Buttermilk Waffles with Blueberries

You know those breakfasts that instantly make everything feel calmer, cozier, and just… better?

These Buttermilk Waffles with Blueberries are that breakfast.

They’re golden and crisp on the outside, soft and fluffy on the inside, lightly tangy from the buttermilk, sweet from the blueberries, and completely soaked in syrupy, buttery goodness. They taste like slow mornings, fresh coffee, warm socks, and that feeling of “I don’t have to rush anywhere today.”

And honestly? That’s my favorite kind of recipe.

This is the breakfast I make when:

• it’s a weekend and I want to romanticize my morning

• I’m hosting people and want something that looks impressive but feels effortless

• I need comfort food that still feels light and fresh

• I just want my kitchen to smell amazing

• I’m in the mood to treat myself for absolutely no reason

It’s classic. It’s cozy. It’s foolproof. And once you make them this way, it’s really hard to go back to boxed waffle mix ever again.

Why Buttermilk Waffles Just Hit Different

Let’s talk about the buttermilk for a second, because it’s doing a lot of heavy lifting here.

Buttermilk makes waffles:

• softer

• fluffier

• slightly tangy (in the best way)

• more tender

• more flavorful

That little bit of acidity reacts with the baking ingredients to give you waffles that are thick and airy on the inside but still crisp and golden on the outside. It’s that perfect contrast that makes you want “just one more” even when you’re already full.

If you’ve only ever made waffles with regular milk… this is your sign to upgrade your waffle life.

Ingredients

For the Dry Ingredients

• 2 cups all-purpose flour

• 2 tbsp granulated sugar

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

For the Wet Ingredients

• 2 large eggs

• 2 cups buttermilk

• ¼ cup melted butter (plus more for serving)

• 1 tsp vanilla extract

For the Toppings

• 1 tbsp butter per waffle

• 1 cup fresh blueberries

• Powdered sugar, for dusting

• Optional: maple syrup, lemon zest, or whipped cream

The Blueberry Moment

Plain waffles are great. Don’t get me wrong.

But blueberry waffles? Next level.

The blueberries:

• burst as they cook

• create juicy pockets of sweetness

• balance the richness of the batter

• make every bite slightly different

• make the waffles feel fresh instead of heavy

Whether you’re using fresh blueberries or frozen ones, they turn these waffles into something special without any extra effort.

It’s that sweet-tart contrast that makes these feel brunch-menu worthy instead of just “normal breakfast.”

What Makes These Waffles Actually Good (not just okay)

There’s a big difference between waffles that are fine and waffles that make people ask for the recipe. Here’s what makes these ones special:

The Buttermilk

This is the secret weapon. It adds flavor, tenderness, and that bakery-style texture you can’t fake.

The Batter Consistency

You want a thick, pourable batter but not runny, not stiff. This gives you waffles that puff up beautifully and hold their shape.

The Blueberries

They add moisture, sweetness, and visual appeal. Plus… they just make everything feel happier.

Proper Heat

A fully preheated waffle iron = crisp edges and fluffy centers. Always worth the wait.

Butter In The Waffle Iron

Yes, even if it’s “nonstick.” It adds flavor and helps with that golden color.

Instructions

Step 1: Turn on your waffle iron so while you mix the batter so it’s hot and ready.

Step 2: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Step 3: In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla until combined.

Step 4: Pour wet ingredients into dry and stir until just combined. A few lumps are fine but don’t overmix.

Step 5: Lightly grease waffle iron. Pour batter into the center (about ½ to ¾ cup depending on your waffle maker). Cook according to manufacturer’s instructions, until golden brown and crisp.

Step 6: Top each waffle with a pat of butter, a handful of fresh blueberries, and a light dusting of powdered sugar. Serve with maple syrup on the side if desired.

When I Love Making These

Here’s when these waffles are absolute perfection:

Lazy weekend mornings
Coffee in hand. Pajamas still on. No agenda. Just vibes.

Brunch with friends
They feel impressive without requiring you to stress in the kitchen.

Holiday breakfasts
They’re festive without being heavy or over-the-top.

Breakfast-for-dinner nights
Because waffles at 7pm are always a good idea.

Make-ahead breakfasts
Yes, you can freeze them. And yes, they reheat beautifully.

Little Tips That Make Them Even Better

If you want to take it to the next level:

• Let the batter rest for 5–10 minutes before cooking

• Use room-temperature ingredients if possible

• Toss blueberries in a little flour before folding them into the batter (prevents sinking)

• Warm your syrup before serving

• Add a tiny pinch of salt to the batter to balance the sweetness

• Top with whipped cream or Greek yogurt for extra indulgence

Make-Ahead + Storage Notes

If you’re planning to prep these ahead or save leftovers (highly recommended):

• Let waffles cool completely before storing

• Store in an airtight container in the fridge

• Freeze in a single layer, then transfer to a bag

• Reheat in a toaster or oven for best texture

• Avoid microwaving if you want to keep them crisp

They’re one of those rare breakfasts that’s just as good the next day.

Final Thoughts

These waffles are one of those recipes that just never disappoint.

They’re:

• fluffy

• golden

• lightly tangy

• sweet and juicy

• comforting without being heavy

• simple enough for everyday

• special enough for celebrations

They turn an ordinary morning into something memorable.

So if you’ve got buttermilk in your fridge and blueberries on your counter… this is your sign.

Make the waffles.
Pour the syrup.
Add extra butter.
Sit down for a minute.
Actually enjoy your breakfast.

You deserve that kind of morning.

Looking for more breakfast recipes? Try these!

• Lemon Pancakes

• Sausage Zucchini Breakfast Skillet

• Classic Shakshuka

• Peach & Prosciutto Egg Plate

Yield: 4 servings

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Buttermilk Waffles with Blueberries

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

These Buttermilk Waffles with Blueberries are that breakfast.

They’re golden and crisp on the outside, soft and fluffy on the inside, lightly tangy from the buttermilk, sweet from the blueberries, and completely soaked in syrupy, buttery goodness.

Cook modePrevent screen from turning off

Ingredients

For the Dry Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt

For the Wet Ingredients

• 2 large eggs
• 2 cups buttermilk
• ¼ cup melted butter (plus more for serving)
• 1 tsp vanilla extract

For the Toppings

• 1 tbsp butter per waffle
• 1 cup fresh blueberries
• Powdered sugar, for dusting
• Optional: maple syrup, lemon zest, or whipped cream

Instructions

1. Turn on your waffle iron so while you mix the batter so it’s hot and ready.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk eggs, buttermilk, melted butter, and vanilla until combined.
4. Pour wet ingredients into dry and stir until just combined. A few lumps are fine but don’t overmix.
5. Lightly grease waffle iron. Pour batter into the center (about ½ to ¾ cup depending on your waffle maker). Cook according to manufacturer’s instructions, until golden brown and crisp.
6. Top each waffle with a pat of butter, a handful of fresh blueberries, and a light dusting of powdered sugar. Serve with maple syrup on the side if desired.

Notes

Let the batter rest for 5–10 minutes before cooking

Use room-temperature ingredients if possible

Toss blueberries in a little flour before folding them into the batter (prevents sinking)

Warm your syrup before serving

Add a tiny pinch of salt to the batter to balance the sweetness

Top with whipped cream or Greek yogurt for extra indulgence

Nutrition Facts

Carbs

66 g

Cholesterol

145 mg

Fiber

3 g

Fat

22 g

Net carbs

63 g

Sat. Fat

12 g

Sodium

1127 mg

Sugar

16 g

Protein

14 g

Calories

517