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Blueberry Waffles with Blueberry Sauce!

It's National Waffle day, and I have a pretty well-documented waffle addiction.    I was challenged to use blueberries as an ingredient, and there's a double dose of them in this recipe.    Unfortunately, we didn't get to pick this year, so I had to go into my freezer stash.  

My son helped put these together.    I usually skip the "beating the egg whites" part and toss in the whole egg, but I wanted him to follow the recipe from start to finish.   I'm glad I did.  The waffles were crispy on the outside and fluffy on the inside. 

 My only addition was about a teaspoon of butter extract to the batter.   You could use vanilla or maybe even orange extract, I would cut that down to 1/4t so it wouldn't be overpowering.

We're die hard Real NH Maple syrup fans, but this sauce is fantastic.    It would be great over ice cream too  :)  Thank you so much to Devyn W for sharing the recipe! 

Blueberry Waffles with Blueberry Sauce

Blueberry Waffles with Blueberry Sauce
Author: Jolene Martinelli


  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups milk
  • 1t butter extract (my addition)
  • 3 eggs -- separated
  • 1/4 cup butter -- melted
  • 2/3 cup fresh or frozen blueberries
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2 cup orange juice -- divided
  • 3 tablespoons honey
  • 1 tablespoon cornstarch


  1. In a large bowl, combine the flour, baking powder and salt.
  2. Whisk the milk, egg yolks and butter; stir into dry ingredients just until moistened. Fold in blueberries.
  3. In a small bowl, beat egg whites until stiff peaks form; fold into batter.
  4. Bake in a preheated waffle iron according to manufacturer's directions (see note) until golden brown.
  5. Meanwhile, in a small saucepan, combine the blueberries, 1/4 cup orange juice and honey. Bring to a boil.
  6. Combine cornstarch and remaining orange juice until smooth; gradually stir into berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  7. Serve warm with waffles.
Source: ""


I use a Presto Flipside waffle maker, which makes nice thick belgian waffles. I cooked mine for about 5 minutes, and I got 4 perfect waffles.
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blueberries, waffles
Breakfast, Brunch, Waffles
Created using The Recipes Generator


Unknown said…
These sound so heavenly! Just perfect for breakfast or desert! :)
Jolene said…
They froze and reheated well too! Great idea to use for dessert, maybe with a scoop of good vanilla ice cream or some whipped cream.

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