The weekends always lead me to start my late mornings with something cozy and warm like these Blueberry Brown Sugar Waffles. I’ve gotta say, I’m much more of a pancake or french toast lover, but every now and then, the waffle craving strikes. There’s just something so good about warm syrup filling the little squares on the waffle, right?
My Blueberry Brown Sugar Waffles are lightly sweet with a little tartness from the fresh berries. I love keeping my waffles on the light side. This is just in case you accidentally pour too much warm maple syrup on top of your waffle. I’ve seasoned my batter simply, only using this wonderful ceylon cinnamon I got from Burlap & Barrel. I thing ginger power, cardamom, or nutmeg would be delicious options here, too.
A few notes when you make this batter, make sure the butter and milk are just warm and not hot. You don’t want to end up cooking your eggs as you mix the batter. If you’re looking for an egg substitute, I like just Just For All brand eggs or I know there are some powder egg substitues by Neat and Bob’s Red Mill. If you use a powder, just add a little more milk to make sure your consistency is still pourable. Lastly, I love letting my batter rest. Giving your batter just a few minutes to settle makes such a difference in bringing the flavors together.
If breakfast is your favorite meal of the day, you might also like my Cardamom Pancakes with Butter Chai Syrup or my Spiced Coconut Milk French Toast. If you have any questions when making this recipe reach out to me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have! P.S. If you’re looking for awesome spices like the ones I used to make this recipe, check out Burlap & Barrel!