Waffles, Plain & Blueberry – Recipe

These do take a little longer than the waffles you can make from a box, but they are so worth it! Crispy, filling & you know what is going into your food. Give these a try & you'll never go back to the boxed or freezer section waffle again! Watch me make them here.

Waffles, Plain & Blueberry

Category: Breakfast

16 depending on your waffle iron

Waffles, Plain & Blueberry


  • 1 1/4 cups all purpose flour
  • 2 tsp baking powder
  • 2 tbsp cane sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 2 egg yolks, at room temperature
  • 1 1/2 cup milk or milk substitute, at room temperature
  • 4 tbsp melted butter or vegetable oil
  • 2 egg whites, beaten to a soft peak, at room temperature


  1. Mix dry ingredients well. Set aside.
  2. Beat egg yolks in a bowl.
  3. Stir in milk & butter/oil, until blended.
  4. Beat egg whites by hand or with an electric mixer until soft peaks form. Check out the video if you are unsure as to how the egg whites should look.
  5. Fold in the egg whites, in 2 parts. Half of the egg whites, then the other half. Do not beat. You want to keep the batter light.
  6. In preheated waffle iron, cook the waffles according to the makers directions.
  7. Serve hot, with maple syrup, or fruit.


These waffles freeze well. Cook according to waffle iron directions. Cool completely. Wrap well and freeze. They should be good in the freezer for up to 3 months.

Place in toaster or toaster oven from frozen, until heated through.

You can add the blueberries to the batter before or after adding it to the waffle iron.

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Previous recipe, Apple Tart For 1 or 2.

(This post is not sponsored.)

Till next time,


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