Clarissa Dickinson

Waffles with Blueberry Sauce

Clarissa Dickinson
Waffles with Blueberry Sauce

These delicious and buttery breakfast treats, get an extra lift with whipped egg whites and some tangy sweetness with a homemade blueberry sauce.

Placing fresh waffles one later deep on a cooling rack while the you cook the rest of the batter, keeps the outsides crispy.

Makes: 4            Prep time: 15 minutes            Cook time: 10 minutes            Total time: 25 minutes


  • 2 cups white flour
  • 3/4 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • Pinch of salt
  • 1 1/2 cup whole milk
  • 2 eggs, yolk and whites separated
  • 1 1/2 teaspoons vanilla extract
  • 1 cup unsalted butter, melted
  • 1 cup blueberries, for sauce
  • Juice from 1/2 lemon, for sauce
  • 2 tablespoons water, for sauce
  • 1 tablespoon cornstarch, for sauce
  • 2 tablespoons sugar, for sauce
  • Butter for serving

Step 1: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 2: Make a well in the middle of the dry ingredients and add milk, egg yolks, vanilla and melted butter. Stir until just combined.

Step 3: In a clean mixing bowl with an electric mixer, whip egg whites until stiff peaks form. Fold into batter until just combined, but smooth.

Step 4: Heat a waffle iron at medium heat and pour 1/2-3/4 cup batter. Be sure to re-grease in between each waffle so nothing sticks. Once cooked, place the warm waffles onto a cooling rack so the outsides remain crispy.

Step 5: While waffles are cooking, mix blueberries, lemon, water, cornstarch and sugar in a small pot over medium heat until boiling. Let boil for 1 minute, then turn down heat and let summer for 5 minutes. Remove from heat and serve over fresh waffles.