These are the definition of perfect waffles. Crisp on the outside, soft and fluffy on the inside. The butter adds a sweet pop of fruity fresh flavor that makes these waffles over the top delicious. Top them with warm maple syrup and a light dusting of powdered sugar for a jaw-dropping presentation. They freeze beautifully, store in freezer safe plastic bags and pop them in the toaster when you are ready to devour.
Photography by Sophie Marie Creative
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 2 tablespoons corn starch
- 1/4 cup sugar
- 2 cups buttermilk
- 1 stick salted butter; melted
- 1 tablespoon vanilla extract
- 2 eggs; beaten
- 1 package instant active dry yeast
- Pinch of salt
- 1 stick salted butter; softened
- 1/2 cup frozen blueberries
- 1 tablespoon sugar
- 1 tablespoon orange zest
- 1/2 teaspoon vanilla extract
- At least 8 hours before cooking or the night before, combine all of the waffle ingredients. Mix until just combined then cover with plastic and refrigerate.
- Remove the batter from the fridge at least 30 minutes before cooking. Heat your waffle iron and cook the waffle batter according to the waffle makers directions. You can keep the cooked waffles warm in a 215 degree oven until you are ready to eat.
- For the butter, whip everything together except for the blueberries with a hand mixer fitted with the whisk attachment. Once combined, add in the blueberries and whip for about 10 seconds, whip longer if you want to crush the blueberries. Serve room temperature.