Blueberry Waffles

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2.5 teaspoons baking powder
• ½ teaspoon kosher salt
• 2 whole large eggs
• 1.75 cups whole milk
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1.5 cups fresh blueberries
• ¾ cup pure maple syrup, for serving
• 2 tablespoons unsalted butter, for greasing waffle iron

Instructions

1. 1

   Preheat your waffle iron to medium-high heat and let it warm for 3-4 minutes — you'll know it's ready when steam begins to subside and the indicator light stops blinking.

2. 2

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2.5 teaspoons baking powder, and 0.5 teaspoon kosher salt until the dry ingredients are evenly combined. This ensures the leavening is distributed throughout, so every waffle will be equally fluffy.

3. 3

   In a separate medium bowl, crack 2 large eggs and beat them well with a fork until the whites and yolks are fully combined. Pour in 1.75 cups whole milk, 6 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract, then whisk until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula, stirring until just combined — do not overmix. Small lumps are fine; overmixing develops gluten and makes tough, dense waffles. The batter should look shaggy and slightly thick.

5. 5

   Brush the waffle iron grid with melted butter to prevent sticking. If your iron has a nonstick surface, you may skip this, but a light coating ensures golden, crispy edges.

6. 6

   Scoop about 0.75 cup of batter into the center of the waffle iron — this is roughly one waffle's worth. Before closing the lid, scatter a small handful (about 3 tablespoons) of fresh blueberries evenly across the batter. The berries distribute and release their juice as the waffle cooks.

7. 7

   Close the waffle iron lid and cook for 3-4 minutes without opening. The waffle is ready when steam stops escaping from the sides and the exterior is golden and crispy — listen for the hiss to diminish. The outer edges should feel firm when you gently lift the lid. Do not remove it early, or the waffle will tear and steam will escape too quickly.

8. 8

   Carefully open the lid and slide the waffle onto a clean plate using a rubber spatula. Keep finished waffles warm by stacking them on a plate near (but not touching) the warm waffle iron, or place them uncovered in a 200°F oven on a baking sheet.

9. 9

   Repeat steps 5-8 with the remaining batter, rebuttering the iron between each waffle and distributing fresh blueberries on each batch.

10. 10

    While the last waffles cook, warm 0.75 cup pure maple syrup in a small saucepan over low heat — it should steam gently but never boil, about 2-3 minutes.

11. 11

    Stack 2-3 warm waffles on each serving plate, drizzle generously with warm maple syrup, and serve immediately while the waffles are still crispy on the outside and steaming inside. The contrast between the warm, fluffy interior and the crispy, caramelized edges is what makes these special.

Tools you’ll need

• waffle iron
• large mixing bowl
• medium mixing bowl
• whisk
• fork
• rubber spatula
• measuring cups
• measuring spoons
• small saucepan
• clean plate

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