Whole-Wheat Blueberry Buttermilk Waffles

May 15, 2011
Whole-Wheat Blueberry Buttermilk Waffles

I recently resurrected my family’s old waffle iron.  It had sat in the back of the pantry for YEARS completely neglected.  When I resurrected it, the first few batches of waffles I made were AWFUL.  I mean utterly terrible.  They stuck to both sides of the waffle iron and I had to scrape the burnt segments out of the tiny little crevices in the waffle iron.  It was not fun.  My mom encouraged me to continue (and to generously apply oil to the surface of the waffle iron)…and lo and behold it worked!  After two batches we had perfectly browned and fluffy waffles.  And since they are whole-wheat buttermilk waffles they are a step up from the Bisquik ones we always used to make!  Adding the blueberries makes them extra special.

The waffles are easy to store and eat later.  Just wrap them in foil or plastic wrap and stick them in the fridge.  Reheat in the oven or toaster at about 300 degrees for a few minutes and they are almost as good as fresh!



Whole-Wheat Blueberry Buttermilk Waffles

From at

Prep: Cook: Yield: 6-8 wafflesTotal:

A delicious whole wheat waffle with some tang from buttermilk and delicious blueberries mixed in.

You'll Need...

  • 1 cup whole-wheat flour
  • 1 cup all purpose flour
  • 2 Tbsp. sugar
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 3/4 cup buttermilk (or 1 1/2 cup yogurt or sour cream thinned with 1/2 cup milk)
  • 2 eggs, separated
  • 4 Tbsp. melted butter, cooled
  • 1/2 tsp. vanilla extract
  • 1 cup blueberries


  1. Brush the waffle iron with oil and preheat
  2. Mix the two flours, sugar, salt, and baking soda together in a large bowl
  3. Mix together the buttermilk (or yogurt or sour cream and milk) with the egg yolks, butter, and vanilla extract
  4. Beat the egg whites until they hold soft peaks
  5. Create a well in the dry ingredients and pour in the wet ingredients.  Mix until the dry ingredients are just moistened.  Don't worry if there are lumps.
  6. Gently fold in the egg whites to the mixture
  7. Gently mix in the blueberries
  8. Pour a ladleful of the mix into the waffle iron, close and cook until your indicator goes off (will depend on how the iron works) or until there are only a few wisps of steam exiting the iron
  9. Remove the waffle, cover in real maple syrup and enjoy!
  10. For each subsequent waffle reapply oil unless your iron is well seasoned
  11. To serve all the waffles at the same time, put them on a warm plate in an oven heated to 200F covered in foil.)

Additional Notes

Adapted from Mark Bittman's How to Cook Everything Vegetarian recipe for Everyday Waffles

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  • Reply Superstar! May 16, 2011 at 9:48 am

    can you put the waffles on our to-eat list for our chicago trip in july!?!

  • Reply Suresh May 16, 2011 at 1:37 pm

    Now that you have the "cake' all done, let's work on getting the "icing" on it.

  • Reply dhruv May 30, 2011 at 12:50 pm

    i will love to have it>>>>

  • Reply tanvilu@gmail.com May 30, 2011 at 3:21 pm

    Pia: I'll definitely make these when you come visit!
    Dhruvbhai: You'll have to come visit! (please come visit!) Otherwise we'll have to find a waffle iron somewhere in Surat and make these next time I come. They are SUPER delicious!

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