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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 Syrup

Course: Breakfast, Breakfast / Brunch
Cuisine: American
Keyword: buttermilk waffle recipe, how to make waffles, waffles from scratch
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 734kcal
These Buttermilk Waffles with Blueberry Sauce is what breakfast was made for. The nutty flavor from the buckwheat flour pairs perfectly with the amazing blueberry sauce. The sauce can be made up to 24 hours in advance!
Print Recipe


  • Waffle maker


For the Blueberry Sauce

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

For the Waffles

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


Make the Blueberry Syrup

  • Put all ingredients in a small saucepan set over medium heat.
  • Bring to a boil and then reduce heat to maintain a simmer to allow the mixture to thicken slightly, about 5 minutes.

Make the Waffles

  • In a bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, combine the buttermilk, melted butter, egg yolks, and vanilla extract and whisk to combine.
  • Add the liquid ingredients to the dry and whisk or stir with a spoon until combined, the batter will be quite lumpy.
  • In a small bowl, using a clean whisk or a handheld mixer at high speed and 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 manufacturer instructions for cooking waffles. Carefully transfer cooked waffles to a platter and continue the process with the remaining batter.
  • Serve at once sauce on the side.



Fresh blueberries are best for the sauce, but you could substitute frozen in a pinch.  
The sauce can be made up to 24 hours in advance and stored in an air-tight container in the fridge.  Reheat in a saucepan, or allow to come to room temp if not serving it warmed.
We think these buttermilk waffles have just enough sweetness to make them perfect.  Not too sweet we think is best.  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 on a hot griddle or skillet lined with a small layer of vegetable oil 


Calories: 734kcal | Carbohydrates: 131g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 790mg | Potassium: 883mg | Fiber: 3g | Sugar: 71g | Vitamin A: 1028IU | Vitamin C: 12mg | Calcium: 433mg | Iron: 4mg