The Ultimate Homemade Blueberry Waffles with Peach Brown Butter
The most incredible waffle recipe. These make the perfect bed for summertime berries and peaches.Â
- Yield: 6 to 8 servings 1x
Ingredients
Units
Scale
- 3 eggs, divided (whites + yolks)
- 6 tablespoons melted butter
- 3 teaspoons vanilla extract
- 2 cups full-fat buttermilk
- 1 cup whole wheat flour
- 1 cup white flour
- 2 teaspoons baking powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1.5 cups blueberries
- 1 1/4 cup granola (plus more for topping)
- 1 cup maple syrup
- 1/3 cup blueberry jam
- Non-stick spray (for the waffle iron)
For the Peach Brown Butter
- 1 stick butter (8 tablespoons)
- 1/2 peach, diced (you can peel if you like)
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 teaspoon cinnamon
Instructions
- Pre-heat your waffle iron.Â
- Begin by preparing the peach browned butter. In a small saucepan, add the butter and allow it to melt. After it has melted, continue cooking it until it begins to appear golden brown and smells nutty; about an extra 2 minutes. Once it’s browned, add the diced peaches, vanilla, and cinnamon. Transfer to a smaller container, and transfer to the fridge to solidify
- For the waffles:Â Using a hand-held or stand mixer, whip the egg whites until they have stiff peaks; about 3 minutes.
- In a medium bowl, mix together the yolks, melted butter, buttermilk, and vanilla extract. Add the flours, baking powder, baking soda, cinnamon, and salt. Once the batter is just combined, add the blueberries and granola.Â
- Gently fold in the whipped eggs whites until no streaks remain. It’s okay if your batter is a bit lumpy.Â
- Using about 1 heaping cup of batter per waffle, prepare the waffles according to your iron’s manufacturer’s directions, cooking until golden brown and done in the center. I like to keep the waffles on a baking sheet in a warm oven until ready to serve.Â
- Meanwhile, in a small saucepan over medium heat, combine the jam and syrup until warmed through.
- Serve the waffles with a generous amount of peach butter slathered on top, extra granola, and some blueberry syrup.
Notes
These waffles can be made in advance and frozen for up to 3 months. Just heat in the toaster as you would frozen store-bought waffles.Â