Waffle House Copycat Waffles | Blueberry Syrup

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Wash fresh blueberries, removing any that look bad or have stems.

Prepare blueberry syrup by combining 1/4 teaspoon orange peel, 1 cup sugar, 1/2 teaspoon vanilla extract, and 1 1/2 cups water in a pot, stirring until dissolved.

Add fresh blueberries to the pot and cook until the blueberries burst and the mixture thickens, about 25-30 minutes.

Juice two oranges to get about 1/2 cup of orange juice, straining out any pits or impurities.

In a bowl, combine 1/4 teaspoon cornstarch, 1/2 teaspoon kosher salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/3 cup granulated sugar, and 2 1/2 cups all-purpose flour.

In another bowl, whisk together 2 small eggs, 1/2 cup buttermilk, 1/3 cup milk, 2 tablespoons melted shortening, and 1 tablespoon vanilla extract.

Sift the dry ingredients into the wet ingredients and mix until just combined, ensuring no lumps remain.

Grease the waffle iron with butter and pour about 1 cup of batter into the waffle iron, cooking until golden brown.

Prepare the blueberry syrup by straining the cooked blueberries to remove solids, adding cornstarch if desired for thickness.

Serve waffles topped with blueberry syrup, pecans, and a dusting of powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens