Are you looking for new things to do with your sourdough starter? These blueberry waffles are just the thing! Serve with strawberries and maple whipped cream for a patriotic treat or just enjoy with some syrup for a weekend breakfast or brunch delight!
These waffles are a perfect way to put that sourdough starter discard to work while making a delicious breakfast. These babies are loaded with berries and perfect for a breakfast or brunch any old time of the year, but they are dressed up in red, white and blue for a patriotic kick.
So definitely make them on Memorial Day, 4th of July and Veterans Day. Go ahead and make them on flag day and the second Sunday of every month too, for good measure!
I LOVE waffles! I know, it probably isn’t a huge surprise based on how big my sweet tooth is. But belgian waffles hold a special place in my heart.
As a kid, we were members of the country club just up the road from us. We would all pile in the golf cart and head up there to spend the day in the pool.
Most of the time it was just for fun, but there were practices for the swim team mixed in. We also took some tennis lessons and golf lessons, all skills which are now completely lost!
But we always had a good time. But my favorite part about the country club was Sunday brunch.
I think brunch was my favorite mostly because of the waffles. Big golden brown belgian waffles with all of the strawberries and whipped cream you could pile on top of them. A little girl with a big sweet tooth’s dream come true!
There are so many delicious berries out there right now and I just couldn’t pass up on buying a couple of pints of blueberries and a huge thing of strawberries last time I was at the store. So my mind started clicking. How fun would it be to have red, white and blueberry waffles?
I have been wanting to try using Bertha (my sourdough starter) in waffles for a while now. So I googled blueberry sourdough waffles. Do you know what came up?
I mean total crickets, people! Can you believe it?
So, I did what any sane person would do and made them anyway! I wanted the waffles to carry some of the blue color, so I stuck the blueberries and the eggs together on the magic bullet and let it go for a quick whir.
I stirred them into my batter and went to work making waffles. (They did add some blue color, but you could certainly add a few drops of food coloring if you wanted to make it more pronounced.)
Meanwhile, back at the ranch, we made some of MiMi’s maple whipped cream for piling on top. Let me tell you, a waffle or two covered with tons of berries and a nice big dollop of whipped cream made for a very satisfying breakfast for dinner entrée. It would be great for breakfast as well, or dessert for that matter!
If you aren’t in the mood for berries, we have a recipe for traditional sourdough waffles as well!
More red white and blue recipes
Red white and blue no churn ice cream is a cool and creamy patriotic treat. You can have it in the freezer in just a few minutes.
Red white and blueberry dinner salad takes those same strawberries and blueberries and puts them on top of mixed greens. Add some chicken, cheese and a homemade dressing and you will be ready to dig in!
Or make fun no bake two bite berry tarts for a fun berry filled dessert. I like to arrange them like a flag on a big white platter.
Sponge (best if made the night before, but not absolutely necessary)
- 1 cup sourdough discard, or starter unfed straight from the fridge
- 2 cups flour (I used half all-purpose and half whole wheat)
- 2 Tablespoon sugar
- 2 cups buttermilk (or milk soured with a bit of lemon juice)
- 2 eggs
- 1 cup blueberries
- 1/4 cup oil
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- toppings of choice (maple syrup, whipped cream, additional berries etc.)
- Stir together all of the sponge ingredients, cover with plastic wrap and let sit at room temperature overnight. *
- When you are ready to make the waffles, place the eggs and blueberries in a blender and mix until the blueberries are finely chopped and mixture has a nice blue color. It doesn’t have to be perfectly smooth, just mostly pureed. Stir egg/berry mixture, oil, salt and baking soda into sponge.
- Preheat your waffle iron and spray it with cooking spray. Fill 2/3 full and cook until golden brown.
- Remove from waffle iron. They are the best if served immediately, but can be held in a warm oven if you want to serve the whole batch at once. I put them on a cooling rack over a baking sheet in a 250 F oven until ready to serve.
- Garnish with berries, syrup and maple whipped cream and watch them disappear.
*If you can’t start the sponge the night before, warm the butter milk before you stir it in. Then let sit at room temperature (or in the oven with the light on) for as long as is feasible before you mix in the rest of the ingredients. If you are on a really short timeline, increase the baking soda slightly and proceed.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 348mgCarbohydrates: 24gFiber: 1gSugar: 6gProtein: 5g
All nutritional information is estimated and will depend on the exact ingredients you use.