Blueberry Pecan Waffles are packed full of flavor, soft on the inside, and delightfully crisp on the outside.
Blueberry Pecan Waffles
Makes 3 (8-inch) Belgian waffles
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup coarsely ground pecans
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup fresh blueberries, small, if possible
- 1 cup buttermilk
- 1 egg
- ⅓ cup vegetable oil or melted butter
- ½ teaspoon vanilla extract
- Heat waffle iron according to manufacturer’s instructions to high setting, if possible.
- In a medium bowl, whisk together flour, cornstarch, ground pecans, sugar, baking powder, baking soda, salt, and cinnamon. Toss blueberries in flour mixture to coat.
- In a separate medium bowl, stir buttermilk, egg, oil or melted butter, and vanilla extract. Add to dry ingredients, and stir until flour is incorporated.
- Spray waffle iron with nonstick spray, or brush lightly with oil. Spoon batter into waffle iron, and cook according to manufacturer’s directions. Serve immediately.
Note: Fresh blueberries work best for this recipe, as frozen ones tend to stick. Regular milk cannot be substituted for buttermilk.
Explore Swiss Woods Bed & Breakfast, along with other sites in Lancaster County, Pennsylvania, in “The Allure of the Simple Life” in the October 2019 issue of Victoria magazine, available on newsstands and in our online store.