Are you looking for new things to do with your sourdough starter? These blueberry sourdough waffles are just the thing. They are wonderful with maple syrup and even better with extra berries and whipped cream!
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 are perfect for a breakfast or brunch any old time of the year. Or dress them 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?
Totally fun!
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(Of course!)
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?
Nothing.
I mean total crickets, people! Can you believe it?
Me either.
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. Or turn starter and fresh berries into a batch of blueberry sourdough muffins for a handheld breakfast.
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.
Red White and Blueberry Sourdough Waffles
Ingredients
Sponge (best if made the night before, but not absolutely necessary)
- 1 cup sourdough discard or starter unfed straight from the fridge
- 2 cups all-purpose flour
- 2 Tablespoon granulated sugar
- 2 cups buttermilk or milk soured with a bit of lemon juice
Batter
- 2 eggs
- 1 cup blueberries
- ¼ cup vegetable oil
- ¾ teaspoon salt
- 1 teaspoon baking soda
- toppings of choice maple syrup, whipped cream, additional berries etc.
Instructions
- Stir together all of the sponge ingredients, cover with plastic wrap and let sit at room temperature overnight. *1 cup sourdough discard, 2 cups all-purpose flour, 2 Tablespoon granulated sugar, 2 cups buttermilk
- 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.1 cup blueberries, 2 eggs
- Stir egg/berry mixture, oil, salt and baking soda into sponge.¼ cup vegetable oil, ¾ teaspoon salt, 1 teaspoon baking soda
- 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.
Notes
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You crack me up, Carlee, Red White & Blueberry!! These look delish and I love waffles for supper! The truth is I'm so not a morning person…
Mollie
Ha! It is hard to get up and have a big breakfast ready to go, morning person or not. But that doesn't mean we should deprive ourselves of waffles!
Carlee, you know you posted this to tempt me, didn't you! ARG! I don't have a Bertha, and I'm not sure if I could make sourdough gluten free, but I'm gonna try. These look so delish! And maple whipped cream? Oh yeah! It's on like donkey kong! LOL
HA! Yep, just to get you in the mood! I've read you can do sourdough with any grain. It would be fun to try! The maple whipped cream really helps take it to the next level.
I bet those waffles taste amazing Carlee!
Thanks for sharing at Cooking and Crafting with J&J. Enjoy the weekend and have a happy 4th of July. 🙂
Thanks, Julie! There really were delicious! Have a great 4th!
YUM! These sound great! I can only have waffles for breakfast here, because my husband has some weird issues with "breakfast foods" not being for any other meals! I have been working on getting him past this for 6 years now, and haven't got him to budge an inch!
Ha! Darn it! I love doing breakfast for dinner. I don't think it's my husband's favorite either, but he at least tolerates it every once in a while. It's the only way I get to make my favorite breakfast foods as we rarely all sit down to a real breakfast.
As a kid, I was always a sucker for a Belgian waffle, too!
Kudos to you! What a fun idea to mix the berries with the eggs like that.
It was a great way to get them incorporated and the eggs beaten all at once. I wanted little fleck of blueberry throughout rather than a few berries here and there. Thanks!
Pinned these! They sound amazing! 🙂
Thanks, Jess!
I love this patriotic dish! And it sounds delicious, I'm especially intrigued by the maple whipped cream. I need to try flavoring my whipped creams, that's something I've never done before! Great idea! 🙂
Hope you are having a great week Carlee!
You have to try the whipped cream, Jessica! It is so good! We loved in on pumpkin pie bars in the fall, but it was perfect on these pancakes too. I've done a cocoa one too that is lovely, and mocha and one with candy cane bits in it for hot chocolate!! YUMMMMMMMMY!
Maple whipped cream is awesome! Have a great week!
Kim
It is the best!! Thanks and have a lovely long weekend!
These are so adorable!! Just perfect for a 4th of July breakfast or dessert! 🙂
Thank you! We really enjoyed them!
I love how colorful these are! So perfect for this coming weekend thanks for sharing!
Thank you! It was fun to make something so seasonal and festive.