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antioxidants blueberry blueberry waffles breakfast cream fluffy food fruit golden kid-friendly main dish recipe sweet syrup thick waffles whipped whipped cream

Fluffy Golden Blueberry Waffles with Whipped Cream

For a long time I have tried many different ways on making waffles or pancakes from scratch. They were always good, but many still had a slight rubbery texture, or they were heavier than the reputable mixed variety. I prefer a lot of things “homemade” meaning from scratch, no boxed mixes involved and this had been frustrating for me. I wanted a golden, light and fluffy waffle that was crisp on the outside and light and fluffy on the inside. One that wasn’t dense and heavy, and with this recipe I have discovered it.

The trick is in the eggs. Separating the egg white from the yolks, and mixing them up separately allows the batter to be much lighter and fluffier. When I was a young girl, I remember spending nights at my best friends house. Every Sunday that I was there, we would go out to eat for breakfast at a little family restaurant. It was considered a  “Country Inn” and I always ordered the blueberry waffles. I don’t think I ever ordered anything else. I’m really not a syrup kind of girl, always preferring fruit syrups or preserves and/or whipped cream on my waffles, pancakes, and french toast. Really the only time I have a syrup is in my Sticky Buns recipe! I also am a “fruity tooty” kind of gal, I love fruity pancakes and waffles, and even my ice cream I prefer fruity over other flavors.

Anyhow, I decided to recreate those delicious country inn style blueberry waffles, and these absolutely brought back those wonderful memories of childhood. Blueberries are one of my favorite fruits to bake with and use in my cereals, they are very good for you and high in antioxidants. There are many health benefits in blueberries, and this is why I incorporate them into my menu. I have a blueberry muffin recipe I’ll be sharing with you in the next few days as well! These waffles were divine, and my whole family gobbled them down!

Ingredients for Blueberry Waffles:

  • 3 eggs, separate the yolks from the whites
  • 2-1/4 cups milk
  • 3/4 cup melted butter or margarine
  • 3 cups sifted all purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1-1/2 tablespoon sugar
  • 1-1/2 cup fresh blueberries, rinsed
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
Ingredients for Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Directions:
Separate the eggs, whites in one bowl and the yolks in another.
Next, place the egg whites in a mixing bowl and beat until the whites are stiff.
Perfect!
In a separate bowl, beat the egg yolks. Continue to mix and add the melted butter and milk. 
Now add the two extracts and mix until all is combined.
In a separate bowl add the sifted flour and baking powder. Mix the ingredients, then add the egg yolk mixture and whisk until smooth.
Fold in the blueberries until just combined.
Now add in the egg whites, gently folding them in.
Bake in a hot waffle iron.
Once cooked, add a thin layer of butter or margarine to each waffle while still warm.
If you choose to top your with whipped cream, and you want to make your own it’s easy and delicious.
Beat the whipping cream at medium/high speed, while slowly adding the powdered sugar.
Then add the extract and beat until it forms soft peaks.
Refrigerate any leftover whipped cream.
Serve buttered, sprinkled with powdered sugar and topped with whipped cream and fresh blueberries.
I also served mine with fruit syrup and regular syrup on the side with some scrambled eggs.
Enjoy!

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Previous Post: « Friday Letters – March 1, 2013
Next Post: Breaded Chicken Stuffed with Provolone, Sun-Dried Tomatoes and Garlicky Spinach »

Reader Interactions

Comments

  1. Xenia G. says

    March 4, 2013 at 8:03 pm

    I’ve had a waffle maker for about 2 years and just made fresh waffles a few weeks ago – sooo good! Blueberry waffles are my fave and next! Do you know how to make them a bit crispier instead of getting burnt?

    • Mama Harris says

      March 4, 2013 at 8:32 pm

      I spray the waffle iron with a baking spray (baker’s joy or Pam are good ones) and usually let it sit for just a bit longer after the light goes off (mine has an automatic sensor, I guess it depends on your waffle iron!)

  2. 2justByou says

    March 4, 2013 at 8:28 pm

    Just one word: YUM!
    ~Kim
    http://2justByou.blogspot.com

    • Mama Harris says

      March 15, 2013 at 8:04 am

      Thanks!

  3. Ruby says

    March 5, 2013 at 12:48 am

    made from scratch? How yummy is that!!! I will be pinning this one! Love me some bluberry pancakes im sure waffles will be a great treat!

    • Mama Harris says

      March 15, 2013 at 8:05 am

      Thank you Ruby! My husband makes the best pancakes 🙂

  4. Laney says

    March 5, 2013 at 2:42 am

    those look excellent. so yummy.

    • Mama Harris says

      March 15, 2013 at 8:05 am

      Thank you Laney!

  5. Melissa Libertad says

    March 5, 2013 at 4:44 am

    These look so delicious! I have to pass on the recipe to the hubs, he is the waffle maker in the house. 😀

    Thank you again, for the food inspiration. And just in time for Blueberry season. 😀

    • Mama Harris says

      March 15, 2013 at 8:06 am

      My oldest actually makes the waffles, he’s got the touch. Hubby makes pancakes.. I just create the mixes and all. 🙂

  6. Carole says

    March 16, 2013 at 6:52 pm

    Hey thanks very much for stopping by and linking in with Food on friday. I am blown away by all the different breakfast dishes – over 175 now!

  7. Elizabeth Stone says

    May 3, 2015 at 10:23 am

    OMG! I made those from scratch Fluffy Blueberry Waffles. They were delicious. However I did use 12 oz bag of Frozen Blueberries (rinsed). I could have made them with 24 ounces of frozen blueberries. But I am going to get my Fresh Blueberries next time and be prepared for it. Otherwise amazingly delicious! Thanks for sharing recipe.

    • MamaHarris says

      May 4, 2015 at 10:10 am

      So glad you liked them Elizabeth! They’d be perfect for a Mother’s Day brunch. 😉

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Get the recipe and all the Vidalia Onion details by clicking the link in my profile or desktop users can click here for the recipe >> https://mamaharriskitchen.com/2021/06/pan-seared-shrimp-veggie-rice-bowl-vidalia-onions/ .

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I’m Dawn, creator of Mama Harris’ Kitchen, and I’m so glad you’re here with me! In this space I share my family-friendly recipes for all occasions, whether it be a 30-minute meal for those busy weeknight dinners or a full spread for entertaining a crowd - and everything in between.

Mama Harris’ Kitchen began back in 2012, in fact it’s 8 years this month! 🥳  What started as a way to document my newfound cooking hobby while managing my “new” life as a stay-at-home wife and mom to a 1 and 3 year along with teens and preteens, and it quickly grew into what it is now - a recipe resource for busy families like mine that enjoy flavorful and comforting home-cooking using pantry staples along with fresh and local ingredients as often as possible. 

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2. I’m a total plant lady! 🌱 I have about 35 houseplants, give or take, and there’s still more on the list of wants. Plants have become such a peaceful outlet for me, and I feel that they really center me within my space. I love the element plants bring to your space and the feel of your home with them in it, and new leaves are so exciting!
3. I have seven tattoos and I have plans for about eight more. 💉 Those that know me aren’t surprised, but those that follow me here tend to find it a bit surprising. 🙃
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☀️Thank you for joining me here!
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