This post may contain affiliate links, please see our privacy policy for details.

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!

 

overhead photo of Bursting Blueberry Cornmeal Waffles with butter knife and fresh blueberries in photo

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.

overhead photo of blueberry syrup

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.

overhead photo of waffles batter

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.

Bursting Blueberry Cornmeal Waffles with syrup and on a plate

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…

overhead close up photo of Bursting Blueberry Cornmeal Waffles

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!

off center photo of Bursting Blueberry Cornmeal Waffles

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

SavePrintEmail

Ingredients

Blueberry Maple Syrup

Blueberry Waffles

Instructions

  • 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!

Notes

Calories based on one serving size
View Recipe Comments

horizontal photo of Bursting Blueberry Cornmeal Waffles

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  2. 5 stars
    I made these waffles and syrup this morning for my 3 boys before school – total HIT!! They were delicious!! The cornmeal adds a great crunchy texture, these are my new “go-to” waffles!! I’m thinking of adding a tablespoon of blueberry syrup to some sparkling water! Yum!
    I LOVE your recipes!!

    Thank you!!
    Donna

    Reply

  3. I just made these this morning and they were quick, easy and most importantly delicious! I am always a sucker for the cornmeal blueberry combo!

    Reply

  4. 5 stars
    These were really good! I substituted grapeseed oil for the butter, although the butter would have been delicious. I think I could have used less oil. I used powdered buttermilk, reconstituted, because I don’t keep buttermilk on hand and we were in the middle of a hurricane warning-grocery stores were closed in Honolulu. I tried it with Bob’s Red Mill corn grits and it probably made them course, but we liked them that way.

    Reply

  5. Hi Tieghan! I love every recipe of yours that I have tried! Here is my question: You have a number of waffle recipes on your site…some are circular, some square and one recipe uses fat little circular waffles! (the dunkers recipe). Can you suggest/recommend which of these you like the best? I have searched the internet for that little dunker shape but I haven’t had any success. Please help!

    Reply

    1. HI! Honestly, I just use a square waffle iron and usually make square waffles. Sometimes I will make circles to switch things up. I do that by using a little less batter so that the batter does not fill up the entire square. does that make sense? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

  7. I’ve never tried cornmeal waffles before, but they sound absolutely delicious with that homemade blueberry compote syrup topping!! 🙂

    Reply

  8. JUST A HEADS-UP ………. WHEN I PRINTED THIS RECIPE OUT TODAY, IT STILL PRINTED THE INCORRECT 1/2 CUP OF FLOUR. NOT THE CORRECTEDS 1 1/2 CUP THAT I THEN NOTICED FROM THE REVIEWS. GLAD I READ THE REVIEWS !!!

    Reply

  9. I made these this morning and the liquid to flour ratio seems way off…the batter was super thin and the waffle didn’t even cook to a firm texture…it was floppy and greasy.

    Reply

    1. Hey Beth, I cannot apologize enough. The flour measurement was completely off. You need anywhere from 1 1/2 to 2 cups of flour. I typically use 1 1/2 cups flour and then 1/2 cup cornmeal. Again, I am SO SORRY for the trouble and mistake. Recipe is all fixed and I hope your next try is SO much better. Again, so sorry! I feel horrible you wasted time and ingredients. Please let me know if you have any other questions. Thanks so much! x Tieghan

      Reply

  10. These look delicious! I have pinned in hopes of having them soon! Could you share where you got the kitchen towel that is under the plate in the photo?

    Reply

    1. HI! I got those from an Etsy dealer, but try Food 52. They often have towels similar french hand towels. You can also search vintage french kitchen hand towels or lines on Etsy and they have lots too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

      Reply

  12. 5 stars
    The dressing even satisfied my sweet tooth and I didn’t crave dessert like usual. This will be a staple for me. This is gorgeous, and sounds delicious!

    Reply

  13. 5 stars
    I love waffles. Here at home we always make the traditional waffle recipe. Waffles look good on Sunday afternoon.

    Reply

  15. I am SO happy you shared this recipe. I have a ton of blueberries in the freezer that have been just waiting for the perfect breakfast recipe. And this one sounds and looks like something I need to make this weekend. Thanks for sharing, love it.

    Reply