4.7 from 60 votes
Blueberry Sour Cream Waffles with Maple Glaze
These waffles combine tangy sour cream and fresh blueberries to create a tender waffle with moist crumb and bursts of fruit. The accompanying maple glaze adds a smooth, sweet finish, making these waffles a flavorful option for breakfast or brunch. The batter is just mixed until combined to keep the texture light.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course:
Main Course, Breakfast
Cuisine:
American, International, Vegetarian
Ingredients
For the Waffles:
- 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 butter melted, unsalted
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 cup sour cream
- 1/4 cup milk whole
- 1 Blueberry plus more for serving, heaping cup, fresh
For the Maple Glaze:
- 2 cups confectioners' sugar
- 2 tablespoons butter melted, unsalted
- 3 tablespoons pure maple syrup
- 2 tablespoons milk whole
Instructions
- Preheat a waffle iron.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- 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.
- 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.
- In a small bowl, whisk together the confectioners' sugar, butter, maple syrup, and milk. Whisk until smooth.
- Drizzle the waffles with the maple glaze and top with additional blueberries. Serve.
- 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.
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