Blueberry Sour Cream Waffles with Maple Glaze
Total Time
20 mins
Prep Time
10 mins
Cook Time
10 mins
Rating
4.7 out of 5 stars
(20)
Ingredients
Unknown
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1/4 cup whole milk
- 1 heaping cup fresh blueberries, plus more for serving
- 2 cups confectioners' sugar
- 2 tablespoons unsalted butter, melted
- 3 tablespoons pure maple syrup
- 2 tablespoons whole milk
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Preparation
Step 1
Preheat a waffle iron.
Step 2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Step 3
In a medium bowl, whisk together the butter, eggs, vanilla extract, sour cream, and milk until smooth. Pour the mixture all at once into the flour mixture and stir until just incorporated. Stir in the blueberries. Try not to overmix the batter; if a few lumps remain, that is fine.
Step 4
Dollop 1/4-cup portions of batter onto the hot waffle iron. Cook until golden brown according to your waffle iron's instructions. Transfer to a wire cooling rack while you make the glaze.
Step 5
In a small bowl, whisk together the confectioners' sugar, butter, maple syrup, and milk. Whisk until smooth.
Step 6
Drizzle the waffles with the maple glaze and top with additional blueberries. Serve.
Step 7
Note-the waffles freeze well. Cool completely and place in a freezer bag for up to one month. To reheat, place in the toaster or microwave.
Step 8
Save recipe for the next time?
Chef's notes
The waffles freeze well and can be stored in a freezer bag for up to one month.
Reheat in the toaster or microwave for a quick breakfast.
