Buttermilk Waffles with Blueberry Compote

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · vegetarian

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Ingredients

• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tbsp granulated sugar
• 6 oz frozen blueberries
• 1 lemon
• 1/2 tsp cornstarch

Method (tap to check — screen stays awake)

1. Heat the waffle iron on its medium-high setting and heat the oven to 200F with a rack set inside.
2. Simmer the blueberries with 2 tbsp of the sugar and 1 tbsp lemon juice in a small saucepan over medium 8 minutes, until the berries burst and the liquid turns syrupy.
3. Stir the cornstarch into 1 tbsp cold water, add it to the pan and simmer 1 minute until glossy. Keep warm off the heat.
4. Whisk the flour, baking powder, baking soda, salt and remaining 1 tbsp sugar. In a second bowl whisk the buttermilk, eggs and melted butter.
5. Pour the wet into the dry and stir just until no dry flour remains; lumps are correct. Rest the batter 5 minutes so the flour hydrates and the leavening starts.
6. Cook about 1/2 cup batter per waffle for 4 to 5 minutes, until the steam slows to a trickle and the waffle lifts away from the iron without sticking.
7. Hold finished waffles in a single layer on the oven rack, never stacked, and serve with the warm compote.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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