Fluffy Belgian Blueberry Waffles From Scratch

belgian blueberry waffles waffles on a plate close up

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4.80 from 5 votes

Fluffy Belgian Blueberry Waffles From Scratch

These fluffy Belgian blueberry waffles are made entirely from scratch, with bursts of blueberries in each bite.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American, belgium

Servings: waffles

Calories: 179kcal

Author: Morgan Peaceman

Equipment

1 waffle iron
1 mixing bowl
1 whisk
1 spatula
measuring cups and spoons
1 kitchen scale optional
Cookie scoop

Ingredients

192 grams all purpose flour 1 ½ cups
2 teaspoon baking powder
2 large eggs room temperature
2 tablespoon sugar
¾ cup half and half
¼ cup oil
1 tablespoon vanilla extract
1 cup blueberries

Instructions

Combine the eggs, oil, milk, sugar, and vanilla extract in a large bowl with a whisk.
2 large eggs, 2 tablespoon sugar, ¾ cup half and half, ¼ cup oil, 1 tablespoon vanilla extract
To the same bowl, pour in the all purpose flour and baking powder. Then, pour in the blueberries and fold in with a spatula.
192 grams all purpose flour, 2 teaspoon baking powder, 1 cup blueberries
Add 1 ½ scoops of batter to each of the waffle plates to make four waffles. Close the lid and cook until desired crispness, or until the indicator light turns green (if this is an option on your waffle maker).
Repeat until all waffles are cooked. Top with whipped cream, syrup, etc.

Notes

Do not over-mix - We talked about swapping to a spatula from a whisk, and doing so helps you limit the over-mixing. Over-mixing will overwork the gluten in the recipe, causing a dull, dense texture.

Use active baking powder - Believe it or not, baking powder (and soda) do in fact have a shelf life. Baking powder, if mixed with boiling hot water, should foam. If it does, it's good to use! If not, it's "dead" and needs replacing.

Let the batter sit actually helps with the fluff factor. It allows all the rising agents and other ingredients marry together before being used.

Nutrition