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Buttermilk Waffles

Crispy Buttermilk Waffles and Ginger Blueberry Sauce

Instead of maple syrup, these crispy buttermilk waffles are topped with ginger blueberry sauce.
Yield: 16 waffles (vary according to waffle maker size) and about 2 cups sauce
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Course: Breakfast
Cuisine: American
Keyword: buttermilk waffles, crispy waffles, blueberry waffles
Servings: 4
Author: Maryanne Cabrera


Ginger Blueberry Sauce:

  • 2 cups fresh blueberries, rinsed and pat dry
  • 1-inch knob ginger, peeled, sliced into disks
  • 2 Tablespoons water
  • 2 Tablespoons maple syrup
  • 1 ½ teaspoon lemon juice

Buttermilk Waffles:

  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups reduced-fat buttermilk
  • ½ cup whole milk
  • 2 large eggs
  • ¼ cup unsalted butter, melted and cooled
  • additional melted butter, to brush waffle iron


Ginger Blueberry Sauce:

  • Add blueberries, ginger, water, and maple syrup to a heavy bottomed sauce pot. Bring to a simmer and cook for about 5 minutes until sauce has thicken some about ⅔ of the blueberries are still intact. Remove from heat. Add lemon juice and stir to combine. Let cool while you prepare waffles. Before serving, discard ginger.

Buttermilk Waffles:

  • Preheat oven to 250°F. Set metal cooling rack over baking sheet. Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together well shaken buttermilk, milk, eggs, and melted butter.
  • Slowly add wet ingredients to dry ingredients in three additions. Use a spatula to combine ingredients together. Mix until there are no longer any dry streaks of flour. Do not be alarmed if batter is a little lumpy. 
  • Cover waffle batter with kitchen towel or plastic wrap and let sit for 5-8 minutes while you preheat waffle iron. Waffle iron temperature or setting will vary based on your machine.* 
  • Once waffle iron is hot, lightly brushed the top and bottom with melted butter. Scoop batter size based of your waffle iron manufacturer's instructions. This will range from ⅓ cup for single waffle to 1 ¼ cup for a 4-set waffle. 
  • Use a fork or tongs to gently transfer cooked waffles to prepared baking sheet. Keep in preheated oven for 5-10 minutes until waffles are crisp.* 
  • Repeat with remaining batter. Serve waffles immediately.* Spoon slightly cooled ginger blueberry sauce over waffles and enjoy.


  • Store leftover ginger blueberry sauce in an airtight container in the fridge for up to 3 days. 
  • The cooked waffles will continue to crisp up in the oven. The metal cooling rack will allow heat to circulate around the waffle.
  • Freezing waffles: Allow leftover waffles to cool to room temperature. Spread out on a single layer in sheet tray and freeze for 10 minutes until chilled. Transfer to airtight container and keep frozen up for up to 3 months. Reheat in toaster (or toaster oven) until warm.
  • Buttermilk Waffles recipe slightly adapted from Simply Recipes