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Diner-Style Blueberry Waffles

These diner-style blueberry waffles are thin, golden, and lightly crisp around the edges with soft, buttery middles and little bursts of frozen wild blueberries in every bite. They’re made for the very specific craving of a classic square waffle that can handle a generous pour of maple syrup without falling apart.
Print Recipe
Diner-Style Blueberry Waffles
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes

Ingredients

  • 2 cups all-purpose flour 240 grams
  • ¼ cup cornstarch 30 grams
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • ⅓ cup neutral oil such as avocado or vegetable oil
  • 2 teaspoons vanilla extract
  • ¾ to 1 cup frozen wild blueberries
  • Butter and maple syrup for serving

Instructions

  • Preheat a classic shallow-grid waffle maker (my favorite is linked up above). Heat the oven to 200°F and place a wire rack over a baking sheet.
  • In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla.
  • Pour the wet ingredients into the dry ingredients. Stir just until combined. A few small lumps are fine. Let the batter rest for 10 minutes.
  • Lightly grease the hot waffle iron. Add enough batter to create a thin layer without overfilling the iron.
  • Scatter a small handful of blueberries evenly over the batter. (If you like a purply/blue batter you can add them in to the batter, sometimes we do) Close the waffle maker and cook until the waffle is deeply golden and the steam has mostly stopped, about 3–5 minutes.
  • Transfer the waffle directly to the wire rack in the warm oven. Do not stack the waffles, or the trapped steam will soften them.
  • Repeat with the remaining batter and blueberries. Serve warm with butter and maple syrup.

Notes

  • Add the blueberries directly to each waffle instead of stirring them into the full bowl of batter. This keeps them evenly distributed and prevents the batter from turning purple.
  • Fresh blueberries work best. Frozen berries may release more moisture and make the waffles softer.
  • For crispier waffles, cook them until deeply golden rather than pale golden.
  • Use slightly less batter than you think you need. A thinner waffle will develop more crisp edges.
  • Place cooked waffles on a wire rack, never directly on a plate or in a stack.
Servings: 4