Weekday Waffles with Maple-Blueberry Butter

By • August 14, 2013 • 3 Comments

224 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: These hearty, seed-packed waffles are perfect for weekday breakfasts that will keep you energized. Make them ahead and store them in the freezer for toasting when you need them. Then smear them generously with the maple-blueberry butter -- a.k.a. the spread that combines all the things you want on your waffle (or pancake) anyway.
The waffle recipe is adapted from King Arthur Flour and Melissa Coleman of the blog The Faux Martha.
fiveandspice

Makes 8 to 10 modest-sized belgian waffles

Seeded whole wheat waffles

  • 3 cups white whole-wheat flour (plain whole-wheat flour or all-purpose flour do both work as well)
  • 4 teaspoons aluminum free baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2/3 cup unsalted butter, melted
  • 3 cups warm buttermilk
  • 2 large eggs
  • 2 tablespoons orange juice (optional, but King Arthur Flour says it cuts some of whole wheat’s bitterness)
  • 1 teaspoon vanilla extract
  • 1/2 cup mixed seeds (I use a combination of poppy seeds, sunflower seeds, and flax seeds)
  • maple-blueberry butter for serving (see below)
  1. Get your waffle iron heating. In a medium bowl stir together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the butter, buttermilk, eggs, orange juice (if using), and vanilla.
  2. Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, stirring in the seeds towards the end of combining the ingredients. The batter will still have some lumps.
  3. Fry the waffles one batch at a time in the hot waffle iron until well browned on the outside and cooked through. Transfer any you aren’t eating immediately to a wire cooling rack in a single layer (don’t stack them as this will make them soggy) and allow them to cool completely. Wrap them individually in foil or zip them into ziplock freezer bags and store them in the freezer, taking one out as desired and toasting it until heated through and re-crisped on the outside. Serve spread generously with maple-blueberry butter, or any topping your heart desires.

Maple blueberry butter

  • 1/2 cup fresh or frozen blueberries (any other variety of berry will also work)
  • 3 tablespoons maple syrup (preferably grade B)
  • 1 cup unsalted (or salted if you prefer) butter, at room temperature
  1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for just a minute or so. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.
  2. Once the berry mixture is cool, process the berry mixture and butter together in a food processor (stopping to scrape the sides down as necessary) for a couple minutes, until well-combined (it may not get totally homogenous, though). Serve immediately. The butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.
Jump to Comments (3)

Comments (3) Questions (0)

Default-small
Default-small
Photo_on_6-19-14_at_4.54_pm

about 4 hours ago Nancy Caravan

Great idea.. I do this every time I make waffles or pancakes since there are only two of us, so, lots of leftovers. It doesn't really matter what kind of waffles or pancakes, they all freeze well.

Default-small

1 day ago B.A.JORDAN

IF WE WOULD LIKE TO MAKE THESE "SWEET POTATO" OR "PUMPKIN" WAFFLES, HOW MUCH WOULD YOU SUGGEST ADDING TO THE MIXTURE? CANNOT WAIT TO MAKE THESE THOUGH....SOUNDS SO DELISH!!!

Default-small

1 day ago Paula Williams

Looking forward to trying this. One thing my dad always did was add just a bit of cornmeal to any pancake or waffle recipe!