffles

2 cups all-purpose flour
1 tablespoon yellow cornmeal
3 tablespoon sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon Kosher salt
2½ cups buttermilk
6 tablespoon unsalted butter melted
3 large eggs separated (yolks from whites)
1 teaspoon vanilla extract
cooking spray

Instructions

Make the Blueberry Syrup

Put all ingredients in a small saucepan set over medium heat.
1 cup pure maple syrup, 1½ cups blueberries, Pinch Kosher salt, 1 tbsp orange zest, 2 tbsp orange juice
Bring to a boil and then reduce heat to maintain a simmer, allowing the mixture to thicken slightly for about 5 minutes.

Make the Waffles

In a bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
2 cups all-purpose flour, 1 tbsp yellow cornmeal, 3 tbsp sugar, 1 tbsp baking powder, 1 tsp baking soda, ½ tsp Kosher salt
In a separate bowl, combine the buttermilk, melted butter, egg yolks, and vanilla extract and whisk to combine.
2½ cups buttermilk, 6 tbsp unsalted butter, 3 large eggs, 1 tsp vanilla extract
Add the liquid ingredients to the dry ingredients and whisk or stir with a spoon until combined. The batter will be quite lumpy.
Add the egg whites to a small bowl and use a handheld mixer at high speed (or a whisk) to beat the egg whites until soft peaks form.
Using the whisk or a wooden spoon, gently fold the whites into the batter. Continue working them into the batter until large chunks of the whites are no longer visible.
Spray your waffle maker with cooking spray and follow the manufacturer's instructions for cooking waffles. Carefully transfer cooked waffles to a platter and continue the process with the remaining batter.
cooking spray
Serve at once with the sauce on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Fresh blueberries are best for the sauce, but you could substitute frozen ones in a pinch.

The sauce can be made up to 24 hours in advance and stored in an airtight container in the fridge. Reheat in a saucepan, or allow to come to room temp if not serving it warmed.

These buttermilk waffles have just enough sweetness to make them perfect. The sauce is quite sweet and counters the waffles wonderfully. However, if you prefer sweet waffles, then increase the sugar to 4 tbsps.

The recipe can easily be doubled or tripled if serving a group. Keep cooked waffles warm on a baking pan in your oven preheated to 200°F.

Cooked waffles can be frozen. Allow them to come to room temperature and then reheat either in the oven or in the microwave. We must say, however, these are definitely at their best when served soon after cooking.

You can make pancakes instead of waffles if you prefer. Simply pour a little less than 1 cup onto a hot griddle or skillet lined with a small layer of vegetable oil

Nutrition