Um…look at these babies…That picture is worth a more than a thousand words. And so are these Buckwheat Waffles with Blueberry Syrup. This is breakfast/brunch at its very best. Buckwheat flour gives a bit of a nutty taste to the pancakes, and then the sweet Blueberry Syrup matches perfectly. The Loon literally flipped when he took his first bite of these. Buckwheat flour can be found in most supermarkets, or at specialty food markets (ie, Whole Foods). And…these come together in just minutes. Doesn’t get much better than that!
Buckwheat Waffles with Blueberry Syrup
Prep time
Cook time
Total time
These Buckwheat Waffles with Blueberry Syrup is what breakfast was made for. The nutty flavor from the buckwheat flour pairs perfectly with the amazing blueberry syrup. You will not be disappointed with these waffles and syrup...we promise!
Author: Kris Longwell adapted from Culinary Institute of America
Recipe type: Breakfast
Cuisine: Breakfast
Serves: 4
Ingredients
- FOR THE BLUEBERRY SYRUP:
- 1 cup pure maple syrup
- 1½ cups fresh blueberries
- Pinch of Kosher salt
- ½ teaspoon grated orange zest
- FOR THE WAFFLES:
- 1½ cup all-purpose flour
- ½ cup buckwheat flour
- 2 tablespoons yellow cornmeal
- 2 tablespoons sugar
- ¾ teaspoon baking soda
- ¾ teaspoon Kosher salt
- 2½ cups buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup vegetable oil
Instructions
- MAKE THE BLUEBERRY SYRUP:
- Put all ingredients in a small saucepan set over medium heat.
- Bring to boil and then reduce heat to maintain a strong simmer to allow the mixture to thicken slightly, about 5 minutes.
- MAKE THE WAFFLES:
- Combine dry ingredients in a large mixing bowl and whisk until blended.
- In a separate bowl, combine the buttermilk, eggs, vanilla extract and oil and whisk to combine.
- Add the liquid ingredients to the dry and whisk until smooth.
- Pre-heat your waffle make and follow manufacturer instructions for cooking waffles.
- Serve at once with heated syrup.
- Enjoy!
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