Blueberry Waffles

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Blueberry waffles are bursting with summer sweetness to start your day. With whole wheat flour and cornmeal, these waffles will keep you powered all morning.

A few Christmases ago I received a double Belgian waffle maker, the kind that you rotate in order to make two waffles at once. It’s hard not to make waffles all the time when you get your hands on one of those. 

(I know for certain I’m not the only one who loves the waffle makers hotel chains have been putting out for DIY breakfasts. A Texas-shaped waffle? C’mon.) 

Although sometimes I like to get crazy and make things like peanut butter & jelly waffles or beer cheddar waffles, there are times when I just want a classic breakfast. Out come the blueberries.

I admit, blueberry waffles are not new or innovative. They’re fairly standard in the realm of home cooks, though blueberry waffles tend to not make it on restaurant menus. Unless you count waffles doused in overly sweet blueberry compote, which I do not.

Waffles seem to get a reputation for being fussy and difficult, but I promise you they’re really not. Even if you don’t have a double waffle maker,  I promise you that these are only slightly longer to prepare than pancakes.

Probably the most difficult part is waiting for the batter to rest, and even then you can mix it up before you go to bed so you can be turning out waffles while the coffee bubbles.

What kind of blueberries should I use for waffles?

Use plump fresh berries when you can for these waffles. Make sure to toss any scraggly looking berries and check that the stems are completely removed; I almost always have a few stems in my berries.

The absolute best blueberries I’ve had came from a stand at the Mill City Farmer’s Market in Minneapolis, but if you don’t live in an area where you can get berries at the farm stand — in the words of Ina — store bought is fine. 

Be sure to taste the berries before adding them to your waffles. Especially if you are buying berries in the off-season. Blueberries that are picked too soon can be sour or even mealy. 

When fresh blueberries aren’t looking great, I opt for frozen. Frozen wild blueberries are my favorite because they are very small and disperse in the batter better.

If using frozen berries, thoroughly thaw them and pat dry as best you can. Drying the berries as much as possible will help prevent them from bleeding juices into the batter.

How do I keep waffles crispy?

If you’re making a batch of waffles for the whole family and serving together, rather than as they come off the iron, keeping those beauties crisp is important.

First, set your oven to bake at the lowest temperature. For most ovens, this will be between 170°F and 200°F. 

Place a cooling rack on a baking sheet. This is simply the same kind of rack you use to cool homemade cookies!

Put the baking sheet in the oven. As each waffle finishes cooking, place it on the rack. Keep the oven door closed between each waffle.

How do I reheat waffles?

A batch of waffles is more than we normally eat in one sitting, so we make sure to save them for tomorrow’s breakfast.

I store them in the refrigerator, but they can also be frozen on cookie sheets and then stored in the freezer for the future.

To reheat waffles, you can use your toaster! Depending on the size of your toaster slots and your waffle, you can just pop them right in like a commercial frozen waffle.

If you made Belgian-style waffles, you can still use the toaster, but you’ll need to divide the waffle into halves or even fourths.

Alternately, if you need to reheat a lot of waffles, you can use the oven. Lay the waffles on a rack set onto a cookie sheet and bake until warm and crisp, about 10 minutes at 350°F.

What to serve with waffles? Butter and maple syrup, as nature intended.