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Waffles made with a yeast dough—topped with blueberry sauce, fresh strawberries, and whipped cream. A great idea for a Sunday brunch bar. Personally, I prefer waffles to pancakes. That bit of crunchiness on the outside and the little butter compartments are what it’s all about!
These waffles take a bit more prep than regular waffles, BUT FEAR NOT you can start the night before. Just make the batter, sauce, and whipped cream and store overnight in the fridge. You’ll be ready to go in the morning. Just heat up the waffle iron and start making your waffles! I prefer the blueberry sauce warm, a quick nuke should take care of that.
Of course you don’t need to use these toppings I am here. Get inspired by street waffles and come up with your own signature toppings! Good choices would be berries, bananas, powdered sugar, maple syrup, chocolate, hazelnut spread, sprinkles, or even ice cream!
If you want a kid friendly waffle bar, cut the waffles into quarters along the crosslines. Serve with a plethora of toppings for them to choose from.
You can always make a double batch of waffles and store what’s leftover in the freezer. Do yourself a solid and have some waffles just waiting for you in the icebox ready to go.
Belgian Waffles with Blueberry Sauce and Strawberries
Ingredients
WAFFLES
- 2 ½ cups flour
- ¼ cup sugar
- 1 ½ tsp quick rise yeast
- 2 eggs
- 1 egg yolk
- 1 ⅔ cup milk room temp
- ¼ tsp salt
- 1 tsp vanilla
BLUEBERRY SAUCE
- 1 cup fresh or frozen blueberries
- ½ tsp lemon zest
- 1 tsp lemon juice
- 1 tbsp sugar
- ⅓ cup water
- 1 tsp cornstarch
CHANTILLY CREAM
- 8 oz heavy whipping cream
- 1/4 confectioners sugar
- 1 tsp vanilla extract
Instructions
WAFFLES
- Combine all ingredients and stir lightly. Let the mixture sit for 3 minutes, you should see some bubbles.
- Stir well with a whisk until mostly smooth.
- Cover with plastic wrap and set aside for an hour. If using the next morning, store in the refrigerator overnight.
BLUEBERRY SAUCE
- Put berries, lemon juice, zest, sugar, and 1 tbsp of the water in a small saucepan.
- Cook on medium until the blueberries are soft and the sauce is bubbling. Turn down heat.
- In a separate bowl or cup: mix the rest of the water with cornstarch and make a slurry.
- Pour slurry into sauce and mix well. Add more water if too thick, 1-2 tbsp at a time.
CHANTILLY CREAM
- Whip cream, sugar and vanilla until thick and creamy.
- Cook batter in waffle iron following your iron’s directions.
- Serve.
