Blueberry waffles with maple butter
- Published: 6 May 22
- Updated: 18 Mar 24
Here we bring you a classic breakfast of blueberry waffles with maple butter. You can’t beat these, cooked until golden, and sprinkled with cinnamon. Plus, if you don’t have a waffle iron, you can use a griddle pan and still come up trumps!
Or why not try our coconut and banana waffles for something a bit different?
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Serves 4 -
Hands-on time 25 min, plus cooling
Nutrition
- Calories
- 594kcal
- Fat
- 35.2g (21g saturated)
- Protein
- 12.1g
- Carbohydrates
- 55.7g (21.3g)
- Fibre
- 3.3g
- Salt
- 0.5g
delicious. tips
Swap the buttermilk for kefir or natural yogurt. The blueberries can be replaced with any berry you fancy, or a few tablespoons of fruit compote instead.
Make the waffles up to 1 day ahead. Cool on a wire rack, then store in an airtight container in the fridge. Alternatively, wrap well and freeze for up to 3 months. Refresh in a moderate oven for 6-8 minutes before serving to crisp up. The maple butter can be made several hours ahead. Cover and store at room temperature for easy spreading.
If you don’t have a waffle iron, cook the batter on a greased ridged griddle pan over medium heat. Flip carefully once the surface is covered in bubbles (the top will still be a bit runny).