Because your weekend very much NEEDS blueberry waffles. These waffles are extra special, made with a touch of cornmeal, buttermilk, fresh blueberries, and topped with a simple homemade blueberry syrup. Bring on weekend mornings and plenty of fresh blueberry waffles!
Those of you have been reading or following along with me on Instagram this week know that I’m in LA working on some fun projects and meetings. I have one more event today and then I’m headed home to Colorado tonight. It’s been such a great week here in sunny LA, but to be expected, I’m ready to go home.
You all know me, I’m such a homebody at heart, and always love returning home after a week away. More on my LA trip in Sunday’s favorite’s post, but one thing I will say, LA has some incredible food, especially brunch.
A lot of my meetings have taken place either over coffee or lunch, and LA’s brunch scene is no joke. They sure love their iced coffees and avocado toast. Not complaining in the least, but I’m also all about a sweeter breakfast.
And that’s where these blueberry waffles come in. They are honestly just the BEST. Sometimes avocado toast is needed, but sometimes you gotta go for the waffle. Here’s my take, avocado toast Monday through Friday, but come Saturday and Sunday it’s all about waffles, pancakes, dutch babies and french toast.
I mean, right?! Yes. Yes. Right.
I actually made these waffles a couple of weeks back, but have been waiting for just the right time to share. I’ve been loving blueberries this summer, and when looking back on HBH, I couldn’t believe that I had never shared a blueberry waffle recipe. So I am long overdue with this recipe, as I feel like everyone need to have a good blueberry waffle recipe in their back pocket.
These are my go-to. They’re not what you would typically expect in a blueberry waffle, but with a few additions of my own, they’re even better.
Let me explain the details.
For starter, these waffles are made not just with white flour, but with cornmeal. Now I know this might sound slightly odd, but stick with me here. These do not taste like cornbread in any way. But what the cornmeal does add, is a nice subtle sweetness, heartiness, and texture to the waffles that I’ve found other waffles to lack. Yes, incorporating just a little bit of stoneground cornmeal is what makes these waffles exciting and different, and of course, better than any other blueberry waffle out there.
My other trick?
Fresh blueberries AND homemade blueberry syrup, so you get some double berry action. The fresh blueberries keep their shape and make every single bite extra juicy, while the blueberry syrup gives the waffles color and an extra special touch of sweetness with every single bite.
Trust me, it’s DELICIOUS, and I love the varying texture each ingredient provides.
Here is how I like to do this.
Make the waffle batter the night before and stick it in the fridge. In morning, grab the batter and let it sit on the counter while you make the blueberry syrup and preheat the waffle iron.
Then just make the waffles, top with butter, a big spoonful of syrup, grab coffee, and enjoy!
Easy, simple and the perfect way to spend just about any Saturday or Sunday morning…
This will be me tomorrow, because as soon as I get home I know that I will be in full on cozy weekend mode, and that means Saturday morning waffles, plenty of coffee, and probably a laptop full of emails and catch up on too. Typical.
And with that, I hope you’re having a great end of summer Friday. No post tomorrow, so I’ll catch up with you all in this Sunday’s Nine Favorite Things!
If you make these blueberry cornmeal waffles, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. And of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Bursting Blueberry Cornmeal Waffles
Servings: 12 waffles
Calories Per Serving: 629 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Blueberry Maple Syrup
- 2 cups fresh or frozen blueberries
- 1/4 cup real maple syrup
- 1 pinch of flaky salt
- 1 1/2 cups buttermilk or whole milk
- 2 eggs
- 1 stick (1/2 cup) butter, melted
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- 1 1/2 cups white whole wheat flour or all-purpose flour
- 1/2 cup stone ground cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1. To make the syrup. Combine the blueberries and maple syrup in a small saucepan over medium heat. Bring to a simmer and cook until the blueberries just begin to burst, about 5 minutes. Remove from the heat and stir in the salt. 2. To make the waffles. In a large mixing bowl, whisk together the buttermilk, eggs, butter, honey, and vanilla. Add the flour, cornmeal, baking powder, cinnamon, and salt, stir until just combined. It's OK if the batter is a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.3. Fold in the blueberries, and if desired, 2-4 tablespoons of the blueberry maple syrup, for an extra berry filled waffle. Allow the batter to sit 5-10 minutes.4. Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with warm blueberry syrup and butter. Enjoy!
