Belgian-Style Buttermilk Waffles with Blueberry Compote
30 min · Medium
#comfort#kid-friendly#summer#vegetarian#weekend
Crisp-shelled, cloud-soft inside, with a warm blueberry compote that bursts purple across the plate. This is the breakfast that gets everyone out of bed without being called twice — and the batter comes together while the iron heats up.
Ingredientsfor 4 portions
- 250 g All-Purpose Flour
- 350 ml Buttermilk
- 2 large egg Large Eggs
- 80 g Unsalted Butter, melted and cooled slightly
- 30 g Granulated Sugar
- 2 tsp Baking Powder
- 0.5 tsp Sea Salt
- 1 tsp Vanilla Extract
- 300 g Blueberries
- 4 tbsp Maple Syrup
- 1 Lemon, zest and juice
Steps
- Heat the waffle iron — it needs to be properly hot before the first ladle goes in, or the shells never crisp.
- Whisk the flour, sugar, baking powder and salt together in a large bowl and make a well in the middle.
- In a jug, whisk the buttermilk, eggs, melted butter and vanilla until smooth, then pour into the well.
- Stir just until the flour disappears — lumps are fine and welcome. Overmixing develops gluten and turns waffles leathery. Let the batter rest for 10 minutes.
- Meanwhile make the compote: tip the blueberries, maple syrup and lemon zest and juice into a small saucepan and simmer over medium heat for 5–6 minutes, until the berries burst and the syrup turns glossy and deep purple.
- Ladle batter into the hot iron and cook for 4–5 minutes, until the steam slows to a trickle and the waffle is deep golden and firm to the touch.
- Serve immediately, straight from the iron, with the warm compote spooned over — waffles lose their crunch the moment they sit and steam on a plate.
