Homemade Browned Butter Blueberry Waffles.

This post is sponsored by Almond Breeze Almondmilk.

These waffles are soft and melty on the inside, but still slightly crispy on the outside, and each bite is dotted with warm blueberries and a hit of nutty cinnamon flavor.

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When I first set off to create the perfect waffle recipe (recipe here)… I had no idea what kind of world I was stepping into. The waffle world that is.  I’ve been nannying for a family this summer and these kids LOVE a good breakfast. Cereal doesn’t cut it for them. They want breakfast with the works… almost every morning. Which means that waffles and I have become best friends. They are so so so soooooooo much easier to make than pancakes (no flipping, etc.) and it’s actually faster.. think: waffles cook both sides at the same time.

Ya know what else? These kids LOVE my waffles. 🙂 Lately we have been going to the farmer’s market together and we pick out the biggest, prettiest blueberries we can find to bring back home and use in our waffles.

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These waffles in particular are just as warm and melty and oh-so-delicious as these waffles, but they also have a little something special added to them… browned butter. The browned butter goes into the batter and enhances the most amazing nutty rich flavor within the waffles.

Another secret ingredient is almond milk… it’s not as heavy/thick as whole milk, which creates the most amazing light and fluffy texture. We use Blue Diamond Almond Breeze Almond Milk:

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These waffles are top-of-the-line. I don’t make these every morning, but when I do the kids go crazy over them!

They’re…

SO easy to prepare
Come together in about 30 minutes
Require a minimal amount of equipment

These waffles are soft and melty on the inside, but still slightly crispy on the outside, and each bite is dotted with warm blueberries and a hit of nutty cinnamon flavor.

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Because they freeze well, they’re the perfect quick healthy breakfast option to grab, toast, eat and go. I also love that they’re special enough for a lazy weekend meal and simple enough for rushed weekday mornings. What more could you ask for from a waffle? Not much, I think. Enjoyyyyyy.

Homemade Browned Butter Blueberry Waffles

These waffles are soft and melty on the inside, but still slightly crispy on the outside, and each bite is dotted with warm blueberries and a hit of nutty cinnamon flavor.

Ingredients:

4 Tablespoons unsalted butter
2 cups Almond Breeze Almond Milk
2 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons. baking powder (I use double acting)
1⁄4 teaspoon salt
2/3 cup blueberries (fresh or frozen)

Directions:

  1. Preheat an oven to 200°F and have ready a rimmed baking sheet. This will be for keeping the waffle warm.
  2. Preheat a waffle iron.
  3. Melt butter in a medium saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
  4. Add the milk, egg yolks and vanilla to the butter, and whisk until combined.
  5. Sift flour, sugar, baking powder, and salt together in a large bowl.
  6. Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
  7. Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter into each waffle section. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack – keep them in a single layer to keep crispy.
  8. Repeat with remaining batter and serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.