View Recipe Comments
Calories based on one serving size
Made this for Father’s Day breakfast. They had a lovely hearty texture from the corneal and crisped really nicely in the waffle iron. We have a big deep Belgian waffle maker so it only made 5 waffles but they were very filling.
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
These are amazing! My husband requests these every weekend, and we have made them for guests to rave reviews. There are differences in fluffiness depending on whether I substitute regular milk or whole wheat flour, but they are always tasty.
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
About the syrup: I just microwaved maple syrup with some blueberries. When you heat up the blueberries with the maple syrup, they get soggy and the skins become wilted and start to come off. The texture of the skins is not pleasant. If you want to simmer blueberries with the maple syrup, I think you should purée and strain them — get rid of the skins. Or just make a blueberry only syrup and pour both on the waffles.
Also, the recipe doesn’t mention the preferred grind size of the cornmeal. You may want to put a too coarse cornmeal in the food processor.
The next time I try this, I might put some small and very thinly-sliced pieces of banana on top — not in the batter. They would caramelize nicely in the waffle iron.
So sorry you did not enjoy the recipe, thanks for giving it a try! xTieghan
How many people does this serve?
This recipe makes 4 servings. I hope you love the recipe, please let me know if you have any other questions! xTieghan
We had these for dinner and loved them! I love the extra crunch and texture from the cornmeal. Great recipe!
Thank you so much Coby! I am really glad this turned out so well for you! xTieghan
I made these last night. I did change up the spicing but kept all the main ingredient proportions. I did separate the eggs and fold in the whites at the end to make them extra crispy. They were absolutely delicious. Very easy recipe to follow. Thanks so much!
That is really great! Thank you so much for trying this recipe, Jenni! xTieghan
Loved these! Will definitely be making again & I loved the compote also! Another winner – thank you!!
And for those not wanting to buy buttermilk, it’s super easy to make! Add 1 T of white vinegar to a liquid measure and fill the rest up with milk to make one cup. Let sit 5 minutes and voila!
Thank you so much Anna! So glad you loved these waffles! xTieghan
Will this make good pancakes also?
Hey Janet! Yes, this makes great pancakes. Yum! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
These were fabulous! I made them today for four kids and three gownups (so I doubled the recipe) and everybody loved them! I felt that the last new were better than the first because the cornmeal had had more time to absorb the liquid, so maybe let it rest for more than 10min?
Thank you for this great recipe!
Hi Yasmin! I am so glad this turned out amazing for you! Thank you so much!
OMG yum. Making these this weekend along with some duck eggs and coffee bacon, plus I think I might throw a jalapeno from our garden in that blueberry syrup!
Ooo that is so creative! I hope you love this recipe and let me know how it turns out Liv!
These are my dream waffles, love that blueberry topping!
I LOVED this recipe! The waffles were the perfect blend of light, textured, crispy and so so flavorful. The blueberries made it so fresh and turned our teeth purple : ) i also love that you can make waffle batter the night before, i’d never known that before reading your blog! Thanks for a wonderful Saturday morning!
Thank you so much Elizabeth! I am so glad you loved this recipe!
When you say 12 waffles do you mean 12 whole or 3 waffles with 4 squares? Hope that question makes sense.
HI! I mean 12 whole waffles. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Blueberry waffles are my Dad’s favorite so I’ve eaten a lot of them and these look amazing! I love the addition of cornmeal. Can’t wait to try these!
I hope you love these Lauren!
I am so delighted to hear that you’re in LA! I bet you’re having the time of your life digging into some delicious food and traveling all across the city. Even though these waffles don’t taste like cornbread, I totally wouldn’t mind it if they did! Cornbread is superb. I most certainly LOVE blueberries in breakfast foods too. Muffins, pancakes, crepes, anything really!
Thank you so much Cassie!