Everyone needs a great blueberry waffle recipe in their weekend breakfast repertoire! This recipe (thanks to a secret ingredient!) creates the lightest, most delicate waffles. Not those heavy, doughy waffles you tend to get with a mix.
For a few extra steps (that are easy!) a homemade blueberry waffle is definitely worth the effort! These can also be made ahead and kept in a 200F oven until you get enough of them to serve a crowd.
They will be gobbled up in minutes! This is also a great Mother’s Day breakfast recipe for Mom on Mother’s Day 🙂
For a step-by-step tutorial you can watch the video below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe (it’s free!) and new videos post each Saturday!
- 1 ½ cup (180g) flour
- 1 tbsp (15 ml) baking powder
- ½ tsp (2.5ml) baking soda
- ½ tsp (2.5ml) salt
- 1 tbsp (15 ml) sugar
- 2 eggs
- 1 cup (240 ml) of milk
- 1 tsp (5 ml) vanilla
- 7 tbsp (105 ml) melted butter
- ¾ cup (180 ml) club soda
- 1 cup (150 g) of fresh blueberries
- 1 tsp (5 ml) fresh lemon zest
- powdered sugar for garnish
- pure maple syrup, warmed
- Whisk together the flour, baking powder, soda, salt and sugar.
- Add the eggs, milk and vanilla, melted butter and club soda.
- Toss the lemon zest with the blueberries and fold into the batter.
- Heat waffle iron to medium-high heat, pour ¼ cup of batter into each well allow to set for 15 secs then lower top to close and cook.
- Dust with powdered sugar, top with butter and drizzle with warmed maple syrup.